This previously well-subscribed workshop using established academic and industrial experts will give small and midsize produce, spice, condiment, bakery, and ingredient suppliers the tools necessary to address four food safety issues in the processing environment: 1) finding spoilage microorganisms in the environment before they affect product, 2) finding allergens in the environment before they affect product, 3) finding pathogens in the environment before they contaminate product, and 4) assessing effectiveness of cleaning, sanitation, and employee hygiene practices.