Food Safety for Wash/Pack Facilities

Wash/pack facilities are bottlenecks – all produce on the farm may need to go through the facility, and the smallest amount of contamination could escalate into a much bigger contamination event under the right conditions. This is why it’s critical that food safety practices be implemented – to ensure that foodborne pathogens are not introduced or spread as produce is sorted, graded, washed, and packed. To help you understand how wash/pack facilities can be sources of foodborne pathogens, Robert Hadad and Caitlin Tucker (CCE Cornell Vegetable Program) have developed a 5 part online video resource so that you can get the training you need from the comfort of wherever you happen to be.

Here’s a brief look at what you can expect to learn during the training:

  • Common foodborne pathogens
  • Sources and routes of contamination on the farm     
  • Personal health and hygiene practices
  • Key aspects of facility design including ergonomics, hygienic design, and layout
  • Post-Harvest water management and sanitizer use
  • Cleaning and sanitizing
  • Tips for cleaning and sanitizing common wash-pack equipment
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5 Media
1 Members
Managers

Wash/pack facilities are bottlenecks – all produce on the farm may need to go through the facility, and the smallest amount of contamination could escalate into a much bigger contamination event under the right conditions. This is why it’s critical that food safety practices be implemented – to ensure that foodborne pathogens are not introduced or spread as produce is sorted, graded, washed, and packed. To help you understand how wash/pack facilities can be sources of foodborne pathogens, Robert Hadad and Caitlin Tucker (CCE Cornell Vegetable Program) have developed a 5 part online video resource so that you can get the training you need from the comfort of wherever you happen to be.

Here’s a brief look at what you can expect to learn during the training:

  • Common foodborne pathogens
  • Sources and routes of contamination on the farm     
  • Personal health and hygiene practices
  • Key aspects of facility design including ergonomics, hygienic design, and layout
  • Post-Harvest water management and sanitizer use
  • Cleaning and sanitizing
  • Tips for cleaning and sanitizing common wash-pack equipment
 food safety
 farm food safety
 produce safety
 produce safety alliance
 food safety modernization act
 virtual training
 wash pack
 wash-pack facility
 cornell vegetable program
 cornell cooperative extension
 cce
 online training
 water quality
 postharvest water
 foodborne illnesses
 hygienic design
 facility layout

Wash/pack facilities are bottlenecks – all produce on the farm may need to go through the facility, and the smallest amount of contamination could escalate into a much bigger contamination event under the right conditions. This is why it’s critical that food safety practices be implemented – to ensure that foodborne pathogens are not introduced or spread as produce is sorted, graded, washed, and packed. To help you understand how wash/pack facilities can be sources of foodborne pathogens, Robert Hadad and Caitlin Tucker (CCE Cornell Vegetable Program) have developed a 5 part online video resource so that you can get the training you need from the comfort of wherever you happen to be.

Here’s a brief look at what you can expect to learn during the training:

  • Common foodborne pathogens
  • Sources and routes of contamination on the farm     
  • Personal health and hygiene practices
  • Key aspects of facility design including ergonomics, hygienic design, and layout
  • Post-Harvest water management and sanitizer use
  • Cleaning and sanitizing
  • Tips for cleaning and sanitizing common wash-pack equipment

 Public, Restricted

5 Media
1 Members
Managers:
 Caitlin Tucker
Appears In: