Part 1: Principles of
Food Safety for Wash-Pack Facilities.
For any subject,
it’s important to start with the basics. In Part 1 you’ll learn about the three
types of pathogens that can contaminate produce. We’ll identify how
contamination can enter into the wash/pack facility via workers, water, soil
amendments, animals, and tools. For mitigating risks, one of the easiest ways
workers can reduce the chance of foodborne pathogens entering into the
wash/pack line is by following everyday health and hygiene practices. In Part 1
we’ll go through all of the personal hygiene expectations that you should have
for your workers, and for yourself.