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.