Part 5: Cleaning
Common Wash/Pack Equipment
Cleaning – a topic so important for wash/pack facilities
that we’re going to cover it in TWO sessions. In Part 5 we’re going to…
Part 4: Cleaning and
Sanitizing
What’s the difference between cleaning and sanitizing? How
can I clean my wash/pack equipment if I don’t typically introduce water into
the…
Part 3: Post-Harvest
Water Management
The source and quality of the water used for washing
produce is critical for food safety. In part 3, we’ll review the different
sources of water…
Part 2: The Ideal
Wash-Pack Facility
Whether
you’re currently dreaming about a wash/pack facility, or already have one up
and running, it’s important to set aside time to think…
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…
Tim Fitzpatrick, Director of Environment
Health and Safety, and Allan Bishop, AVP of the Division of Human Resources,
outline what managers should do when Managing Positive Cases, Quarantine,…