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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…