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Content Categories
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ajm459
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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 tackle…
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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 wash/pack…
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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 typically…
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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 about how…
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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…
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Chloe Hasund is a junior in the College of Human Ecology majoring in Global and Public Health Sciences with minors in Biomedical Engineering and Infectious Disease. She is passionate about…
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Originally Session #3 Employment Systems2018-02-01 00:00:00+00
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