Food safety training for packing house managers and supervisors ( Part 2)

Horticultural ScienceNorth Carolina State UniversityCampus Box 7609Raleigh, NC 27695-7609(919) 515-3131https://cals.ncsu.edu/horticultural-science/https://horticulture.ces.ncsu.edu/NC State UniversityandN.C. A&T State Universitywork in tandem, along with federal, state and local governments, to form a strategic partnership called N.C. Cooperative Extension, which staffs local offices in all 100 counties and with the Eastern Band of Cherokee Indians.Read ourPrivacy StatementN.C. Cooperative Extension prohibits discrimination and harassment on the basis of race, color, national origin, age, sex (including pregnancy), disability, religion, sexual orientation, gender identity, and veteran status.Individuals with disabilities are invited to request reasonable accommodations to participate in Extension sponsored programs and events. Please contact the county Extension office offering the program at least 14 days prior to the event to make arrangements.

Horticultural Science

Review of cleaning and sanitation practices and employee training resources .

Horticultural Crops Research

Join us at the Mountain Horticultural Crops Research and Extension Center/ Produce Handling Facility for Part 2 of a food safety training designed specifically for those supervising and/or working in fresh fruit and vegetable packing houses.During the morning session, we will focus on cleaning and sanitation programs at packing houses. The goal of a cleaning and sanitation program is to be efficient when carrrying out cleaning and sanitation activities that are effective in controlling pathogens. A well executed cleaning and sanitation program has many benefits, including reduction of pathogen load in a packing house and improving post harvest fruit quality. To fully rip the benefits of these programs, it is important to pay attention to details.Topics we will be addressing:<ul><li>Considerations for wet vs dry cleaning</li><li>Equipment and tools to make the process more efficient and effective</li><li>Legacy equipment, hard to clean areas and food contact surfaces.</li><li>Scheduling cleaning and sanitation activities</li><li>Rethinking training for cleaning crews</li><li>Monitoring, validation and verification of cleaning and sanitation practices.</li></ul>After lunch, we will focus on training resources for employees that you can use at your farm and packing house. We will provide an overview of the Frontline worker training program developed at NC State University and other commodity specific training resources available in English and Spanish. We will discuss different strategies that can be used to strengthen employee training programs.A certificate will be provided to all attendees at the end of the workshop.If you have any questions please contact Elena Rogers, Area Specialized Agent - Food Safety/Fresh Produce at (828)352-2519 or Karen Blaedow at the Henderson Co. Office at (828)697-4891.

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Food safety training for packing house managers and supervisors ( Part 2)

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Food safety training for packing house managers and supervisors ( Part 2)

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