Added by Andrew Chamberlin • Last updated January 4, 2022
Implementing food safety practices in wash/pack facilities is critical for ensuring that foodborne pathogens are not introduced or spread as produce is sorted, graded, washed, and packed. This 5-part series will walk you through principles of food safety, the ideal wash/pack facility layout, post-harvest water management, cleaning and sanitizing, and tips for cleaning larger washing equipment. Because food safety is a company-wide responsibility, we invite all farm employees to participate in this training.