Cleaning and sanitizing are part of an overall food safety plan to provide the safest and best quality fresh fruits, vegetables, greens, and herbs to customers. Checklists, standard procedures, and schedules are typically the best ways to communicate information to employees and document that proper cleaning and sanitizing practices are followed.
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This calculator determines the amount of sanitizer to be added to a volume of water to provide the correct PPM of active ingredient for an intended use.
This is an instructional building guide for a low cost, food safe, GAP certifiable, and efficient space for washing and packing produce. The space can accommodate small to medium-scale diversified produce farms.
This video teaches viewers a reliable format and strategy for calculating the cost of a recipe.
A video that covers the steps to convert a recipe to a percentage-based formula.
A video that demonstrates the technique for weighing raw materials on a scale, and covers the importance of using weight-based measurements for product consistency.
This resource is intended to walk users through the process of setting up a spreadsheet to help convert volumetric recipes to weight-based formulas.
A video that provides an overview of requirements for personal hygiene that are found within 21 CFR 117 Subpart B- Current Good Manufacturing Practices
A video that provides an overview of requirements for plant design that are found within 21 CFR 117 Subpart B- Current Good Manufacturing Practices
Food safety plan developed as a teaching example for a small-scale chocolate chip cookie maker. Intended to demonstrate how components of the Preventive Controls for Human Food Rule are applied within a food safety plan.