A well-thought out Wash/Pack Facility can go a long way in improving produce quality, worker health and safety, and overall efficiency. But how can intentional design impact food safety? This virtual training will help farmers and workers understand the food safety risks present in wash/pack facilities and outline ways in which risks can be minimized. CCE Cornell Vegetable Program Specialist Robert Hadad and Program Assistant Caitlin Tucker will take participants through the following topics: 

• Common foodborne pathogens 
• Sources and routes of contamination on the farm     
• Personal health and hygiene practices 
• Key aspects of facility design including ergonomics, hygienic design, and layout
• Post-Harvest water management and sanitizer use
• Cleaning and sanitizing 
• Tips for cleaning and sanitizing common wash-pack equipment

REGISTER ONLINE or contact Robert Hadad via email or 585-739-4065.

Are you interested in receiving feedback on your layout? Have questions about cleaning your facility or equipment? Please email photos, drawings, or maps of your facility or equipment to Caitlin Tucker by November 2nd. Submitted photos will be included in the presentation to be discussed (anonymously) throughout the training.