As part of their collaboration with the Eastern Broccoli Project, Produce Safety Alliance Director Betsy Bihn and University of Vermont Agricultural Engineer Chris Callahan have developed guidelines for the hygienic design of post-harvest equipment and surfaces in fresh vegetable packing operations. Prior to their efforts, this information was not readily available to growers and packers of fresh produce.
Now Bihn and Callahan are teaming up with Cornell Cooperative Extension Specialist Robert Hadad to host a workshop on Farm Food Safety – Sanitary Design and Practice Considerations. The event will take place on March 27 from 9 am to 4:30 pm in Jordan Hall at Cornell AgriTech, 630 W North St., Geneva, NY 14456.
Topics to be covered include:
- Introduction to Produce Safety for the wash/pack facility
- Cleaning – the “how’s and why’s”
- Sanitizing – “how’s and why’s”
- Drying – “how’s and why’s”
- Hygienic Design and Practice Considerations
- Visible and Reachable Surfaces
- Smooth and Cleanable Surfaces
- No Collection Points
- Compatible Materials
- Preventing Contamination
- Tools and Practices
- Greens Spinners – Comparison using evaluation checklist
- Using SOP’s for hard to clean equipment
- Barrel Washer
- Brush Washer
- And much more!
The cost, including lunch, is $20 for Cornell Vegetable Program enrollees and $30 for non-enrollees. An online pre-registration form can be found at: https://cvp.cce.cornell.edu/event_preregistration.php?event=1084.