Registration for New Packing House Sanitation Workshops

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go.ncsu.edu/readext?648650
— Written By and last updated by Chris Gunter

Packing House Sanitation Workshop

This interactive workshop provides fruit and vegetable growers information and tools necessary to develop an effective cleaning and sanitizing program. After a morning of classroom discussion, the afternoon will include hands-on demonstrations of cleaning procedures and verification methods applicable to many packing houses. Topics for the workshop include:

  • Choosing the right detergent and sanitizer for your operation
  • Factors affecting efficacy of cleaning and sanitizing
  • Documentation including SOPs and monitoring logs
  • ATP and microbial surface swabbing
  • Evaluation of equipment for sanitary design
  • Color coding of equipment and tools
  • References to the Produce Safety Rule and market requirements

Cost and Registration

$50 registration fee includes all course resources as well as morning and afternoon snacks and lunch. If you have any questions, please contact Chris Gunter (cgunter@ncsu.edu), Chip Simmons (odsimmon@ncsu.edu; 919-414-5632), Elena Rogers (elena_rogers@ncsu.edu; 828-352-2519), or Lynette Johnston (lmkleman@ncsu.edu).

Date Location Registration Deadline Registration Link
2/26/2020 Horticultural Crops Research Station, 2450 Faison Highway, Clinton, NC 28328 2/24/2020 Register Online
3/10/2020 Mountain Horticultural Crops Research and Extension Center, 455 Research Drive, Mills River, NC 28759 3/7/2020 Register Online

3/18/2020

POSTPONED

 N.C. Department of Agriculture & Consumer Services Piedmont Research Station, 8530 Sherrills Ford Road, Salisbury, NC 28147 3/15/2020 Register Online

Agenda

Time Module
9:30–10 a.m. Registration and Coffee
10–10:10 a.m. Welcome and Introductions
10:10–10:40 a.m. Overview of Sanitation and its Importance
10:40–11:20 a.m. Cleaning and Sanitation Best Practices
11:20–noon Documentation and Verification Methods
Noon–12:30 p.m. LUNCH
12:30–1:15 p.m. Sanitary Equipment Design
1:15–3 p.m. Packing House Demonstrations and Hands-on Activities

  • Evaluate equipment design
  • Demonstrate effective cleaning and sanitizing procedures
  • Verify cleaning: chemical concentrations, ATP swabs, and recordkeeping

Instructors

Chris Gunter
Professor
Extension Specialist
Horticultural Science
North Carolina State University
cgunter@ncsu.edu

Chip Simmons
Area Specialized Agent – Food Safety
Fresh Produce Safety – Eastern NC
Horticultural Science
North Carolina State University
odsimmon@ncsu.edu

Elena Rogers
Area Specialized Agent – Food Safety
Fresh Produce Safety – Western NC
Horticultural Science
North Carolina State University
emtoro@ncsu.edu

Lynette Johnston
Food Safety Area Specialized Agent
Horticultural Science
North Carolina State University
lmkleman@ncsu.edu

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