During these workshops we will discuss the FSMA Produce Safety Rule final requirements for managing water used during harvest and post harvest operations. We will go over the science and principles behind washing produce and monitoring and maintaining water quality during post harvest operations. We will discuss tools, equipment, chemicals and resources necessary to adequately maintain water quality and discuss the challenges an operator may encounter during daily operations.
The focus is to discuss important aspects of water used during this very critical phase to prevent microbial contamination. Here are examples of how water may be used during this stage of production.
- Water used for hand-washing during harvest and post-harvest activities.
- Water used to clean and/or sanitize harvest containers (that are not single use) such as buckets, baskets, trays, pick sacks, bins and any other containers that come in contact with the produce.
- Water used to clean and/or sanitize conveyor belts in mule trains and other surfaces such as the interior of buses or trailers used to transport produce to packing areas from the field.
- Water used for cooling crops to remove field heat by hydrocooling.
- Water used to apply fungicides after the crop is harvested and to apply wax.
- Water used to move and wash produce in dump tanks, flume systems and in lines with spray bars.
- Water used for ice making.
- Water used to clean and/or sanitize loading conveyor belts, tanks, packing lines, sorters and other food contact surfaces in packing houses.
- Any water that is likely to come in contact with the edible portion of the fruit or vegetable or food contact surfaces during and after harvest is also included.
Who should attend this workshop?
Produce growers, food safety coordinators, farm employees who work directly in dump tanks, flume systems and other wash stations, extension agents, food safety consultants and industry partners.
Workshop #1
Date and Time: May 30, 2024 10:00 am to 2:00 pm
Location: Mountain Horticultural Crops Research and Extension Center/ Produce Handling Facility, 74 Research Drive, Mills River, NC 28759
Registration fee: $30.00 (includes lunch. Register by clicking on this link.
For more information on this workshop contact Elena Rogers– Area Specialized Agent- Food Safety/Fresh Produce- Western NC at elena_rogers@ncsu.edu OR (828)352-2519
Workshop #2
Date and Time: June 6, 2024 10:00 am to 2:00 pm
Location: N.C. Cooperative Extension, Wayne County Center, 3114 Wayne Memorial Drive,
Goldsboro, NC 27534
Registration fee: $30.00 (includes lunch). Register by clicking on this link.
For more information on this workshop contact Dr. Chip Simmons – Area Specialized Agent- Food Safety/Fresh Produce- Eastern NC at odsimmon@ncsu.edu OR (919)414-5632
Workshop #3
Date and Time: June 11, 2024 1:00 to 3:30 pm
Location: Via Zoom (Link to be provided when after registration is complete).
Register via eventbrite by clicking on this link.
For more information on this workshop, contact Elena Rogers – Area Specialized Agent- Food Safety/Fresh Produce- Western NC, at elena_rogers@ncsu.edu OR call (828)352-2519
Agenda
- Welcome and Introductions
- Overview of regulatory requirements under FSMA PSR: Water used at harvest and post-harvest
- Post-harvest water systems and management considerations
- Water treatment equipment and monitoring tools
- Q & A with attendees
This workshop is brought to you by
North Carolina State University
NC Department of Agriculture and Consumer Services Produce Safety Program
Food and Drug Administration Center for Food Safety and Applied Nutrition
