Keeping apples safe in the packing house

This workshop seeks to provide anyone managing an apple packing house or in any kind of supervisory role at a packing house an opportunity to review the most critical food safety practices. We will use the curriculum "Keeping Apple Safe in the Packing house" developed by Dr. Luke Laborde at Penn State University which consists of videos filmed in apple packing houses in the US to illustrate food safety practices and discuss solutions to different issues.

A certificate will be provided to all attendees after the workshop.

If you have any questions please contact Elena Rogers, Area Specialized Agent - Food Safety/Fresh Produce at (828)352-2519 or Karen Blaedow at the Henderson Co. Office at (828)697-4891.

Info: During this section will discuss the importance of food safety practices and properly managing food safety programs in packing houses. We will also discuss how harmful bacteria and pathogens can contaminate fresh apples.

Info: In this section we will discuss cross contamination and traffic patterns. The importance of monitoring of food contact surfaces and non-food contact surfaces, the role of packing containers, pallets, trailers and transportation and foreign materials. We will end this section by going over important considerations that should be taken into account when washing apples.

Info: Here we will discuss personal hygiene, personal objects and practices in the workplace, handwashing and glove use and finally how to manage personal health, injuries and illnesses.

Info: During this section we will discuss basic sanitation concepts, steps for cleaning and sanitizing equipment and utensils, labeling, use and storage of chemical products, mixing, monitoring and verification of activities.

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