GAPs Tier 1, Part 1
Tuesday, Jan 8, 2013 5:30pm – 9:00pm — 6 days awayWhere: 10 Orchard Drive, Burnsville, NC 28714
Yancey Extension Conference Room
Fresh Produce Safety Basics, GAPs Field Practices and Packing Facility Sanitation:
This session will establish a foundational knowledge of the microbes and chemicals associated with produce contamination as well as how those agents might be introduced throughout the food supply chain. We will also identify potential areas of pathogen contamination during the growth and harvest of fresh produce. Water use, fertilization, animal hazards, worker hygiene and harvest operations are the five areas addressed, including specific examples and recommendations to avoid contamination. Maintaining sanitation at the produce packing facility is detailed through the food safety guidelines known as Good Handling Practices (GHPs). GHPs address environmental controls to minimize risk of pathogen contamination at the stages of post harvest handling and packaging.
