Mérieux NutriSciences & The Georgia Fruit and Vegetable Growers Association Presents: Hands-On Packing Facility Sanitation & Environmental Monitoring Workshop

Eastern Time

DAY 1 – 7:15 am – 5:30 pm

7:15 am Registration and Coffee
8:00 AM- 8:30 AM (Beth Oleson) Introduction to the Course
8:30 AM- 9:00 AM Session 1 PRODUCE RELATED OUTBREAKS
9:00 AM- 10:00 AM Session 2 (Laurel Dunn) THE ENVIRONMENT, MICROORGANISMS, AND CONCERNS IN THE PRODUCE PACKING SHED

·       Introduction to microorganisms in foods

·       Growth of microorganisms: The basics

·       Growth factors in the packing environment

·       Sources of microorganisms in the packing environment

·       Microbial growth niches

10:00 AM- 10:15 AM BREAK & SPONSOR PRESENTATION
10:15 AM- 11:30 Session 3 SANITATION, ENVIRONMENTAL MONITORING, & EQUIPMENT DESIGN

·       Meaning & purpose of sanitation

·       Definitions in sanitation

·       Reasons for cleaning and sanitizing

·       Preoperational vs. operational sanitation

·       Purpose of Environmental Monitoring

·       Challenges to environmental monitoring

·       Interaction of Equipment design and sanitation

11:30 AM- 12:00 PM Session 4 Regulatory Requirements for Sanitation and Sanitary Operations

·       Produce Safety Rule

·       Preventive Controls for Human Food

·       Current GMPs for sanitary operations

12:00 PM- 1:00 PM  Sponsors Presentation, Lunch, & Travel to Packing Shed (Spring Hill)
1:00 PM – 2:45 PM: Session 5

 

HANDS-ON ACTIVITY; IDENTIFYING:

·       Hard to clean equipment

·       Microbial growth niches

·       Water quality discussion

2:45 PM- 3:00 PM BREAK & Travel back to Extension Office
 

3:00 PM- 3:45 PM Session 6

HYGIENIC CONSIDERATIONS IN FACILITY AND EQUIPMENT DESIGN
3:45 PM- 4:45 PM Session 7 SELECTING THE APPROPRIATE CLEANER

·       Food residues and food soil types

·       Classes of cleaners

·       Determining appropriate cleaners

4:45 PM- 5:30 PM DISCUSSION & QUESTIONS

 

DAY 2 – 8:00 am – 5:15 pm

8:00 AM- 8:15 AM REVIEW & SPONSOR PRESENTATION
8:15 AM- 9:15 AM Session 8 METHODS OF CLEANING

·       Manual cleaning

·       Foaming cleaners

·       Dry cleaning

9:15 AM- 10:15 AM Session 9 SANITIZERS

·       Principles of sanitization

·       Types of Sanitizers

·       Methods of Application

10:15 AM- 10:30 AM Sponsor Presentation, Break, & Travel to Packing Shed (Quality)
10:30 AM- 11:30 PM HANDS-ON ACTIVITY; EQUIPMENT AND FACILITY DESIGN

·       Identification of Design Flaws

11:30 AM- 12:00 PM DISCUSSION OF FINDINGS
12:00 PM- 1:00 PM LUNCH AT PACKING SHED
1:00 PM- 2:30 PM Session 10 *DESIGNING A COMPREHENSIVE ENVIRONMENTAL MONITORING PROGRAM
2:30 PM- 3:30 PM HANDS-ON ACTIVITY

·       Identification of swabbing sites

·       Demonstration of swabbing

3:30 PM- 3:45 PM Sponsor Presentation, Break, & Travel to Extension Office
3:45 PM- 4:15 PM Session 11 MAINTAINING AN ENVIRONMENTAL PROGRAM

·       Program Management

·       Data management and interpretation of results

·       Corrective actions

·       Regulatory considerations

 

4:15 PM- 4:45 PM Session 12

 

RESPONDING TO AN OUT-OF-SPEC RESULT

4:45 PM  – 5:15 PM Questions and Adjourn

  • August 28, 2018 - August 29, 2018
    8:00 am - 5:30 pm

Hands-On Packing Facility Sanitation & Environmental Monitoring Workshop 

Hosted by: Georgia Fruit and Vegetable Growers Association

Presented by: Mérieux NutriSciences

Cleaning and sanitation are the main pillars of a food safety program. However, it is rare to find a manager who has thought through and been trained on optimal procedures, tools, & chemicals necessary to effectively clean, sanitize, swab, and regularly dismantle equipment in a packing facility. During this workshop, effective equipment & facility sanitation and monitoring techniques will be reviewed and solidified with hands-on examples and exercises in a working packing facility.

At the end of this course participants will:

  • Gain an understanding of the microorganisms of significance in the handling and packing of fresh produce
  • How common equipment design flaws can contribute to the movement of pathogens throughout the packing shed
  • Be capable of assessing equipment design concerns
  • Understand sanitation principles including the functionality of detergents / cleaners and different categories of sanitizers
  • How to create, design, and implement an environmental sampling program, focusing on pathogen harborage sites
  • Be able to identify the hard to clean places in equipment that can lead to the development of microbial growth niches
  • How to sample equipment surfaces
  • Risks associated with water use and chiller operations

* GFVGA and MXNS reserve the right to cancel class if class minimum of 15 attendees is not achieved.  Notification of any cancellation will be by August 17, 2018, followed by a refund of full workshop costs.

For questions regarding registration, contact the Georgia Fruit and Vegetable Growers Association (706) 845-8200.

For questions regarding the workshop, contact Margaret Ciaccio (312) 938-5351 or margaret.ciaccio@mxns.com.

Location

Venue:  

Venue Phone: (229) 391-7980

Address:
1468 Carpenter Road, Tifton, Georgia, 31793, United States

Registration Item

Course Fee: $300.00 (USD)

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
TECHNICAL DIRECTOR, SILLIKER, INC.
EDUCATOR AND CONSULTANT

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.

Hotel

Event Contact

Event Contact

When
  • Tuesday August 28th, 2018 - Wednesday August 29th, 2018
    8:00 am - 5:30 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351

Beth Oleson

Director of Education and Food Safety

Georgia Fruit and Vegetable Growers Association

706-845-8200