Packing Shed Sanitation & Environmental Monitoring Hands-on Workshop

Eastern Time

DAY 1

8:00 AM- 8:30 AM (Beth Oleson) Introduction & Family Feud
8:30 AM- 9:00 AM Session 1
(Jeff Lucas)
PRODUCE RELATED OUTBREAKS
9:00 AM- 10:00 AM Session 2
(Laurel Dunn)
THE ENVIRONMENT AND 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- 10:45 PM Session 3
(Jeff Lucas)
Regulatory Requirements for Sanitation and Sanitary Operations

·       Produce Safety Rule

·       Preventive Controls for Human Food

·       Current GMPs for sanitary operations

10:45 AM- 12:00 Session 4 SANITATION, ENVIRONMENTAL MONITORING, & EQUIPMENT DESIGN

·       Sanitation (Jeff Lucas)

o   Meaning & purpose of sanitation

o   Definitions in sanitation

o   Reasons for cleaning and sanitizing

o   Preoperational vs. operational sanitation

·       Environmental Monitoring (Laurel Dunn)

o   Purpose of Environmental Monitoring

o   Challenges to environmental monitoring

·       Interaction of Equipment design and sanitation (Jeff Lucas)

12:00 PM- 1:00 PM Lunch & Sponsor Presentations
1:00 PM – 1:45 PM: Session 5
(Jeff Lucas)
HYGIENIC CONSIDERATIONS IN FACILITY AND EQUIPMENT DESIGN
1:45 PM- 2:30 PM Session 6
(Laurel Dunn)
POST-HARVEST WATER QUALITY & DISINFECTANT USE
2:30 PM- 3:30 PM Session 7
(Jeff Lucas)
SELECTING THE APPROPRIATE CLEANER

·       Food residues and food soil types

·       Classes of cleaners

·       Determining appropriate cleaners

3:30 PM (Beth, Laurel, and Jeff each lead 1 of 3 groups) BREAK, TRAVEL TO PACKING SHED & PACKING SHED ACTIVITY*

·       Identification of hard to clean areas

·       Potential Growth niches

·       Equipment Design Issues

5:30 PM ADJORN

 

DAY 2

8:00 AM- 8:15 AM (All) REVIEW
8:15 AM- 9:15 AM Session 8 (Jeff Lucas) METHODS OF CLEANING

·       Manual cleaning

·       Foaming cleaners

·       Dry cleaning

9:15 AM- 10:15 AM Session 9 (Jeff Lucas) SANITIZERS

·       Principles of sanitization

·       Types of Sanitizers

·       Methods of Application

10:15 AM- 10:30 AM Break & Sponsor Presentation
10:30 AM- 12:00 PM
(Jeff Lucas)
DESIGNING A COMPREHENSIVE ENVIRONMENTAL MONITORING PROGRAM
12:00 PM- 1:00 PM LUNCH, SPONSOR PRESENTATION AND TRAVEL TO PACKING SHED
1:00 PM- 2:30 PM (Beth, Laurel, and Jeff each lead 1 of 3 groups) PACKING SHED HANDS-ON ACTIVITY*

·       Identification of Zone 1, 2, and 3 swabbing sites

·       Demonstration of swabbing

2:30 PM- 3:00 PM Travel to Training Site, Break, & Sponsor Presentation
3:00 PM- 4:00 PM Session 11
(Jeff Lucas)
MAINTAINING AN ENVIRONMENTAL PROGRAM

·       Program Management

·       Data management and interpretation of results

·       Corrective actions

·       Regulatory considerations

·       Data Interpretation Exercise*

 

4:00 PM-5:00 PM Session 12
(Jeff Lucas)

 

RESPONDING TO AN OUT-OF-SPEC RESULT

·       Presentation

·       Group Activity*

5:00 PM  – 5:15 PM

 

Questions and Adjourn
The course is no longer open for registration. Please contact us.
  • April 23, 2019 - April 24, 2019
    8:00 am - 5:00 pm

Packing Shed Sanitation & Environmental Monitoring Hands-on 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.
  • Understand sanitation principles including the functionality of detergents / cleaners and different categories of sanitizers.
  • Be able to identify the hard to clean places in equipment that can lead to the development of microbial growth niches.
  • Be capable of assessing equipment design concerns.

* GFVGA and MXNS reserve the right to cancel class if class minimum of 15 attendees is not achieved. Maximum number of participants is 30.

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.

This is event is sponsored by:

Location

Venue:  

Address:
21 Dunbar Road, Byron, Georgia, 31008, United States

Registration Item

Registration is no longer open.

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 April 23rd, 2019 - Wednesday April 24th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSicences

312-938-5351

Beth Oleson

Director of Education and Food Safety

Georgia Fruit and Vegetable Association

(706) 845-8200