Produce Packing Shed Sanitation and Environmental Monitoring (Virtual Course)

Central Time
5 May 2021

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Click here to view the course agenda.


  • July 27, 2021 - July 29, 2021
    10:00 am - 2:30 pm

Participants will gain an understanding of the microorganisms of significance in the handling and packing of fresh produce. Sanitation principles including the functionality of detergents/ cleaners and sanitizers will be explored. Participants will be able to identify the hard to clean places and design flaws in equipment that can lead to the development of microbial growth niches. Effective equipment and facility sanitation monitoring techniques will be discussed.

Who should take this course:

  • Packing Shed Owners
  • Packing Shed Managers and Supervisors
  • Those responsible for food safety, audits, and regulatory in a packing shed environment

Course requirements:

  • Computer with working microphone and camera
  • Strong internet connection

Registration Item

Course Fee: $399.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

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

When
  • Tuesday July 27th, 2021 - Thursday July 29th, 2021
    10:00 am - 2:30 pm