Part 1: Principles of Food Safety for Wash/Pack Facilities

Food Safety practices are critical for ensuring that produce is safe for consumers, but it can be challenging to implement. Why is that? Objectives for Part 1: • Learn what three types of pathogens can contaminate produce • Where does contamination occur in the field? And how does it contaminate the wash/pack line? • We'll highlight the everyday health and hygiene practices that can reduce food safety risks • Get a review of the proper handwashing process • What are the signs and symptoms of illness? • And we'll outline proper procedure for handling injuries Video transcript: https://rvpadmin.cce.cornell.edu/uplo... More information about the Cornell Vegetable Program can be found at https://cvp.cce.cornell.edu/