Produce growers and packers are increasingly required to adopt environmental monitoring programs in their facilities to verify sanitation efficacy. However, the majority of resources are tailored to address the needs of the food processing industry, with little attention focused on the challenges associated with fresh produce, including outdoor packing facilities, soil from produce harvested from the ground, legacy equipment, and others. This series describes the methodical implementation of a successful monitoring program for fruit, vegetable and nut packers in the state of Georgia.
2 publications were found in this series
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Packinghouse Environmental Monitoring Programs Series: Packinghouse Environmental Monitoring Programs: Identifying Packinghouse Zones (B 1524-1) Produce buyers are increasingly requiring their suppliers to establish environmental monitoring programs in their packinghouses to verify the sanitary conditions of handling facilities and equipment. …
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Packinghouse Environmental Monitoring Programs Series: Using ATP, Protein, and Allergen Swabs (B 1524-3) As a part of a packinghouse environmental monitoring program, adenosine triphosphate (ATP), protein, and allergen swabbing is used to ensure that packinghouse equipment and surfaces have been properly…