Notes on Pack Houses and Produce Food Safety Workshop

Introduction

• Speaker: Anna Withers, Farmer Outreach Coordinator, Springfield Community Gardens
• Workshop Focus: Pack houses and produce food safety
• Sponsored by: Community Food Projects (CFP) Grant from USDA National Institute of Food and Agriculture
• Speaker Introduction: Patrick Buers, Horticulture Field Specialist, University of Missouri Extension

Workshop Structure

1. Introductory Comments
2. Pack House Design
3. Water Use at Harvest and Post Harvest
4. Cleaning and Sanitizing
5. Managing Pack Houses

What is a Pack House?

• Definition: A facility where crops are received, prepared, packed, and dispatched for sale.
• Types:
  • Basic pack houses: Open air, may be as simple as a table.
  • Sophisticated pack houses: Automated systems for sorting and packaging.
• Basic Areas of a Pack House:
  1. Reception Area: Where crops are received from the field.
  2. Preparation and Packing Area: Washing, sorting, packaging for storage.
  3. Dispatch Area: Where produce is sent out to markets.

Pack House Design Considerations

• Importance of Design: Design impacts food safety and efficiency.
• Separation of Dirty and Clean Areas: Keep areas where dirty produce is handled separate from clean areas to reduce contamination risks.
• Flexible Layout: Equipment should be movable to adapt to different types of produce.

Water Use in Pack Houses

• Quality of Water: Water must be potable (drinking water quality), with zero levels of contamination.
• Risks of Water Contamination: Water can spread contamination from one piece of produce to many.
• Types of Water Use:
  • Washing and rinsing produce.
  • Cooling crops.
  • Sanitizing food contact surfaces.

Cleaning and Sanitizing

• Cleaning: Removing dirt and soil from surfaces. Cannot sanitize a dirty surface.
• Sanitizing: Treating a clean surface to reduce or eliminate microorganisms.
• Four-Step Cleaning Process:
  1. Remove obvious dirt.
  2. Apply detergent and scrub.
  3. Rinse with clean water.
  4. Apply sanitizer as per label instructions.

Managing Pack Houses

• Pest Control: Regularly monitor and maintain pest control measures.
• Equipment Maintenance: Ensure all tools and equipment are clean, sanitized, and in good condition.
• Standard Operating Procedures (SOPs): Establish procedures for cleaning, sanitizing, and monitoring equipment and surfaces.

Special Topics on Food Safety Risks

• Chemical Risks: Contamination from pesticides or detergents. Store chemicals away from produce.
• Physical Risks: Avoid using materials that cannot be cleaned, e.g., carpet. Ensure light fixtures are enclosed to prevent glass hazards.
• Recall Plans: Use lot codes for traceability and manage recalls effectively.

Resources for Further Information

• University of Vermont: Offers resources on sanitary design, cleaning methods, and food safety practices in pack houses.
• Produce Safety Alliance: Provides training and resources on food safety in produce handling.

Conclusion

• Importance of maintaining food safety practices in pack houses.
• Reach out for further questions or discussions on food safety practices.