Keeping Apples Safe in the Packinghouse

Overview

This digital curriculum will help apple packinghouse operators train employees in food safety rules and regulations. The digital curriculum includes 21 lessons with over 90 minutes of training videos, which cover a wide range of topics pertinent to apple packinghouse operations including foodborne illnesses, contamination routes, personal hygiene, and record keeping.

Also included is an accompanying PDF with discussion questions. Discussion questions can be used to reinforce the topics introduced in the videos. Stream and use these videos alongside your company’s training materials and facilitate discussion using the provided questions. Videos and discussion questions are available in both English and Spanish.

Preview

Sample the curriculum by watching the video from Lesson Four: Cross-Contamination and Traffic Patterns in the Packinghouse (Runtime: 6:34).

Syllabus

Module 1: Introduction

• Lesson 1: What is Food Safety? - Viewers will learn how contamination of foods can occur and the potential negative consequences of contamination to the consumer and the company's success. (Runtime: 5:35)
• Lesson 2: Foodborne Illnesses and their Consequences - Viewers will learn what a foodborne illness is, what constitutes an outbreak, and the consequences for public health, the food industry, and their jobs. (Runtime: 3:53)
• Lesson 3: Microorganisms, Harborage Sites, and Biofilms - Viewers will learn about human pathogens of concern, possible harborage sites in the packinghouse, and where biofilms might occur. (Runtime: 4:21)

Module 2: Contamination Routes

• Lesson 4: Cross-Contamination and Traffic Patterns in the Packinghouse - Viewers will learn what cross-contamination is, how it can occur in the packinghouse, and recommendations for preventing cross-contamination between “dirty” and “clean” areas. (Runtime: 6:34)
• Lesson 5: Food Contact and Non-Food Contact Surfaces - Viewers will learn the difference between food-contact and non-food-contact surfaces and recommendations for cleaning and sanitizing. (Runtime: 3:28)
• Lesson 6: Packing Containers, Pallets, Trailers, and Transportation - Viewers will learn the importance of keeping reusable containers clean and sanitary, how to prevent cross-contamination from wooden pallets, and recommendations for storing and inspecting packaging materials to ensure they are free of soil, pests, and other contaminants. (Runtime: 6:01)
• Lesson 7: Water and Chemical Products in the Packinghouse -Viewers will learn how water and chemicals are used in the packinghouse and how to prevent them from introducing food safety risks. (Runtime: 4:00)
• Lesson 8: Wash and Flume Tanks - Viewers will learn the importance of preventing microorganisms from accumulating in the water by adding the proper amount of chemicals and monitoring wash tank concentrations throughout the workday. (Runtime: 3:18)
• Lesson 9: Foreign Materials in the Packinghouse -Viewers will learn how to prevent foreign materials from contaminating the apples they pack, as well as, recommendations for keeping work areas clean and organized. (Runtime: 3:10)

Module 3: Personal Hygiene

• Lesson 10: Personal Hygiene - Viewers will learn what personal hygiene is, why it is important, and the basic personal hygiene habits that must be practiced when working in the packinghouse. (Runtime: 4:05)
• Lesson 11: Personal Objects and Practices in the Workplace - Viewers will learn packinghouse rules related to personal objects and practices as they relate to food safety. (Runtime: 5:44)
• Lesson 12: Handwashing and Glove Use - Viewers will learn the importance of handwashing, the proper procedure for handwashing, and how, in some situations, gloves can be used to prevent food contamination. (Runtime: 4:41)
• Lesson 13: Personal Health, Injuries, and Illnesses - Viewers will learn the importance of personal health, how an injury or illness can impact food safety, and the rules for reporting an illness or injury to their supervisor. (Runtime: 3:14)

Module 4: Sanitation

• Lesson 14: Basic Sanitation Concepts - Viewers will learn basic sanitation terminology, how a master cleaning schedule works, how to use sanitation standard operating procedures (SSOPs), and monitoring and verification activities. (Runtime: 7:47)
• Lesson 15: Basic Steps for Cleaning and Sanitizing Equipment and Utensils - There are seven steps necessary for proper cleaning and sanitizing of equipment and utensils. Viewers will learn the steps and why they must be conducted in the proper order. (Runtime: 6:30)
• Lesson 16: The Bucket Method of Cleaning - Not all equipment can get wet when cleaning and sanitizing. Viewers will learn how to apply the seven steps for cleaning and sanitizing to areas that must be kept dry. (Runtime: 2:29)
• Lesson 17: Labeling, Use, and Storage of Chemical Products - Viewers will learn the importance of properly storing chemicals and using them according to directions on the label. (Runtime: 4:52)
• Lesson 18: Measuring Sanitizer Concentration - Viewers will learn how to measure sanitizer concentration in a water solution like those in a wash tank water or in solutions used to sanitize equipment. Recommendations are made for when and how to use colorimetric test strips for monitoring and verifying concentrations. (Runtime: 1:59)
• Lesson 19: Monitoring and Verification of Activities and Sanitation Corrective Action - Viewers will learn different ways to verify sanitation activities and what corrective procedures are necessary if standards are not met. (Runtime: 4:22)
• Lesson 20: Good Documentation Practices - Viewers will learn good documentation practices to follow when working with checklists, logs, and records to ensure compliance with the company’s food safety plan. (Runtime: 3:00)
• Lesson 21: Best Maintenance Practices - Viewers will learn best food safety practices for maintenance workers and why it is necessary to follow them. (Runtime: 3:44)