Food Safety Workshop for Apple Packing Facilities – April 22, 2015

On April 22, 2015, Michigan State University Extension, in partnership with the Michigan Apple Committee, held a 1-day educational workshop for apple packers.  Presentations covered current and emerging food safety issues, characteristics and control of Listeria in food facilities, cleaning and sanitation programs, upcoming FDA food safety regulations, and sanitary design for food facilities.  More than 50 individuals participated in the program, which was held at the L.V. Eberhard Center on the campus of Grand Valley State University in Grand Rapids, MI.

Below are links to pdf versions of the workshop agenda and speaker slides from the workshop.  Links to captured presentations will be added in the coming days.

Workshop Agenda

1. Setting the Stage: Caramel Apple Outbreak and Related Incidents; Les Bourquin, Michigan State University.  Speaker Slides

2. Listeria: Characteristics and Control in Food Facilities; Elliot Ryser, Michigan State University.  Speaker Slides

3. Practical Aspects of Listeria Control in Food Facilities by Cleaning and Sanitation Programs; Ruth Petran, Ecolab.  Speaker Slides

4. The New FDA Produce Safety Regulation and other Regulatory Requirements; Byron Beerbower, Michigan Department of Agriculture and Rural Development.  Speaker Slides

5. Sanitary Design in Food Facilities; Sarah Krol, NSF International.  Speaker Slides


About Les Bourquin

Professor and Food Safety Specialist Department of Food Science and Human Nutrition Michigan State University
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