With Dr. Ynes Ortega, UGA Center for Food Safety. Moderated by Billy Mitchell, National Farmer Union, FSMA Training Coordinator.
Why are we suddenly hearing so much about Cyclospora these days? This talk will discuss Cyclospora, including what it is, what it does, and how to protect your produce from Cyclospora contamination.
With Dr. Gary Hawkins, UGA Department of Crop and Soil Science. Moderated by Sarah Dyer, University of Georgia, Dade County Extension Coordinator.
Well water microbial and chemical testing is critical to ensure your water is safe to drink and use on food or fresh produce. We will discuss proper well construction and show examples of “what not to do” when it comes to well construction, repair and maintenance. How safe is the water in your well?
With Jon Stanwick, Senior Food Safety Manager, Algonquin Products. Moderated by Dr. Laurel Dunn, University of Georgia State Extension Food Science Specialist.
Choosing the a cleaner and sanitizer for your packing facility operation sounds like it should be as easy as driving to the closest big box store and picking what’s on sale. But in a food handling facility, like a produce packing facility, much more goes into understanding the flow of the operation, the materials of the line, the logistics of applying and using the cleaner properly, then the choice of sanitizer that’s best for your operation and your staff. The right cleaners and sanitizers are part of a foundational documented sanitation program and essential to the success and safety of a facility. This discussion will help operations make the best choices for cleaners and sanitizers for their operations and commodities.
With Laurel Dunn, The University of Georgia Athens Campus. Moderated by Ashley Hoppers, University of Georgia, Gilmer and Fannin Counties Extension.
New to food safety? Or just need a refresher? We will discuss current best practices for blueberry and other small fruit producers, including Produce Safety Rule and Good Agricultural Practices. Protect your livelihood by adopting and incorporating good food safety practices into your operation.
With Dr. Jennifer McEntire, United Fresh Produce Association. Moderated by Billy Mitchell, National Farmer Union, FSMA Training Coordinator.
Cyclospora is a parasite unlike any of the “normal” foodborne pathogens we’re accustomed to dealing with. The pattern of illnesses occurs predictably in the spring and summer Detection is cumbersome and expensive, and when it can be “detected”, it’s difficult to tell if it’s at a point in its life cycle where it is capable of causing illness. Improvements in clinical diagnostics show us that over 1,000 people are confirmed with Cyclosporiasis each year but routes of transmission and mechanisms to kill the organism continue to elude us. This session will explain these and other challenges, and discuss the initiative underway to provide industry and regulators with answers so this perplexing pathogen can be controlled.
With Dr. Ynes Ortega, UGA Center for Food Safety. Moderated by Billy Mitchell, National Farmer Union, FSMA Training Coordinator.
Why are we suddenly hearing so much about Cyclospora these days? This talk will discuss Cyclospora, including what it is, what it does, and how to protect your produce from Cyclospora contamination.
With Dr. Gary Hawkins, UGA Department of Crop and Soil Science. Moderated by Sarah Dyer, University of Georgia, Dade County Extension Coordinator.
Well water microbial and chemical testing is critical to ensure your water is safe to drink and use on food or fresh produce. We will discuss proper well construction and show examples of “what not to do” when it comes to well construction, repair and maintenance. How safe is the water in your well?
With Jon Stanwick, Senior Food Safety Manager, Algonquin Products. Moderated by Dr. Laurel Dunn, University of Georgia State Extension Food Science Specialist.
Choosing the a cleaner and sanitizer for your packing facility operation sounds like it should be as easy as driving to the closest big box store and picking what’s on sale. But in a food handling facility, like a produce packing facility, much more goes into understanding the flow of the operation, the materials of the line, the logistics of applying and using the cleaner properly, then the choice of sanitizer that’s best for your operation and your staff. The right cleaners and sanitizers are part of a foundational documented sanitation program and essential to the success and safety of a facility. This discussion will help operations make the best choices for cleaners and sanitizers for their operations and commodities.
With Dr. Rock Channah, University of Arizona. Moderated by Billy Mitchell, National Farmer Union, FSMA Training Coordinator.
Recent outbreaks associated with contaminated water have increased interest in production water treatment, but growers need few questions answered before they select a chemical or device for their farm. We will discuss what treatments control target pathogens, as well as many of the pros and cons of the most common systems currently on the market.
With Wendy White, Georgia Tech. Moderated by Jill Dunlap, USDA.
