The Oregon State University food safety team is teaching a dry cleaning and sanitizing workshop in Othello, WA on January 31, 2025.
Join us for an in-depth workshop on managing microbial risks in dry produce packing facilities with a focus on the onion industry. The focus will be on cleaning and sanitizing practices to minimize cross-contamination and support compliance with the Produce Safety Rule.
This session will explore the latest outbreaks (2020 and 2024), provide hands-on activities like cross-contamination simulations, and the efficacy of different dry alcohol-based sanitizers. You’ll explore real-world research on sanitizer efficacy, lessons from environmental monitoring, and outbreak-related investigations and inspections. Get practical experience with sanitizer label reviews, and participate in engaging simulations to reinforce key concepts.
- Review of onion-related outbreaks
- Cross-contamination and dry sanitizer activities
- Research on sanitizer effectiveness
- Hands-on simulations and real-world applications
Perfect for those in the produce industry involved in food safety.
Questions?
Contact: producesafety@oda.oregon.gov
This publication is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of a financial assistance award U2FFD007422 totaling $630,000 with 100 percent funded by FDA/HHS. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA/HHS, or the U.S. Government.
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