Join the Oregon State Food Safety team for an in-depth (and in-person) 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.

Key Highlights:

• 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.

Event Flyer (PDF 262 KB)

Please register here: https://www.eventbrite.com/e/1123082091769?aff=oddtdtcreator