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Food Safety Training Program for the Fresh Fruit and Vegetable Industry

Department of Food Science > Food Safety Training Program for the Fresh Fruit and Vegetable Industry
 

 Food Safety Training Program for the Fresh Fruit and Vegetable Industry

 

en español

A series of 5 education modules, in the form of PowerPoint presentations with instructor notes, were developed to be used as a teaching and training tool for the fruit and vegetable industry. The instructional modules focus on five main criteria including: Food Safety and Quality for Fruit and Vegetables, Manure Contamination and Control, Water Contamination and Control, Soil Contamination and Control, and Plant Contamination and Control. The PowerPoint presentations are available, in both English and Spanish and can be viewed on this website interface, or downloaded. The intended audience for this training tool is members of the fruit and vegetable industry (growers and manufacturers), but the program can also be used to teach students and other stakeholders.

To view this on the Purdue Food Science website, click onto the title for each module. Once the Breeze presentation begins, you may also find it helpful to click onto "notes" - where instructor notes are available for each slide.

To give these presentations at a location without internet access, simply download the zip archive, uncompress it, and save the collection to your laptop or burn it to a CD.

An Overview of Food Safety for Fruits and Vegetables

The goal of Module 1 is to provide an overview of foodborne contamination, illness and hazards associated with fruit and vegetable products consumed in the United States. Module 1 provides an overview of foodborne illness statistics, causes and prevention of produce-related outbreaks, examples of nationwide outbreaks, and new food safety management programs implemented to reduce the risk of produce contamination.

Module 1 contains a total of 57 slides and you should be able to deliver this section of the course in 60-75 minutes. If you wish, you could separate this module into 2 sessions. Slides 1-37 taking 40-50 minutes; followed by slides 38-57, taking 20-25 minutes.

Bacteria in Biosolids and Manure

The goal of Module 2 is to provide an overview of the impact of contamination from animal and human manure and how it related to hazards associated with fruit and vegetable products. Module 2 provides information about animal and human waste, including potential sources, microbiology (survival and transfer) and how it may contaminate fruit and vegetable products.

Module 2 contains a total of 20 slides and you should be able to deliver this section of the course in 20-30 minutes.

Bacteria in Water Supplies for Agriculture

The goal of Module 3 is to provide an overview of the impact of water use and contamination and how it is related to hazards associated with fruit and vegetable products. Module 3 provides information about the amount and types of agriculture water used for production of fruit and vegetable products, and the microbiology of agricultural water (that includes transfer, survival, and control of microorganisms).

Module 3 contains a total of 19 slides and you should be able to deliver this section of the course in 20-30 minutes.

The Role of Soil in Food Safety

The goal of Module 4 is to provide an overview of the impact of contamination from soil (dirt) and how it related to hazards associated with fruit and vegetable products. Module 4 provides information about soil and soil characteristics, soil microbiology, and microbial interactions between soil microorganisms and fruit and vegetable products.

Module 4 contains a total of 21 slides and you should be able to deliver this section of the course in 20-30 minutes.

The Plant and Produce Safety

The goal of Module 5 is to provide an overview of the characteristics of plants and plant materials, the interaction of microorganisms with plants and the surrounding environment, and how plant structure controls possible interactions between microorganisms and the fruit and vegetable products that we consume.

Module 5 contains a total of 25 slides and you should be able to deliver this section of the course in 25-40 minutes.