Microorganisms Are Unseen, but Can Be Lurking

Alison Buskirk

Digital Media Designer; Michigan State University Extension

This short animation illustrates just how quickly bacteria can grow in the right conditions. Cleaning and sanitizing regularly is crucial in order to reduce bacterial growth and minimize the chances of contamination.

Watch Animation

Tales from a Dirty Greens Spinner

Phil Tocco

Michigan State University Extension Educator

Have you ever thought about filth? Not just your garden variety filth, but the kind that’s deep down, dug in and nearly impossible to get out. Like the kind that might be growing in the water that never fully drains inside of a washing machine. Imagine what might be in that water. Bits of forgotten food that clung to your spouse’s shirt until it was washed. Hair, Lots of hair. Dead skin cells. All manner of bodily fluids. Bits of toe jam. Dog funk from pet bedding. Imagine the bacteria that live with these things. Imagine the delight they take in living in such a wet, dark and hospitable environment.

If Dirt and Filth are Ghosts, Detergents are Your "Proton Pack!"

Chris Callahan

Extension Associate Professor of Agricultural Engineering at the University of Vermont

What is an “Appropriate detergent for food contact surfaces?” Don’t get confused by the word, “detergent.” A detergent really is anything that has the chemical ability (due to surfactants) to grab onto soil, oils, fats, or other filth with more strength than those things grab onto the surface being cleaned. This is a helpful blogpost from University of Vermont about some practical considerations when it comes to picking out a detergent for use on produce contact surfaces.

Read the Blog Post

Free Webinar: Retraining and Upskilling Workers on Produce Safety Best Practices

Join the Rutgers On- Farm Food Safety Team on November 17th, 2022 from 12pm – 1pm EST for the first in a series of lunchtime Produce Safety Webinars - "From the Ground Up!"

This first webinar will discuss retraining and upskilling workers on produce safety best practices. Growers attend food safety trainings and leave with a ton of information – a lot of which is expected to be taught to their employees. That task can be more manageable with some of the tips given in this webinar by Phil Tocco, Extension Educator at Michigan State University Extension.

At the end of the webinar participants will:

Understand how to verify training the is working
Discern what training is required for different employees
Develop a process for training folks on your farm

Resources to help you achieve your Produce Safety Goals

Produce Safety Alliance Grower Training

On-Farm Readiness Review FREE

Annual Produce Safety Supervisor Training

Michigan On-Farm Produce Safety Team

1715 Lansing Ave, Jackson, MI 49202 | MSU Extension MACD Produce Safety Technicians

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