This is a 2-part short video series on Cleaning. In Part 1, cleaning is defined within the context of establishing a sanitation program for a farm or packinghouse. It also covers considerations as an effective cleaning plan is established, including the importance of communication, identifying surfaces that need cleaned and their attributes, assessing infrastructure and tools, training priorities, and finally, recordkeeping. In Part 2, both wet and dry cleaning are described as well as considerations regarding water management and assessing if surfaces have been effectively cleaned.

For records required by the FSMA Produce Safety Rule:
https://producesafetyalliance.cornell...

To share your feedback on the Cleaning Part 2 video:
https://cornell.ca1.qualtrics.com/jfe...