Annalisa Hultberg, Extension Educator, food safety The flow and design of a packshed is a critical but often overlooked aspect of fruit and vegetable operations. Packsheds do not need to be expensive or constructed with all stainless steel equipment to be safe, efficient and comfortable places to wash and pack produce. Here are some tips for designing and maintaining a packing area this coming season. Understand and follow principles of hygienic design for your packing area Hygienic design is a set of principles that apply to processing, packing and washing areas to ensure that they are cleanable, washable and sanitizable. Some very helpful new resources from the University of Vermont Extension Ag Engineering program include packshed designs and information to help you guide your packing area set up. For example, your equipment should be easily accessed for cleaning, with smooth and cleanable surfaces. You can learn more about ideal finishes for food contac...