Good Agricultural

PracticesFor Production and HandlingInformation found at the North

Carolina State University RaleighWith information provided by USDA-CSREES

Information presented and distributed by Callaway County Health Department Missouri

SPECIFIC INSTRUCTIONS FOR CUCUMBERS EGGPLANT SQUASH PEPPERS AND SWEET

CORNIntroductionMaintaining good sanitation throughout production and handling of cucumbers eggplants squash peppers and sweet corn is important It is vital that growers and in turn their employees understandjust how critical any food poisoning outbreak could be to their livelihoods Pathogens harmful to humans can be transmitted by direct contact (infected employees or animals) or through contaminated water or soil Once a vegetable is infected pathogens are difficult or impossible to remove Only thorough cooking (or other similar treatment such as pasteurization) will reliably neutralize pathogens Vegetables that are fieldpacked without washing have a higher likelihood of reaching consumers with field contamination This document focuses on how to best reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should ideally be tested for the presence of coliform bacteria1048678 In a drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to vegetables so water sanitation is not as critical1048678 Pumps and irrigation stations must also be kept free of contaminants such as scum buildup animals humananimal waste products etc If apump is contaminated all the water going through the pump and anything that water is sprayed on can become contaminated1048678 Allow a drying period before harvest Animal exclusionMost pathogens harmful to humans are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contact with vegetables at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)

1048678 Carcasses should be incinerated or buried1048678 Vegetables near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any vegetable that may have been the bulls-eye of a recent bird fly-by If a worker touches this vegetable the contaminated material can get on hisher hands and be spread to any other vegetable touchedHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operationsBe aware of land use near the field Avoid establishing fields near animal operations or wastehandling facilities Manure should never have an opportunity to come into contact with vegetables Produce that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product is to receive a heat-kill step such as pasteurization Drops should never be harvested for fresh market

Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areasCullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important for vegetables showing bruises or decay symptoms to be culled as a preventive measure Ideally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workersrsquo hands Culls should be removed by a separate worker if possible so as not to contaminate sound produceContainer cleanlinessContainers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touch the ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in

proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilities Cleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to remember bull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put vegetables that have fallen from the line back into circulationbull Have waste receptacles availablebull Properly store equipment after work endsbull Clean regularlyDump tanks and hydrocoolersIf using a dump tank or hydrocooling system sanitizers (eg chlorine) used to reduce vegetable pathogens may help control human pathogens as well1048678 Wherever possible drain and clean tanks daily1048678 Be sure to rinse out any cleaning solutionsbefore re-filling the tank (residuals from quaternary ammonium solutions may produce toxic fumes when touched by chlorinated water) Such cleaning solutions are often not registered for direct vegetable contact and may cause injury1048678 Be sure to follow the label on all chemical products1048678 Vegetables should not be allowed to sit in water for extended periods of time such as during employee breaksPersonnel CleanlinessExclusion of ill workers

It is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes) Employees who display symptoms of illness should either have appropriate measures put in place to protect the vegetables from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with vegetables or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with this

SPECIFIC INSTRUCTIONS FOR CABBAGE AND LEAFY GREENS

IntroductionMany leafy greens (including cabbage collards kale mustard and turnips) are cut by hand and packed directly in the field for the fresh market Cabbage also may be cut by hand loaded into a bulk container such as a field wagon and hauled to a packing shed for trimming grading and packaging Field sanitation practices are very importantto reduce the spread of disease among plants and to prevent the possibility of contamination by microorganisms that are pathogenic (cause illness) to humansPreharvestRaw product safetyThe principal food safety hazard from leafy greens is microbial contamination Ensuring the safety of raw leafy greens begins withpreventing hazards in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Land-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Past improper use of pesticides can result in hazardous residues on raw product If there is any doubt about

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

SPECIFIC INSTRUCTIONS FOR CUCUMBERS EGGPLANT SQUASH PEPPERS AND SWEET

CORNIntroductionMaintaining good sanitation throughout production and handling of cucumbers eggplants squash peppers and sweet corn is important It is vital that growers and in turn their employees understandjust how critical any food poisoning outbreak could be to their livelihoods Pathogens harmful to humans can be transmitted by direct contact (infected employees or animals) or through contaminated water or soil Once a vegetable is infected pathogens are difficult or impossible to remove Only thorough cooking (or other similar treatment such as pasteurization) will reliably neutralize pathogens Vegetables that are fieldpacked without washing have a higher likelihood of reaching consumers with field contamination This document focuses on how to best reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should ideally be tested for the presence of coliform bacteria1048678 In a drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to vegetables so water sanitation is not as critical1048678 Pumps and irrigation stations must also be kept free of contaminants such as scum buildup animals humananimal waste products etc If apump is contaminated all the water going through the pump and anything that water is sprayed on can become contaminated1048678 Allow a drying period before harvest Animal exclusionMost pathogens harmful to humans are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contact with vegetables at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)

1048678 Carcasses should be incinerated or buried1048678 Vegetables near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any vegetable that may have been the bulls-eye of a recent bird fly-by If a worker touches this vegetable the contaminated material can get on hisher hands and be spread to any other vegetable touchedHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operationsBe aware of land use near the field Avoid establishing fields near animal operations or wastehandling facilities Manure should never have an opportunity to come into contact with vegetables Produce that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product is to receive a heat-kill step such as pasteurization Drops should never be harvested for fresh market

Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areasCullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important for vegetables showing bruises or decay symptoms to be culled as a preventive measure Ideally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workersrsquo hands Culls should be removed by a separate worker if possible so as not to contaminate sound produceContainer cleanlinessContainers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touch the ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in

proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilities Cleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to remember bull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put vegetables that have fallen from the line back into circulationbull Have waste receptacles availablebull Properly store equipment after work endsbull Clean regularlyDump tanks and hydrocoolersIf using a dump tank or hydrocooling system sanitizers (eg chlorine) used to reduce vegetable pathogens may help control human pathogens as well1048678 Wherever possible drain and clean tanks daily1048678 Be sure to rinse out any cleaning solutionsbefore re-filling the tank (residuals from quaternary ammonium solutions may produce toxic fumes when touched by chlorinated water) Such cleaning solutions are often not registered for direct vegetable contact and may cause injury1048678 Be sure to follow the label on all chemical products1048678 Vegetables should not be allowed to sit in water for extended periods of time such as during employee breaksPersonnel CleanlinessExclusion of ill workers

It is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes) Employees who display symptoms of illness should either have appropriate measures put in place to protect the vegetables from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with vegetables or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with this

SPECIFIC INSTRUCTIONS FOR CABBAGE AND LEAFY GREENS

IntroductionMany leafy greens (including cabbage collards kale mustard and turnips) are cut by hand and packed directly in the field for the fresh market Cabbage also may be cut by hand loaded into a bulk container such as a field wagon and hauled to a packing shed for trimming grading and packaging Field sanitation practices are very importantto reduce the spread of disease among plants and to prevent the possibility of contamination by microorganisms that are pathogenic (cause illness) to humansPreharvestRaw product safetyThe principal food safety hazard from leafy greens is microbial contamination Ensuring the safety of raw leafy greens begins withpreventing hazards in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Land-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Past improper use of pesticides can result in hazardous residues on raw product If there is any doubt about

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Carcasses should be incinerated or buried1048678 Vegetables near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any vegetable that may have been the bulls-eye of a recent bird fly-by If a worker touches this vegetable the contaminated material can get on hisher hands and be spread to any other vegetable touchedHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operationsBe aware of land use near the field Avoid establishing fields near animal operations or wastehandling facilities Manure should never have an opportunity to come into contact with vegetables Produce that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product is to receive a heat-kill step such as pasteurization Drops should never be harvested for fresh market

Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areasCullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important for vegetables showing bruises or decay symptoms to be culled as a preventive measure Ideally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workersrsquo hands Culls should be removed by a separate worker if possible so as not to contaminate sound produceContainer cleanlinessContainers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touch the ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in

proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilities Cleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to remember bull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put vegetables that have fallen from the line back into circulationbull Have waste receptacles availablebull Properly store equipment after work endsbull Clean regularlyDump tanks and hydrocoolersIf using a dump tank or hydrocooling system sanitizers (eg chlorine) used to reduce vegetable pathogens may help control human pathogens as well1048678 Wherever possible drain and clean tanks daily1048678 Be sure to rinse out any cleaning solutionsbefore re-filling the tank (residuals from quaternary ammonium solutions may produce toxic fumes when touched by chlorinated water) Such cleaning solutions are often not registered for direct vegetable contact and may cause injury1048678 Be sure to follow the label on all chemical products1048678 Vegetables should not be allowed to sit in water for extended periods of time such as during employee breaksPersonnel CleanlinessExclusion of ill workers

It is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes) Employees who display symptoms of illness should either have appropriate measures put in place to protect the vegetables from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with vegetables or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with this

SPECIFIC INSTRUCTIONS FOR CABBAGE AND LEAFY GREENS

IntroductionMany leafy greens (including cabbage collards kale mustard and turnips) are cut by hand and packed directly in the field for the fresh market Cabbage also may be cut by hand loaded into a bulk container such as a field wagon and hauled to a packing shed for trimming grading and packaging Field sanitation practices are very importantto reduce the spread of disease among plants and to prevent the possibility of contamination by microorganisms that are pathogenic (cause illness) to humansPreharvestRaw product safetyThe principal food safety hazard from leafy greens is microbial contamination Ensuring the safety of raw leafy greens begins withpreventing hazards in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Land-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Past improper use of pesticides can result in hazardous residues on raw product If there is any doubt about

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areasCullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important for vegetables showing bruises or decay symptoms to be culled as a preventive measure Ideally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workersrsquo hands Culls should be removed by a separate worker if possible so as not to contaminate sound produceContainer cleanlinessContainers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touch the ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in

proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilities Cleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to remember bull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put vegetables that have fallen from the line back into circulationbull Have waste receptacles availablebull Properly store equipment after work endsbull Clean regularlyDump tanks and hydrocoolersIf using a dump tank or hydrocooling system sanitizers (eg chlorine) used to reduce vegetable pathogens may help control human pathogens as well1048678 Wherever possible drain and clean tanks daily1048678 Be sure to rinse out any cleaning solutionsbefore re-filling the tank (residuals from quaternary ammonium solutions may produce toxic fumes when touched by chlorinated water) Such cleaning solutions are often not registered for direct vegetable contact and may cause injury1048678 Be sure to follow the label on all chemical products1048678 Vegetables should not be allowed to sit in water for extended periods of time such as during employee breaksPersonnel CleanlinessExclusion of ill workers

It is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes) Employees who display symptoms of illness should either have appropriate measures put in place to protect the vegetables from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with vegetables or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with this

SPECIFIC INSTRUCTIONS FOR CABBAGE AND LEAFY GREENS

IntroductionMany leafy greens (including cabbage collards kale mustard and turnips) are cut by hand and packed directly in the field for the fresh market Cabbage also may be cut by hand loaded into a bulk container such as a field wagon and hauled to a packing shed for trimming grading and packaging Field sanitation practices are very importantto reduce the spread of disease among plants and to prevent the possibility of contamination by microorganisms that are pathogenic (cause illness) to humansPreharvestRaw product safetyThe principal food safety hazard from leafy greens is microbial contamination Ensuring the safety of raw leafy greens begins withpreventing hazards in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Land-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Past improper use of pesticides can result in hazardous residues on raw product If there is any doubt about

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilities Cleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to remember bull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put vegetables that have fallen from the line back into circulationbull Have waste receptacles availablebull Properly store equipment after work endsbull Clean regularlyDump tanks and hydrocoolersIf using a dump tank or hydrocooling system sanitizers (eg chlorine) used to reduce vegetable pathogens may help control human pathogens as well1048678 Wherever possible drain and clean tanks daily1048678 Be sure to rinse out any cleaning solutionsbefore re-filling the tank (residuals from quaternary ammonium solutions may produce toxic fumes when touched by chlorinated water) Such cleaning solutions are often not registered for direct vegetable contact and may cause injury1048678 Be sure to follow the label on all chemical products1048678 Vegetables should not be allowed to sit in water for extended periods of time such as during employee breaksPersonnel CleanlinessExclusion of ill workers

It is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes) Employees who display symptoms of illness should either have appropriate measures put in place to protect the vegetables from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with vegetables or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with this

SPECIFIC INSTRUCTIONS FOR CABBAGE AND LEAFY GREENS

IntroductionMany leafy greens (including cabbage collards kale mustard and turnips) are cut by hand and packed directly in the field for the fresh market Cabbage also may be cut by hand loaded into a bulk container such as a field wagon and hauled to a packing shed for trimming grading and packaging Field sanitation practices are very importantto reduce the spread of disease among plants and to prevent the possibility of contamination by microorganisms that are pathogenic (cause illness) to humansPreharvestRaw product safetyThe principal food safety hazard from leafy greens is microbial contamination Ensuring the safety of raw leafy greens begins withpreventing hazards in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Land-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Past improper use of pesticides can result in hazardous residues on raw product If there is any doubt about

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

It is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes) Employees who display symptoms of illness should either have appropriate measures put in place to protect the vegetables from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with vegetables or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with this

SPECIFIC INSTRUCTIONS FOR CABBAGE AND LEAFY GREENS

IntroductionMany leafy greens (including cabbage collards kale mustard and turnips) are cut by hand and packed directly in the field for the fresh market Cabbage also may be cut by hand loaded into a bulk container such as a field wagon and hauled to a packing shed for trimming grading and packaging Field sanitation practices are very importantto reduce the spread of disease among plants and to prevent the possibility of contamination by microorganisms that are pathogenic (cause illness) to humansPreharvestRaw product safetyThe principal food safety hazard from leafy greens is microbial contamination Ensuring the safety of raw leafy greens begins withpreventing hazards in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Land-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Past improper use of pesticides can result in hazardous residues on raw product If there is any doubt about

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

the suitability of the soil residual levels of pesticides and heavy metals should be determined before plantingFertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be properly and completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals so the presence of pathogens is not an issue Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be usedwith caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecalcontamination Groundwater is less likely to harbor human pathogens but should be analyzed for heavy metal and pesticide contaminationOverhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers shoulddocument how water is stored if animals are confined nearby and if water is potable (safe to drink)Pesticide usageGrowers must be able to answer the following questions Do you oversee your pesticide spraying program Do you have recordkeeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingLeafy greens must be harvested at optimum maturity based on buyer specifications Leaves of turnips mustard kale and collards shouldbe harvested when tender by feel and before they show thick coarse stems Cabbage heads should be harvested when they are dense and before the leaves show discoloration or begin to openHand-harvestHand-harvesting using knives can wound produce encouraging contamination from the soil Hand-harvesting also may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored regarding personal hygiene practices and portable bathrooms and handwashing facilities must be provided at convenient locations in the field Knives should be routinely sanitized to keep disease inoculum from building on their surfaces and

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

infecting sound cabbage heads or leafy greens Workersrsquo knives should be collected at the end of a harvest day and placed in a bucket of sanitizer (use one ounce of household bleach per gallon of water) Forbetter protection place buckets of sanitizing agents at the ends of selected rows in the field This will allow workers to sanitize theirknives at regular intervals and reduce disease buildup over the course of the production day Fresh sanitizer should be introduced throughoutthe work day When harvesting cabbage or other leafy greens field crews should exercise care to minimize bruise damage and leaf punctures Cabbage is sometimes considered a ldquohardwarerdquo item because it is thrown into bulk containers in the field or at the packing shed Outer leaves break and heads sometimes burst when subjected to impact damage Leaves of leafy greens are crushed if they are overpacked into field boxes Improperly used cutting tools will puncture leaves Cuts or breaks in the leaves or heads will cause excessive wilting and provide avenues for decay pathogens and human pathogens tocontaminate the productField containersContainers for harvesting fresh produce should be constructed of nontoxic materials be easy to clean and be free of extraneousmaterials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc should be sanitized by using a very strong sodium hypochlorite solution dispensed from a highpressure sprayer Leafy greens should be cleaned in sanitized water (75 to 100 ppm free chlorine) before marketing Bunches of collards and leaves of mustard turnips and kale tied in half dozen bundles are laid on a flatbed trailer and hauled from the field station A straight-line packing belt conveys bunches beneath spray washers where sand and dirt are removed and greens are re-freshened to improve their appearance Workers place bundles from the end of the belt onto racks and into a storage cooler Direct field-packing of boxed leaves also may be done without washingPostharvest HandlingPrecooling and storageOnce harvested leafy greens can lose moisture and crispness quickly if not protected from the sun Leafy greens (including cabbage) are normally room-cooled since the season when they are harvested does not produce hot ambient temperatures Most buyers also require icing

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

for loose greens (kale collards mustards and turnip leaves) to provide the moisture needed for crispness Following the field-boxing of leaves the greens may be taken to the shipping location where a shovel of ice is added to each box Washed bundles of greens are removed fromcooling racks and bulk-loaded into trucks by being lain in rows with top icing for each row Icing is recommended at 22 pounds of ice for every four pounds of greens to maintain a temperature below 40degF All leafy greens including cabbage should be cooled to 32degF with a relative humidity set at 90 to 95 percentIcingIce used to cool and preserve quality during transit can be a source of contamination Steps should be taken to minimize ice exposure to workers soil and airborne dustReceivingHarvest crews should remove as much soil and mud from the product as possible before the product leaves the field An area in the receiving yard should be set aside so pallets can be cleaned before they are placed into bins or sent to coolingWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination can beaccomplished by adding bleach Chlorination levels in the water shouldbe monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which can lead to objectionable chlorine odor irritation of workersrsquo skin corrosion of equipment and increased sanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducing contamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Sanitizing by spot-spraying with a chlorine solution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as needed

Pest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains Scheduledwash down andor sanitizing of the facility will reduce the potential for microbial growth The cooling system should be monitored andcleaned daily or as necessary depending on the type of systemTemperature controlMaintaining proper holding room temperature could promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truck showing these conditions should be rejected Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORSWEET POTATOES CARROTS AND

OTHER ROOT CROPSIntroductionWhen newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred the entire industry from grower to retailer should take notice Todayrsquos produce increasingly is being regarded as a potential safety hazard Carrot growers and shippers must take a proactive role in minimizing their croprsquos food-safety risksPreharvestSafetyCarrot quality and safety are often perceived by consumers to mean the same thing Good quality carrots may be visually appealing and delicious yet may contain human pathogens or toxins that can cause illness in the consumer A safe product by contrast may be discolored overmature and unappealing yet present no hazard to the consumer Unfortunately the safety of fresh carrots cannot be determined by their outward appearance or condition

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Raw product safetyThe principal safety concern in fresh produce today is microbial contamination by pathogens that may harm humans Ensuring raw product safety begins with preventing hazards in the carrot field The best guarantee of a safe product is a proactive food safety program that has been designed and implemented to identify and preventhazards during fresh carrot production and postharvest handlingLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry and that it is not close to animal feedlots or water runoff from grazing lands Also past improper use of pesticides can result in hazardous residues on raw productsFertilizer useIncompletely composted organic fertilizers may contain pathogenic (to humans) bacteria derived from animal or human feces If organic fertilizers are used they must be completely composted so pathogens are not present Inorganic fertilizers originate from nontoxic synthetic chemicals having no pathogens Composted sewage sludge should not be used as it may contain pathogens as well as heavy metals IrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of the bacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens that will harm humans but should be analyzed for heavy metal bacterial and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation Growers should document how water is stored if animals are confined nearby and if water is of drinking quality (potable)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track all spraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingHarvesting

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Hand harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathroom and hand-washing facilities must be provided in the fieldField containersContainers for harvesting fresh produce should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) that can carry over into processing They must be approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After detergent cleaning field bins buckets etc can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerReceivingHarvest crews should remove as much soil from the product as is possible before the product leaves the field Pallets should be cleaned before being placed in cooling Part of the receiving yard should be set aside for this activityWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels inthe water should be monitored frequently during operation through the use of a chlorine test kit Water pH should be maintained between 65 to 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorine causes gassing off (which leads to objectionable chlorine odor irritation of workersrsquo skin corrosion to equipment and increasedsanitation cost)Employee hygieneGood employee hygiene is very important Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene) are important in reducingcontamination by employeesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition Scrubbing to remove particles should be part of thecleaning procedure Sanitizing by spot spraying with a chlorinesolution should be carried out Knives saws blades boots gloves smocks and aprons should be cleaned or replaced as neededPest control

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

A pest control program should be in place to reduce as much as possible the risk of contamination by rodents or other animalsPostharvest HandlingPrecooling and storageCarrots have a high rate of respiration which means field heat must be removed before dense packaging and storage Temperatures should be kept at 40degF Topped fresh-market carrots are very perishable and rapidly transpire moisture Wilting symptoms become evident with as little as 3 percent weight loss Therefore high humidity (95-100 percent) is imperative in storage Moisture if allowed to condense on carrots will promote decay Good air movement is necessary to prevent decay during storage Topped carrots should be held at 32degFFacility sanitationPackinghouse facilities have the potential for developing microbial growth on walls tunnels ceilings floors doors and drains The cooling system should be monitored and cleaned as necessary

Temperature controlMaintaining proper holding room temperature will promote product quality and reduce microbial growth ShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition and the presence of a properly aligned air chute before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FORGREEN BEANS AND PEAS

Introduction

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Green beans and peas may be harvested by hand and packed directly in the field for the fresh market They may also be harvested by machine loaded into a bulk container or truck and hauled to a packing shed forcleaning packaging and cooling Field sanitation practices are very important to reduce the spread of disease among plants and to prevent the possibility of contamination by pathogens harmful to humansPreharvestRaw product safetyThe principal hazard to green beans or peas is microbial contamination from pathogens harmful to humans Ensuring the safety of these products begins with preventing exposure in the field The best guarantee of a safe raw product is a proactive food safety program that has been designed and implemented to identify and prevent hazards during production and postharvest handling Growersshippers should familiarize themselves with safe production practices so they might be viewed as qualified suppliers among potential buyersLand-use historyGrazing animals on or near crop land can introduce bacteria harmful to humans into the soil Growers should ensure that land has not been used for animal husbandry during the current growing season and thatit is not close to either animal feedlots or water runoff from grazing lands Previous improper use of pesticides can result in hazardous residues on raw products

Fertilizer useIncompletely composted organic fertilizers may contain bacteria harmful to humans from animal or human feces If organic fertilizers are used they must be certified as completely composted Inorganic fertilizers originate from nontoxic synthetic chemicals so no pathogens are present Composted sewage sludge should not be used as it may contain pathogens as well as heavy metal contaminationIrrigationNatural surface water (eg canal lake pond) provides enough organic matter to support the growth of bacterial pathogens It may be used with caution for irrigation but should be tested for the presence of thebacterium Escherichia coli (E coli) which is an indicator of fecal contamination Groundwater is less likely to harbor pathogens thatwill harm humans but should be analyzed for heavy metal and pesticide contamination Overhead irrigation is more likely to spread contamination to above-ground plant parts than is root-zone irrigation

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Growers should document how water is stored if animals are confined nearby and if water is potable (safe for drinking)Pesticide usageGrowers must comply with all federal and state labels and must be able to answer the following questions Do you oversee your pesticide-spraying program Do you have record-keeping procedures to track allspraying of this crop Do you or the statefederal government regularly test your crops for residue levelsHarvesting and HandlingPickingHand-harvesting may lead to pathogen contamination if field workers practice poor hygiene Field crews must be trained and monitored for personal hygiene and portable bathrooms and hand-washing facilitiesmust be provided in the field and must be maintainedField containersHarvest containers should be nontoxic easy to clean and free of extraneous materials (eg nails wood splinters etc) They mustbe approved by the US Department of Agriculture (USDA) or the Food and Drug Administration (FDA) for field use After cleaning they can be sanitized by using a very strong sodium hypochlorite solution dispensed from a high-pressure sprayerHarvestingGreen beans and peas must be harvested at optimum maturity based on buyer specifications Pods should be harvested when the sieve size is small and pods are straight and dark green Overmature pods that areyellowed curved or damaged from insects or rot must be removed Harvest crews must be trained to remove extraneous leaves stems or soil clods Field-packed crates should be removed promptly after filling so that excessive heat buildup does not occur Crates should be cooled as soon as possible Once picked the beans or peas need to beshaded until they enter the packing shed

Postharvest HandlingPrecooling and storageOnce harvested green beans can be hydrocooled to remove field heat Both green beans and peas can be room-cooled Both are also susceptible to chilling injury Neither precooling nor storage

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

temperatures should be lower than 45degF Relative humidity should be 90 to 95 percent All products should be shipped in refrigeratedtrailers with temperature monitorsReceivingHarvest crews should remove as much dirt and mud from the product as is possible before the product leaves the field The initial inspection at the packing house should remove any remaining debris before the beans reach the mechanical sorters or water flumesWaterWater used in cleaning and cooling should be chlorinated at a concentration of 75 to 100 ppm of free chlorine Chlorination levels in the water should be monitored frequently during operationthrough the use of a chlorine test kit Water pH should be maintained between 65 and 75 to avoid having to use excess chlorine and in order to maintain recommended free chlorine levels Excessive use of chlorinecauses gassing off (objectionable chlorine odor) Excessive chlorine gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costsEmployee hygieneGood employee hygiene is critical in reducing contamination by workers Employee training health screening and constant monitoring of packinghouse sanitation practices (hand washing personal hygiene)are important All grading line personnel should wear glovesPackinghouse equipmentPackinghouse equipment should always be maintained in clean condition The remnants of product left tables could provide a food source for microbial growth thus standard cleaning procedures should include scrubbing to remove particles Further sanitizing with a chlorine solution may be needed Belt conveyors and other equipment can be spot-sprayed with a 100 ppm chlorine solution Boots gloves smocks and aprons should be cleaned or replaced as neededPest controlA pest control program will minimize risk of contamination by rodents or other animals In an open or exposed packinghouse operation the best control is constant vigilance and elimination of any discoveredanimals and their potential nesting locations Product andor product remnants will attract pests therefore the daily cleaning of the packing house to eliminate the attractive food source should help reduce pestsFacility sanitation

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Packinghouse facilities have the potential for developing microbial growth on walls ceilings floors doors and drains Scheduled washdown andor sanitizing of the facility will reduce the potential formicrobial growth The cooling system should be monitored and cleaned as necessary depending on the type of systemTemperature controlMaintaining proper holdingroom temperature will promote product quality and reduce microbial growth Temperature should be monitored in order to ensure established product temperature parametersShippingVehiclesTrucks must be inspected for sanitary condition and optimum transit temperature before being loaded with produce Check for visible cleanliness odors dirt andor other debris prior to loading Any truckshowing these conditions should be rejected Check for pest infestation physical condition before loading Never load produce into a warm truck

SPECIFIC INSTRUCTIONS FOR HANDLING TOMATOES

IntroductionFrom planting to consumption (farm to fork) tomato production consists of many steps Each of these steps creates an opportunity for microorganisms to enter or attach themselves to the crop Some ofthese organisms may harm humans Maintaining good sanitation throughout production and handling is important Once a fruit isinfected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of reaching consumers with contamination An extra benefit of good sanitation to growers and shippers is that it retards infection and reduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 With drip irrigation system emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water sanitation is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens are to have survived1048678 Test the irrigation water quality bull Potable well water (drinking-water quality) offers minimal risk if the well casing is maintained and livestock are excluded from the active recharge areabull Test quarterly or during the season and keep records bull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection spraysbull Maintain records of water testsPesticide mixingSince the water used to mix pesticides does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticidesIn any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can beminimized by opting for groundwater which is less likely to be contaminated by animals Periodically have your groundwater tested by a laboratoryPersonnel cleanlinessAttention should be paid to worker hygiene in the field and the packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linkedto infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits and vegetablesAppropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce their use Portable sinks with a foot-pumped water supply work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of tomato fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manure incorporating it prior to planting and avoiding topdressing with fresh manure are ways to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fields Any animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come in contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human waste) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503)Harvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed Remember these points when applying pesticides especially regarding harvest and re-entry1048678 Apply only pesticides labeled specifically for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field at harvest

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the fields evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls in the field Cullsshould be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessIt is impractical to wash harvest buckets before each use but they can be washed each day Tomatoes may be more prone to contamination than tree fruits because tomatoes are closer to the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Check that bins are clean and in good repair Pressure-wash and sanitize bins before harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect tomatoes from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Workers who have recently had an intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending these workers home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle CONDUCT HANDWASHTRAINING FOR ALL NEW EMPLOYEES1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove any aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washing Employees can maintain good hygiene only if proper facilities are availableStorage and TransportCooling

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Quickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow slowly or not at all below 45oF but tomatoes should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling tomatoes directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes Maintain clean water in dump tanks by sanitizing and changing water regularly (once per day minimum)1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperature 100F warmer than produce temperature for tomatoesStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is working Cleaning and sanitation of cold rooms are critical 1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculationBe sure truck trailers are clean If a vehicle previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remain atthat temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packingRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORSTRAWBERRIES RASPBERRIES

BLACKBERRIES AND BLUEBERRIESAnimal exclusionMost human pathogens are carried by other animals (fowl reptiles amphibians mammals such as dogs cats deer raccoons etc) Exclude as many animals as possible from the fields 1048678 This is a recurring theme from the field and irrigation to harvest to shipping and storage Animals can bring contaminants into contactwith fruit at any stage from farm to fork Any animal materials (waste carcasses etc) should be removed immediately from the field if possible (and practical)1048678 Carcasses should be incinerated or buried1048678 Fruit near these areas should not be harvested Workers who come in contact with live animals animal carcasses or animal waste materials should wash their hands before they continue working1048678 This includes any fruit that may have been the bulls-eye of a recent bird fly-by If a worker touches this fruit the contaminated material canget on hisher hands and be spread to any other fruit heshe touchesHuman hygieneIf pickers are in the field for more than 3 hours OSHA requires that there be 1 portable toilet per 20 employees1048678 These must be moved with the crews and be kept within frac14 mile of them at all times1048678 They must never be emptied in the field or near surface water sources1048678 Appropriate hand-washing facilities must be provided with portable toiletsSoil contaminantsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 90 days before harvest for crops that are not in contact with the soil Fully composted manureshould be handled in such a way that contact between the material and the edible portion of the crop is avoided

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or for 15 days using a windrow composting system during which period the materials must be turned a minimum of 5 times(National Organic Program Final Rule Sec 205203) Biosolids (human waste) are strictly regulated (Code of Federal Regulations Title 40 Part 503)1048678 They are best avoided outright1048678 They may NOT be used in organic operations Be aware of land use near the fields Avoid establishing berry fields near animal operations orwaste-handling facilities Manure should never have an opportunity tocome into contact with fruit Fruit that falls to the ground called ldquodropsrdquo or ldquowindfallsrdquo should only be harvested if the finished product receives a heatkill step such as pasteurization Drops should never be harvested for fresh marketHarvest and PackingPesticidesPesticide labels are prepared for the safety of product workers and environment It is critical that they be followed1048678 Apply only those treatments specifically labeled for the crop1048678 Apply pesticides only when and as directed by the label1048678 Do NOT harvest until the label-designated time1048678 Always remember ldquoThe Label Is the LawrdquoAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination1048678 Keep domesticated animals out of the field at harvest1048678 Keep children out of the field during harvest1048678 Practice animal and insect control in and around harvesting equipment storage areas

CullingEvidence suggests that human pathogens proliferate more readily in injured and decaying produce This makes it important that fruits showing bruises or decay symptoms be culled as a preventive measureIdeally harvest workers should not handle culls in the field This can spread infection from contaminated to healthy vegetables via the workerrsquos hands Culls should be removed by a separate worker ifpossible so as not to contaminate sound produceContainer cleanliness

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Containers used in the field in packing houses and for shipment should all be kept clean until used If any of the containers are reusable they should be cleaned regularly with more frequent washings if they become overly soiled Any disposable containers should be kept clean until use and discarded if they become soiled before use1048678 Stored containers can easily become contaminated by rodents insects and other animal life Check stored units for contamination and either replace or clean any that become soiled1048678 Store empty containers separately frombull Those already filled with vegetablesbull Any potential chemical contaminantsbull Any other nonsanitary conditions (near waste receptacles animal-infested areas etc) Harvest containers should not be allowed to touchthe ground in the field (or in storage) as this may transfer pathogens from the soil to the produce Any commodity that grows on or in proximity to the ground should have extra care taken to control soil contaminants particularly at harvest timePackinghouse cleanlinessPractice animal and insect control in and around packing facilitiesCleaning and sanitation of packingline equipment are critical Just one source of pathogen introduction at any point can potentially inoculate all vegetables passing through the line1048678 Clean with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned1048678 Here are key cleaning points to rememberbull Remove debris accumulation from all surfacesbull Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriatebull Use a top-to-bottom cleaning method to avoid re-soiling already cleaned surfacesbull Fumigate closed-in spaces for sanitationbull Never put fruit that has fallen from the line back into circulationbull Have waste receptacles available for employee use and regularly empty and clean thembull Properly store all equipment after work endsbull Clean regularlyPersonnel Cleanliness

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Exclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneeze contamination etc) or if this is not feasible be disallowed from coming in contact with fruit or any equipment that will contact the crop1048678 Workers who have recently had enteric (intestinal) disease should if allowed to work at all be utilized in a non-vegetable handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested bya healthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle Open wounds also may contain pathogens Use of a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may comein contact with produce directly or indirectly Restrooms in packing houses must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee hygiene1048678 A fresh-water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposabletowels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunctionwith but not to replace proper hand washingEmployees can maintain good hygiene only if the proper facilities are available to them

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Storage and TransportCoolingHuman pathogens tend to grow slowly or not at all below about 45ordmF This is therefore the normal target for cooling systems However depending on the cultivar growing region maturity treatments(such as temperature conditioning) etc storage below 45ordmF may not be possible because of the potential for chilling injury In such cases fruits should be stored at the lowest safe temperature Cooler system coil maintenance and sanitation are also important (any pathogens growing in the air handlers of a forced-air cooler can potentially be blown into the stored commodity possibly infecting the entire store of products) Storage room and vehicle cleanlinessBe sure storage rooms and truck trailers are clean If a trailer previously hauled raw meat there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signs of foreign matterRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps allocate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room temperature levels any and all cleaning and maintenance activities etc1048678 History has shown that in a trace-back situation following an outbreak responsibility is often pinned on those with the least- (or worst- ) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORMELONS

IntroductionFrom planting to consumption (farm to fork) melon production consists of many steps each of which creates an opportunity for microorganisms to enter or attach themselves to the crop Some of these organisms may harm humans Maintaining good sanitation throughout productionand handling is important Once a fruit is infected pathogens are difficult or impossible to remove by any means other than cooking Crops that are field-packed without washing have a higher likelihood of

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

reaching consumers with field contamination An extra benefit of good sanitation to growers and shippers is that it retards infection andreduces decay during shipping and storage Risks can be reduced if preventive steps are taken before produce leaves the farm This document focuses on how best to reduce contaminationPreharvestIrrigation waterApplication method affects water quality requirements The more the water contacts the commodity directly the cleaner the water must be1048678 If overhead or furrow irrigation is used water should be tested for the presence of coliform bacteria1048678 With drip irrigation emitters under plastic mulch are not likely to transmit pathogens to fruit so using clean water is not as critical1048678 Irrigation systems must be kept free of contaminants like scum buildup humananimal waste products etc If a pump is contaminated any water passing through the pump will be contaminated1048678 Allow a drying period before harvest The longer the period between harvest and the last irrigation the less likely any contaminating pathogens will survive1048678 Irrigation water quality mattersbull Potable well water presents a minimal risk if the well casing is maintained and livestock are excluded from active recharge areabull Test irrigation quarterly or during season and keep recordsbull Filter or use settling ponds to improve water qualitybull Use potable water for crop-protection sprays bull Maintain records of water testsPesticide mixingSince the water used to mix pesticides water does come into direct contact with fruit this water should be from a potable source Fresh produce has been contaminated by tainted water used to mix pesticides In any case where water quality is a concern numerous factors may affect the microbial load However the contamination potential can be minimized by opting for groundwater which is lesslikely to be contaminated by animals Periodically have your groundwater tested by a laboratoryHuman hygieneAttention should be paid to worker hygiene in the field and packing house Workers who pick sort grade or pack produce must wash their hands after restroom use Hepatitis A outbreaks have been linked

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

to infected workers Teach workers about microbial risks Provide soap clean water and single-use towels in the field and insist that all workers wash their hands before handling fruits Appropriate hand-washing facilities are also needed in conjunction with portable toilets Supply soap clean water and single-use towels for hand washing and enforce use Portable sinks with footpumped water work wellAnimal exclusionMost pathogens harmful to humans are carried by other animals (birds dogs cats deer raccoons etc) Excluding animals from the fields will decrease the likelihood of contamination Select produce fields carefully Be aware of land use near the field Establishment of melon fields near animal operations or waste-handling facilities should be avoided Manure should never have an opportunity to come into contact with fruit 1048678 Review land history for prior use and applications of sludge or animal manure1048678 Choose fields upstream from animal housing1048678 Prevent runoff or drift from animal operationsAnimal manure applied as fertilizer must be composted unless it is incorporated into the soil not fewer than 120 days before harvest for crops that are not in contact with the soil Fully composted manure should be handled in such a way that contact between the material and the edible portion of the crop is avoided Composting manureincorporating it prior to planting and avoiding topdressing with fresh manure are steps to reduce the risk of contamination while making use of this important source of nutrients1048678 Keep records of application rates source and dates1048678 Allow NO grazing of livestock near produce fieldsAny animal materials (waste carcasses etc) should be removed immediately from a field if possible (and practical) Workers who come into contact with live animals animal carcasses or animal waste should wash their hands before they continue working Biosolids (human wastes) are strictly regulated and are best avoided outright (Code of Federal Regulations Title 40 Part 503) Harvest and PackingAnimal exclusionAnimals can easily transmit pathogens Minimizing animal contact in fields and packing facilities reduces the risk of contamination Avoid raising dust as it has been implicated as a vector for disease1048678 Keep domesticated animals out of the field at harvest

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Keep children out of the field at harvest1048678 Control animals and insects around harvesting equipment and storage areasCullingRemove rotten fruit from the field Evidence suggests that human pathogens proliferate more readily in injured and decaying fruit This makes it important that fruit showing bruises or decay symptoms to be culled as a preventive measure Do not leave discards to the aisles between beds Ideally harvest workers should not handle culls inthe field Culls should be removed by a separate worker if possible so as not to contaminate sound produceBin and bucket cleanlinessMelons may be more prone to contamination than tree fruits because melons grow on the ground At the end of each day clean all bins and work surfaces Sanitize surfaces using recommended chemicals and procedures Make sure bins are clean and in good repair pressure-wash and sanitize bins before to harvest and clean bins daily during harvest Ensure that packing containers are not overfilled and protect melons from bruising and damage Handle produce carefully during harvest1048678 Avoid standing in bins during harvest to reduce disease spread by shoes1048678 Minimize bruising of fruit during harvest1048678 Remove excess soil from produce in the field Promote cleanliness at U-pick operations1048678 Invite customers to wash their hands before entering fields1048678 Provide clean and convenient restrooms1048678 Supply soap clean water and single-use towels and encourage their use Portable sinks with foot-pumped water work well

Personnel CleanlinessExclusion of ill workersIt is important to recognize symptoms of illness to keep sick workers away from the commodity Some symptoms may include fever diarrhea vomiting sore throat or jaundice (yellow skin and eyes)Employees who display symptoms of illness should either have appropriate measures put in place to protect the fruit from exposure (gloves a mask to prevent sneezing contamination etc) or if this is notfeasible be disallowed from coming in contact with fruit or any equipment that will contact fruit

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Workers who have recently had intestinal disease should if allowed to work at all be utilized in a non-fruit handling capacity1048678 Sending sick employees home is unfortunately usually the best method of dealing with thisDisease transmission and cross contaminationProbably the 1 source of foodborne illness is unsanitary worker conditions Most of the diseases transmitted via fresh produce occur as part of the ldquofecal-oral pathwayrdquo This is the movement of human pathogens from an infected individualrsquos waste to material ingested by ahealthy person Most commonly this occurs when the infected individual handles food without properly washing hisher handsEmployee hygiene including hand washing and proper facility use is an important step in breaking the infection cycle1048678 Provide clean restrooms with soap clean water and single-use towels1048678 Use modesty panels and not doors on restrooms1048678 Post signs in English and Spanish in restrooms and enforce hand washingOpen wounds also may contain pathogens Using a sealed covering (rubber or latex gloves just a bandage is not sufficient) is the only way to contain them The best method of reducing contamination from open sores or wounds is by removing affected employee(s) from situations where they may come in contact with fruit directly or indirectlyRestrooms in cooling facilities must have appropriate hand-washing facilities1048678 A place to remove aprons smocks and gloves and hang them outside the restroom1048678 Hand-washing stations located outside restrooms This can aid supervisors in ensuring employee compliance1048678 A fresh water source (not re-circulated water)1048678 Soap1048678 A non-reusable hand-drying system (disposable towels air dryer etc)1048678 Possibly a sanitizing solution for use in conjunction with but not to replace proper hand washingEmployees can only maintain good hygiene if the proper facilities are available to themStorage and TransportCoolingQuickly achieving and maintaining low storage temperatures are critical in delivering a wholesome product Human pathogens tend to grow

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

slowly or not at all below 45oF but melons should be kept at 55oF thus adding to the importance of cleanliness throughout the operation The 55oF mark is the ldquosaferdquo upper maximum refrigeration temperaturePacking and cooling melons directly in the field minimizes residual heat and gets the fruit to ldquosaferdquo temperatures faster are also important (any pathogens growing in the air handlers can be blown into the stored commodity possibly infecting the entire store of product) Use ice made from potable waterWash water qualityUse potable water for all washes 1048678 Chlorinate wash water and monitor chlorine levels to maintain 150 ppm to 500 ppm1048678 Maintain water pH at 60 to 701048678 Provide final rinse if using more than 100 ppm chlorine1048678 Maintain tank water at temperatures 100F warmer than produce temperature for melonsStorage room and vehicle cleanlinessPacking house1048678 Clean and sanitize loading staging and all food contact surfaces at end of each day1048678 Exclude all animals especially rodents and birds1048678 Do not smoke or eat in packing areaTransportation and refrigeration1048678 Check and clean trucks prior to loading1048678 Sanitize vehicles if animals were previously hauled1048678 Precool vehicles prior to loading1048678 Ensure that refrigeration equipment is workingCleaning and sanitation of cold rooms is critical and many steps can easily be overlooked1048678 Physically remove dirt and debris This is done with detergent and physical labor (such as scrubbing or pressure-washing etc)1048678 Use sanitizers of various types to kill microbes on clean surfaces Sanitation is most effective after a surface has been cleaned This is true of walls floors hands equipment etc1048678 Remove debris accumulation from all surfaces1048678 Clean all surfaces that produce or employees may contact including benchtable tops drains walls cooler coils ceilings etc as appropriate1048678 Use a top-to-bottom method of cleaning to avoid re-soiling already cleaned surfaces

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

1048678 Fumigate closed-in spaces for sanitation1048678 Never put fruit that has fallen to the floor back into containers1048678 Have waste receptacles available for employee use and regularly empty and clean them1048678 Clean regularly to reduce opportunities for pathogen buildup and inoculation Be sure truck trailers are clean If a vehicle previously hauled raw meat or poultry there is great potential for contamination Trailers should be cleaned if there are traces of odors or visible signsof foreign matter ldquoThe Cold ChainrdquoTo maintain ldquothe cold chainrdquo (the total refrigerated atmosphere) fruit should never leave refrigeration including loadingunloading docks Once fruit has been cooled to storage temperature it must remainat that temperature to maintain an environment in which bacterial growth will be minimized If fruit is warmed to a level where microbial growth may begin it is called ldquobreaking the cold chainrdquo At this point pathogenic cells may begin to multiply and they will not be eliminated by a return to a cold environmentLoading and unloadingUse the same good agricultural practices and sanitary guidelines when dealing with employee handling loading and unloading that were used in field operations This is particularly important if handlers are expected to remove occasional pieces of decayed fruit or otherwise directly contact fruit Repackers should follow all of the cleanlinessprocedures described above for initial packing Procedures in the back room and display area as outlined previously to avoid contaminationRecord-KeepingKeeping records is important It will help document adherence to good agricultural practices and identify potential problem areas1048678 Keeping records helps alleviate legal responsibilities in a trace-back situation1048678 Keep track of microbial test results reefer and storage room Temperature levels any and all cleaning and maintenance activities employee training etc1048678 History has shown that in a trace-back situation following an utbreak responsibility is often pinned on those with the least- (or worst-) kept records1048678 Self-check lists are available from several commercial auditing companies to aid in record-keeping

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

SPECIFIC INSTRUCTIONS FORPEACHES

IntroductionTo date fresh peaches have never been implicated as the cause of an outbreak of foodborne illness However the potential for a food safety crisis exists for all produce items Here are some key issues that shouldbe part of any food safety programPreharvestField sanitationSince peaches are a tree crop and picked fruit is never in contact with the soil fecal contamination from past land use is not a serious concern Fruits that fall to the ground called ldquodropsrdquo or ldquowindfallsrdquo should never be harvested unless the finished product receives a heat-kill step such as pasteurization or cooking ldquoDropsrdquo should never be harvested forsale as fresh-market fruit Soils may become incidentally contaminatedwith animal feces for example from deer browsing in peach orchards which may leave contamination behindLand-use historyOf greater concern to the production of peaches is the possibility of toxic residues in the soil Heavy metals from sewage sludge or excessive pesticide residues affect fruit qualityFertilizer useOrganic fertilizer used for peaches should be properly composted and applied directly to the soil after fruit harvest is completed This will allow several months for any living microbes to die before the next fruit set Raw animal manure must be composted unless it is incorporated into the soil not fewer than 90 days prior to the harvest of a product like peaches whose edible portion does not have direct contact with the soil Fully composted manure should still be handled in such a way that contact between the material and the edible portion of the crop is avoided ldquoFully compostedrdquo means organic matter has been maintained between 131degF and 170degF for 3 days using an in-vessel or static aerated pile system or maintained at between 131degF and 170degF for 15 daysusing a windrow composting system During this period the materials must be turned a minimum of 5 times (National Organic Program Final Rule Sec 205203)Irrigation

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Water is always one of the primary fresh produce food safety concerns A distinction is made between field agricultural water and processing water used in the packing house For peaches several agricultural waterrelated precautions should be considered Practically all peach production locations require irrigation Water may be applied infurrows through micro-sprinklers under the tree or by overhead systems Drip irrigation seldom is used for peaches Compared toany other form of irrigation overhead irrigation is more likely to spread pathogens into the tree canopy Water used as a means of frost protection must be potable (safe for drinking) The quality of source water is a key concern Surface waters such as lakes ponds streams etc should be tested The presence of the bacterium Escherichia coli(E coli) is an indicator of fecal contamination Do not irrigate from a pond or lake if animals were grazing nearby or had access to the waterUnderground (well) water is less likely to have fecal contamination although such situations have been documented Pesticide residues and heavy metals are generally of more concern in underground sources ofwaterPesticide mixingPesticides should be mixed and applied according to label instructions Potable water should be used At least one documented case of a foodborne illness resulted from the mixing and application of pesticideswith contaminated water If you need to test your water use a reputable certified laboratory and be sure that you keep the records of the test results The laboratory should be able to provide you with tolerances for allowable populations of microbes in the waterWorker hygieneMany managers are uncomfortable with the topic of employee hygiene but it is one of the most important components of a foodsafety program Employees must be trained on a regular basis so that new employees receive information and the message to long-term employees is fortified The topics of proper toilet habits hand washing health screening and hygiene in the home all are important Training ideally is conducted in the native language of the employees and always with sensitivity to the culture of the workerHarvestingHarvest containersPicking bags buckets boxes bins and all other harvest containers should be cleaned and inspected on a regular basis They should be free

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

of foreign contaminates like rodent droppings bird nests or other organic material Ideally they should be washed and sanitized withapproved detergents and disinfectants Physical hazards such as nails splinters staples etc also should be removed from containers Using plastic rather than wood bins reduces contamination riskEmployee hygieneThe number and types of toilets that must be present in the field are regulated by both federal (OSHA) and state agencies Toilets should be supplied with toilet paper and equipped with a hand-washing station that has water soap and single-use towelsVehiclesThe same rules that apply to harvest containers also apply to field vehicles One additional point is that tractors and trailers should not be driven through livestock areas and then taken to the orchard without first being cleaned and sanitized properlyPostharvest HandlingPackinghouse equipmentSanitation throughout a packing facility requires little more than the systematic application of common sense to the cleaning task At the end of each day remove fruit from underneath the packing line and other areas Sweep all areas Pressure-washing with an industrial disinfectant is preferred although in practice this is difficult to achieve on a daily basis Wash out drain pans under equipment floor drains and any other place where water might accumulateWaterProcessing and rinse water MUST be potable While it is possible to hand-pack peaches without the use of water most commercial packing houses use water in hydrocoolers dump tanks or sometimes both Water quality management for good sanitation is a requirement any time processing or rinse water is used Addition of a disinfectant to the water does not imply that water willdisinfect the peaches Rather water is sanitized to prevent waterborne microorganisms from spreadingDump tanksWater used in cleaning and cooling should have 100 to 150 ppm free chlorine concentration Chlorination can be done by adding bleach Water pH should be maintained between pH 65 and 75 to maintain recommended free chlorine levels Excessive chlorine causes gassing off (objectionable chlorine odor) The gas can irritate workersrsquo skin is corrosive to equipment and increases sanitation costs Fruit should

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

never be in contact with water for prolonged periods In some cases fruit can absorb water and anything suspended in the water Free water in fruit or in wounds usually encourages the growth andsurvival of microorganisms including pathogens harmful to both humans and plantsPest controlThe openness of production areas and many packing facilities makes it almost impossible to exclude birds rodents domestic animals or other pests Daily cleaning monitoring for signs of pests elimination of potential nesting locations and constant vigilance in attending to thesetasks will help reduce risksVehiclesBecause of their role in temperature management trucks are an important factor in food safety as well as peach quality Prior to loading trucks should be inspected for cleanliness If there are traces of odors or visible signs of foreign matter these should be removed Pressure cleaning with an appropriate disinfectant is preferred In addition to cleanliness truck condition should be inspected Any item in disrepair that would prevent proper temperature management of the load must be repaired including door seals condition of walls and insulation air delivery chutes bulkheads etc Peaches and trailers should be adequately precooled before loading Refrigeration systems are designed to maintain temperature not to remove field heat

All information in this booklet was copied from the followingSponsored byUSDA-CSREESNational Integrated Food Safety InitiativeProject Number 00-51110-9722Southern Regional Fresh Produce Food Safety Training ProgramEdited byDennis J Osborne Extension Associate Horticultural Science DepartmentDouglas C Sanders Extension Horticulture Specialist Horticultural Science Department

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina

Donn R Ward Associate Department Head Food ScienceNorth Carolina State University Raleigh North Carolina