Harvesting

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Equipment Sanitation

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Test
Test Large Equipment

Food safety begins with equipment sanitation. Large machinery such as tractors, planters, etc. are cleansed with a cleaner/degreaser to remove organic matter and rinsed. After the initial wash, the equipment is pressure washed with a PAA sanitizer, allowing proper contact time. No rinse needed. Once the equipment is moved from one location to the other, it is sprayed with a power washer for cross-contamination mitigation.

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Test Hand-held Equipment

For smaller harvest tools (scissors, clippers, knives, etc.), a dip station is used throughout the harvest day. Sanitation at the dip station starts with a dip at the beginning of the day, at each break, lunch and at collection at the end of the day.

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Test Food contact surfaces

All surfaces should be cleaned using a foaming agent and detergent from the top down and rinsed. RPCs, washable bins, belts, side railing, counters, etc. should be sanitize with PAA as a leave on sanitizer allowing time for adequate contact, no rinse needed.

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Test Biosecurity

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Field Pack

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Test
Test Pre-harvest Sprays

Pre-harvest cleanup spray are to suppress/eliminate decay-causing organisms, which increases produce shelf life. These sprays will also eliminate harmful bacteria on the leaf surface to prevent contamination in the packing shed.

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Test Field wash (dump tank, wash water)

For produce that will be washed in field or hand harvested then submerged to remove organic matter. Water should be treated to mitigate human health pathogens along with decay-causing organisms.

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