Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least on the first day of harvesting and in the middle of the season. When test results indicate fecal contamination, test for enteric viruses including Hepatitis A virus (HAV) and Norovirus (NoV). If virus is detected, reinforce surface disinfection, repeat test to confirm contamination, and isolate affected surfaces until the contamination is removed.

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