Follow scientifically valid chemical concentration and contact time parameters for washing fruits (parameters can be based on regulation, industry guidance and/or scientific studies). For example, sodium hypochlorite concentration should not exceed 200 ppm free chlorine
Conduct a hazard analysis of water used in the farm(s) and processing facility by asking relevant questions such as:
Water used in the wash tank (dump tank) should be warmer than the fruit being washed so as to reduce the infiltration of wash water into the fruit. When infiltration occurs, cold water creates air
Use an appropriate washing method to reduce the microbial load on fresh produce.
Improper personal hygiene practices in restrooms and bathrooms present a significant risk of spreading enteric virus infection and contaminating food 1. Train and reinforce the importance of using bathroom facilities prior to harvesting activities. 2.
According to WHO, children under the age of six that may be infected with enteric viruses do not typically experience noticeable symptoms. Young children, infants, and babies should therefore not be allowed in the farm
The storage unit of water must be maintained and disinfected regularly to ensure the good microbial quality of water.
Monitoring employee health conditions, especially prior to harvest, helps preclude sick employees from coming to work and potentially infecting other employees and contaminating food
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