Narrow your search below by category, keyword or search term. The recommendations are organized by the following categories:
Pre-harvest: Preharvest food safety measures and interventions are implemented on the farm or in the field to prevent or reduce introduction of enteric viruses onto food products.
Harvest: Enteric virus prevention is also important during harvesting. These resources focus on proper use of equipment and tools, effective handwashing techniques, and safe food handling practices.

Post-harvest: Resource materials include management of personnel, proper clean-up and disinfection methods, and food handling education and training materials.

Harvest Recommendations


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Inspect the water source and water distribution system for any possible contamination including animal and pest activities, trash, debris, accumulation of rotten fruits.

Use of Wash Water in the Facility


Wash water used for cleaning and rinsing equipment, utensils or tools should meet potable water standards.

Water Testing During Harvest Operations


Test water for bacterial indicators (such as E.coli, fecal coliforms or total coliforms). Frequency of water test varies depending on the water source, history of water quality, intended use of water and if water is in contact with fruits. When test results indicate fecal contamination, test the water for hepatitis A virus (HAV) and norovirus (NoV). If virus is detected, stop activities involving water (such as equipment sanitation and harvesting), repeat the water test to look for source of contamination and confirmed the presence of virus. Consider changing water source and notify local health authorities.

Water used during Harvest Operations


Any ice or water used in relation to harvest or cooling should meet microbial standards for drinking water and should be handled under hygienic conditions to prevent contamination.

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