Harvest
Harvest
Post-harvest: Resource materials include management of personnel, proper clean-up and disinfection methods, and food handling education and training materials.
Harvest Recommendations
Recommendations
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Clean-up procedures related to contamination with Enteric Viruses
Harvest
Develop a clean-up plan to manage release of bodily fluids resulting from vomiting or diarrhea as they are possible source of virus contamination
1. Train employees on procedures to handle clean-up of contaminated surfaces and safe disposal of contaminated products (food and non-food) exposed to bodily fluid to prevent further cross contamination.
Criteria for Fruit Harvesting
Harvest
Criteria for Fruit Harvesting
1. Establish a procedure to prevent harvesting overripe, decayed, or damaged fruits, fruits that have dropped to the ground, fruits damaged by animals, pests, or insects, fruits contaminated by feces.
2. Train workers on criteria for fruit harvesting.
Field Inspection
Harvest
All farms and fields should be inspected prior to harvest.
Field Assessment of Animal Intrusion and Activity (California LGMA)
1. Inspect fields for evidence of animal/pest activities, feces, damaged fruits, ripe or overripe fruits dropped on the ground, fruits damaged by flooding
Management of Bathroom and Restroom Facilities
Harvest
Proper management of portable toilets and grey water from handwashing
Management of Septic Tank Units
Harvest
Documentation of Septic Tank Management
1. Records of septic tank pumping should be maintained and completed by an authorized third-party service provider.
Monitoring Employee Health
Harvest
Monitoring employee health conditions, especially prior to harvest, helps preclude sick employees from coming to work and potentially infecting other employees and contaminating food
Farm Food Safety Checklist for Worker Health and Hygiene (FDA)
Agricultural Employer Checklist for Creating a COVID-19 Assessment and Control Plan (CDC)
1. Farm management should incorporate active health monitoring systems
2. Operations should develop a detailed employee health monitoring procedure
3. All health monitoring activities should be documented and stored for easy retrieval.
Use of Restroom and Bathroom Facilities
Harvest
Proper use of bathrooms and restrooms
1. Reinforce the importance of proper hygiene in restrooms and bathrooms
2. Educate the importance and food safety risks associated with improper use of bathrooms before and during harvesting activities.