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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Clean-up procedures related to contamination with Enteric Viruses


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


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


All farms and fields should be inspected prior to harvest.

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


Proper management of portable toilets and grey water from handwashing

Management of Septic Tank Units


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


Monitoring employee health conditions, especially prior to harvest, helps preclude sick employees from coming to work and potentially infecting other employees and contaminating food

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


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.

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