Pre Harvest

Pre Harvest

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.

Pre Harvest Recommendations


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Children and Babies in the Farm


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 areas as they pose the risk of spreading Hepatitis A or Norovirus infections or contaminating food 1. Ensure that young children, infants, and babies are not present on the fields.

Employee Training


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. Ensure all bathrooms are clean and in hygienic condition 3. Ensure sufficient sanitation stations are available within a reasonable proximity to work areas in the field to encourage field workers to follow hygiene policies.

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

Training Team Leader


Designated Training Team and Leader 1. Management should assign a specific group of competent individuals and a team leader such as a farm manager with the responsibility of implementing proper hygiene practices among workers and visitors.

Worker Health and Hygiene Training


Worker Health and Hygiene Training Requirements

1. Provide annual training to all farm workers regarding the hygiene procedures to be followed during harvesting and product handling activities.

Worker Health and Hygiene Hazard Assessment


Health and Hygiene Hazard Assessment in the Farm 1. Conduct and record a hygiene hazard assessment covering physical, chemical (incl. allergens) and microbiological contaminants, spillage of bodily fluids (e.g.: vomiting, bleeding), and human transmissible diseases, customized to the products and processes.

Worker Health and Hygiene Training Methods

Worker Health and Hygiene Training 1. Workers should be trained using written documents and infographics to outline how workers can prevent physical (e.g. snails, stones, insects, knives, fruit residues, watches, mobile phones, etc.), microbiological and chemical contamination of the product during harvesting. 2. Education and training materials should be provided in multiple languages to meet worker needs.

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