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

Recommendations

To download these free resources, please login as an AFFI member or create a non-member profile first.

Clean-up procedures related to contamination with Enteric Viruses

Pre-Harvest

Develop a clean-up plan to manage release of bodily fluids resulting from vomiting or diarrhea as they are possible sources of virus contamination

Employee Hygiene and Health Training (AFFI)

Facility Clean-Up Procedures (AFFI)

Enteric Viruses Clean-Up Infographic (AFFI)

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.

Facility Clean-Up Procedures (AFFI)

Enteric Viruses Clean-Up Infographic (AFFI)

2. Establish an employee health monitoring procedure

Employee Hygiene and Health Training (AFFI)