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Checklist to Minimize Pathogen
Contamination During Production
and Harvest of Fresh Produce
By Anu Rangarajan, Marvin Pritts, Steve Reiners, and Laura Pedersen,
(updated with assistance from Victoria Zeppelin and GAP’s team),
Department of Horticulture, Cornell University.
PRE-PLANT
Select Produce Fields Carefully
- Review land history for prior use and applications of sludge or animal manure.
- Choose fields upstream from animal housing.
- Know upstream uses of surface water, and test water quality as needed.
- Prevent runoff or drift from animal operations from entering produce fields.
Store Manure
- Store slurry in continuously loaded systems for 60 days in summer or 90 days in winter prior to field application.
- Consider satellite storage for slurry used on produce fields.
- Compost manure properly to kill pathogens.
Time Applications and Incorporate Manure
- In the fall, apply manure to all planned vegetable ground, preferably when soils are warm (50 degrees F), non-saturated, and cover cropped.
- In the spring, incorporate manure two weeks prior to planting.
- Whenever possible, incorporate manure.
- Do NOT harvest produce within 120 days after manure application.
- Keep records of application rates, source, and dates.
Choose Crops Carefully
- Avoid root/leafy crops if manure is applied in the spring.
- Plant agronomic or perennial crops where manure is applied in the spring.
PRODUCTION
Do NOT Side-dress with Manure
- ABSOLUTELY DO NOT Side-dress with fresh or slurry manure or manure ‘tea’ or mulches containing fresh manure.
- O.K. to side-dress with mature composts or compost teas.
Exclude Animals
- NO grazing of livestock near produce fields.
- Minimize wild and domestic animal traffic in produce fields.
Promote Worker Hygiene in the Field
- Provide and maintain clean restrooms.
- Supply soap, clean water, and single-use towels for hand washing, and enforce use.
Test irrigation Water Quality
- Identify water source for irrigation.
- Municipal drinking water: low risk
- Potable well water: minimal risk, if well casing is maintained and livestock excluded from active recharge area.
- Surface water: high risk.
- Test quarterly or during season (beginning, mid, or high draw, and at harvest) if water source passes near livestock or sewage treatment.
- Filter or use settling ponds to improve water quality.
- Use potable water for crop protection sprays.
- Maintain records of water tests.
Select Irrigation Method
- Where feasible, use drip irrigation to reduce crop wetting and minimize risk.
- Apply overhead irrigation early in the day so leaves dry quickly.
HARVEST
Clean Harvest Aids
- Check that bins are clean and in good repair.
- High-pressure wash and sanitize bins prior to harvest, and clean bins daily during harvest.
- Remove excess soil from bins in the field.
- Ensure that packing containers are not overfilled and protect produce adequately from bruising and damage.
Handle Produce Carefully During Harvest
- Avoid standing in bins during harvest, to reduce pathogen spread by shoes.
- Minimize bruising of produce during harvest.
- Remove excess soil from produce in the field.
Promote Cleanliness at U-Pick
- Invite customers to wash their hands prior to entering fields.
- Provide clean and convenient restrooms.
- Supply soap, clean water, and single-use towels, and encourage use.
Avoid Drops for Apple Cider
- Do no use decayed or wormy fruit.
- Pasteurize cider.
Promote Worker Hygiene
Keep Produce Cool
- Cool produce quickly, to minimize growth of any potential pathogens.
- Use ice made from potable water.
- Store produce at appropriate temperatures, to maintain good quality.
- Do not overload coolers.
POST-HARVEST HANDLING
Promote Worker Hygiene and Health
- Teach workers about microbial risks and the importance of good hygiene.
- Provide clean restrooms with soap, clean water, and single-use towels.
- Post signs in restrooms, and enforce hand washing.
- Provide non-food contact jobs for sick employees.
Monitor Wash Water Quality
- Use potable water for all washes.
- Maintain clean water in dump tanks by sanitizing and changing water regularly.
- Chlorinate wash water.
- Monitor chlorine levels
- Maintain 150 ppm for leafy vegetables and up to 500 ppm for other crops
- Maintain water pH at 6.0 - 7.0
- Provide final rinse if using >100 ppm chlorine
- Avoid tank water temperatures more than 10 degrees F cooler than produce temperature.
Sanitize Packing House
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