Using good sanitation practices during production, harvesting, and packaging can help reduce the risk of microbial contamination of fresh produce. Soil, fertilizers, harvesting equipment, water, workers, or animals such as livestock, pets, and pests can be sources of harm- ful microorganisms that cause foodborne illness. Surfaces that come in contact with produce must be washed, rinsed, and sanitized regularly. Employees need to understand and use appropriate food handling practices.
Iowa State University Extension and Outreach
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- Food Science & Human Nutrition AGLS,
- Value Added Agriculture-Extension
Iowa State University Extension and Outreach publications in Digital Repository @ Iowa State University are made available for historical purposes only. The information contained in these publications may be out of date. For current publications and information from Iowa State University Extension and Outreach, please visit http://www.extension.iastate.edu.
Catherine Strohbehn, Aubrey Mendonca, Lester Wilson, Paul Domoto, et al.. "On-farm Food Safety: Cleaning and Sanitizing Guide" Ames(2013)
Available at: http://works.bepress.com/angela_shaw/8/