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.
- Events & Hospitality Mgmt,
- Food Science & Human Nutrition AGLS,
- Value Added Agriculture-Extension
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