Equipment, Tools, and Buildings

The rule establishes standards related to equipment, tools and buildings to prevent these sources, and inadequate sanitation, from contaminating produce.

This section of the rule covers, for example, greenhouses, germination chambers, and other such structures, as well as toilet and hand-washing facilities.

• Required measures to prevent contamination of covered produce and food contact surfaces include, for example, appropriate storage, maintenance and cleaning of equipment and tools
  

On-farm Food Safety: Cleaning and Sanitizing Guide
https://gaps.cornell.edu/educational-materials/decision-trees/sanitation-and-postharvest-handling/

Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (5th Edition).
https://postharvest.ucdavis.edu/files/230094.pdf

Sanitary Design and Construction of Food Equipment
https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/26502.pdf