Post Harvest

All packing areas, regardless of age or design, must have sanitation practices that minimize contamination risks

Identify all of the food contact surfaces as produce moves through the packing and storage areas—focus on keeping these surfaces clean as a first priority

Cleaning and sanitizing are not the same thing

You cannot sanitize a dirty surface

Food safety practices such as cleaning, general maintenance and housekeeping, and pest control need to be in place to reduce risks

Fact Sheet: Equivalent Testing Methodology for Agricultural Water (PDF: 152KB)
https://www.fda.gov/downloads/Food/FoodScienceResearch/LaboratoryMethods/UCM575255.pdf

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
http://edis.ifas.ufl.edu/fs077

Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities
http://edis.ifas.ufl.edu/fs234

Sanitary Design and Construction of Food Equipment
http://edis.ifas.ufl.edu/pdffiles/fs/fs11900.pdf

Template logs and SOPs related to sanitation
https://gaps.cornell.edu/educational-materials/decision-trees/log-sheets-sops/#sanitation