Most of the diseases transmitted via fresh Reefer maintenance produce occur as part of the “fecal-oral pathway.” Proper reefer (a refrigerated vehicle) maintenance This is the movement of human pathogens from an should be done and details recorded to avoid More Berries infected individual’s waste to material ingested by possible mishaps due to inappropriate shipping Good Agricultural Practices a healthy person. Most commonly, this occurs temperatures. Occasional use of a data logger to when the infected individual handles food without track temperature and cooler functionality/accuracy for the properly washing his/her hands. during transit is also desirable. Employee hygiene, including hand washing Southeastern Regional Program and and proper facility use, is an important step in “The Cold Chain” Production Handling breaking the infection cycle. Open wounds also may contain pathogens. Use To maintain “the cold chain” (the total refrigerated of a sealed covering (rubber or latex gloves; just a atmosphere), fruit should never leave refrigeration, bandage is not sufficient) is the only way to contain including loading/unloading docks. Once fruit has of Strawberry, them. The best method of reducing contamination been cooled to storage temperature, it must remain from open sores or wounds is by removing affected at that temperature to maintain an environment in employee(s) from situations where they may come which bacterial growth will be minimized. If, at any in contact with produce, directly or indirectly. point in shipping or storage, fruits are removed from Raspberry, Blackberry, Restrooms in packing houses must have a cold environment and warmed to a level where appropriate hand-washing facilities: microbial growth may begin, pathogenic cells may begin to multiply and will not be eliminated by a f A place to remove aprons, smocks, and gloves and hang them outside the restroom. return to a cold environment. and Use the same good agricultural practices and Blueberry f Hand-washing stations located outside restrooms. This can aid supervisors in sanitary guidelines in packinghouse operations as were used in field operations in terms of employee Sponsored by: ensuring employee hygiene. f A fresh-water source (not re-circulated water). handling, loading, and unloading for product safety. USDA-CSREES This is particularly important if handlers directly f Soap. National Integrated Food Safety Initiative contact fruit (culling, re-packing, etc.). f A non-reusable hand-drying system (disposable Project Number 00-51110-9722 towels, air dryer, etc.). f Possibly a sanitizing solution for use in conjunc- Unpacking and Display Southern Regional Fresh Produce Food Safety Training Program tion with, but not to replace, proper hand Product quality washing Edited by: Even at the consumer level, the cold chain must be Employees can maintain good hygiene only if maintained. Removal of bruised and decaying fruit Dennis J. Osborne, Extension Associate, Horticultural Science Department the proper facilities are available to them. while setting up and rotating displays reduces Douglas C. Sanders, Extension Horticulture Specialist, Horticultural Science Department chances for human pathogen proliferation as well. Donn R. Ward, Associate Department Head, Food Science Storage and Transport Use sanitation procedures in the back room and Cooling display area as outlined previously to avoid cross North Carolina State University, Raleigh, North Carolina contamination between different foods or contami- Human pathogens tend to grow slowly or not at all nation by workers. below about 45oF. This is, therefore, the normal target for cooling systems. However, depending on Limit consumer handling the cultivar, growing region, maturity, treatments (such as temperature conditioning), etc., storage Consumer packs may be preferable to bulk displays below 45oF may not be possible because of the because they avoid possible contamination of potential for chilling injury. In such cases, fruits vegetables by consumers while selecting produce. should be stored at the lowest safe temperature. Cooler system coil maintenance and sanitation Record-Keeping are also important (any pathogens growing in the Keeping records is important. It will help document air handlers of a forced-air cooler can potentially adherence to good agricultural practices and be blown into the stored commodity, possibly identify potential problem areas. infecting the entire store of products). f Keeping records helps allocate legal responsibili- Storage room and vehicle cleanliness ties in a trace-back situation. f Keep track of microbial test results, reefer and Be sure storage rooms and truck trailers are clean. storage room temperature levels, any and all If a trailer previously hauled raw meat, there is great cleaning and maintenance activities, etc. potential for contamination. Trailers should be f History has shown that, in a trace-back situation cleaned if there are traces of odors or visible signs of following an outbreak, responsibility is often pinned foreign matter. on those with the least- (or worst- ) kept records. f Self-check lists are available from several commer- cial auditing companies to aid in record-keeping.

Published by NORTH CAROLINA COOPERATIVE EXTENSION SERVICE Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.

09/02—JL/VG G03 43008 Michael Mahovic, Jeffrey K. Brecht, Steven Animal exclusion Drops should never be harvested for fresh Cleaning and sanitation of packingline equip- market. ment are critical. Just one source of pathogen A. Sargent, Mark A. Ritenour, Keith R. Most human pathogens are carried by other animals Schneider, Amy Simonne, Jerry Bartz (fowl; reptiles; amphibians; mammals, such as introduction at any point can potentially inoculate all More Berries More Berries vegetables passing through the line. University of Florida dogs, cats, deer, raccoons, etc.). Exclude as many Harvest and Packing animals as possible from the fields. f Clean with detergent and physical labor (such as Food Quality and Safety Design Team, Pesticides f This is a recurring theme, from the field and scrubbing or pressure-washing, etc.). Gainesville, Florida Pesticide labels are prepared for the safety of Use sanitizers of various types to kill microbes on irrigation, to harvest, to shipping and storage: f product, workers, and environment. It is critical that after Animals can bring contaminants into contact clean surfaces. Sanitation is most effective after they be followed. a surface has been cleaned. Introduction with fruit at any stage, from farm to fork. f Apply only those treatments specifically labeled Maintaining good sanitation throughout production f Here are key cleaning points to remember: Any animal materials (waste, carcasses, etc.) for the crop. • Remove debris accumulation from all and handling of strawberries, raspberries, blackber- should be removed immediately from the field if f Apply pesticides only when and as directed by ries, and blueberries is important. It is vital that surfaces. possible (and practical). the label. • Clean all surfaces that produce or employees growers and, in turn, their employees understand f Do NOT harvest until the label-designated time. just how critical any food poisoning outbreak could f Carcasses should be incinerated or buried. may contact, including bench/table tops, f Always remember: “The Label Is the Law!” drains, walls, cooler coils, ceilings, etc., as be to their livelihoods. Pathogens harmful to f Fruit near these areas should not be harvested. humans can be transmitted by direct contact appropriate. Workers who come in contact with live animals, Animal exclusion • Use a top-to-bottom cleaning method to avoid (infected employees or animals) or through animal carcasses, or animal waste materials should re-soiling already cleaned surfaces. contaminated water or soil. Once a fruit is infected, Animals can easily transmit pathogens. Minimizing wash their hands before they continue working. • Fumigate closed-in spaces for sanitation. pathogens are difficult or impossible to remove. animal contact in fields and packing facilities • Never put fruit that has fallen from the line Only thorough cooking (or other similar treatment, f This includes any fruit that may have been the reduces the risk of contamination. bulls-eye of a recent bird fly-by. If a worker back into circulation. such as pasteurization) will reliably neutralize f Keep domesticated animals out of the field at pathogens. Fruits that are field-packed without touches this fruit, the contaminated material can • Have waste receptacles available for employee get on his/her hands and be spread to any other harvest. use, and regularly empty and clean them. washing have a higher likelihood of reaching f Keep children out of the field during harvest. consumers with field contamination. fruit he/she touches. • Properly store all equipment after work ends. f Practice animal and insect control in and around • Clean regularly. This document focuses on how to best reduce harvesting equipment storage areas. contamination. Human hygiene Dump tanks and hydrocoolers If pickers are in the field for more than 3 hours, Culling If using a dump tank or hydrocooling system, Preharvest OSHA requires that there be 1 portable toilet per 20 sanitizers (e.g. chlorine) used to reduce pathogens Irrigation water employees. Evidence suggests that human pathogens proliferate harmful to fruit may help control pathogens harmful more readily in injured and decaying produce. This to humans as well. Application method affects water quality require- f These must be moved with the crews and be makes it important that fruits showing bruises or ments. The more the water contacts the commodity kept within ¼ mile of them at all times. decay symptoms be culled as a preventive measure. f Wherever possible, drain and clean tanks daily. directly, the cleaner the water must be. f They must never be emptied in the field or near Ideally, harvest workers should not handle culls f Be sure to rinse out any cleaning solutions before surface water sources. re-filling the tank (residuals from quaternary f If overhead or furrow irrigation is used, water in the field. This can spread infection from contami- f Appropriate hand-washing facilities must be ammonium solutions may produce toxic fumes should ideally be tested for the presence of nated to healthy vegetables via the worker’s hands. provided with portable toilets. when touched by chlorinated water). Such coliform bacteria. Culls should be removed by a separate worker, if cleaning solutions are often not registered for f In a drip irrigation system, emitters under plastic possible, so as not to contaminate sound produce. Soil contaminants direct fruit contact and may cause injury. mulch are not likely to transmit pathogens to fruit, so f Be sure to follow the label on all chemical products. water sanitation is not as critical. Animal manure applied as fertilizer must be Container cleanliness f Fruit should not be allowed to sit in water for f Pumps and irrigation stations must also be kept composted unless it is incorporated into the soil not Containers used in the field, in packing houses, and extended periods of time, such as during free of contaminants, such as scum buildup, fewer than 90 days before harvest for crops that are for shipment should all be kept clean until used. If employee breaks. animals, human/animal waste products, etc. If a not in contact with the soil. Fully composted manure any of the containers are reusable, they should be pump is contaminated, all the water going should be handled in such a way that contact cleaned regularly with more frequent washings if through the pump and anything that the between the material and the edible portion of the they become overly soiled. Any disposable contain- Personnel Cleanliness pumped water is sprayed on can become crop is avoided. ers should be kept clean until use and discarded if Exclusion of ill workers contaminated. f “Fully composted” means organic matter has they become soiled before use. f Allow a drying period before harvest. The longer It is important to recognize symptoms of illness to been maintained between 131°F and 170°F for f Stored containers can easily become contami- keep sick workers away from the commodity. Some the period between harvest and the last irriga- 3 days, using an in-vessel or static aerated pile tion, the less likely any contaminating pathogens nated by rodents, insects, and other animal life. symptoms may include fever, diarrhea, vomiting, system, or for 15 days, using a windrow sore throat, or jaundice (yellow skin and eyes). will survive. Check stored units for contamination and either composting system, during which period the replace or clean any that become soiled. Employees who display symptoms of illness Frost protection materials must be turned a minimum of 5 times f Store empty containers separately from: should either have appropriate measures put in (National Organic Program Final Rule Sec. • Those already filled with vegetables. place to protect the fruit from exposure (gloves, a Management of frost protection water is similar to that 205.203) • Any potential chemical contaminants. mask to prevent sneeze contamination, etc.) or, if of irrigation if water makes direct fruit contact. Ideally, Biosolids (human waste) are strictly regulated • Any other nonsanitary conditions (near waste this is not feasible, be disallowed from coming in water should be of drinking water quality (potable) if it (Code of Federal Regulations, Title 40 Part 503). receptacles, animal-infested areas, etc.). contact with fruit or any equipment that will contact comes in contact with the edible portion of fruit. the crop. f They are best avoided outright. Harvest containers should not be allowed to touch Pesticide mixing f They may NOT be used in organic operations. the ground in the field (or in storage), as this may f Workers who have recently had enteric (intestinal) transfer pathogens from the soil to the produce. disease should, if allowed to work at all, be Be aware of land use near the fields. Avoid Since pesticide water does come into direct contact utilized in a non-vegetable handling capacity. establishing berry fields near animal operations or Any commodity that grows on or in proximity to with fruit, this water should be from a potable source. the ground should have extra care taken to control f Sending sick employees home is, unfortunately, waste-handling facilities. usually the best method of dealing with this. f Give preference to groundwater sources: they have Manure should never have an opportunity to soil contaminants, particularly at harvest time. a lesser chance of becoming contaminated by come into contact with fruit. Fruit that falls to the direct or indirect contact with humans or animals. ground, called “drops” or “windfalls,” should only Packinghouse cleanliness Disease transmission and cross contamination f Surface water quality may change from day to be harvested if the finished product receives a heat- Practice animal and insect control in and around Probably the #1 source of foodborne illness is day and is subject to animal contamination. kill step such as pasteurization. packing facilities. unsanitary worker conditions. f Municipal water is, of course, potable.