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The Produce Safety Rule (PSR) is one of the seven food safety regulations that are part of the Food Safety Modernization Act (FSMA). The PSR sets a series of standards for the safe growing, harvesting, packing, and holding of produce grown for human consumption: 21 Code of Federal Regulations Part 112. The PSR (subpart D) describes minimum standards for health, hygiene and training programs for workers. Contamination of produce may occur when bacteria, viruses or parasites are transferred from a person, animal, or food contact surface to the produce. There are many ways workers may introduce contamination including hands, clothing, footwear, feces, equipment, tools, injury and illness. Key requirements of the worker health and hygiene subpart in the PSR are outlined in this publication.
Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.
June 5, 2017