This publication is available in a PDF file format only.
This document is intended to serve as a guide for growers/packers that can be used for the identification of microbial, chemical and physical hazards within packinghouse environments. It provides a basic diagram of the most important areas within a packinghouse, directional flow of fruits and vegetables within this location and the potential sources of contamination when handling produce inside a closed environment.
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.
October 2, 2017