Food Safety in the Packinghouse

Recommendations

Minimize fruit damage at harvest

• Prevent stem punctures and abrasions
  
• Harvest at appropriate maturity for each commodity

Optimize disease management program

• Target a variety of fungal pathogens
• Emphasize orchard management practices that minimize contamination

Don't harvest dropped fruit

• Don't harvest dropped fruit.
• Fruit with visible punctures, breaks, or abrasions should not be harvested

Keep decayed fruit off the line

• Pre-sort before dumping on the line
• Remove from the line as soon as possible before spray bar operations

PSR Reminders

Subpart E
Postharvest water

• No detectable generic E. coli/100 mL water
• Maintain this water quality throughout use

Subpart K
Harvest, pack, hold

• Prevent contamination of  crop  and packaging materials
• Use appropriate packaging materials and keep clean

Subpart L
Tools & sanitation

• Clean and sanitize food contact surfaces
• Exclude pests or prevent establishment in your facility
• Document training and use SOPs