Postharvest Handling and Sanitizing

Consider everything that touches or impacts produce such as Packing and picking containers, Packing equipment, Hands and clothing, Postharvest water, Buildings (i.e., coolers, storage areas), and Transport vehicles when keeping things clean.

• True

• False

Basic concepts of sanitizing practices include:

• Using basic housekeeping practices

• Providing facilities and training workers so practices are implemented properly

• Eliminating pests and debris

• Minimizing standing water

• All of the above

Which of the following statements is NOT true.

• Workers must never harvest covered produce contaminated with feces

• Workers must never harvest or distribute dropped covered produce

• Workers must never clean before sanitizing.

Direct Food contact surfaces that can contaminate crops fall in

• Zone 1

• Zone 2

• Zone 3

• Zone 4

Surface areas close to, but not in direct Food contact surfaces that can contaminate crops fall in

• Zone 1

• Zone 2

• Zone 3

• Zone 4

Areas within the facility such as the floor that can contaminate crops fall in

• Zone 1

• Zone 2

• Zone 3

• Zone 4

Areas outside the facility that can contaminate crops fall in

• Zone 1

• Zone 2

• Zone 3

• Zone 4

Implement practices that reduce the risks may include: Implementing or reinforcing worker training, Establishing pest control programs, Cleaning and sanitizing food contact surfaces, Converting to equipment that can be easily cleaned and sanitized, Cleaning and maintaining coolers, and Cleaning transportation vehicles

• True

• False

Physical removal of dirt (soil) from surfaces which can include the use of clean water and detergent

• Cleaning

• Sanitizing

Treatment of a cleaned surface to reduce or eliminate microorganisms

• Cleaning

• Sanitizing