![]() ![]() Let containers, tools and surfaces air dry. ![]() Sanitizing harvest containers, tools and food contact surfacesĪpply a fine mist of sanitizer solution to surfaces using a sprayer. Read the label and make sure you follow the instructions on the label. Only detergents/soaps that come in contact with food need to be labeled as safe for food. For harvest containers, use a high-pressure sprayer hose.Īny detergent can be used for the wash step on hard surfaces. Wash the surface of the container with detergent and water. Rinse the surface of the container to remove soil and debris. Sanitizers are more effective if the surfaces are clean and free of soil and other debris. Cleaning procedureĬlean harvest containers, tools and food contact surfaces before sanitizing. A sanitizing solution, such as a weak (50 to 150 ppm) bleach solution, should be applied to harvest tools and containers after cleaning and as needed to kill pathogens. Sanitize tools and totes several times throughout the growing season, and at the end and beginning of each season. Tools should be cleaned daily or as needed to keep them clean. At least weekly, or as often as needed, reusable produce bins, buckets, totes and other containers should be cleaned of excess soil, vegetable matter and other debris. ![]() Using clean containers and tools can help decrease postharvest losses on sensitive products like summer squash, tomatoes and berries, as well as reduce the chance of spreading foodborne illness-causing pathogens.Īll reusable harvest containers and tools should be kept as clean as possible and regularly sanitized. Wash harvest totes and tools as often as needed to keep them free of excess debris and soil. ![]()
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