Report
Food safety considerations for postharvest washing of produce and sanitation of packing areas
Washington State University Extension fact sheet, 353E, Washington State University Extension
02/2021
Handle:
https://hdl.handle.net/2376/18760
Abstract
Many food safety issues that occur in postharvest unit operations are associated with: 1. Cross contamination between contaminated and uncontaminated produce during washing, or 2. Improper cleaning and disinfection of tools, equipment, and facilities used during packing and holding of produce. For these reasons, we will focus on proper use of two commonly used sanitizers, chlorine and peroxyacetic acid (PAA) during postharvest washing as well as how to develop a robust sanitation program for your farm or packinghouse.
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Details
- Title
- Food safety considerations for postharvest washing of produce and sanitation of packing areas
- Creators
- Faith, 1978- Critzer (Author)Annette Wszelaki (Author)
- Academic Unit
- Publications, WSU Extension
- Series
- Washington State University Extension fact sheet; 353E
- Publisher
- Washington State University Extension; Pullman, Washington
- Format
- pdf
- Grants
- PAR-16-137, United States Food and Drug Administration (United States, Silver Spring) - FDA
- Grant note
- Partial funding
- Identifiers
- 99900552601801842
- Copyright
- http://rightsstatements.org/vocab/InC/1.0/
- Language
- English
- Resource Type
- Report