Harvesting, Packing and Distributing Fresh Produce
Primary Production and Harvesting of Fresh Fruits and Vegetables
In general, anything that comes into contact with fresh produce has the potential to contaminate it. Fresh produce may become contaminated at any point along the farm-to-table continuum. The major source of microbial contamination of fresh produce is indirect or direct contact with Animal or Human faeces. Once fresh produce has been contaminated, removing or killing the microbial pathogens is very difficult. Prevention of microbial contamination at all steps in the farm-to-table continuum is preferable to treatment to eliminate contamination after it has occurred.
On the farm, potential contamination avenues include contact with untreated manure used as a soil amendment, contaminated water, infected workers, or conditions in the field or packing facility such as unclean containers and tools used in harvesting and packing, and the presence of animals. In transport, conditions such as unclean floors and walls of the transport vehicle and unclean containers can contribute to contamination with pathogens. Thus, it is important that fresh-cut produce processors be aware of the conditions under which their fresh produce is grown, harvested, packed, and transported. Furthermore, knowing your suppliers and what they are doing to minimise the risk of contamination is prudent.
Harvesting
At the start of each day, make sure your tools and harvest containers are clean. Always check that there are no loose splinters, nails, or any rubbish inside the harvest bins.
When working in the field, avoid putting boxes or crates directly on the ground, even if the inside is still clean when the boxes are stacked they drop dirt onto the fresh produce below. Harvest containers should never be used for other things like storing rubbish or eating your lunch.
Don’t harvest fruits and vegetables that you wouldn’t eat. Fresh produce that is diseased or contaminated by animal manure is unsafe and can ruin the whole batch. Vegetables like Lettuce, Silverbeet, or Shallots usually have some soil attached when harvested so be sure to give them a good shake to keep as much dirt as possible out of the harvest bin.
If you drop your harvesting knife, make sure to clean it carefully with sanitiser before using it again, even if it doesn’t look dirty. Never use the knife that dropped on the ground to cut fruits and vegetables.
Never cough or sneeze into your hands or in the direction of any fresh produce. If you have to sneeze or cough while working, turn your head and cough or sneeze into your arm, then sanitise your hands just to be sure you aren’t spreading any germs within your work.
Harvested vegetables should be kept covered as much as possible, this will protect them and keep them cool. Don’t leave picked fresh produce lying around once they’ve been harvested. The quicker fresh produce is taken to the packhouse, the sooner it can be cooled. This is important for keeping the produce fresh and safe for consumers.
Packing
When working on a packing line, you may be the last person to handle the fresh produce before the customer so it's essential that you take every precaution to not contaminate it.
Before entering the packinghouse to start work, prepare yourself properly by putting on the protective clothing provided;
Hairnet
Arm covers
Apron
Gloves
First, remove any loose jewellery, and then tie your hair back if it's long before putting on a hairnet. Men with beards will also need to put on a beard net. Then put on the arm covers if required, then the apron and then finally a new pair of gloves.
Even though we do our best to avoid them, accidents do happen. If someone does suffer a minor cut, help them by cleaning and covering the wound with a blue band-aid before covering them with new gloves and any other protective gear that may have been affected.
Once this is done, throw away the fresh produce that the injured person was working on, even if you can’t see blood or any evidence of the injury. The best rule of thumb in this case is; “if in doubt, throw it out”.
Next, clean the surfaces, knife, and cutting boards that were being used when the injury occurred. Finally, wash your hands and put on a new pair of gloves before going back to work.
As when Harvesting, if you do need to cough or sneeze in the packing shed, make sure you turn your head and do so into your arm. Never sneeze or cough into your hands or towards any vegetables.
In the packing shed, there are many different contaminants that can get into fresh produce. Often these are physical objects that can fall into the packing containers. Never let loose objects be around food that has been packaged up. Keep your eyes open for anything that may have fallen into fresh produce and don’t be shy about telling your supervisor if something doesn’t look right. It’s always best to be on the safe side when it comes to things that could potentially harm a customer.
Examples of Scenarios That May Cause Microbial Contamination of the Product
A processing line is moved or modified significantly.
Used equipment is brought in from storage or another plant and installed into the process flow.
An equipment breakdown occurs.
Construction or major modifications are made to a fresh-cut produce processing area (e.g., replacing refrigeration units or floors, replacing or building walls, modifications to sewer lines).
An employee unfamiliar with the operation and microbial controls has been hired or assigned to work or clean equipment in the processing areas.
Personnel who handle fresh produce and fresh-cut produce touch surfaces or equipment that are likely to be contaminated (e.g., floor, trash cans) and do not change gloves or follow other recommended procedures before handling product.
Periods of heavy production make it difficult to change processing water or clean food contact surfaces at the facility as scheduled.
A drain backs up.
Product is caught or hung up on equipment for an extended period and is not removed during equipment clean-up. Microorganisms may grow in stagnant product and can be a major source of contamination during production. FDA recommends that equipment be modified to eliminate areas where product stops moving along or through a processing line and cannot be readily removed during cleaning.
There are frequent product changes on a packaging line which necessitate changing packaging film, labels, forming pockets or moulds, line speeds, etc.
Personnel are used interchangeably for handling unprocessed produce and finished fresh-cut product.
There is increased production requiring wet cleaning of down lines in the same room as lines running product.
Equipment parts, tubs, screens, etc. are cleaned on the floor.
Waste bins in the processing areas are not properly maintained, cleaned, and sanitised. Personnel handling product may come into contact with these items and then contaminate product and/or product contact surfaces.
