Part 3: Post-Harvest
Water Management
The source and quality of the water used for washing
produce is critical for food safety. In part 3, we’ll review the different
sources of water typically found on the farm and how “risky” they are when used
to wash produce. Food safety risks related to water can further be reduced when
we understand the concept of infiltration and the benefits of using sanitizers
in wash water. We’ll also cover a number of factors that can influence
sanitizer efficacy – following label instructions, monitoring sanitizer levels,
water temperature, pH, and turbidity. Finally we’ll highlight all of the
different ways you could wash produce and the pros, cons, and food safety
considerations of each.