Food Safety for Wash/Pack Facilities -Part 3: Post-Harvest Water Management
From Caitlin Tucker
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.