The water used for anything from washing hands, equipment, and produce, to making ice for cooling poses a risk as a source of contamination. That’s why it’s critical that you understand how to safely manage postharvest water.
The resources below provide information on important topics like water testing and sanitizing water used during produce washing.
RESOURCES
- Equivalent Testing Methodology for Agricultural Water
Testing methods determined to be appropriate by the FDA for testing agricultural water as described in the Produce Safety Rule - Cornell On-Farm Food Safety Decision Trees- Postharvest Water
Keys to making sure your postharvest water is safe, SOPs, documentation guidelines, and other useful resources - Postharvest Sanitizers for Produce
Video: Why sanitizers are commonly used in washing produce, key considerations when using sanitizers, and how sanitizing compounds can be effectively implemented on your farm to prevent cross-contamination - PSA Excel file of Sanitizers Labeled for Use in Produce (Excel)
- How to Use and Monitor Chlorine (Sodium/Calcium Hypochlorite) in Fruit and Vegetable Washwater and on Equipment and Food Contact Surfaces SP 798-A (PDF)
- Using Peroxyacetic Acid (PAA) in Fruit and Vegetable Washing and Packing SP 798-B (PDF)
- Using Sanitizers on Organic Fruit and Vegetable Farms – Merging National Organic Program Guidelines with Good Agricultural Practices SP 798-C (PDF)
- Enhancing the Safety of Locally Grown Produce: Washing Produce SP 768-D (PDF)