Keeping Harvest Clean
Hand washing is one of the single most important controls in managing food safety risks. Anyone touching or handling fruit including orchard workers, supervisors, contractors, harvest crews and visitors must wash their hands:
- Prior to handling fruit i.e. before starting work
- After going to the toilet
- After eating and drinking
- After smoking
- When hands are visibly dirty
- Hands must be washed using clean water, i.e. potable, and liquid or foam soap
- If potable water is not available a hand sanitizer must be used after completing the washing and drying process.
- Hands must be dried thoroughly using single use (paper) towels NOTE:
- Hand sanitizers are an adjunct to, and not a substitute for, handwashing.
- Water from municipal sources does not require further testing. However, water from all other sources must be tested at least once per year to demonstrate that it is potable. A risk assessment may indicate more frequent water testing is required.
For more information, visit The Canopy here.