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Handling Fruits and Vegetables at Farmers Markets

Achyut Adhikari, Gupta, Priyanka, Aryal, Jyoti, Lituma, Ivannova

Farmers Markets, LSU AgCenter Logo

Handling Fruits and Vegetables at Farmers Markets

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Proper safe handling and storage practices of fresh fruits and vegetables are important to prevent cross-contamination from microorganisms. This can occur during the preharvest, harvest and processing activities and can lead to bacterial contamination of food that can cause foodborne illnesses and outbreaks.

Pre-harvest and harvest

  • Apply good agricultural practices (GAPs) and good manufacturing practices (GMPs) at every stage of the chain to prevent and minimize microbial hazards associated with the food.
  • Test the water that is used for fruits and vegetables for potential microbial contamination.
  • When raw manure or waste is used, it should be managed closely to reduce microbial contamination of fresh produce.
  • Hygiene and sanitization are important along all points from the farm to the consumer.
  • Clean and sanitize harvesting equipment to keep it free of debris or manure.
  • Harvest containers should be cleaned and sanitized to prevent cross-contamination of fresh produce.

Packaging and processing

  • Remove soil, mud and dirt from fruits and vegetables outside the facilities before taking them to the packaging area.
  • Discard, repair, clean and sanitize all containers, pallets or bins before placing the fresh produce.
  • Clean and sanitize the equipment and machinery that comes in contact with fresh produce.
  • Clean and sanitize areas in which fresh produce is processed each day.

Transportation

  • Clean and sanitize vehicles to reduce the risk of microbial contamination.
  • Set and maintain appropriate temperatures of fresh produce to ensure safety and quality.
  • Avoid damage to the produce by using proper containers and loading carefully.
  • Identify the following: date of harvest, farm identification and who handled the produce from grower to receiver.

Storing and selling

  • Separate fruits and vegetables that will be consumed raw from meat, poultry or seafood.
  • To avoid drips that might contain harmful bacteria from raw meats, poultry or seafood, do not store fresh produce below it.
  • Refrigerate precut or peeled fruits or vegetables at 40 F within two hours.
  • For cooking, expose the product to temperatures above 90 F and then cool down and refrigerate at 40 F.
  • Do not place containers with produce on the floor. Use a pallet or other containers to avoid contamination.

References

U.S. Food and Drug Administration. (2018). Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. https://www.fda.gov/regulatory-information/search-...

Schmutz, P. (2009). Safe handling of fresh fruits and vegetables. Home and Garden Information Center. https://hgic.clemson.edu/factsheet/safe-handling-o...

Centers for Disease Control and Prevention. (2022). Fruit and Vegetable Safety. https://www.cdc.gov/foodsafety/communication/steps...

12/16/2022 10:27:35 PM
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