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Some fresh produce commodities are susceptible to infiltration when immersed in water that is colder than the pulp temperature
Postharvest water includes any water that contacts fresh produce at or after harvest
Sample Forms for the Postharvest Water Decision Tree
Records should be kept of all postharvest water management and sanitation activities
Pathogens, such as Listeria monocytogenes, can become established
Tanks, bins, and washers should be cleaned and sanitized
Some fresh produce commodities are susceptible to infiltration when immersed in water that is colder than the pulp temperature
A sanitizer should be added to all postharvest water to reduce cross contamination
To reduce risks associated with bulk/bin/tank water, change water or filter
Sanitizer levels must be monitored to make sure the levels are effective
Single-pass water usually has a lower risk because water contacts produce only once
Begin all postharvest activities with water that is the equivalent of drinking water
Final question in Postharvest Water Decision Tree
Do you keep records of all your postharvest water management and sanitation activities?
Do you reduce and eliminate standing water in your packing area?
Do you clean and sanitize your postharvest equipment?
Do you monitor the temperature of your postharvest water?
Do you change your filter or bulk/bin/tank water when your water quality monitoring indicates it is dirty?
Do you monitor sanitizer levels in postharvest water on an established schedule?
Do you add sanitizer to your postharvest water?
Is all postharvest water use single-pass only (i.e., sprayed over the product, not recycled)?
Is postharvest water the equivalent of drinking water at the beginning of all activities such as rinsing and cooling?
