Any surface that fresh produce touches after being harvested may serve as a source of contamination. Packing areas, equipment, and surfaces must be constructed to allow easy cleaning and sanitizing. Moving parts such as rollers, brushes, or belts should be easily accessible for cleaning, or able to be removed during the cleaning process. A porous surface, such as wood, cannot be sanitized but it can be cleaned. When repairs or upgrades should be made, replace equipment and tools with materials that can be easily cleaned and sanitized.

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