The lot number should identify the workers involved in harvesting and packing.

Workers can transmit foodborne pathogens and some pathogens are only transferred by people. In an outbreak, identifying the workers who picked and packed produce may allow for faster identification of the cause of the illness and reduce the impact to your farm.

For small farms (10 or fewer workers), your harvest and packing paperwork can identify all workers as part of one crew. For larger farms, it may be beneficial to break harvest and packing into different crews to more clearly identify who was involved in harvesting and packing specific crops on specific days.

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