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Using good sanitation practices during production, harvesting, and packaging can help reduce the risk of microbial contamination of fresh produce. Soil, fertilizers, harvesting equipment, water, workers, or animals such as livestock, pets, and pests can be sources of harm- ful microorganisms that cause foodborne illness. Surfaces that come in contact with produce must be washed, rinsed, and sanitized regularly. Employees need to understand and use appropriate food handling practices.
Iowa State University Extension and Outreach
Apparel, Events & Hospitality Mgmt, Food Science & Human Nutrition AGLS, Value Added Agriculture-Extension
Food Science | Human and Clinical Nutrition
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Strohbehn, Catherine; Mendonca, Aubrey; Wilson, Lester; Domoto, Paul; Smith, Margaret; Brehm-Stecher, Byron; and Shaw, Angela M., "On-farm Food Safety: Cleaning and Sanitizing Guide" (2013). Human Sciences Extension and Outreach Publications. 102.