Do you have postharvest questions that weren’t answered in the resources below? Submit them here and CAFF will find the answer(s).
Depending on your farm’s postharvest set up and food safety risks you may want to consider using a sanitizer product on food contact surfaces and/or in your wash water.
The Produce Safety Alliance recently released a tool called the PSA Labeled Sanitizers for Produce that you can use to search for products of a particular use and/or whether it is organically approved. Here’s video tutorial on how to use the resource.
Small Farm Training Choosing the Right Sanitizer Excerpts – Dr. Trevor Suslow of UC Davis discusses various options for sanitizing wash water.
Choosing and Using a Chlorine Based Disinfectant During Post Harvest Handling of Fruits and Vegetables – NC State Fresh Produce Safety Laboratory has put this document together to help growers understand disinfecting with chlorine.
Wholesale Success: Section 9 Post Harvest Sanitation – Looks at appropriate sanitation throughout harvest and post-harvest.
On Farm Food Safety Cleaning and Sanitizing Guide – Iowa State University Extension.
Postharvest Chlorination – Basic Points and Key Points for Effective Disinfection
Postharvest Handling and Safety of Perishable Crops (Chapter 10 of Small Farm Handbook Copyright © 2011 The Regents of the University of California. Used by permission) – This chapter focuses on a number of areas including Handling at Harvest, Packing, Grading, Storage & Sanitation and Water Disinfection. A full copy of the resource is available here.
Post-Harvest Handling Decision Tool – Leopold Center of Sustainable Agriculture & Iowa State University Extension Value Added Agriculture Program. Considers post-harvest handling of baby salad greens, beans & peas, bulk roots & tubers, cauliflower/broccoli & cabbage, and bunched greens.