Module 6 - Postharvest Handling & Sanitation

Slide 9 - Assessing Risks in Packing Areas

United Fresh Produce Association (2013). Guidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry.

Slide 17 - Cleaning vs. Sanitizing

Schmidt, R. (2009). Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations. University of Florida/IFAS Extension.

Slide 19 - Cleaning & Sanitizing Food Contact Surfaces: Step 2

Liu, N.T., et al. (2015). Effects of Environmental Parameters on the Dual-Species Biofilms Formed by Escherichia coli O157: H7 and Ralstonia insidiosa, a Strong Biofilm Producer Isolated from a Fresh-Cut Produce Processing Plant. J Food Prot, 78(1), 121–127.
Srey, S., Jahid, I.K., & Ha, S.D. (2013). Biofilm formation in food industries: A food safety concern. Food Control, 31(2), 572–585.

Slide 21 - Cleaning & Sanitizing Food Contact Surfaces: Step 4

Chapman, B., & Danyluk, M. (2013). Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities. University of Florida/IFAS Extension.

Slide 22 - Best Case Scenario: Sanitary Design of Equipment

Schmidt, R., & Erickson, D. (2005). Sanitary Design and Construction of Food Equipment. University of Florida/IFAS Extension.

Slide 27 - Packing Containers

Sugiyama, H., & Yang, K.H. (1975). Growth potential of Clostridium botulinum in fresh mushrooms packaged in semipermeable plastic film. J Appl Micro, 30(6), 964–969.

Slide 32 - Transportation Considerations

FSMA Final Rule on Sanitary Transportation of Human and Animal Food
Thompson, J., Kader, A., & Sylva, K. (1996). Compatibility chart for fruits and vegetables in short-term transport or storage. Oakland: University of California, Division of Agriculture and Natural Resources. Publ. 21560.

Slide 34 - Standard Operating Procedures

Bihn, E.A., Schermann, M.A., Wszelaki, A.L., Wall, G.L., & Amundson, S.K. (2014). Farm Food Safety Decision Trees.

Slide 40 - Recordkeeping

Template logs and SOPs related to sanitation