Keeping Harvest Clean

Hand washing is one of the single most important controls in managing food safety risks. Anyone touching or handling fruit including orchard workers, supervisors, contractors, harvest crews and visitors must wash their hands:

Minimum Requirements:

Prior to handling fruit i.e. before starting work
After going to the toilet
After eating and drinking
After smoking
When hands are visibly dirty
Hands must be washed using clean water, i.e. potable, and liquid or foam soap

If potable water is not available a hand sanitizer must be used after completing the washing and drying process.

Hands must be dried thoroughly using single use (paper) towels NOTE:

Hand sanitizers are an adjunct to, and not a substitute for, handwashing.
Water from municipal sources does not require further testing. However, water from all other sources must be tested at least once per year to demonstrate that it is potable. A risk assessment may indicate more frequent water testing is required.

For more information, visit The Canopy here.

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