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目錄：

introduction .............................................. 3
fruit and vegetable
consumption ........................................ 3
foodborne illnesses.............................. 4
consumer concerns............................. 5
increase in illnesses ............................. 6
you can reduce the risk .................... 7
record keeping .................................... 8
potential sources of on-farm
contamination ...................................... 8
manure.................................................. 8
water ..................................................... 9
handwashing, health, and
hygiene................................................. 9
handwashing, health, and
hygiene considerations for
u-pick farms ...................................... 10
minimizing risks starts
before planting ....................................... 11
site selection ...................................... 11
manure handling and
field application ................................ 11
minimize risks during
production ............................................... 14
irrigation water quality and
methods .............................................. 14
sidedressing crops with manure ..... 16
field sanitation and animal
exclusion ............................................. 16
worker facilities and hygiene .......... 17
minimize risks at harvest ..................... 18
bin and harvest aid sanitation......... 18
worker hygiene and training........... 18
u-pick customer hygiene ................. 18
storage facility sanitation................. 19
cider and juice production ............... 19
minimize risks during postharvest
handling ................................................. 20
worker hygiene ................................. 20
keep the packinghouse clean
and sanitary........................................ 20
washing operations and
packing lines ..................................... 21
produce cooling and
cold storage ....................................... 22
transportation of produce
from farm to market .......................... 23
implement traceback system ........... 23
food safety is everyone’s
responsibility.......................................... 24
selected references for further
information ............................................. 25
glossary................................................... 26
acknowledgements ............................... 27
national gaps collaborators ................ 28
table of contents