Poor Packing House Sanitation
Pathogens brought into the packing house along with the produce will quickly contaminate
all working surfaces. Disease-causing organisms will remain viable for months on surfaces
such as tank walls, grading belts, and brushes. Wash all produce-handling equipment daily
to remove dirt and decayed produce, and disinfect it with a strong chlorine solution on a
regular schedule. Keep the packing house and the immediate vicinity clear of any overripe
or rotting produce. Remove culls from the packing house and its vicinity immediately.