Equipment used for harvesting produce such as knives, scissors, and pruning shears,
should be cleaned and sanitized on a regular basis to remove any leftover plant
debris and prevent the growth of bacteria. Make sure you have a policy on cleaning,
train your employees on the policy and proper cleaning procedures, and abide
by the policy. An auditor will inspect harvest equipment storage areas and review
your policy, including asking harvest workers when and how they clean harvest
equipment