Information for growers

Fresh leafy green produce must be handled with care to ensure not only product quality, but also safety. The more damage that is done to the product, the greater the chance deep penetration of microbes will occur. Leafy green vegetables are especially susceptible to damage due to their irregular shape. For this reason it is important that the harvesting blades always be sharpened to reduce the damage a blunt blade can cause.

It is also important that chlorinated water be applied, either by submersion or by spraying the product. If the surface is covered in dirt, the sanitizer will lose contact time with the product, so an initial rinsing step is necessary. If the water is allowed to get too dirty, conditions become too basic to sanitize the produce and the water must be changed. A chart showing the ideal pH for chlorinated water can be used to ensure that an effective pH is maintained.

Home growers should be aware of the contamination risks associated with small-scale operations. The same hazards that apply to commercial growers are also present for home growers. If using chlorinated water to sanitize produce use a chlorine source labeled "food-grade.  If the product is not food-grade it should not be used under any circumstances to sanitize fresh produce.

Resources for fresh produce growers: