Boyd Family Farm Produce Wash Room

Summary

CLEAN HARVEST CONTAINERS and TOOLS—We stack and store all plastic harvest containers and thoroughly wash harvest containers after use. CLEANABLE SURFACES—All surfaces that come in contact with produce are stainless steel steel mesh or non-porous plastic. The cement floor of wash station is in good condition and drains /dries easily. It is washed and swept after each use. REMOVE FIELD HEAT—During warm weather, we use cold well-water, followed by refrigeration in our 8 by 8 ft. walk-in cooler, to quickly remove field heat from produce (target temp= 35-45 F) CLEAN AND ORGANIZED WASH STATION—To minimize bacterial loads and maximize farm efficiency, we clean and organize our wash station after each use. All contact surfaces are washed and all tools are accounted for or stored where we can find them. This includes the greens spinning drum. CLEAN AND PROTECTED PACKING CONTAINERS—To reduce food safety risk we clean all containers often.

Steps

1. KEEP IT COOL--On hot days, we harvest leafy produce in the cooler morning hours, and minimize