Heron Pond SoP

Summary

Heron Pond Farm SoP for Double Washing Greens

Steps

1. - Salad greens and lettuce are harvested in the early morning into green flip top bins or big grey or blue bins. One green bin holds about 10 pounds of loose greens or 20 heads of lettuce with the bigger bins (blue bins) holding 20-30 pounds and about 40
2. -Bins of greens are brought into washroom and placed on a pallet or clean plastic bulb containers next to dunk tanks.
3. -If greens are not going to be washed right away, open each bin, place side by side and spray all bins down with cold water. Also, turn on ventilation fan if not already on.
4. -Make sure dunk tanks are washed out before filling with water from the long black hose connected to the spout at the entrance of the wash room. Start filling the far right bin first. The water line is the lip right below the top of the bins.
5. -Wash hands thoroughly with soap and water before handling all produce.
6. -As soon as the tank is to fill line, gently dump one bin of lettuce into the far right bin and use pool skimmer to carefully submerge all lettuce heads. Make sure to wear nitrile gloves or the longer gloves.
7. -After the first set of tanks have been filled and the next set are filling, add 1 oz Tsunami to second tank.
8. -When the third tank is full, add another bin of lettuce and submerge.
9. -The fourth and far left tank is for Tsunami as well. So the first and third tanks are for rinsing off lettuce and the second and fourth tanks are for sanitizing lettuce.
10. -Once you're done placing lettuce in third tank, you can transfer lettuce from first tank to second tank. Lettuce shouldn't sit longer than 30 minutes in the Tsunami tank. Lastly, when fourth tank is full, transfer third bins lettuce to fourth bin with Ts
11. -Lastly, fill the 200 gallon Bubbler about 150 gallons full (Fill line is indicated on side of bubbler itself) if needed for greens or roots and put 3 oz Tsunami in.
12. -Throughout this whole process cull any yellow or dead leaves, sticks etc. Place in a green Brute compost bin placed either under the tanks or beside you.
13. -Throughout this whole process cull any yellow or dead leaves, sticks etc. Place in a green Brute compost bin placed either under the tanks or beside you. -Transfer with pool skimmer the greens from the bubbler into a clean basket placed on a black bulb
14. -In between moving greens from one bubbler's use to the next, skim any debris out of the tanks before adding another bin of dirty greens.
15. -Shake the white basket in greens machine from side to side to even the load so all greens can dry evenly.
16. -Turn on the spinner. Roughly 20 seconds till greens are done. Arugula takes two spins since the leaves hold more water, with another shake of the white basket in between to move their position.
17. -Have a clean green bin ready on the table next to the spinner on top of the bakers' tray. Pour all contents from the white basket from machine into the green bin and redistribute greens in bin so its not all mounded in the middle. You can fit two to thre
18. -To extend the shelf life of the greens, we do not press down on the greens at any point when it's in the green bins. Always keep track of time to make sure frequent loads are transported over to the walk in to cool greens.
19. -After a bin is full of greens, close the lid and place on clean pallet, metal wire rack or plastic bulb crates at entrance of wash room.
20. -Label the bin with a piece of masking tape stating the date, what the product is and the weight or number of items (i.e. bunched kale or chard). Scales should be set on pallets next to stack. Deduct 9 pounds off the total weight to account for the weight
21. -Keep an eye out for how dirty the water gets especially in tanks one and three. If you can't see the bottom of the tank or bubbler, it's time to change the water!