Safe, Easy, Low-Cost Produce Handling: Product Transport

Proper management of fresh produce during transport is important to maintain product quality and reduce risk of contamination. Consistent delivery of fresh produce in top condition helps meet buyer expectations and builds customer loyalty.

garlic/commode
This humorous scene from a small scale Vermont farm, illustrates a primary aim when transporting produce:   separate produce from poop! (or any other potential contamination)  In This case, the commode on the left was clean and dry, so risk was negligible but the point is taken. Photo by Hans Estrin. 

Design Goals

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  • Start cool: perishable product is harvested when it is cool, or produce is pre-cooled before transport.
  • Maintain proper temperature and humidity: crops remain cool and do not lose moisture during transport.
  • Keep it clean: Clean, covered delivery space minimizes risk of cross-contamination during transport. 

Design Elements

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  • Crops are harvested early in the day to minimize “field heat” that must be removed later to prevent wilting and reduce spoilage
  • If crops require pre-cooling before shipment, this is done promptly and adequate time is available before transport (it may take 6-12 hours to remove field heat, depending on conditions).
  • If crop containers are placed in cold storage to remove field heat, adequate space is maintained around containers to allow air movement and uniform cooling
  • Use of fans / forced air through moist crops in cooler can accelerate removal of field heat though evaporative cooling.
  • If perishable product is transported without refrigeration: product starts out cool, transport time is kept short (< 2 hours or less in warm weather), and if possible a large mass of product is transported, during a cool time of day (early morning)
  • Transport vehicle refrigeration system is properly maintained and temperatures are monitored; delivery vehicle has adequate insulation.
  • Transport vehicle is thoroughly cleaned between uses to minimize risk of cross-contamination; shipping container surfaces are clean when loaded into vehicles
  • If transport vehicle is ever used to move potential contaminants (e.g. garbage, recycling, agricultural chemicals, compost) it is thoroughly cleaned and sanitized before it is used for transporting produce.

Benefits

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  • Clean, cool transportation conditions help maintain fresh produce quality, supporting customer satisfaction and long-term market viability.
  • Keeping transport vehicles clean and at appropriate temperature during produce delivery is a regulatory requirement and reduces risk of cross contamination.

Photos

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transport photo
This produce safety poster from the UTs Institute of Ag. shows key risk reduction practices when transporting produce.  Although small scale-diversified farms will look different, some method of tracking sales, as well as clean, cool, and protected transport are the same for all farms, regardless of size.  
covered wagon
From field harvest to customer, some kind of cover, or enclosure protects crops from sun, road dust, mud, and the occasional bird poop!  David Blais, from Blais Farm in Springfield, VT, above, shows off his simple covered wagon shield his field-packed product during harvest and in transport from field to cooler. Photo by Ginger Nickerson.
unloading
Many smaller scale growers transport product in old vans or box trucks without fancy refrigeration.  This can work fine for shorter delivery times (<2hrs) and it is important to pre-cool products during warmer weather.  And, as with all deliveries, the transport area should be clean before loading.    Here, author Hans Estrin unloads an order at Brattleboro Union High School, VT during the start-up phase of Food Connects Food Hub.
farmer market
Pre cooling and protection from the dehydration, and "the elements" (including contamination) is especially important for market and road-side stand growers, where perishable leafy greens may spend several hours in warmer temperatures.  Stand at Burlington Farms Market shown above.  Photo credit unknown.

Authors: Hans Estrin and Vern Grubinger, UVM Extension

This work is supported by the Food Safety Outreach Program Name, project award no. 2023-70020-40688, from the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.

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