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in 2018, with first inspections occurring in the 2019 growing
season. Based on the FDA data collected during the first year
of inspections, inadequate cleaning and sanitizing was one
of the top four observations and citations (23). In addition,
observations collected from 220 farms in 13 Western States
through a voluntary On-Farm Readiness Review (OFRR)
program, indicated that harvest and post-harvest sanitation
was among the top three deficiencies identified (12). The
language in the PSR (21 CFR 112.123(d)(1)) states that a
farm, " must inspect, maintain, and clean and, when necessary
and appropriate, sanitize all food contact surfaces of
equipment and tools used in covered activities as frequently
as reasonably necessary to protect against contamination
of covered produce " (21). Vague terms, including " when
necessary and appropriate " and " as frequently as reasonably
necessary " are necessary to allow flexibility for different
operations; however, these terms can also create confusion
as they do not provide sufficient context to understand
regulatory expectations on the performance of cleaning and
sanitizing activities. The assumption is that farms would have
the knowledge to determine and justify appropriate activities
and frequencies; however, often growers do not have the
level of training nor resources to meet FDA's expectations
during inspections. Aside from a lack of training, there is
also a dearth of scientific data to identify optimal cleaning
and sanitizing procedures in fresh produce environments.
As such, there is a critical need for more applied research in
this area to provide targeted training to growers on effective
cleaning and sanitizing practices needed to align with FDA's
enforcement of the PSR.
Produce farming occurs in diverse, complex and dynamic
environments where produce can become contaminated with
spoilage and pathogenic microorganisms by a wide variety of
mechanisms (3). Regional practices or environmental factors
such as growing location, type of irrigation, seasonality,
and nature of produce surface and handling practices may
influence the likelihood of crop contamination (1, 5, 18).
Farm-level activities, such as hygienic management of
harvest and packinghouse equipment and containers via
cleaning and sanitizing programs (e.g., sanitizer selection,
application frequency) have been identified as important
practices for improving food safety (6, 18). From previous
outbreak investigations, we know that washing and fluming
steps, commingling of produce, and infrequent monitoring
of sanitizer concentration are processes that can contribute
to the spread of foodborne pathogens, and therefore require
a deliberate and careful management on each farm (4,
18). Since fresh produce operations inherently lack a 'kill
step', preventing microbial contamination and minimizing
the potential for cross-contamination are essential in
these environments. While few studies have investigated
contamination sources on produce farms (1, 9, 24), there
remains a lack of organized information on the diversity
of surfaces commonly encountered on produce farms, and
410 Food Protection Trends September/October
the methods and frequencies of cleaning and sanitizing of
these surfaces. In order to provide effective and targeted
education on best practices for cleaning and sanitizing
surfaces in farm environments, it is critical to understand
the types of surfaces most often encountered in these
environments and how often they are cleaned and sanitized.
To address these gaps, our study surveyed the produce
growers to gain a better understanding of barriers for
cleaning and sanitizing in produce handling environments,
the extent of the use of different surface materials, and
industry preference for educational materials and their
delivery. These findings clarify grower needs to make
informed decisions on practical and effective solutions for
compliance and food safety risk mitigation.
MATERIALS AND METHODS
An anonymous, voluntary survey was administered by
Oregon State University and the Western Regional Center
to Enhance Food Safety (WRCEFS) using Qualtrics, over a
three-week period from June 15 to July 7, 2020. The survey
targeted produce growers, packers and processors of various
sizes. It was shared through WRCEFS listserv, website and
social media, and emailed to Southern, North Central and
Northeast Regional FSMA Centers, Western region FSMA
trainers and stakeholders, including the United Fresh Produce
Association and Oregon Department of Agriculture
Produce Safety Program. The survey was also shared by
the United Fresh Produce Association and ODA Produce
Safety Program through their listservs. The questionnaire
had two parts. Part one included 14 questions, focused on:
1) respondent demographics (job description, type and size
of operation, commodities grown/handled); 2) positions
with assigned duties related to cleaning and sanitizing;
3) preferred format for educational workshops on food safety,
and 4) ranking of importance for educational topics on
cleaning and sanitizing. At the completion of part one of the
survey, participants were given the option to end the survey
or complete a second part of the survey related to cleaning
and sanitizing practices.
The second part of the survey included 30 questions. The
questions were grouped into five categories: 1) description
of tools, containers and equipment used in the operation;
2) management of cleaning and sanitizing practices;
3) cleaning and sanitizing activities; 4) major barriers for
improving cleaning and sanitation; and 5) preferences
for educational opportunities formats and resources.
Description of tools, containers and equipment section
focused on: i) types of tools, containers, equipment and
building materials; and ii) primary food contact surfaces
(handheld harvesting tools, harvest containers, harvesting
equipment, transportation equipment, post-harvest
equipment, storage containers) and gloves. Questions
pertaining to management of cleaning and sanitizing of food
contact and non-food contact surfaces included questions
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