Clean Greens: A standard operating procedure (SOP) for triple-rinsing greens

Added by Amanda Kinchla • Last updated February 11, 2020
Type: Videos
Topic: Good Manufacturing Practices (GMPs), Preventive Controls for Human Foods (PCHF), Ag Water (Postharvest), Produce Safety Rule (PSR), Postharvest Handling & Sanitation
State: MA
Language: English

Managing post-harvest water is an essential part of reducing farm food safety risks and ensuring quality produce. This video describes an SOP for triple-rinsing about 100 lbs of salad greens, with use of a sanitizer to reduce cross-contamination.

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Clean Greens: A standard operating procedure (SOP) for triple-rinsing greens

 

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