21 CFR 110.3 g Definition. Food-contact surfaces are those surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact food ordinarily occurs during the normal course of operations. "Food-contact surfaces" includes utensils and food-contact surfaces of equipment, tables, ice machines, ice storage, hydrocooler, etc.
All knives will be washed daily at the end of the shift with Simple Green All Purpose Cleaner. The dilution should be based on Simple Green's dilution chart. Picking carts are washed with simple green once a week.
All harvest tools and utensils must be sanitized before use and maintained in a sanitizing solution while workers are on breaks. All knives must be kept in their designated locations and not be removed the field.
Following label instructions on Jet Oxide for food contact surfaces:
Using potable water, make a diluted sanitizing solution using 1-1.5 fluid ounces to 5 gallons of water.
Test the strength of the solution by dipping in a test strip and matching the color code.
This should provide 160 ppm sanitizing strength
When the sanitation solution is in the appropriate strength, pour into spray bottles. The steps above will be done at PMC Cooling packinghouse to better maintain the chemical. The spray bottles will be transported to the ranches as need be.
Spray the knives with the solution and let set for 60 seconds.
Let air dry, and use.
Throughout the day's use of knives, retest the solution to ensure it remains in the 160 ppm range.
If not, add additional sanitizer
If water becomes visibly dirty, dump out solution in drains and mix another solution.
Sanitation of tools and utensils will be documented in the Harvest Cleaning Log (Appendix D)
Prior to loading pallets used to transport packed produce on flat bed truck, they will be inspected for signs of dirt, excrement, and other substances that might contaminate the produce.
If any contaminant is observed and cannot be controlled the pallet must not be used.
Discarding the palette will be documented in the in the Daily Food Safety Log
Tables used to repack or inspect product will be inspected prior to use for signs of dirt, excrement, or other substances that might contaminate product.
Prior to use, tables will be sprayed down with Peroxyacetic Acid.
Cleaning and sanitation of tables used in the fields is documented on the Harvest Cleaning Log (Appendix D.)
Cleaning and sanitation of tables used at the packing house is documented on the Harvest Cleaning Log (Appendix D.)
Jet-Oxide will be sprayed on the tables before and after their use.
Make a diluted Peroxyacetic Acid 5% solution with a ration of 1.5 oz Peroxyacetic Acid (Jet Ag or Jet Oxide) to 5 gallons potable water in a spray bottle. Also, if tables are cleaned at the same time as the RPCs (below) a spray bottle can be filled up with the water used to clean RPCs provided that the RPCs have not been used.
Test the sanitizing solution with a test strip to ensure its between 160 ppm
Note the ppm in the Harvest Cleaning Log (Appendix D.)
Spray the solution on the table, using a circular motion with a disposable paper towel, apply the sanitizer and let set for 60 seconds.
Do not rinse.
Cleaning and sanitation of tables used at the packing house is documented on the Harvest Cleaning Log (Appendix D.) by writing the initials of the person who performed the cleaning.
At the end of the shift, tables will be cleaned with Simple Green All Purpose Cleaner. The dilution should be based on Simple Green's dilution chart.
RPCs are intended to store product. They are not meant to be used for personal use.
When the RPCs are delivered to the farm, they are maintained on palettes on a flatbed and wrapped in plastic until use.
All RPCs are inspected prior to use for signs of dust, dirt, decay or odors, or evidence of animals. If any bad odors, liquids or signs of animals are observed, the RPC will not be used and marked as such
RPCS are delivered from farm to packing house on pallets to the covered dock area. All RPC that are used for culls or donated produce will be marked as such while in use.
RPC boxes will be cleaned and sanitized at the packing house monthly:
Place the 100 gallon plastic tub on the dock area of the cooler next to the drain. Fill the 100 gallon plastic tub with potable water to 80 gallons
Mix 16 oz Jet Oxide or Ag Jet 5% peraoxyacetic acid with 80 gallons of water (dilution rate of 1 oz Jet-Oxide to 5 gallons of water),
Test the strength of the diluted peraoxyacetic acid with test strip and note the ppm on the Harvest Cleaning Log (Appendix D.)
Submerge 5-10 RPCs at a time in the water for at least 60 seconds.
Take the RPCs out of the solution, and place on a pallete to drain.
Submerge up to 240 RPCs before draining the solution.
Rinse out the plastic tub
Repeat steps 1-4 until all RPCs have been sanitized.
RPCS will be taken back out to field.
The cleaning documented in the Packinghouse and Facility Cleaning (Appendix U)
Unused RPCs are stored at the packinghouse in the covered yard on pallets with pest control devices within the area.