Monitoring Produce Wash Water Temperature

Subject: Monitoring Produce Wash Water Temperature

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

When monitoring wash water temperature, all employees must:

• Be aware of wash water temperature changes while washing fruits and vegetables (refer to SOP - Washing Fruits and Vegetables)

• Conduct the following temperature test as needed:

  • Using a clean digital thermometer, measure wash water temperature as instructed.

  • Record results on the Produce Wash Water Log.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate produce washing practices for employees.

• Team leaders will visually monitor that produce wash water temperature measurement is conducted as needed during all hours of operation.

How should problems be fixed?

• Team members will drain produce wash water that exceeds the temperature of 70°F (21°C), rinse the sink clean of physical contaminants, and refill with clean produce wash water.

• Team leaders must immediately re-train and counsel employees who improperly or inadequately monitor produce wash water temperature.

• Team leaders must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.

• Produce Wash Water logs.

Created(Date): 7/18/17

By: Ryan Hamilton, Food Hub Lab Coordinator

Last Revised: 9/22/17

By: Jeff Sobolewski, Operations Coordinator