Subject: Monitoring Produce Wash Water Turbidity

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 turbidity, all employees must:

• Visually monitor wash water while washing fruits and vegetables (refer to SOP - Washing Fruits and Vegetables)

• Conduct the following turbidity test as needed:

  • Using a clean container or bucket, fill a transparent container to a depth of 18”.

  • View the modified Secchi disk through the wash water and the bottom of transparent container.

  • When the edges of the outer cross of the modified Secchi disk are no longer visible, the wash water turbidity has exceeded 300 NTU and is no longer useable.

  • 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 turbidity testing is conducted as needed during all hours of operation.

How should problems be fixed?

• Team members will drain produce wash water that exceeds the turbidity level of 300 NTU, 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 turbidity.

What records will be kept?

• Completed training checklist.

• Produce wash water logs.

Created(Date): 2/22/17

By: Ryan Hamilton, Food Hub Lab Coordinator

Last Revised: 9/19/17

By: Randall Davis, Food Hub Manager

Document available here - 2.7 Monitoring Produce Wash Water Turbidity SOP