Packing Operations

Purpose
To ensure that apples received from the orchard are packed, stored, and transported under conditions that minimize the risk of microbial contamination.

Potential hazards
Because fresh market and cider apples do not receive a heat treatment that would eliminate harmful bacteria, Good Management Practices are necessary to minimize microbial contamination. Poor sanitation procedures can significantly increase the risk that apples will become contaminated with microorganisms. Pathogens may be found on the floors and in the drains in the packing facility and on the surfaces of sorting, grading, and packing equipment. Without good sanitary practices, any of these surfaces that come in contact with apples could be a potential source of microbial contamination. Workers who do not follow good hygiene practices may infect other workers and contaminate apples. Packers should develop good sanitation and hygiene standards and maintain them throughout the packing operation.

Preventive or corrective measures



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