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Facility and Equipment Sanitation
Facilities in and around packing operations should always be maintained in a clean condition.
Discarded apples attract pests, which may spread harmful microorganisms. Clean and sanitize the dump tank and the washing, grading, and sorting areas daily to reduce the potential for microbial contamination.
Clean product storage areas regularly. Remove, as much as practical, all visible debris, soil, dirt, and unnecessary items from product storage areas on a regularly scheduled and "as needed" basis. Sanitize facilities as necessary.
Floors, walls, and ceilings should be kept clean and be free of peeling paint, rust, dirt, or any evidence of microbial growth. Do not allow standing water to accumulate in packing and storage areas; it provides an ideal environment for growth of harmful microorganisms such as Listeria.
Clean equipment or machinery that contacts apples on a daily basis.
Because contact with apples may serve as a vehicle for spreading microbial contamination, equipment used in transporting, washing, sorting, and grading apples should be of such material and workmanship as to be adequately cleanable. Proper design, construction, use, and cleaning of equipment can help reduce the risk of cross-contamination.
Remove mud and debris from equipment daily. Equipment such as knives, saws, blades, boots, gloves, smocks, and aprons should be cleaned on a regular basis and replaced as needed. Sanitize cleaned equipment and other food contact surfaces daily with an appropriate sanitizing solution.
Food contact surfaces that have been cleaned should be sanitized on a daily basis during the peak season and as needed at other times.
Sanitizing surfaces not only prevents pathogens from accumulating, but also minimizes the presence of spoilage organisms that can decrease product shelf life. After food contact surfaces are thoroughly cleaned, they should be sanitized with an FDA-approved sanitizer. A sanitizing solution can be prepared by mixing 0.75 to 2.5 ounces of 5.25 percent available chlorine bleach (commercial liquid chlorine bleach) to 5 gallons of clean water. The sanitizing solution must be 50-200 ppm--do not exceed the recommended strength. Chlorine test papers must be used on each batch of sanitizing solution to ensure a proper concentration of chlorine. Good ventilation is required when working with chlorine.
Toxic cleaning compounds and sanitizing agents should be properly labeled and stored in a manner that protects against contamination of food, food contact surfaces, or food packaging materials.
Use regular inspection to maintain the quality of brushes used to wash apples.
Washing efficiency is reduced when brushes are worn or not working correctly. Inspect, clean, and sanitize the brushes daily with an approved disinfectant to prevent accumulation of harmful microorganisms.
Maintain the cooling system to ensure proper functioning of the equipment.
Condensate dripping from cooling systems has been identified as a possible source of Listeria in a number of food processing operations. Therefore, it is essential that drainage from air-handlers and condensers is piped directly into the drains and not on the floor. Inspect all cooling equipment daily, remove all debris, and clean as necessary when in use.