It is important to train farm workers in hygienic practices such as handwashing, provide them with the toilet facilities and resources needed to complete food safety practices, and have a sick worker policy that allows workers to communicate when they are sick and to engage in tasks that do not involve touching fresh produce or food contact surfaces.

Show visitors and customers for your farm stand or U-pick operation the location of toilets and hand washing stations. Provide signage with steps to complete handwashing to help with communication and encourage visitors who have any symptoms of foodborne illness to avoid coming to the farm.

Accidents can happen to anyone on the fresh produce farm. Have a first-aid kit in place to use during an emergency and guidelines to clean up bodily fluids, which can also be a source of contamination to fresh produce if not handled properly.

More personnel health and hygiene-related requirements are provided in Subpart C and Subpart D of the FSMA Produce Safety Rule.

Water Sources

The microbial quality of water varies with the source of that water. Water from surface water sources such as ponds, lakes, and streams is more likely to be contaminated because it is exposed to the environment and runoff. Municipal water, on the other hand, has the lowest risk of contaminating produce because it is treated before it is released to the public.

Minimize Contamination of Agricultural Water

1. Inspect: For each water source, determine whether it is at risk of contamination from surrounding activities, such as manure storage, and make plans to reduce this risk. Are there any broken pipes in your water distribution system that may introduce contamination?
2. Protect: Protect water sources from runoff and access by wildlife and domesticated animals.
3. Irrigation: Minimize irrigation contact with the harvestable part of the plant by using drip irrigation. Irrigate produce several days before harvest to allow microorganisms to die off before harvest.
4. Assess: Perform an annual Agricultural Water Assessment for preharvest water to determine how your agricultural water systems, practices, crop characteristics, and environmental conditions impact produce safety. Apply corrective measures or mitigation measures as necessary to protect produce from contamination.
5. Test: Test water for microbial quality. Have ground and surface water sources tested for levels of generic E. coli, preferably every growing season. Reports for municipal water can be obtained from the supplier.

Water Testing

The Food Safety Resource Clearinghouse provides access to a National Water Quality Testing Labs Map that can help identify the nearest water testing lab in your area. Ask the lab for guidelines on sampling water for microbial testing.

Testing water for microbial quality is especially important for water use during harvest and post-harvest activities. This water must be Municipal water or water with NO detectable generic E. coli per 100mL. Water may be treated to meet this level of quality. A 2021 study from Iowa State University found that E. coli can survive on romaine lettuce and strawberries that are washed with contaminated water for several days, even after storing the washed produce under refrigeration.

Access Research Summary [PDF]

More detailed preharvest and post-harvest water-related requirements are provided in Subpart E of the FSMA Produce Safety Rule.

Biological soil amendments need to be treated following a standardized procedure to destroy pathogens that may be present. Composting is one of the treatment methods that can be used to achieve this. If you get compost from a supplier, ask them for a certificate showing that the compost was treated to destroy pathogens.

If you make compost on your farm, take steps to destroy pathogens during the composting process.

• Static composting must reach at least 131 F (55 C) and remain at that temperature for 3 consecutive days, followed by curing.
• Turned composting must reach at least 131 F (55 C) for 15 days (not consecutive), followed by curing. 

Best Practices for Handling Soil Amendments

• Always use a thermometer to check if compost has reached the required minimum temperature.
• Separate treated from untreated soil amendments.
• Do not mix raw materials with treated compost.
• Protect treated compost from rain, animals, and runoff.
• Tools used to handle cured compost must be cleaned and sanitized. You could also have separate tools for handling compost.
• Hands must be washed after handling soil amendments.
• Keep records of the compost-making process (time, temperature, turnings). If compost is obtained from a separate company, request a certificate of conformance from the supplier and keep it for your farm records.

• Monitoring wildlife during the growing season will help you determine what animals come to your farm and what measures you can take to control them. Consult your local Natural Resource Conservation Service Center about controlling wildlife on your farm.
• Workers responsible for harvest must be trained to make sure that they do not harvest produce that may contain feces of any animals.
• Farms with livestock, work animals and fresh produce need to ensure that animals do not become a source of contamination for fresh produce or water sources. Train workers to ensure that their clothing and boots/shoes do not transfer manure from livestock to fresh produce or food contact surfaces.
• Control pets so that they do not become a source of contamination to fresh produce or food contact surfaces.

Cleaning is the removal of soil and debris from the surface and can be completed using water, soap, brooms, brushes, and vacuum cleaners. Sanitizing is the reduction of microbial contamination to safe levels and can be completed using antimicrobial compounds or sanitizers.

Best Practices for Cleaning and Sanitizing

• Always clean before sanitizing for the process to be effective.
• Minimize the use of high-pressure horses as these will spread contamination to a wider area.
• Always use water that has no detectable generic E. coli per 100mL for cleaning food contact surfaces.
• Ensure to use sanitizers approved by the Environmental Protection Agency (EPA) for the task you want to complete.  Always follow the manufacturer’s instructions on the label.
• The water used to clean food contact surfaces should be discharged away from fresh produce growing areas and away from food contact surfaces.

Because fruits and vegetables from the school garden may be eaten without cooking, it is important to take all possible steps to minimize contamination during growing, harvesting, storage, and preparation. Minimize contamination that may come from irrigation water, soil amendments, humans, wildlife, harvest bins, and other food contact surfaces by using the practices below. 

• When selecting a site for your school garden, ensure that fresh produce will not be grown in a place that is prone to flooding.
• Do not use raw manure in school gardens.
• Use water that is safe and of adequate sanitary quality for irrigation.
• Provide handwashing stations with clean water, soap, single-use paper towels, and a trash can.
• Do not allow people with diarrhea, vomiting, or other signs of foodborne illnesses to touch fresh produce.
• Do not harvest fresh produce with feces.
• Harvest bins must be washed with clean water and soap.

School Garden Resources

• Food safety tips for school gardens, USDA Food and Nutrition Service
• Make food safety a priority in your school garden, Iowa State University Extension and Outreach
• Start a School Garden Training Course, University of Illinois Extension
• Garden to plate: Food Safety for school and community gardens, Kansas State University Research and Extension