Field and Greenhouse Production
Fruits and vegetables can become
contaminated any time between planting and harvest.
Pathogens or other contaminants may come
- The soil
- Fertilizers and other
amendments such as manure or compost applied to the soil or plants
- Animals (both domestic and
- Water used for irrigation,
agricultural sprays, or frost protection
- Production equipment
- Improperly applied pesticides
Broken glass and other physical hazards
can also make produce unsafe to eat.
The resources below provide a detailed
look at each of these concerns. Use the information to learn about the risks,
assess an operation, and identify changes that will reduce risk.