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Published byRosa Carter Modified over 9 years ago
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Good Agricultural Practices (GAP) for Fresh Fruit and Vegetable Growers New England Extension Food Safety Partnership Project funded by USDA CSREES – Project Number 2000-05389 Temp Control
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Temperature Control Maintains produce quality Minimizes pathogen growth
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When to Control Temperature Cooling produce Washing Packing Cold storage Transport Point of sale
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In the Packing House: What You Can Do? Cool produce quickly Use ice made from potable water Avoid cooling water bath temperatures that are >10º F cooler than produce pulp temperature ●tomatoes ●potatoes ●peppers ●apples
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Refrigeration/Coolers: What You Can Do? Monitor water temperatures Check refrigeration storage temperatures Don’t overload cooling capacity Monitor cooler and produce temperatures Use and monitor transport truck temperature
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Food Safety Partnership New England Cooperative Extension Food Safety Specialists From: University of Connecticut University of Maine University of Massachusetts University of New Hampshire University of Rhode Island University of Vermont Other Representatives: State Agriculture Divisions/Departments USDA Agencies (Farm Service Agency, ASCS, NRCS) Farm Bureau Growers Associations Cooperative Extension Agricultural Specialists/Agents
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