Food contact surfaces encompass all objects or areas—whether living or inert—where fresh produce comes into contact. These surfaces include work tables, belts, harvest boxes, tools, utensils, hands, gloves, and bulk-hauling vehicles.

Their significance for food safety lies in their presence throughout all stages of the production process. If these surfaces are not adequately hygienic, they can become a source of cross-contamination.

At Eleven Rivers Growers, we prioritize the review of these areas during our weekly audits. Food contact surfaces must adhere to the following characteristics:

1. Material Composition:
   • Surfaces should be made of materials that can be frequently washed and disinfected.
   • Light-colored materials are preferred to facilitate dirt detection.
   • They must be sufficiently resistant to prevent splitting, cracking, or developing holes.
   • Surfaces should be free of holes and porosity to prevent the accumulation of contaminants.
   • Examples of suitable materials include stainless steel, canvas coatings, plastic (excluding latex due to allergenic properties), and even fiberglass for transport vehicles.
2. Cleaning and Disinfection:
   • Surfaces need careful washing and disinfection using appropriate substances such as soaps, detergents, and disinfectants.
   • Avoid corrosive agents to maintain material integrity.
   • Metal bristle brushes should be avoided during cleaning to prevent surface damage.
3. Cleaning Plan:
   • Establish a cleaning plan specifying the frequency of washing and disinfection.
   • Clearly define the method, substances used (including concentrations), and the responsible person for carrying out these activities.
4. Contaminant Sampling Plan:
   • Develop a plan to validate hygiene procedures.
   • Specify which areas or utensils (including hands) will be analyzed, how often, and the relevant parameters and limits.
   • Include any additional data required by certification bodies, such as laboratory accreditation.
5. Maintenance and Replacement:
   • Regularly maintain and replace damaged parts or surfaces.
   • Even resistant materials can wear out with prolonged use.
   • Avoid temporary repairs that hinder effective cleaning.

These are some general preventive measures that can be taken to ensure that vegetables are not cross-contaminated. However, depending on the specific process, unique measures may need to be devised.