CommoditySpecific

FoodSafetyGuidelinesfor
theMelonSupplyChain
1 S T E D I T I O N
N O V E M B E R 7 , 2 0 0 5

COMMODI T Y SP E CI F I C F OOD SA F E T Y GUI DE L I NE S

F OR T HE ME L ON SUP P LY CHA I N 1
S T
E d i t i o n
Thisdocumentwaspreparedbymelonindustry
membersfromfarmtotable,viatheProduce
IndustryFoodSafetyInitiativeco-sponsoredby
theProduceMarketingAssociationandthe
UnitedFreshFruitandVegetableAssociation
Formoreinformationcontact:
ProduceMarketingAssociation
Attn:KathyMeans,CAE,VicePresident,GovernmentRelations
P.O.Box6036 Newark,DE19714-6036
Tel:302.738.7100 Email:kmeans@pma.com
UnitedFreshFruitandVegetableAssociation
Attn:JamesGorny,Ph.D.,VPQualityAssurance&Technology
1901PennsylvaniaAvenue,NW,Suite1100Washington,DC20006
Tel:202.303.3400 Email:jgorny@uffva.org
Copyright2005
ProduceMarketingAssociationandUnitedFreshFruitandVegetableAssociation
Allrightsreserved.
Specialthankstoallofthetradeassociationsandindividuals
whohelpedindevelopingthisguidance.
Acknowledgements
Greatestappreciationisexpressedtothepeoplewhohavecontributedtothisfirstedition.
Theseguidelinesintheir1
st
editionweredevelopedunderthecoordinationandleadershipof:
PaulFleming,MartoriFarms,Co-Editor-In-Chief1
st
Edition
BillPool,WegmansFoodMarkets,Co-Editor-In-Chief1
st
Edition
JamesR.Gorny,Ph.D.,UnitedFreshFruit&VegetableAssociationTechnicalEditor1
st
Edition
1stEditionContributors:
DavidAdams,Ph.D.,GeorgiaFruitandVegetable
GrowersAssociation
MitchellCrawford,RosemontFarmsCorp.
PaulFleming,MartoriFarms
DonnaGarren,Ph.D.,NationalRestaurantAssociation
JamesGorny,Ph.D.,UFFVA
ToniHofer,Raley's
TanyaHernandezMunoz,SAGARPA,SENASICA
BillHurst,Ph.D.,UniversityofGeorgia
MillardLong,CastelliniCompany
JimMcKenzie,L&MCompanies
StephenPatricio,WestsideProduce
BillPool,WegmansFoodMarkets
WalterRam,TheGiumarraCompanies
MarkSmith,Chiquita
TrevorSuslow,Ph.D.,UniversityofCaliforniaDavis
JenniferTong,UFFVA(Emeritus)
TomYoung,Ph.D.,DelMonteFreshProduceN.A.Inc.
DevonZagory,Ph.D.,DavisFreshTechnologies
Reviewers:
DavidAdams,Ph.D.,GeorgiaFruitandVegetable
GrowersAssociation
LarryBeuchat,Ph.D.,UniversityofGeorgia
PaulFleming,MartoriFarms
DavidGombas,Ph.D.,IFPA
JamesGorny,Ph.D.,UFFVA
AmyGreen,FDACFSAN
LarryKohl,GiantFoodStores,LLC
StephenPatricio,WestsideProduce
VickiLynneScott,AmigoFarms
MichelleSmith,Ph.D.,FDACFSAN
BillPool,WegmansFoodMarkets
DevonZagory,Ph.D.,DavisFreshTechnologies
User'sNote
Thisdocumentprovidesvoluntaryrecommendedguidelinesonfoodsafetypracticesthatareintendedto
minimizethemicrobiologicalhazardsassociatedwithfreshandfresh-cutmelonproducts. Theintentof
draftingthisdocumentistoprovidecurrentlyavailableinformationonfoodsafetyandhandlinginamanner
consistentwithexistingapplicableregulations,standardsandguidelines. Theinformationprovidedhereinis
offeredingoodfaithandbelievedtobereliable,butismadewithoutwarranty,expressorimplied,asto
merchantability,fitnessforaparticularpurpose,oranyothermatter.Theserecommendedguidelineswere
notdesignedtoapplytoanyspecificoperation. Itistheresponsibilityoftheuserofthisdocumenttoverify
thattheseguidelinesareappropriateforitsoperation. Thepublishingtradeassociations,theirmembers
andcontributorsdonotassumeanyresponsibilityforcompliancewithapplicablelawsandregulations,and
recommendthatusersconsultwiththeirownlegalandtechnicaladvisorstobesurethattheirownproce-
duresmeetwithapplicablerequirements.
Foreword
Thediversityofproductionandprocessingmethodsinthemelonindustrymakeasingle,universallyapplica-
bleapproachtofoodsafetyplanningcomplicated. Forexample,growersmaychoosetopackmelonsinthe
fieldorinapackinghouse. Further,theymaychoosetocooltheproductusingwaterorair.Itisimportant
thateachfirmassesstheiroperationsandimplementmethodsthatmeettheirindividualneeds. Whatis
mostimportantisthatbasicfoodsafetyprogramcomponentsareimplementedbyallmembersofthe
melonsupplychaintoassuremelonandmelonproductconsumersafety.
Whateverthepreferredproductionandprocessingmethodmaybeforasingleproducer,themelonindustry
recognizesthefollowingbasicprinciplesthatserveasthefoundationforallfoodsafetyprogramsfound
withintheindustry:
Themelonindustryrecognizesthatonceameloniscontaminated,removingorkillingpathogensisdifficult.
Therefore,preventionofmicrobialcontaminationatallstepsfromproductiontodistributionisstronglyfavoredover
treatmentstoeliminatecontaminationafterithasoccurred.
Themelonindustrysupportsimplementationanddocumentationoffoodsafetyprogramsthatutilizeriskassessment
techniquesthatidentifytruerisksanduseapreventiveapproachtoensuresafefoodproducts.
Themelonindustryalsosupportsandencouragesfoodsafetyawarenesstrainingforallpersonswhogrow,handle,
distribute,process,prepareand/orservemelonproducts.
Thehumanpathogensmostoftenassociatedwithproduce(SalmonellaandE.coliO157:H7)causeinfectionand
illnessbythefecaloralrouteoffoodcontaminationandmay involvevectorssuchashumanhands,waterandsoil.
Therefore,melonfoodsafetyprogramsshouldpayspecialattentiontopreventingfecalcontaminationofhuman
hands,waterandsoilthatcontactmelons.
Inthesectionsthatfollow,themelonfieldtoforkcontinuumhasbeenbrokendownintothefollowingunit
operations:productionandharvesting,postharvesthandling,fresh-cut/value-addedprocessing,distribution
andenduserhandling(retail,foodserviceandconsumer). Expertsfromindustryandacademiaweresolicit-
edtoidentify,intheunitoperationsthattheywereintimatelyfamiliarwith,microbialfoodsafetyissuesthat
arefoundtobeuniquebutnotnecessarilyexclusivetomelons. Foreachidentifiedissue,thingstoconsider
abouttheidentifiedissueweredevelopedtoraiseawarenessabouteachidentifiedissueandallowindividu-
alsandcompaniesinvolvedinthefieldtoforkmeloncontinuumtoconsiderwhatactionsareappropriatein
theiroperations. Theidentifiedissuesineachunitoperationsectionarefocusedonlyonmelonsandmay
ornotapplytootherspecialtycrops. Particularrecommendationsputforwardtoaddressanyidentified
issuearenottheonlymeansbywhichtheidentifiedissuemaybeaddressed. Individualsandcompanies
areencouragedtousethisdocumenttoevaluateanddevelopmenttheirownindividualcompanyfoodsafe-
typrograms.
Thedocumentalsoincludesintherequiredreferencedocumentsdetailedbackgroundinformationforindi-
vidualsandcompaniesthatareengagedinthevariousaspectsofthemelonfieldtoforkcontinuum. Each
company'sfoodsafetyprogramandthepre-requisiteprogramswithininitmustbedevelopedbasedupon
ananalysisofthepotentialhazardsinthatspecificcompany'soperations. Thisguidancedocument,aspre-
sented,isnotsufficienttoserveasanactionplanforanyspecificoperationbutshouldbeviewedasstart-
ingpoint. Thisguidancedocumentisintendedtosupplement,notreplace,alreadyestablishedfoodsafety
programcomponentssuchasGAPs,GMPs,HACCP,etc.,forthefreshmelonindustry.Detailedinformation
regardingpre-requisiteprogramsmaybefoundintherequiredreferencedocuments.
iii
TableofContents
Foreword .................................................................... iii
Introduction .................................................................. 1
SECTIONI
ProductionandHarvestingUnitOperations ......................................... 3
SECTIONII
PostharvestUnitOperations ..................................................... 6
SECTIONIII
Fresh-cutMelonProcessingUnitOperations.........................................10
SECTIONIV
DistributionUnitOperations.....................................................12
SECTIONV
EndUserHandling(Retail,FoodserviceandConsumer)UnitOperations ..................14
InformationandResources ......................................................17
Websites ....................................................................19
References....................................................................21
Glossary&Acronyms ..........................................................26
RequiredReferenceDocuments ...................................................29
RequiredReferenceDocuments
1 UFFVAFoodSafetyAuditingGuidelines:
CoreElementsofGoodAgriculturalPracticesforFreshFruitsandVegetables
2 UFFVAFoodSafetyQuestionnaireforFreshFruitsandVegetables
3 NationalGAPsProgramCornellUniversity:
FoodSafetyBeginsontheFarm:AGrowerSelfAssessmentofFoodSafetyRisks
4 IFPAFoodSafetyGuidelinesfortheFresh-CutProduceIndustry
5 IFPA/PMAFresh-cutProduceHandlingGuidelines
6 FMITotalFoodSafetyManagementGuide:AModelProgramforRaw
Ready-To-EatFresh-cutProduce
7 FMISuperSafeMark:RetailBestPracticesandGuidetoFoodSafetyandSanitation
8 NRAEducationFoundationServSafeCoursebook
Introduction
Thisdocumentwasdevelopedtoaddressfoodsafetyissuesspecifictofreshmelonsintheentire
farmtoforksupplychaincontinuum. Enhancingproducefoodsafetyisahighpriorityfortheentireproduce
handlingchainfromfarmtofork. Theproduceindustryhasalonghistoryofsupplyingconsumerswithsafe
andwholesomefruitsandvegetables;however,asproductionagriculturalandmarketing/distributionprac-
ticeshavebecomemoresophisticatedithasalsobeenrealizedthatfoodsafetypracticesmustalso
becomemoresophisticatedtoappropriatelyaddressproducefoodsafety.
Developmentofanintegratedapproachencompassingsafegrowing,harvesting,processingand
retail/foodservicehandlingpracticesfromfarmtotableisthemosteffectivemeansofenhancingfresh
melonfoodsafety.Assuch,asupply-chain-widegroupconsistingofmembersoftheindustryandproduce
foodsafetyexpertsdevelopedthefollowingguidelines. Thismanualisformelonsthataregrownandhar-
vestedforfreshmarketorforvaluedadded/fresh-cutprocessing,cooled,shippedtoretail,wholesale,or
processing,andofferedforsaletotheconsumer.Useofthetermmelonsinthisdocumentincludesraw
agriculturalcommoditiesandvalue-addedfresh-cutproductsderivedfromcantaloupe(akamuskmelons),
honeydew,watermelon,andvarietymelons("Canary","Crenshaw","Galia",etc).Itshouldbenotedthat
therearesignificantdifferencesinmorphologyandgrowingconditionsbetweencultivarssuchasthe
"Athena"cultivarofcantaloupemelonswhicharepredominantlygrowninthesoutheasternU.S.and
"WesternShipper"varietiesgrowninwesternU.S.
Inrecentyearsnumeroussafemelonhandlingpracticeshavebeenadoptedandimplementedby
growers,processors,andothersalongthedistributionchainandthishassignificantlyenhancedthesafety
offreshmelons. Aspartofasupplierscontinuousimprovementoffoodsafetyprograms,allsuppliersof
produceareencouragedtocomplywithGoodAgriculturalPractices(GAPs)duringtheproduction,harvest
andpackingofallproduceitems. Theemphasisonfoodsafetycontinuesintheexamplewheretheprod-
uctsaretransferredtothefresh-cutprocessorswhouseGoodManufacturingPractices(GMPs)andcom-
monlyemployotherfoodsafetyprogramssuchasHACCP(HazardAnalysisCriticalControlPoint).Similar,
appropriateprogramsarealsoinplaceallthewaytotheendusertoassurethatproducedestinedforcon-
sumershasbeencultivated,harvested,packed,processed,received,held,distributedandhandledat
retail/foodserviceoperationsinamannerthataddressesproductsafety.Theseguidelinesfocusonminimiz-
ingthemicrobialfoodsafetyhazardsbyprovidingsuggestedpotentialactionstoreduce,controloreliminate
microbialcontaminationofmelonsinthefieldtoforkdistributioncontinuum. Chemicalhazardsmayalsobe
introducedintothefoodsupplyintentionallyorunintentionallyandthisguidancedocumentdoesnotspecifi-
callyaddresschemicalcontaminationofmelons. Itissuggestedthatallcompaniesinvolvedinthemelon
farmtotablecontinuumconsidertherecommendationscontainedwithintheseguidelinestoassurethesafe
productionandhandlingofmelonproductsfromfieldtofork. Educationaloutreachisalsowarrantedto
assureawarenessanduseofavailablemelonfoodsafetyinformationbyeveryoneinthemelonfarmtofork
continuum.Togetherwiththecommitmentofeachpartyalongthesupplychaintoreviewandimplement
theseguidelines,wewillallbedoingourparttoprovideaconsistent,safesupplyofproducetothemarket.
Safeproduction,distributionandhandlingoffreshproducedependsonamyriadoffactorsandthe
diligenteffortsofmanypartiesthroughoutthedistributionchain. Nosingleresourcecanprovideanswersto
allquestions. Theseguidelinesarerecommendationsonly,andtheUnitedFreshFruitandVegetable
Association,theProduceMarketingAssociationandallothercontributorsandreviewers,donotmakeany
claimsorwarrantiesaboutanyspecificactionscontainedherein. Itistheresponsibilityofanypurveyorof
foodtomaintainstrictcompliancewithalllocal,stateandfederallaws. Theseguidelinesaredesignedto
1
directinquiriesanddevelopinformationthatmustbeindependentlyevaluatedbyallpartieswithregardto
compliancewithlegalandregulatoryrequirements. Theprovidersofthisdocumentdonotcertifycompli-
ancewiththeseguidelinesanddonotendorsecompaniesorproductsbasedupontheiruseoftheseguide-
lines. Differencesbetweenproducts,productionprocesses,distributionandconsumption,andtheever-
changingstateofknowledgeregardingfoodsafetymakeitimpossibleforanysingledocumenttobecom-
prehensiveandabsolutelyauthoritative. Usersoftheseguidelinesshouldbeawarethatscientificandregu-
latoryauthoritiesareconstantlyrevisinginformationregardingbestpracticesinfoodhandling,aswellas
informationregardingpotentialfoodsafetymanagementissues. Usersofthisdocumentmustbearinmind
thatasknowledgeregardingfoodsafetychanges,sowillmeasurestoaddressesthosechanges,aswillthe
emphasisonparticularissuesbyregulators,aswellasregulationsthemselves. Neitherthisdocument,nor
howfoodproducersanddistributorsshouldaddressfoodsafetyissetinstone. Usersarestronglyurgedto
maintainregularcontactandavailthemselvesofinformationavailablethroughtheU.S.FoodandDrug
Administration,U.S.DepartmentofAgriculture,U.S.EnvironmentalProtectionAgency,theCentersfor
DiseaseControlandPrevention,aswellasstateagricultural,environmental,academic,andpublichealth
authorities.
FIGURE 1. GENERAL SUPPLY CHAIN FLOW FOR MELONS
FIGURE 2. MELON UNIT OPERATIONS
2

MelonCommoditySpecificGuidance
I. Production&HarvestUnitOperations
Issue: Climatic Production Conditions and Environment
Melonsarechillinginjurysensitivefruitthatrequirewarmweathergrowingconditions.Warmhumidcondi-
tionsmayfavorhumanpathogenpersistenceandincreasewildlifepestpressureandactivity. Manywildlife
species(birds,insects,amphibiansandsnakes)areknowntobepotentialcarriersofhumanpathogens.
Heavyrainsmayalsocausemelonstobecoveredwithsoilduetorainsplashing.
ThingstoConsider:
Considerationshouldbegiventomonitoringandreducingdomesticanimals,wildlifeandinsect
activityinmelonproductionenvirons. Domesticanimal,wildlifeandinsectinfestationsthatmay
contaminatewaterandsoilwithhumanpathogensthatdirectlyorindirectlycontactmelons
shouldbecontrolled,reducedoreliminated.
Ifunusuallyheavywildlifepestinfestationsorevidenceofwildlifepestinfestationsoccurs(i.e.
presenceofwildlifefeces),considerationshouldbegiventowhetherornottoharvestaffected
portionsofamelonfield.
Harvestemployeesshouldbetrainedtorecognizeandreportforappropriateactionsthesignsof
wildlifepestinfestationsand/orevidence(e.g.feces)ofwildlifepestinfestations.
Heavyrainsmayincreasethelikelihoodofsoil-to-meloncontamination. Considerationshouldbe
giventoharvestpracticessuchasdelayedharvest,extrawashing,etc,whenheavyrainshave
recentlyoccurred.
Issue: Melon Rind Surface Characteristics
Melonsmayhavesmoothornettedrindsurfaces. Significantlymorefoodborneillnessoutbreakshavebeen
associatedwithmelonsthathavenettedrinds.(Harrisetal.,2003;MMWR,1991,Mohle-Boetanietal.,
1999) Humanpathogensmayadhere,surviveandbemoredifficulttoeliminatefromnettedmelonrind
surfaces(Bradley,etal.,2001;RichardsandBeuchat2004;Parnell,etal.,2005;UkukuandFett,2002).
ThingstoConsider:
Specialconsiderationshouldbegiventopracticesthatpreventsurfacecontaminationonmelons
especiallythosewithnettedrinds,asoncesurfacecontaminationoccurseliminationofcontami-
nationisextraordinarilydifficult.
3

Issue: Stem Scar and Melon Maturity (Cantaloupes)

Cantaloupeharvestisusuallybasedonthemelonstageofmaturity,asjudgedbytheformationofan
abscissionzonebetweenthevineandthemelon. Thischaracteristicofcantaloupematurityiscommonly
calledslipandmostmelonsareharvestedatbetween3/4andfullslip. Cantaloupestemscarsmaypro-
videapotentialrouteforentryofhumanpathogenstotheediblefleshofmelons.(RichardsandBeuchat,
2004).Alsoasmelonsmatureandripentheyhaveagreaterpropensitytoallowforthesurvivalandmulti-
plicationofhumanpathogensontheirsurface(Suslow,2005).
ThingstoConsider:
Carefulconsiderationshouldbegiventopostharvesthandlingpracticestominimizestemscar
andrindinfiltrationofhumanpathogensintotheedibleportionsofmelonflesh. (Seepostharvest
handlingunitoperationssection).
Issue: Direct Melon-to-Ground Contact
Melonsmaydirectlycontactsoilduringgrowthanddevelopment. Melonsmayalsobeplacedoncups(i.e.
smallplasticpads)orplasticcoveredbedstopreventdirectmelontosoilcontactandthusreduceground
spotdevelopment. Melonsmayalsobehandturnedmultipletimesbyfieldemployeesduringthegrowing
seasontopreventgroundspotdevelopment. Melongroundspotshavebeendemonstratedtohavesignifi-
cantlygreatermicrobialpopulationsthannongroundspotareasofmelonrinds(Parnelletal.,2005).
ThingstoConsider:
Ifmelonsdirectlycontactsoil,carefulconsiderationshouldbegiventotheuseofallsoilamend-
mentstoreduceoreliminatethepotentialforhumanpathogencontaminationofsoil.
Ifmelonsareturnedbyhandtoreducegroundspotformation,carefullyconsideremployee
hygienepractices,especiallyhandwashingandgloveuse.
Ifcupsorplasticsheetingareusedcleansanitarymaterialsshouldbeused.
Ifmelonsdirectlycontactsoil,considerationshouldbegiventoirrigation(furrow,drip,etc.)proto-
cols,tominimizesoilwettingwheremelonscontactthesoil.
Issue: Mechanical Damage
Melonsareheavy,makingthemsusceptibletomechanicaldamageduringharvestandpostharvesthandling
operations.
4
ThingstoConsider:
Ifdecelerationpaddingisusedonharvestandpostharvesthandlingequipment,itshouldbecon-
structedofmaterialsthatcanbecleanedandsanitized.
Considerationshouldbegiventominimizingmechanicaldamagesuchasrindpunctures,cracks
andbruising,asthesewoundsmayprovideentrypointsforplantandhumanpathogens.
Issue: Multiple Harvests
Multiplemelonharvestsmayincreasethelikelihoodofmeloncontaminationduetomelonsbeingmechani-
callydamagedduringpriorharvestoperationsandincreasedinsectpressuresduetodamagedmelonsin
thefield.
ThingstoConsider:
Ifmultiplemelonharvestsfromonefieldoccur,considerationshouldbegiventoreducethe
potentialforcontaminationwithinthatfieldofmelonsthatwillbeharvestedinthefuture.
Harvestemployeesshouldbetrainedtorecognizeandnotharvestmelonsthathavemechanical
damageorpossiblecontaminationfrompreviousharvestoperations.
Considermeansofreducingflyinginsectaccesstoanimalfecesandotherlikelysourcesof
humanpathogensthatmaycontaminateun-harvestedmelonsinthefield.
Considermeansofmelonculldisposalthatreducesthepotentialformeloncullsservingasan
animalandinsectpestattractant. Thiswillreducethepotentialforinsect/pest-to-melonfruit
contamination.
Detailed Background Guidance Information
Required Reference Documents
1:UFFVAFoodSafetyAuditingGuidelines:CoreElementsofGoodAgriculturalPracticesforFreshFruitsand
Vegetables
2:UFFVAFoodSafetyQuestionnaireforFreshFruitsandVegetables
3:NationalGAPsProgramCornellUniversity:FoodSafetyBeginsontheFarm:AGrowerSelfAssessment
ofFoodSafetyRisks
5

MelonCommoditySpecificGuidance
II. PostharvestUnitOperations
Issue: Packinghouse and Field Packing Equipment Sanitation
Fieldpackingequipmentandpackinghousesanitarydesignandsanitationprogramsarecriticaltoassuring
thatmelonsexitingtheseunitoperationsdonotexperienceanetincreaseinmicrobialpopulations(Akinset
al.,2005,Castilloetal.,2004,Gagliardietal.,2003,Leon,2005). Fieldpackingequipmentandpacking-
houseoperationsmayonlybeusedseasonallyandbedormantformanymonths,leavingthemsusceptible
topestinfestations.
ThingstoConsider:
Considervalidatingyourpackinghouseorfieldpacking/harvestsanitationprocedurestoassure
thatmelonsarenotexperiencingmicrobialcontaminationorbuildupduringthisunitoperation.
Microbialcountsshouldbeequalorlessthaninthepreviousunitoperation.
Considervalidatingthatmelonwettingandbrushingoperationsarenotapotentialsourceof
meloncrosscontamination.
Fieldpackingequipmentandpackinghouseoperationsthatmaybedormantformanymonths
shouldbeappropriatelyprotectedfrompestinfestations.Appropriatecleaning,sanitationand
pestremoval/exclusionmeasuresshouldoccurbeforeoperationscommence.
Fieldpackingandpackinghouseequipmentshouldbedesignedtofacilitatesanitation.Melon
contactsurfaces,includingpadding,shouldbeconstructedofmaterialsthatmaybeeasily
cleanedandsanitized.
Issue: Packinghouse Melon Dump Operations
Melonsmaybeunloadedfromfieldbins,openflatbedwagonsorgondolasbydrydumporwaterdump
operations. Melonsmayalsobefloatedoutofgondolasbyplacinggondolasintowaterfilledsumpsthat
allowmelonstobefloatedoutofthegondolas. Inthisunitoperationthereisthepotentialformelonto
melon,foodcontactsurfacetomelon,andmelontowatertomeloncrosscontamination. (Akinsetal.,
2005,Castilloetal.,2004,Gagliardietal.,2003,Leon,2005)
ThingstoConsider:
Ifdrydumpstationsareused,melonfoodcontactsurfaces,includingpaddingmaterials,should
beconstructedofmaterialsthatcanbecleanedandsanitized.
Ifdrydumpstationsareused,employeesshouldnotwalkorstandondryfoodcontactsurfaces
duringoperationsasthismayincreasethelikelihoodoffoodcontactsurfacecontamination.
6
Considerationshouldbegiventoalternativemeansofmelonremovalfromharvestvehiclesby
meansotherthanimmersionofthegondolas/trailers/wagonstoreducepotentialproductcross
contaminationwithroaddebris.
Ifwetdumpstationsareused,watershouldbeofsufficientmicrobialqualityforitsintendedpur-
pose. Dumptankwatershouldhavesufficientwaterdisinfectantpresentandthelevelsshould
bemonitoredtoreducethepotentialriskofcrosscontamination. Theprimarypurposeofthe
waterdisinfectantisnottocleanthemelonsbutrathertopreventthewaterfrombecomingcon-
taminatedshouldpathogensbeintroducedintothewaterfrommelons. Thecontaminatedwater
couldthenactasasourceofcontaminationofincomingmelons.
Issue: Melon Cooling Medium
Melonsaretypicallycooledbyforced-aircoolingorbyuseofachilledwaterdrenchorflumeimmersion.
Meloncoolingwithwater,ifdonecorrectlymayreducemicrobialloadsontheoutsidesurfaceofmelonsby
2-3logsCFU.(ParkandBeuchat,1999,Rodgersetal.,2004).Microbialreductiononmelonsurfacesis
dependentondisinfectantconcentrationandcontacttime.However,itmustberememberedthathuman
pathogensoncepresentonthesurfaceofameloncannotbecompletelyeliminatedbywashing(Parnell,et
al.,2005).Soakingmelonsinaqueoussolutionscontainingwashwaterdisinfectantsforverylongperiodsof
timeisnotaneffectivemeansofeliminatingsurfacemicrobialcontaminationofthemelonrindandmay
actuallyaidintheinfiltrationofhumanpathogensintotheedibleportionsbycreatinganinfiltrationdriving
force. Meloncoolingwatermayalsobeasignificantsourceofmicrobialcrosscontaminationifthereis
insufficientwaterdisinfectantpresent. Alsobecausemeloncoolingwateriscolderthanthemelons,infiltra-
tionofsmallamountsofcoolingwatermayentermelonsthroughthestemscarandrind.(Richardsand
Beuchat,2004). Forced-aircoolingoperationsmayalsospreadproductcontaminationifforcedaircooling
equipmentisnotcleanedandsanitizedregularly.
ThingstoConsider:
Ifcoldwaterisusedtocoolmelonsitshouldbeofsufficientmicrobialqualityforitsintendedpur-
pose.
Ifmeloncoolingwaterisre-circulatedsufficientwaterdisinfectantshouldbepresentatsufficient
levelsandthelevelsmonitoredtoreducethepotentialriskofcrosscontamination.Ifmelonsare
fullysubmergedinwaterasameansofcooling,theyaremorelikelytohavecoolingwaterinfiltra-
tionintothemelonsandconsiderationshouldbegiventocoolingwaterqualityvariablessuchas
pH,organicload,turbidity,productthroughputcapacity,etc.toassurethatthewashwaterdisin-
fectantofchoiceiseffectiveinreducingthepotentialforwater-to-meloncrosscontamination.
(SeeSuslow,1997andSuslow,2001fordetails)
Singlepassoroneusecoolingwaterofsufficientqualityforthisintendedpurposemayalsobe
usedtocoolproduct.
Ifforced-aircoolingisusedtocoolmelons,equipmentshouldbecleanedandsanitizedonareg-
ularbasistoassurethatthepotentialforcrosscontaminationisminimized.
7
Issue: Cooling Delays
Delaysinmeloncoolingwhenmelonrindsarewetfromcoolingoperationsorfromdewmayallowformulti-
plicationofhumanpathogensontherindsurfaceofmelons.(Behrsingetal.,2003).
ThingstoConsider:
Considerimplementingmelonhandlingoperationsthatminimizetheincidenceofmelonsurface
freemoisturetoreducethepotentialplantandhumanpathogengrowth.
Ifmelonsaretobecooled,considercoolingandcoldstoringmelonsassoonaspossibleafter
harvest.
Cooling,coldstorageandrefrigerateddistribution/marketingofwholemelonsasrawagricultural
commoditiesisnotrequiredtomaintainthesafetyofwholemelons.
Issue: Fungicide Treatment
Melonsmaybetreatedbyaqueoussprayorimmersionwithfungicidestoextendtheirpostharvestlife. If
thewaterusedforpostharvestfungicideapplicationiscontaminatedwithhumanpathogensthemelonrind
surfacemaybecontaminatedwithhumanpathogens.
ThingstoConsider:
Ifwaterbasedfungicidesolutionsareusedforpostharvestmelontreatments,thewatershouldbe
ofsufficientmicrobialqualityforitsintendedpurpose.
Mostcropprotectionchemicals,includingfungicidesarenotbactericidalorvirucidalanddonot
significantlyaffectthesurvivalorgrowthofmosthumanpathogens(Guanetal.,2005;Vlahovich
etal.,2004).
Ifhotwatertreatmentsareusedasanalternativetopostharvestchemicalfungicidetreatments,
watertemperaturemustbemaintainedatanappropriatetemperatureand/orsufficientwaterdis-
infectantshouldbepresentatsufficientlevelsandthetemperature/disinfectantlevelsmonitored
toreducethepotentialriskofcrosscontamination.
Issue: Flying Insect Control
Melonshaveveryhighsugarcontentandareextremelyattractivetofliesandotherinsectsthatmaycross-
contaminatemelons.
ThingstoConsider:
Considerimplementinganaggressivemelonculldisposalandwasteremovalprogramtolimitfield,pack-
inghouseandcoolercullsandthusreducethepotentialforinsecttomelonfruitcontamination.
Considermeansofreducingflyinginsectaccesstoanimalfecesandotherlikelysourcesof
humanpathogens.
8
Issue: Top Icing of Melons
Melonsinsomeoperationsmaybetopicedaftercoolingasameansoftemperaturecontrolduringtrans-
portanddistribution. Icewillmeltatrefrigerationtemperaturesduringtransportationanddistributionopera-
tions. Meltingicewaterflowingthroughboxesofmelonsmayincreasetheriskofmeloncrosscontamina-
tionwithinandamongpalletsofmelons.
ThingstoConsider:
Consideralternativemeansofkeepingmelonscoolsincetopicingisnotparticularlyeffectivein
coolingorkeepingmelonscold.
Assurethatthewaterusedtomakeiceisofsufficientmicrobialqualityforitsintendeduse.
Consideruseoficethatcontainsanapprovedwaterdisinfectantatsufficientconcentrationto
reducethepotentialforcrosscontamination.
Ificeisused,transport,storeanduseiceundersanitaryconditions.
Ificeisused,consideruseofplasticpalletshroudstoprotectproductfrompotentialcrosscon-
taminationbypalletsofmelonplacedinstorageracksaboveothermelonpallets.
Detailed Background Guidance Information:
Required Reference Documents
1:UFFVAFoodSafetyAuditingGuidelines:CoreElementsofGoodAgriculturalPracticesforFreshFruitsand
Vegetables
2:UFFVAFoodSafetyQuestionnaireforFreshFruitsandVegetables
3:NationalGAPsProgramCornellUniversity:FoodSafetyBeginsontheFarm:AGrowerSelfAssessment
ofFoodSafetyRisks
9

MelonCommoditySpecificGuidance
III. Fresh-cut/ValueAddedUnitOperations
Issue: Pre-Processing Treatments
Inrecentyearstherehavebeenfoodborneillnessoutbreaksandproductrecallsassociatedwithcantaloupe
melonsduetoinadvertentcontaminationwithSalmonella. Whilenottheonlyrouteofpossiblecontamina-
tion,edibleportionsofthemelonfleshmaybecontaminatedinthecuttingorrindremovalprocessbecause
microbialcontaminationontheoutsiderindofthemelonmaybespreadbytheknifeblade.(Linand
Wei,1997,UkukuandDavis,2001,UkukuandFett,2002). Melongroundspotsduetotheirpossible
directcontactwithsoilhavebeenfoundtohavehighermicrobialpopulationsassociatedwiththemandare
typicallymoresusceptibletoaccelerateddecaybyplantpathogens. Decayedmelonlesionscausedbyplant
pathogensmayalsoactasharborageforhumanpathogens(RichardsandBeuchat,2005).
ThingstoConsider
Ifwholemelonshavevisiblesignsofdecayordamagedrinds(e.g.mechanicaldamage,cracking,
etc.)considernotusingthemforfresh-cutmelonproductionduetothepossibleincreasedriskof
thepresenceofhumanpathogensinmelonswithdecayordamage(RichardsandBeuchat,
2005). Whenindoubtabouttheuseofadecayedmelon,throwitout.
Wholemelonsusedforfresh-cutmelonproductsshouldbewashedthoroughlybeforecuttingor
peelingoperationsbegin.
Waterusedtowashmelonsbeforecuttingorpeelingshouldbeofsufficientmicrobialqualityfor
itsintendedpurpose.
Ifwaterusedtowashmelonsbeforecuttingorpeelingisre-circulated,reusedorlargequantities
ofmelonsarewashed/soakedinasinglecontainer,sufficientconcentration/activityofan
approvedwaterdisinfectantshouldbepresentandmonitoredtoreducethepotentialformelonto
watertomeloncrosscontamination.
Melonwashingbeforecuttingorpeeling,ifdoneappropriately,mayreducemicrobialpopulations
ontheoutsidesurfaceofmelonsby2-3logsCFU(ParkandBeuchat,1999;Rodgersetal.,
2004).Microbialreductiononmelonsurfacesisdependenton disinfectantconcentrationand
contacttime. However,oncehumanpathogensarepresentonthesurfaceofamelontheycan-
notbecompletelyeliminatedbywashing.Soakingmelonsinaqueoussolutionscontainingwash
waterdisinfectantsforverylongperiodsoftimeisnotaneffectivemeansofeliminatingsurface
microbialcontaminationofthemelonrindandmayactuallyaidintheinfiltrationofhuman
pathogensintotheedibleportionsbycreatinganinfiltrationdrivingforce.
10

Ifwholemelonsaretobeusedforproductionoffresh-cutmelonproducts,considerusinghot
water,steam,orothertreatmentstosurfacedisinfestthemelonrindbeforepeelingorcutting
operationscommence.(Annousetal.,2004;SuslowandZuniga,2001) NOTE:ifsurfaceheat
treatmentsareusedtosurfacedisinfestwholemelons,beawarethattheremaybeanincreased
riskofClostridiumbotulinumtoxinformationintemperatureabused,modifiedatmospherepack-
agedfresh-cutmelons.(LarsonandJohnson,1999).
Considersanitizingcuttingknifebladesorpeelingknifebladesonaregularbasistoreducethe
potentialformelon-to-knifeblade-to-meloncrosscontaminationduringthecuttingorpeeling
process. Knifebladesanitizingsolutionsshouldbemonitoredtoassurethattheknifebladesani-
tizerispresentatsufficientlevelstoachieveitsintendedpurposeandnotpromotethepotential
forcrosscontamination.
Issue: Potential for Growth of Human Pathogens on Edible Melon Flesh
Humanpathogensmayproliferaterapidlyundertemperatureabuseconditionsonfresh-cutmelonproducts
(CastilloandEscartin,1994;DelRosarioandBeuchat,1995;Escartinetal.,1989,Goldenetal.,1993).
ThingstoConsider:
Oncemelonsareprocessedintofresh-cutproductstheyarenotsensitivetochillinginjurylike
wholemelonsandshouldbecoldstoredanddistributedat32-41oF(0-5oC).
Detailed Background Guidance Information
Required Reference Document
4:IFPAFoodSafetyGuidelinesfortheFresh-CutProduceIndustry
11

MelonCommoditySpecificGuidance
IV. DistributionUnitOperations
Issue: Temperature
Somemelonvarietiesaresensitivetochillinginjuryandtheiroptimalstoragetemperaturetomaintainquali-
tyvariesbymelonvarietyandproductform(i.e.rawagriculturalcommodityversusfresh-cut).
0-5C(32-41F)Fresh-cutMelons
2.2-5C(36-41F)Cantaloupe
7-10C(45-50F)Honeydew
10-15C(50-59F)Watermelon
Cooling,coldstorageandrefrigerateddistribution/marketingofwholemelonsasrawagriculturalcommodi-
tiesisnotrequiredtomaintainthesafetyofwholemelons.
Fresh-cutmelonsrequiretemperaturecontrolforsafetyandshouldbestoredat0-5C(32-41F)topre-
ventthepotentialrapidandprolificgrowthofhumanpathogens.(CastilloandEscartin,1994,DelRosario
andBeuchat,1995,Escartinetal.,1989,Goldenetal.,1993).
ThingstoConsider:
Fresh-cutmelonproductsrequiretemperaturecontrolforsafetyandshouldbecoldstored,dis-
tributedandtransportedat0-5C(32-41F)topreventthepotentiallyrapidandprolific
growthofhumanpathogens.
Issue: Transportation Vehicles
Melonsandfresh-cutmelonproductscantakemanyroutestotheenduser,includingdirectorindirect
shipmentsthroughintermediatedistributorsandwarehouses.Eachstepofeachroutemustbemanagedto
reduce,controloreliminatetheriskofcontamination.
ThingstoConsider:
Melonsandfresh-cutmelonproductsshouldbetransportedinclean,sanitaryshippingcontainers
ortrailers.
Considerimplementinginspection/evaluationmanagementprogramsofshippingcontainers/trail-
erstoverifythatfoodsafetyneedsarebeingmet. Itemsthatmaybeevaluatedincludebutare
notlimitedto,thecontainer/trailercondition,overallcleanlinessofthewallsandfloor,goodstruc-
turalcondition(freefromdamagetowallsandfloororceiling,suchasexposedinsulationand
holes,)absenceofoff-odorsorunusualsmellsandfunctionalchilledairdeliverychute.
12
Consideraddressingfoodsafetyrequirementsforthesanitarytransportationofyourmelonprod-
uctsinyourcontractswithtransportationcompanies.Anexamplebeingrestrictionsonprevious
cargoesthathavebeencarriedtoavoidthepossibilityofcrosscontamination.
NOTE: TheSanitaryFoodTransportationActof2005hasamendedtheFederalFoodDrugand
CosmeticActtodefineadulteratedfoodtoincludefoodtransportedorofferedfortransportation
underconditionsnotincompliancewith(21U.S.C.342(i)).TheFDAiscurrentlydeveloping
regulationsrequiringshippers,motorandrailcarriers,receiversandotherpersonsengagedinthe
transportationoffoodtousesanitarytransportationpractices. Theseregulationswillpertainto
butarenotlimitedto:sanitation,packaging,isolationandotherprotectivemeasures,limitations
ontheuseofvehicles,recordkeeping,nonfoodproductsthattheagencydeterminesmay,if
transportedinbulkornon-bulkequipment,adulteratefoodifsimultaneouslyorsubsequently
transportedinthesamevehicle.
Detailed Background Guidance Information:
Required Reference Documents
1:UFFVAFoodSafetyAuditingGuidelines:CoreElementsofGoodAgriculturalPracticesforFreshFruitsand
Vegetables
2:UFFVAFoodSafetyQuestionnaireforFreshFruitsandVegetables
3:NationalGAPsProgramCornellUniversity:FoodSafetyBeginsontheFarm:AGrowerSelfAssessment
ofFoodSafetyRisks
4:IFPAFoodSafetyGuidelinesfortheFresh-CutProduceIndustry
5:IFPA/PMAFresh-cutProduceHandlingGuidelines
6:FMITotalFoodSafetyManagementGuide:AModelProgramforRawReady-To-EatFresh-cutProduce
7:FMISuperSafeMark:RetailBestPracticesandGuidetoFoodSafetyandSanitation
8:NRAEducationFoundationServSafeCoursebook
13

MelonCommoditySpecificGuidance
V. UserHandling(Retail,FoodserviceandConsumer)
UnitOperations
Issues: Inrecentyearstherehavebeenfoodborneillnessoutbreaksandproductrecallsassociatedwith
cantaloupemelonsduetoinadvertentcontaminationwithSalmonella,E.coliO157:H7androtovirus. While
nottheonlyrouteofcontamination,edibleportionsofthemelonfleshmaybecontaminatedinthecutting
orrindremovalprocessbecausemicrobialcontaminationontheoutsiderindofthemelonmaybespread
bytheknifebladeinvolvedinthecuttingand/orpeelingprocess. Sixpercentofconsumersinarecentsur-
veyrespondedthattheyneverorseldomwashfreshproducebeforeconsumptionandgreaterthan35%of
surveyrespondentsrepliedthattheydonotwashmelonsbeforeconsumption(Li-CohenandBruhn,2002).
Thissurveyalsofoundthatmanyconsumerrespondentsdidnotseparateproducefromrawmeat,poultryor
fishintheirrefrigerators. Theselimitedobservationsclearlyindicatetheneedforeducationaloutreachto
consumersthatmustemphasissafehandlingpracticesofproducefrompurchasetoconsumption.
Decayedmelonlesionscausedbyplantpathogensmayactasharborageforhumanpathogens(Richards
andBeuchat,2005).
ThingstoConsider:(RetailandFoodservice)
TheU.S.FDA"ProduceSafetyatRetail:SafeHandlingPracticesforMelons"issuedonMay25,2001
(www.cfsan.fda.gov/~ear/ret-mln.html)recommendsthefollowingsteps,asapplicable,forretailestablish-
mentspreparingorsellingfresh-cutmelons. Theserecommendationsarealsoapplicabletofoodservice
establishments.
Ifwholemelonshavevisiblesignsofdecayordamagedrinds(e.g.mechanicaldamage,cracking,
etc.)considernotusingthemduetothepossibleincreasedriskofthepresenceofhuman
pathogensinmelonswithdecayordamage (RichardsandBeuchat,2005). Whenindoubt
abouttheuseofdecayedproduct,throwitout.
Washhandsthoroughlywithsoapandwaterbeforecuttingmelons.
Beforecutting,washtheoutersurfaceofthemelonthoroughlywithcooltapwatertoremovesur-
facedirt.Forretailandfoodserviceestablishments,theU.S.FDA2005ModelFoodCodeSection
3-302.15specifiesthatrawfruitsandvegetablesshallbethoroughlywashedinwatertoremove
soilandothercontaminantsbeforebeingcut,combinedwithotheringredients,cooked,served,
orofferedforhumanconsumptioninready-to-eatform.Scrubfirmproduce,suchasmelonsand
cucumbers,withacleanproducebrush.Cutawayanybruisedordamagedareasbeforeeating.
Washallfood-contactequipmentandutensilsthatcontactcutmelons(cuttingboards,knives,
etc.)thoroughlywithhotsoapywater,rinse,sanitize,andair-dry.
Useabarriersuchasgloves,delipaper,oranappropriateutensiltotouchcutmelons.Donot
touchcutmelonswithbarehands.
14
Maintainthetemperatureofcutmelonsat41Forbelow.Cutmelonsshouldbedisplayedina
refrigeratedcase,notjustdisplayedontopofice.Uncutmelonsdonotneedtoberefrigerated.
Datemarkcutmelonsthatareheldmorethan24hourstoindicatethattheymustbeconsumedor
discardedwithin7days.
Markthetimewhencutmelonsaredisplayedwithoutrefrigeration.Cutmelonsmaybedisplayedfor
amaximumof4hourswithouttemperaturecontrol,and,ifnoteaten,mustbethrownawayatthe
endof4hours.
Specificproceduresforstoringordisplayingmelons,forwashinghands,datemarking,andforwash-
ingandsanitizingequipmentcanbefoundintheFDAFoodCode.
ThingstoConsider:(Consumers)
InformationfromthePartnershipforFoodSafetyEducation-ProduceHandlingEducationCampaign
(http://portal.fightbac.org/pfse/toolsyoucanuse/phec/),recommendsthefollowingstepstohelpreducetherisk
offoodborneillnessfromfreshproduce.
Check
Checktobesurethatthefreshfruitsandvegetablesyoubuyarenotbruisedordamaged.
Checkthatfreshcutfruitsandvegetableslikepackagedsaladsandprecutmelonsarerefrigerated
atthestorebeforebuying.Donotbuyfreshcutitemsthatarenotrefrigerated.
Clean
Washhandswithwarmwaterandsoapforatleast20secondsbeforeandafterhandlingfreshfruits
andvegetables.
Cleanallsurfacesandutensilswithhotwaterandsoap,includingcuttingboards,countertops,
peelersandknivesthatwilltouchfreshfruitsorvegetablesbeforeandafterfoodpreparation.
Rinsefreshfruitsandvegetablesunderrunningtapwater,includingthosewithskinsandrindsthat
arenoteaten.Packagedfruitsandvegetableslabeledready-to-eat,washedortriplewashed
neednotbewashed.
Rubfirm-skinfruitsandvegetablesunderrunningtapwaterorscrubwithacleanvegetablebrush
whilerinsingwithrunningtapwater.
Dryfruitsandvegetableswithacleanclothtowelorpapertowel.
Neverusedetergentorbleachtowashfreshfruitsorvegetables.Theseproductsarenotintended
forconsumption.
Separate
Whenshopping,besurefreshfruitsandvegetablesareseparatedfromhouseholdchemicalsand
rawfoodssuchasmeat,poultryandseafoodinyourcartandinbagsatcheckout.
15
Keepfreshfruitsandvegetablesseparatefromrawmeat,poultryorseafoodinyourrefrigerator.
Separatefreshfruitsandvegetablesfromrawmeat,poultryandseafood.Donotusethesame
cuttingboardwithoutcleaningwithhotwaterandsoapbeforeandafterpreparingfreshfruitsand
vegetables.
Cook
Cookorthrowawayfruitsorvegetablesthathavetouchedrawmeat,poultry,seafoodortheirjuices.
Refrigerateallcut,peeledorcookedfreshfruitsandvegetableswithintwohours.
Throw Away
Throwawayfreshfruitsandvegetablesthathavenotbeenrefrigeratedwithintwohoursofcut-
ting,peelingorcooking.
Removeandthrowawaybruisedordamagedportionsoffruitsandvegetableswhenpreparingto
cookthemorbeforeeatingthemraw.
Throwawayanyfruitorvegetablethatwillnotbecookedifithastouchedrawmeat,poultryor
seafood.
Detailed Background Guidance Information
Required Reference Documents
5:IFPA/PMAFresh-cutProduceHandlingGuidelines
6:FMITotalFoodSafetyManagementGuide:
AModelProgramforRawReady-To-EatFresh-cutProduce
7:FMISuperSafeMark:RetailBestPracticesandGuidetoFoodSafetyandSanitation
8:NRAEducationFoundationServSafeCoursebook
16
Information&Resources
Thefollowingreferencesarelistedtoprovideadditionalinformationaboutmelonproducesafety.Thisisnot
intendedtobeanall-inclusivelist;ratheritisrepresentativeofmaterialsthatarecurrentlyavailable.
California Department of Health Services
SaferProcessingofFresh-cutProduce
(www.dhs.ca.gov/ps/fdb/PDF/FreshCutOrderform4.PDF)
Handlingof"ValueAdded"ProduceinRetailMarkets
(www.dhs.ca.gov/ps/fdb/HTML/food/Fsn9903.htm)
ReducingRiskofFoodborneIllnessAssociatedWithGreenOnionsandOtherProduce
AGuideForTheRetailFoodIndustry
(www.dhs.ca.gov/ps/fdb/PDF/Produce%20Handling%2011%202503A.PDF)
Food and Drug Administration (FDA)
GuidetoMinimizeMicrobialFoodSafetyHazardsforFreshFruitsandVegetables
(www.foodsafety.gov/~dms/prodguid.html)
2005U.S.FDAModelFoodCode(www.cfsan.fda.gov/~dms/fc05-toc.html)
2005DietaryGuidelinesforAmericans-Chapter9FoodSafety
(www.health.gov/dietaryguidelines/dga2005/report/PDF/D9_FoodSafety.pdf)
ProduceSafetyatRetail:SafeHandlingPracticesforMelons
(www.cfsan.fda.gov/~ear/ret-mln.html)
FDAAdvisesConsumersonFreshProduceSafety(www.cfsan.fda.gov/~lrd/tpproduc.html)
Food Marketing Institute (FMI)
TotalFoodSafetyManagementGuide:AModelProgramforRawReady-To-EatFresh-cut
Produce
(www.fmi.org/forms/store/ProductFormPublic/search?action=1&Product_productNumber=2014)
SuperSafeMark:RetailBestPracticesandGuidetoFoodSafetyandSanitation
(www.fmi.org/supersafemark/)
www.fmi.org
International Fresh-cut Produce Association (IFPA)
FoodSafetyGuidelinesfortheFresh-CutProduceIndustry4thEdition
17
Fresh-CutProduceHandlingGuidelines3rdEdition
www.fresh-cuts.org
National GAPs Program at Cornell University
FoodSafetyBeginsontheFarm-AGrower'sGuide:GoodAgriculturalPracticesforFreshFruits
andVegetables(www.gaps.cornell.edu/PUBS/FSBF_Bk_Eng.pdf)
FoodSafetyBeginsontheFarm:AGrowerSelfAssessmentofFoodSafetyRisks
(www.gaps.cornell.edu/pubs_fsbf_ws.html)
MinimizePathogenContaminationDuringProductionandHarvestofFreshProduce
(www.gaps.cornell.edu/pubs/risks.pdf)
www.gaps.cornell.edu
National Restaurant Association (NRA)
NRAEducationFoundationServSafeCoursebook3rdEdition(www.nraef.org/servsafe)
NRA(www.restaurant.org)
NRAEducationalFoundation(www.nraef.org)
Partnership for Food Safety Information Fight BAC!
ProduceHandlingEducationCampaign (http://portal.fightbac.org/pfse/toolsyoucanuse/phec/)
BACDown!(http://portal.fightbac.org/pfse/toolsyoucanuse/BACDown/)
Produce Marketing Association (PMA)
Fresh-CutProduceHandlingGuidelines
www.pma.com
United Fresh Fruit and Vegetable Association (UFFVA)
FoodSafetyAuditingGuidelines:CoreElementsofGoodAgriculturalPracticesforFreshFruits
andVegetables(www.uffva.org/training/)
FoodSafetyQuestionnaireforFreshFruitsandVegetables(www.uffva.org/training/)
www.uffva.org
18
Websites
CaliforniaMelonResearchBoard:ConsumerTipsForHandlingFreshCantaloupe
www.cmrb.org/tips/
CanadianFoodInspectionAgencyFoodSafetyMeasuresforCantaloupe
www.inspection.gc.ca/english/corpaffr/newcom/2002/20020514e.shtml
GatewaytoGovernmentFoodSafetyInformation
www.foodsafety.gov/
PartnershipforFoodSafetyInformationFightBAC!
ProduceEducationHandlingCampaign
http://portal.fightbac.org/pfse/toolsyoucanuse/phec/
BACDown!
http://portal.fightbac.org/pfse/toolsyoucanuse/BACDown/
UniversityofCaliforniaDANR:Cantaloupe:SafeMethodstoStore,Preserve,andEnjoy
http://anrcatalog.ucdavis.edu/pdf/8095.pdf
UniversityofCaliforniaDavis:KeyPointsofControlandManagementofMicrobialFoodSafety:Information
forProducers,Handlers,andProcessorsofMelons.
http://anrcatalog.ucdavis.edu/pdf/8103.pdf
UniversityofCaliforniaDavis:OverviewofIndustryPractices:Minimizingtheriskoffoodborneillnessassoci-
atedwithcantaloupeproductionandhandlinginCalifornia.
http://ucce.ucdavis.edu/files/filelibrary/5622/15931.pdf
UniversityofFloridaIFAS:MelonSafeHandlingPracticesforConsumers
http://edis.ifas.ufl.edu/pdffiles/fy/fy48800.pdf
19
UniversityofGeorgiaAgriculturalandEnvironmentalSciencesCooperativeExtensionService:GoodAgricultural
PracticesintheHarvest,HandlingandPackingofCantaloupes
http://pubs.caes.uga.edu/caespubs/pubcd/b1179.htm#Practices
U.S.CodeofFederalRegulations(CFR)All
www.access.gpo.gov/nara/cfr/cfr-table-search.html#page1
U.S.CodeofFederalRegulations(CFR)21CFR100-169cGMPsandotherFoodRegulations
www.access.gpo.gov/nara/cfr/waisidx_04/21cfrv2_04.html
U.S.CodeofFederalRegulations(CFR)FoodLabeling
www.access.gpo.gov/nara/cfr/waisidx_00/21cfr101_00.html
USDA,ARSAgricultureHandbookNumber66TheCommercialStorageofFruits,Vegetables,andFloristand
NurseryStocks:ProduceFoodSafety
www.ba.ars.usda.gov/hb66/024foodsafety.pdf
U.S.FoodandDrugAdministration
www.fda.gov
20
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25
Glossary
ThisglossaryofdefinitionshavebeenobtainedfromGuidetoMinimizeMicrobialFoodSafetyHazardsforFresh
FruitsandVegetables,October1998(www.foodsafety.gov/~dms/prodguid.html)andthedefinitionsdescribing
riskarethoseadoptedonaninterimbasisatthe22ndSessionoftheCodexAlimentariusCommission
AgriculturalWater:referstowaterusedinthegrowingenvironment(forexample,field,vineyard,ororchard)for
agronomicreasons. Itincludeswaterusedforirrigation,transpirationcontrol(cooling),frostprotection,oras
acarrierforfertilizersandpesticides. Occasionallyamorespecifictermmaybeused,suchasirrigation
water.Typicalsourcesofagriculturalwaterincludeflowingsurfacewatersfromrivers,streams,irrigation
ditches,opencanals,impoundments(suchasponds,reservoirs,andlakes),wells,andmunicipalsupplies.
Adequate: meansthatwhichisneededtoaccomplishtheintendedpurposeinkeepingwithgoodpractice.
Clean: meansthatfoodorfood-contactsurfacesarewashedandrinsedandarevisuallyfreeofdust,dirt,
foodresidues,andotherdebris.
Control: (a)tomanagetheconditionsofanoperationinordertobeconsistentwithestablishedcriteria,and
(b)tofollowcorrectproceduresandmeetestablishedcriteria.
Control Measure: anyactionoractivitythatcanbeusedtoprevent,reduce,oreliminateamicrobiological
hazard.
Facility: thebuildingsandotherphysicalstructuresusedfororinconnectionwiththeharvesting,washing,
sorting,storage,packaging,labeling,holding,ortransportoffreshproduce.
Field Packed: meansthatgrading,sorting,sizing,packing,andpalletizingarecarriedoutinthefield.
Food-contact Surfaces: arethosesurfacesthatcontactfreshproduceandthosesurfacesfromwhich
drainageontotheproduceorontosurfacesthatcontacttheproducemayoccurduringthenormalcourseof
operations. Food-contactsurfacesincludesequipment,suchascontainersandconveyorbelts,whichcon-
tactfreshproduce,whetherusedinharvesting,post-harvesting,orpackagingoperations. Itwouldnotinclude
tractors,forklifts,handtrucks,pallets,etc.thatareusedforhandlingorstoringlargequantitiesofcontainedor
packedfreshproduceandthatdonotcomeintoactualcontactwiththefood.
Good Agricultural Practices: refertotheguidelinessetforthintheGuidetoMinimizeMicrobialFood
SafetyHazardsforFreshFruitsandVegetables,whichwaspublishedbytheU.S.FoodandDrug
Administrationin1998(www.foodsafety.gov/~dms/prodguid.html).
cGMPs (current Good Manufacturing Practices): CurrentGoodManufacturingPracticesin
Manufacturing,Processing,Packing,orHoldingHumanFood(21CFR110).
Hazard: referstoabiological,chemicalorphysicalagentin,orconditionof,foodwiththepotentialtocause
anadversehealtheffect.
Human Pathogen: meansamicroorganismcapableofcausingdiseaseorinjurytopeople. Thisisdifferent
fromaplantpathogenwhichmaycausediseasetoplants.
26
Microorganisms: includeyeasts,molds,bacteria,protozoa,helminths(worms),andviruses. Occasionally,
thetermmicrobeormicrobialisusedinsteadofthetermmicroorganism.
Microbial Hazard: meansoccurrenceofamicroorganismthathasthepotentialtocauseillnessorinjury.
Operator: meansthepersonorpersonswhohaveday-to-dayresponsibilityfortheproduction,harvesting,
washing,sorting,cooling,packaging,shipping,ortransportationoffreshfruitsandvegetables,andresponsibili-
tyformanagementofallemployeeswhoareinvolvedineachoftheseactivities.
Packing Shed/Packinghouse: meansafacilitywhererawagriculturalcommoditiesarewashed,trimmedor
sortedandpackedincommercialcontainers,e.g.cartonsortotes.
Pest: referstoanyanimalorinsectofpublichealthimportanceincluding,butnotlimitedto,birds,rodents,
cockroaches,flies,andlarvaethatmaycarrypathogensthatcancontaminatefood.
Raw Agricultural Commodity: anyfruitorvegetableinitsrawornaturalstate,includingallfruitsandveg-
etablethatarewashed,colored,orotherwisetreatedintheunpeelednaturalformpriortomarketing.
Risk: isafunctionoftheprobabilityofanadversehealtheffectandtheseverityofthateffect,consequential
toahazard(s)infood.
Sanitize: meanstotreatcleanproducebyaprocessthatiseffectiveindestroyingorsubstantiallyreducing
thenumbersofmicroorganismsofpublichealthconcern,aswellasotherundesirablemicroorganisms,without
adverselyaffectingthequalityoftheproductoritssafetyfortheconsumer.
Sanitize (food contact surfaces): meanstoadequatelytreatcleanfood-contactsurfacesbyaprocessthat
iseffectiveindestroyingorsubstantiallyreducingthenumbersofmicroorganismsofpublichealthconcern,as
wellasotherundesirablemicroorganisms,withoutadverselyaffectingthequalityoftheinvolvedproductorits
safetyfortheconsumer.Itmeanstheapplicationofcumulativeheatorchemicalsoncleanedfood-contact
surfacesthat,whenevaluatedforefficacy,issufficienttoreducepopulationsofrepresentativemicroorganisms
by5logor99.999%.
Shed Packed: meansgrading,sorting,sizing,packing,andpalletizingarecarriedoutinapackingshed/pack-
inghouse.
Value-Added or Fresh-cut Produce: referstofruitsorvegetablesthathavebeentrimmedand/orpeeled
and/orcutinto100%usableproductthatisbaggedorpre-packaged.Theseproductsareveryoftenpackedin
protectiveplasticfilmsandoftentheseproductsaretypicallyready"ready-to-eat"foodproducts,iftheyare
labeledas"washed","triplewashed"or"ready-to-eat"astheyhavegonethroughavigorouswashingprocess
beforebeingpackagedandsold.Productswhicharenotlabeledassuch,arerawagriculturalcommoditiesand
shouldbeconsideredrawagriculturalcommoditieseveniftheypackagedinaplasticoverwraporpolyfilm.
27
Acronyms
CCP: Thisstandsforcriticalcontrolpointandisusedwhenreferringtothelaststepinaprocesswherecon-
trolcanbeappliedtomitigateafoodsafetyrisk.
CP: Thisstandsforcontrolpointwhichisastepinaprocesswherecontrolmybeappliedtomanageafood
safetyrisk
FDA: ThisacronymstandsfortheU.S.FoodandDrugAdministration.
GAPs: ThisacronymstandsforGoodAgriculturalPracticesandsynonymouslyreferstotheGuidetoMinimize
MicrobialFoodSafetyHazardsforFreshFruitsandVegetablespublishedbytheU.S.FoodandDrug
Administration. www.foodsafety.gov/~dms/prodguid.html
GMPs: GoodManufacturingPracticesinManufacturing,Processing,Packing,orHoldingHumanFood(21CFR
110) www.access.gpo.gov/nara/cfr/waisidx_04/21cfr110_04.html
28
RequiredReferenceDocuments
ThisguidanceiscompletedbytheRequiredReferenceDocumentslistedbelow.Everycompanywillnotneed
everydocument.Choosethedocumentsthatareappropriatetoyourcompanysfunctioninthesupply
chain.
1 UFFVAFoodSafetyAuditingGuidelines:
CoreElementsofGoodAgriculturalPracticesforFreshFruitsandVegetables
(www.uffva.org/training/)
2 UFFVAFoodSafetyQuestionnaireforFreshFruitsandVegetables
(www.uffva.org/training/)
3 NationalGAPsProgramCornellUniversity:
FoodSafetyBeginsontheFarm:AGrowerSelfAssessmentofFoodSafetyRisks
(www.gaps.cornell.edu/pubs_fsbf_ws.html)
4 IFPAFoodSafetyGuidelinesfortheFresh-CutProduceIndustry
(www.fresh-cuts.org/index.php?page=37)
5 IFPA/PMAFresh-cutProduceHandlingGuidelines
(www.fresh-cuts.org/index.php?page=37)
6 FMITotalFoodSafetyManagementGuide:AModelProgramforRawReady-To-EatFresh-cut
Produce
(www.fmi.org/forms/store/ProductFormPublic/search?action=1&Product_productNumber=2014)
7 FMISuperSafeMark:RetailBestPracticesandGuidetoFoodSafetyandSanitation
(www.fmi.org/supersafemark/)
8 NRAEducationFoundationServSafeCoursebook
(www.nraef.org/servsafe)
29