Postharvest Sanitation

Chris Callahan of University of Vermont developed five key principles to consider when evaluating hygienic design on produce farms. This video allows you to virtually walk around a piece of equipment to give you an interactive look at these principles.

For more information and resources on hygienic design, including evaluation checklists, visit .

Cleaning, Sanitizing, & Disinfecting

Cleaning, sanitizing, and disinfecting is extremely important on produce farms. This short animation will help you understand the differences between the three.

Hygienic Design on the Farm

Hygienic or Sanitary Design allows equipment and the areas around it to be easily cleaned and sanitized, which is crucial when it comes to food safety. This video walks you through key principles to consider when evaluating the hygienic design of your equipment.

Most of the equipment featured in this video can be found at the Purdue Extension Food Safety Training Hub. You can visit to learn more.

Cleaning & Sanitizing Equipment

With all of the efforts to keep produce safe during growing and harvest activities, it’s crucial to continue these food safety practices in the packing area. There are a number of places on processing equipment where bacteria can grow and be a possible source of contamination to fruits and vegetables. This video will discuss how to effectively clean and sanitize equipment in order to reduce these contamination sources.

For more information on selecting an EPA labeled sanitizer, take a look at the

Funding for this website was made possible in part by the Food and Drug Administration through grant PAR-16-137. The views expressed in the posted materials do not necessarily reflect the official policies of the Department of Health and Human Services, nor does any mention of trade names, commercial practices or organization imply endorsement by the United States Government.