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What is a primary reason for the increased concern about food safety in fresh produce?
What are the two key concepts implemented by growers for safe handling of produce?
Which body is primarily responsible for enforcing food safety standards for growers aiming to export to Europe?
Which of the following is an example of a physical hazard that can be found in produce?
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What is a common source of chemical contamination in fresh produce?
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By what year do export growers need to meet EUREP-GAP specifications for hygiene and quality?
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Which of the following pathogens is associated with fecal contamination?
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Which category does NOT fall under the typical causes of food safety problems during production?
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What resource is available for U.S. growers concerning food safety guidelines?
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What is an effective practice to reduce the risk of contamination from pathogens in soil?
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What must small-scale packinghouses improve to comply with food safety standards?
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Which type of human pathogen is primarily spread through contaminated irrigation water?
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Why are retailers increasingly demanding compliance with food safety practices from suppliers?
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What is a limitation of casual inspection when judging produce quality?
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Which of the following practices helps in managing the risks associated with animal contamination in crop fields?
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What type of hazard includes machine lubricants and industrial toxins?
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What is the minimum time period after a manure application during which produce should not be harvested?
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Which method is recommended to reduce the risk of wetting crops during irrigation?
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What must be provided in the field to ensure that workers wash their hands properly before handling produce?
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How long should workers rub their hands together while washing to ensure proper cleaning?
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What types of facilities are essential to prevent microbial contamination during harvest operations?
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What should be done with tools and field containers before each use to ensure safety?
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Which of the following is NOT a recommended step in proper hand-washing?
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What should be tested regularly in surface water used for irrigation?
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Which temperature is most effective for extending the shelf-life of perishables during transport?
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What type of water should be used for making ice for cooling produce?
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What is the main reason for cleaning and sanitizing trucks before transporting produce?
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Which option is correct regarding the combination of sanitizers?
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What is one recommended practice for maintaining crop containers prior to harvest?
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Why should trucks used for transporting animals not be used for produce?
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When should sanitizers be applied to equipment and surfaces prior to harvest?
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Which factor does NOT affect the selection of a sanitizer?
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Which chlorine compound is less effective against molds compared to quaternary ammonium compounds?
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What is the maximum temperature limit for hypochlorites, chloramines, and quaternary ammonium compounds?
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At what concentration level are hypochlorites and chloramines effective?
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Which of the following compounds is described as having 'none' in terms of toxicity?
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Which compound has moderate speed effectiveness?
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Which type of compound is best suited for use on porous materials and drains?
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What is the effect of hard water on the effectiveness of hypochlorites and chloramines?
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Which compound is categorized as having good stability?
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Among the compounds listed, which one has slight to moderate corrosion at pH levels?
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What pH range is considered best for all the chlorine compounds mentioned?
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Study Notes
Food Safety Practices
- Food safety concerns have increased due to outbreaks of foodborne illnesses associated with fresh produce like berries, tomatoes, leafy greens and cut fruits.
- Growers, postharvest handlers and retailers are increasingly required to document their practices to ensure food safety.
- Food safety regulations are being promoted by universities, governmental agencies and private organizations worldwide.
- EUREP-GAP standards are being developed for fresh produce intended for market in Europe and require complying with GAP (Good Agricultural Practices) and HACCP (Hazard Analysis Critical Control Points).
- Food safety problems during production and postharvest handling fall into three categories: physical hazards (fasteners, glass, wood splinters), chemical hazards (pesticides, lubricants, heavy metals, toxins, cleaning compounds) and human pathogens (soil-associated bacteria, feces-associated bacteria, pathogenic parasites, pathogenic viruses).
- Human pathogens can be transmitted through contaminated soil, water, equipment, and infected workers or consumers.
Food Safety Practices on the Farm
- To reduce the risk of contamination, growers should implement clean soil, clean water, clean surfaces and clean hands practices.
- Avoid improper use of manure and keep livestock out of fields.
- Test irrigation water for fecal pathogens and keep livestock away from well-water sources.
- Clean and sanitize tools and containers before each use.
- Workers should wash their hands after using the toilet and before handling produce.
Minimizing Pathogen Contamination During Harvest
- Harvest crews should use portable latrines and hand wash stations.
- Use only potable water for ice making.
Cooling Practices for Produce
- Refrigerated transport is recommended for produce.
- Pre-cool transport vehicles before loading.
- Maintain temperatures below 5 °C (41°F) to extend shelf-life and reduce microbial growth.
Sanitizing Techniques
- Sanitize crop containers, tools and packhouse surfaces before each day's harvest.
- Use a high pressure wash, rinse and sanitize with chlorine or quaternary ammonium compounds (QUATS, QAC).
- Chlorine and QUATS are not compatible.
- Selection of sanitizer depends on the surface to be cleaned, water hardness, application equipment, effectiveness and cost.
Sanitizer Properties
- Hypochlorites, chloramines, and quaternary ammonium compounds are effective sanitizers with varying properties.
- The effectiveness of sanitizers depends on concentration, germicidal activity, specificity, speed, form, stability, toxicity, pH range, temperature and water hardness.
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Description
This quiz explores critical food safety practices that are essential for growers, handlers, and retailers of fresh produce. It addresses regulation compliance, potential hazards, and the standards set by EUREP-GAP and HACCP. Understand how these practices can help prevent foodborne illnesses.
