Introduction

From garden to kitchen, there are many chances for bacteria, viruses, and parasites to contaminate produce. Water, tools, animals, and manure-contaminated soil may spread harmful organisms in your garden. 

Clean Soil

• For greatest safety, do not use manure when growing leafy vegetables or other commodities that will be eaten raw.
• Do not add fresh manure to existing compost piles.
• Keep wild and domestic animals out of the garden. 

Clean Hands

• Use protective or disposable gloves when working with manure and compost.
• Always wash your hands thoroughly before and after working with these materials. 

Clean Surfaces

• Before and during harvest, use clean tools, gloves, harvest containers, and work surfaces
• Hose off tools, shoes, or boots in an area well separated from your vegetable garden.
• Diluted bleach (1 teaspoon in 4 cups of water) or pure white vinegar is safe for sanitizing work surfaces. 

Harvest

• Wash your hands before handling produce.
• Use clean harvest aids (tools, bins, gloves).
• While in the garden, remove excess soil from produce.
• Handle produce carefully to avoid bruising and damage. 

Postharvest Handling

• Wash your hands before handling produce.
• Use tap water for all washes.
• Remove soil and potential contaminants by washing with a clean brush under running tap water rather than batch-washing in a basin.
• Diluted bleach (1 teaspoon in 4 cups of water) or pure white vinegar is safe for sanitizing work surfaces.
• Always cover and refrigerate cut fruit and vegetables when preparing them in advance.
• Throw out cut fruit and vegetables if they have been held for longer than 2 hours at room temperature or longer than 1 hour at temperatures above 90°F (32°C).

Information Source

Geisel, Pamela M., and Donna C. Seaver. Food Safety in Your Home Vegetable Garden. Davis, CA: University of California Agriculture and Natural Resources, 2009.

Previous ← Chapters → Next   or   Return to the Table of Contents of this Handbook.