The Enteric Viruses Control Program was developed by subject matter experts and food safety professionals from across the industry to address challenges in farms and frozen food facilities.
AFFI’s Enteric Viruses Control Program presents recommendations for berry growers, frozen fruit processors and re-packers aimed at Norovirus and Hepatitis A prevention and control.
The tool and its content were developed by subject matter experts and food safety professionals from across the industry to address challenges in frozen food facilities. Select from the graphic on the left to review recommendations specific to each category or narrow your search below by category, keyword or search term.
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Agricultural Water Contamination
Pre-Harvest
If the water test results indicate possible fecal contamination (e.g.: high count of fecal coliforms), test agricultural water for Hepatitis A virus (HAV) and Norovirus (NoV).
1. Establish sampling method and frequency considering the source of water, history of water quality, water distribution system, the intended use of water and if the water is contacting the fruit.
2. If enteric virus is detected in water, hold activities involving the contaminated water, repeat the water test to look for source of contamination and confirm the presence of virus.
3. Consider changing water source and notify local health authorities.
Agricultural Water Treatment
Pre-Harvest
Treat water before use if the water does not meet the potable water standard required by local regulation or with WHO recommendations.
1. Microbial standard of agricultural water as per FSMA (in the proposed microbial standard of agricultural water): The geometric mean is not to exceed 126 colony forming units (CFU) of generic E. coli per 100 mL and the estimate of the statistical threshold value (STV) of samples must not exceed 410 CFU of generic E. coli in 100 mL of water.
Chemicals and Sanitizers for Washing Fruits
Post-Harvest
Follow scientifically valid chemical concentration and contact time parameters for washing fruits (parameters can be based on regulation, industry guidance and/or scientific studies). For example, sodium hypochlorite concentration should not exceed 200 ppm free chlorine when used as sanitizing solution according to CFR title 21, Chapter I, Subchapter B, Part 178. In the USDA Good Agricultural Practices and Good Handling Practices Audit Verification Program, chlorine is mentioned to be added to water for post-harvest treatment of fresh produce at 50 -200 ppm total chlorine for 1 to 2 minutes.
Guide to Minimize Microbial Food Safety Hazards (FDA)
1. Always adapt the concentration and contact time as prescribed for each type of fruit.
Children and Babies in the Farm
Pre-Harvest
According to WHO, children under the age of six that may be infected with enteric viruses do not typically experience noticeable symptoms. Young children, infants, and babies should therefore not be allowed in the farm areas as they pose the risk of spreading Hepatitis A or Norovirus infections or contaminating food 1. Ensure that young children, infants, and babies are not present on the fields.
Children, Infants and Babies on the Farm
Harvest
Young children, infants, and babies may be infected with enteric viruses and be asymptomatic, and may pose the risk of spreading Hepatitis A or Norovirus infections or contaminating food
1. Ensure that young children, infants, babies and pets are prohibited from entering the fields during harvesting.
Clean-up procedures related to contamination with Enteric Viruses
Harvest
Develop a clean-up plan to manage release of bodily fluids resulting from vomiting or diarrhea as they are possible source of virus contamination
1. Train employees on procedures to handle clean-up of contaminated surfaces and safe disposal of contaminated products (food and non-food) exposed to bodily fluid to prevent further cross contamination.
Clean-up procedures related to contamination with Enteric Viruses
Pre-Harvest
Develop a clean-up plan to manage release of bodily fluids resulting from vomiting or diarrhea as they are possible sources of virus contamination
1. Train employees on procedures to handle clean-up of contaminated surfaces and safe disposal of contaminated products (food and non-food) exposed to bodily fluid to prevent further cross contamination.
2. Establish an employee health monitoring procedure
Cleaning and Sanitation of Harvesting Tools and Containers
Harvest
Harvesting equipment (tools, packaging, containers, etc.) can all be sources of contamination
1. Harvesting equipment (tools, packaging, containers, etc.) can all be sources of contamination
2. For reusable containers, packaging and tools, the material and design should be easy to clean, maintain and appropriate for their intended use
Cleaning and Sanitation of Tools
Post-Harvest
Tools, utensils and other implements in the facility can cross contaminate harvested fruits
1. All tools, utensils, cloths and sponges used to clean raw fruits or food contact surfaces should be cleaned and sanitized at least daily.
2. If organic matter builds up on sponges and cloths or if they appear to be contaminated, they should be immediately discarded and replaced prior to cleaning operations.
Communal and Seasonal Housing of Workers
Harvest
Management may provide worker housing, if so, these accommodations should ensure hygienic living conditions
1. All on-farm living quarters should meet habitable standards (sound roof, windows and doors)
2. Basic amenities such as drinking water, good ventilation, and bathroom facilities with adequate drains
3. In the event drains are not possible in bathrooms, septic pits that are compliant with local regulations may be utilized.
Criteria for Fruit Harvesting
Harvest
Criteria for Fruit Harvesting
1. Establish a procedure to prevent harvesting overripe, decayed, or damaged fruits, fruits that have dropped to the ground, fruits damaged by animals, pests, or insects, fruits contaminated by feces.
2. Train workers on criteria for fruit harvesting.
Employee Training
Pre-Harvest
Improper personal hygiene practices in restrooms and bathrooms present a significant risk of spreading enteric virus infection and contaminating food 1. Train and reinforce the importance of using bathroom facilities prior to harvesting activities. 2. Ensure all bathrooms are clean and in hygienic condition 3. Ensure sufficient sanitation stations are available within a reasonable proximity to work areas in the field to encourage field workers to follow hygiene policies.
Facility Cleaning and Disinfection Team
Facilities should coordinate and assign a team to clean and disinfect after vomiting.
Facility Documentation for Contamination
Facilities should have documented control measures for Hepatitis A and Norovirus contamination events.
Facility Illness Logging
Facilities should develop and implement an incident log to track employee illnesses associated with Hepatitis A and Norovirus.
Facility Review of Enteric Viruses Outbreak Reports
Facilities should periodically review local Hepatitis A and Norovirus outbreak reports using media sources, local news, county or local communications.
Facility Review of Imports
Facilities should review import alerts on frozen berries related to enteric viruses.
Facility Signage
Facility should develop and display appropriate signage to help employees identify symptoms for Norovirus and Hepatitis A infections
Facility Signage
Facility should develop and display appropriate signage to reiterate personal hygiene practices
Facility Training and Logs
Facilities should implement a periodic training regimen and keep a training log.
Facility Training Materials
Facilities should develop effective training materials for enteric virus prevention and spread among employees.
Facility Vaccine Availability
Facilities can encourage employees to be vaccinated and make available Hepatitis A vaccinations.
Farm and Facility Vehicles
Post-Harvest
Facility Transportation Storage
1. Farm vehicles, pallets, containers or bins used to transport harvested produce and/or packed products are cleaned and maintained to prevent contamination (e.g. soil, dirt, animal manure, spills, etc.)
2. Protect unused clean and new packing containers from contamination while in storage.
Fecal Contamination of Agricultural Water
Pre-Harvest
Human enteric viruses are possibly present in any kind of water contaminated by human fecal material and by sewage, and can survive for a long time in water, soil, surfaces, fruits and vegetables.
1. Allow sufficient time (e.g.: 21 days to the harvest schedule for leafy greens) between irrigation and harvest to ensure an appropriate decline in pathogen populations.
2. In absence of scientific studies on microbial die-off rate, consider using suggestions in the FSMA Microbial standard of agricultural water (0.5 log per day) or implementing microbial reduction activities after harvesting, such as washing. Above mentioned die-off rates are for bacteria, it is hard to conclude a decay rate for enteric virus for all fresh procedure because the experimental conditions and results varied.
Field Inspection
Harvest
All farms and fields should be inspected prior to harvest.
Field Assessment of Animal Intrusion and Activity (California LGMA)
1. Inspect fields for evidence of animal/pest activities, feces, damaged fruits, ripe or overripe fruits dropped on the ground, fruits damaged by flooding
Hazard Analysis of Agricultural Water
Pre-Harvest
Conduct a hazard analysis of water used in the farm(s) and processing facility by asking relevant questions such as:
Agricultural Water Risk Assessment (AFFI)
Assessing Risk of Pre-Harvest Agricultural Water (United Fresh)
Agricultural Water System Assessment
1. Identify the source of the water
2. Assess microbial and chemical quality of water (general cleanliness)
3. Review any regulatory tests and results pertaining to water quality
4. Identify potential indicators upstream of water source
5. Characterize potential causes of contamination and impact
Health and Hygiene Information
Post-Harvest
Health and Hygiene Training
1. Signs with the key hygiene instructions should be visibly displayed in relevant locations.
2. Clear instructions must be shared to ensure all workers wash hands before handling raw fruit.
3. In general, all workers handling ready-to-eat products are expected to wash hands prior to start of work, after each visit to a toilet, after handling contaminated material, after smoking or eating (in designated areas), after breaks, and at any other time when their hands may have been exposed to potential contamination.
Hepatitis A Symptoms Resource
INSPECTION OF AGRICULTURAL WATER SOURCE AND DISTRIBUTION SYSTEM
Pre-Harvest
Ensuring that water distributed to the processing facility is safe and clean during the season
An Example of Agricultural Water Risk Assessment (United Fresh)
Improving On-Farm Food Safety Through Good Irrigation Practices (Ontario, Canada)
1. At least once per year inspect water source and storage and distribution equipment to identify possible sources of contamination. The inspection should be prior to the last application of water (such as irrigation and plant protection products dilution). Additional inspection and tests are needed if water quality is likely affected, for instance, after flood. hurricane, etc.
2. Reduce the vulnerability of the water supply by conducting routine verification of microbial water quality
INSPECTION OF HARVEST WATER SOURCE AND DISTRIBUTION SYSTEM
Harvest
Inspect the water source and water distribution system for any possible contamination including animal and pest activities, trash, debris, accumulation of rotten fruits.
Locker Room Management
Post-Harvest
Management should provide designated rooms for changing clothes
1. All employees should use these facilities to change clothing and any protective outer garments as needed.
Maintaining Hygienic Conditions in Packing and Processing Areas
Post-Harvest
After harvest, fruits should be packed and processed under hygienic conditions
1. Shield these areas from intrusion by animals, birds and pests.
2. Ideally, all cleaning, packing and processing activities should occur in indoor areas which are protected by walls, doors and roof; If these areas are not sheltered appropriately and exposed to the outdoors, then install other barriers such as netting.
Management of Bathroom and Restroom Facilities
Harvest
Proper management of portable toilets and grey water from handwashing
Management of Septic Tank Units
Harvest
Documentation of Septic Tank Management
1. Records of septic tank pumping should be maintained and completed by an authorized third-party service provider.
Managing Organic Waste Materials on Farm and in Processing Areas
Post-Harvest
Residual organic matter such as rejected fruits, cut parts of the harvest, etc., generated from cleaning and processing activities can become a source of contamination
2. These areas should be routinely cleaned and/or disinfected.
3. Avoid accumulating and holding organic waste for more than a day as this increases the risk of contamination.
Managing Sick/Ill Persons and Employees
Harvest
Precluding sick employees from coming to work prevents the potential for food and surface contamination
1. Sick or injured employees should not be allowed to work on tasks that may contaminate the fruits or food contact surfaces
2. Do not let any sick or injured employee harvest fruits even if the employee is protected with mask and gloves.
Monitoring Employee Health
Harvest
Monitoring employee health conditions, especially prior to harvest, helps preclude sick employees from coming to work and potentially infecting other employees and contaminating food
Farm Food Safety Checklist for Worker Health and Hygiene (FDA)
Agricultural Employer Checklist for Creating a COVID-19 Assessment and Control Plan (CDC)
1. Farm management should incorporate active health monitoring systems
2. Operations should develop a detailed employee health monitoring procedure
3. All health monitoring activities should be documented and stored for easy retrieval.
Monitoring Employee Health
Pre-Harvest
Monitoring employee health conditions, especially prior to harvest, helps preclude sick employees from coming to work and potentially infecting other employees and contaminating food
1. Farm management should incorporate active health monitoring systems.
2. Operations should develop a detailed employee health monitoring procedure.
3. All health monitoring activities should be documented and stored for easy retrieval
Monitoring Microbial Quality of Processing Water
Post-Harvest
Monitor the microbial quality of processing water in direct contact with fruit periodically.
1. When test results indicate fecal contamination, test the water for Hepatitis A virus (HAV) and Norovirus (NoV).
2. If virus contamination is confirmed, consider change water source, hold activities involving water, and notify health authorities.
Norovirus Symptoms Resource
Procesing Equipment
Post-Harvest
Facilities should allocate specific packing and processing areas comprised of appropriate equipment
1. The packing area and equipment that come in contact with fruits should be cleaned and sanitized at least daily.
Processing Facility and Infrasctructure
Post-Harvest
Infrastructure needed for packing and processing of fruits
Guide to Minimize Microbial Food Safety Hazards (FDA)
Maintenance and Repair of Buildings (CanadaGAP)
Cleaning and Maintenance of Hygiene Facilities (CanadaGAP)
Cleaning and Maintenance of Hygiene Facilities Log (CanadaGAP)
1. The facility for packing or collection of fruits should be of adequate size and allow cleaning and disinfection.
2. The facility should be designed to prevent accumulation of water on the floor and avoid leaking.
Removal of Trash and Waste
Post-Harvest
Trash and waste management is a critical component of clean and hygienic environment.
1. Remove any packaging material, extraneous matter and other non-produce waste from the field.
Sanitation in Farms and Processing Facilities
Harvest
Harvest workers should have access to clean sanitation facilities
1. Provide potable water, and ample hand washing stations that are inside bathrooms or near toilet facilities.
2. Ensure workers wash hands properly with soap or other effective surfactant and running potable water
3. Do not provide or allow the use of hand sanitizer as a substitute for soap and water.
Sources of Agricultural Water
Pre-Harvest
Use potable water from closed water sources for irrigation and application of crop protection products whenever it is possible.
1. The source of potable water is preferably from municipal systems or wells.
2. Monitor the water microbial quality regularly to ensure the safety of water.
Testing of Food Contact Surfaces
Harvest
Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least on the first day of harvesting and in the middle of the season. When test results indicate fecal contamination, test for enteric viruses including Hepatitis A virus (HAV) and Norovirus (NoV). If virus is detected, reinforce surface disinfection, repeat test to confirm contamination, and isolate affected surfaces until the contamination is removed.
Testing of Food Contact Surfaces
Post-Harvest
Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least once a month during production. When test results indicate fecal contamination, test for Hepatitis A virus (HAV) and Norovirus (NoV). If virus is detected, reinforce surface disinfection, repeat test to confirm contamination, and isolate affected surfaces until the contamination is removed.
Testing of Fruit
Harvest
Test harvested fruits for Hepatitis A virus (HAV) and Norovirus (NoV) at least once per season or if other fruit test results indicate fecal contamination. If virus is detected, stop harvesting, repeat test to confirm the contamination and reinforce sanitation activities. Do not consume or distribute the contaminated fruit.
Testing of Fruits
Post-Harvest
Test finished products for Hepatitis A virus (HAV) and Norovirus (NoV) at least once per month during production. If virus is detected, isolate affected lot(s) and repeat test to confirm the scope of contamination. Do not consume or distribute the affected lot(s). Discard or dispose the fruit according to regulatory requirement or internal protocols.
Testing of Workers Hands
Harvest
Swab hands of harvesters or other farm workers in direct contact with fruit and test for bacterial indicators (such as E. coli or fecal coliform) at least on the first day of harvesting and in the middle of the season. When test results indicate fecal contamination, test for Hepatitis A virus (HAV) and Norovirus (NoV). If virus is detected, remove the person temporarily from positions requiring direct contact with food, verify the health condition of the person and repeat test to confirm the infection. If viral infection is confirmed, the person shall not return to work until NoV and/or HAV infection is confirmed negative. Consider increase the number and frequency of test if virus is detected repetitively.
Testing of Workers Hands
Post-Harvest
Swab plant workers’ hands and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) every 2 months without prior notice. When test results indicating fecal contamination, test for Hepatitis A virus (HAV) and Norovirus (NoV). If virus is detected, temporarily remove the person affected from positions requiring direct contact with food, verify the health condition of the person and repeat test to confirm the infection. If viral infection is confirmed, the plant worker shall not return to work until NoV and/or HAV infection is confirmed negative. Consider increase the number and frequency of test if virus is detected repetitively.
Training Team Leader
Pre-Harvest
Designated Training Team and Leader 1. Management should assign a specific group of competent individuals and a team leader such as a farm manager with the responsibility of implementing proper hygiene practices among workers and visitors.
Types of Irrigation
Pre-Harvest
Prevent contact between harvestable crops and the water (use drip irrigation versus overhead aerial spray).
1. Drip irrigation is prefered as water is unlikely to touch fruits.
- Furrow irrigation represents medium risk AND - Sprinkler is the riskiest irrigation methodUse of Restroom and Bathroom Facilities
Harvest
Proper use of bathrooms and restrooms
1. Reinforce the importance of proper hygiene in restrooms and bathrooms
2. Educate the importance and food safety risks associated with improper use of bathrooms before and during harvesting activities.
Use of Soil Amendments
Pre-Harvest
Raw manure may be used in the farm as a soil amendment
1. Manure should be treated and stored properly to avoid contamination with workers, food, equipment and tools
Use of Wash Water in the Facility
Harvest
Wash water used for cleaning and rinsing equipment, utensils or tools should meet potable water standards.
Washing of Produce
Post-Harvest
Use an appropriate washing method to reduce the microbial load on fresh produce.
1. For produce not easily bruised or injured, immersion bath is generally preferred than sprays due to the better surface coverage.
2. If an immersion tank is used, the wash water in water tank shall be replaced regularly to avoid cross-contamination from one batch to another.
3. Water quality should be maintained to not to introduce contamination in all washing systems.
4. To decide when to refresh water, either measure turbidity or monitor the water visually with a clearly defined criteria (e.g.: a photo of water with organic matter build-up that need refreshing).
5. If possible, use a series of washes with antimicrobial chemical to achieve a better result.
Water Storage
Post-Harvest
The storage unit of water must be maintained and disinfected regularly to ensure the good microbial quality of water.
Water Testing During Harvest Operations
Harvest
Test water for bacterial indicators (such as E.coli, fecal coliforms or total coliforms). Frequency of water test varies depending on the water source, history of water quality, intended use of water and if water is in contact with fruits. When test results indicate fecal contamination, test the water for hepatitis A virus (HAV) and norovirus (NoV). If virus is detected, stop activities involving water (such as equipment sanitation and harvesting), repeat the water test to look for source of contamination and confirmed the presence of virus. Consider changing water source and notify local health authorities.
Water used during Harvest Operations
Harvest
Any ice or water used in relation to harvest or cooling should meet microbial standards for drinking water and should be handled under hygienic conditions to prevent contamination.
Water used for Post-Harvest Operations
Post-Harvest
Use potable water for all cleaning and washing activities.
1. If potable water is not available or water is recirculated, treat the water with effective disinfectant before using, such as chlorine or ozone.
2. Untreated surface water must not be used for any activities post-harvest.
3. Monitor the microbial quality of treated water and the concentration of disinfectant added frequently to prevent the wash water to become the source of contamination.
4. When measuring the concentration of disinfectant, choose a method that can give a value of concentration, such as titration or colorimeter instead of test strips which can only estimate a range of concentration.
Water used in Wash Tanks
Post-Harvest
Water used in the wash tank (dump tank) should be warmer than the fruit being washed so as to reduce the infiltration of wash water into the fruit. When infiltration occurs, cold water creates air pockets within the produce which lead to a pressure differential that pulls water into the produce, microorganisms in wash water may be pulled into spaces inside the produce and subsequent washing steps will not be able to reduce these microorganisms.
Guide to Minimize Microbial Food Safety Hazards (FDA)
GAP and GHP Audit Verification Program (USDA)
Infiltration of Pathogens through Water (UMass-Amherst)
1. Monitor the temperature of water to ensure it is always warmer than fruit being washed or cool the fruit before washing.
Worker Behaviors on the Field
Harvest
It is good hygienic practice to avoid smoking, eating, chewing or drinking during harvesting operations
1. Smoking, eating, chewing, and drinking should be confined only to designated areas and away from crops
2. Smoking, eating, chewing, and drinking should not be permitted in the fruit handling or storage areas, unless indicated otherwise by an extensive hygiene risk assessment (drinking water can be an exception)
Worker Health and Hygiene Training
Pre-Harvest
Worker Health and Hygiene Training Requirements
Employee Hygiene and Health Training (AFFI)
Guide to Minimize Microbial Food Safety Hazards (FDA)
Worker Hygiene Assessment and Training (AFFI)
Worker Health and Hygiene Library (AFFI)
1. Provide annual training to all farm workers regarding the hygiene procedures to be followed during harvesting and product handling activities.
Worker Health and Hygiene and Food Safety Training
Harvest
Worker health and hygiene training and food safety training is a critical component of preventing enteric virus contamination during harvesting
1. All staff, supervisors, and temporary workers handling fruits should be trained at the time of hiring and at least once a year about food safety, hygiene practices and infectious diseases
2. All workers should be able to distinguish between contaminated or potentially contaminated fruits, fecal matter, traces of animal/insect body parts, damaged plants or fruits, and the discern general cleanliness of harvesting tools and containers.
3. Establish a verification program for good handling practices during harvesting
Worker Health and Hygiene Hazard Assessment
Pre-Harvest
Health and Hygiene Hazard Assessment in the Farm 1. Conduct and record a hygiene hazard assessment covering physical, chemical (incl. allergens) and microbiological contaminants, spillage of bodily fluids (e.g.: vomiting, bleeding), and human transmissible diseases, customized to the products and processes.
Worker Health and Hygiene Training Methods
Worker Health and Hygiene Training 1. Workers should be trained using written documents and infographics to outline how workers can prevent physical (e.g. snails, stones, insects, knives, fruit residues, watches, mobile phones, etc.), microbiological and chemical contamination of the product during harvesting. 2. Education and training materials should be provided in multiple languages to meet worker needs.