Similarly, within the production area, workers hands can be contaminated with pathogens.
All personnel that contact fresh-cut produce should be required to wear gloves and to use hand
dips (usually iodine or quaternary ammonium solutions). These requirements should apply
equally to workers, management, maintenance workers and visitors.

As for product wash water, if not properly sanitized, it can become a source of
microbiological contamination for every piece of product that passes through. It is a widespread
misconception that chlorinated wash water cleans and/or sterilizes produce as it is washed.
Chlorinated wash water does little more to clean produce than clean, non-chlorinated water.
Chlorine does sanitize the wash water and maintains a low microbiological count in the water.
In this way the water does not become a reservoir for bacteria to infest the produce. Sodium
(or sometimes calcium) hypochlorite is most commonly used in produce wash water. The
antimicrobial activity of these compounds depends on the pH of the water that should be kept
between 6.0 and 7.5 to ensure chlorine activity, the amount of organic material in the water
and, to some degree, the temperature of the water. Organic material in the water will reduce
the activity of chlorine so periodically replacing or filtering the water is important to maintain
cleanliness.

Cleanliness of all work surfaces and equipment is an important quality assurance and
product shelf life issue. Product infested with high populations of bacteria is likely to become
decayed and/or slimy sooner than similarly handled cleaner product. However, main
environmental safety issue is probably the possible presence of Listeria monocytogenes within
the processing facility. Listeria is a common environmental contaminant that thrives in cold,
wet environments. Once established, Listeria can be difficult to eliminate and constant sanitation
and testing are necessary to prevent its establishment. Listeria is most likely to be found in
drains, refrigeration drip pans and any place where cold water accumulates and stands.
A comprehensive environmental sanitation program may include specific swab tests for Listeria
and vigorous sanitation of all areas where Listeria is likely to be found. Again, prevention is the
best defence against disaster.