Sorting, HACCP Washlines & Cold-Chain Logistics
Post-harvest handling protects field investment. Once produce is detached, its respiration rate increases exponentially. Maintaining USDA fresh-grade standard requires rapid field-heat reduction (hydro-cooling or forced-air cooling) and strict wash line sanitation.
1. Wash Line Sanitation & HACCP
Maintaining recommended peracetic acid (PAA) or free chlorine levels in flume water prevents cross-contamination. Temperature differentials must be monitored to prevent vacuum uptake of wash water into porous fruit tissues.
2. Cold-Chain Pulldown
Lowering core crop temperature to 33°F–36°F within 2 hours of harvest extends shelf life by up to 300%. Pallet ventilation alignment ensures uniform cold air circulation.
Curated Video Training Guides
Track 2 Knowledge Certification Test
1. Why is rapid core temperature reduction (cooling) critical immediately after harvest?