ABSTRACT
Consumers and wholesalers alike are becoming more concerned about the safety of the food they buy. Growers and post-harvest workers must record their procedures for safeguarding fresh product against contamination. Contamination of produce can occur through a variety of causes. The greatest way to ensure the safety of a product is to avoid contamination at all stages. As a result, industrial facilities adhere to a rigid set of hygiene regulations. However when preparing vegetables for the fresh market, hygienic facilities are sometimes overlooked. Human hygiene contamination of workers and facilities is also applicable in terms of sanitation risk. The use of new containers and the avoidance of repackaging are two more recommendations. Since the optimal strategy is to minimize the danger and avoid contamination at all costs, this is the best course of action. Tracing is a critical component of any initiative to improve agricultural or industry processes.
