Rooted in nature — problem guide

Food safety

Safe produce protects customers and the farm's reputation. These guides cover common on-farm risks with practical next steps. General produce-safety guidance. Apply your farm's food-safety plan and current local requirements with a qualified adviser.

Starting points to discuss, not a diagnosis. Confirm causes on your farm with a local adviser before acting.

Suspect contamination?

Hold: separate suspected lots and stop their distribution pending assessment.
Contact: your farm food-safety lead and the appropriate authority; preserve records.
Check official sources: verify products, lots, locations, and dates, and follow official instructions. Not named is never proof of safety.

Official recall notices Produce Trust: human-reviewed communication

General information, not a live recall feed.

1. Water contamination risk
2. Worker hygiene and illness
3. Dirty bins, tools, or packing surfaces
4. Handling and cold-chain problems
5. Missing lot or traceability records
6. Suspected contamination or recall

Water contamination risk

What you may notice

Unknown water source quality, runoff or animal activity near a source, or water touching produce or food-contact surfaces.

Possible causes

Surface-water exposure, damaged wells or distribution lines, nearby livestock or wildlife, or water reused during washing. Preharvest water use is assessed differently from harvest, postharvest, and handwashing water.

Hypothesis, not diagnosis: A clear-looking source is not proof of safe water; only appropriate assessment and testing can inform decisions.

What to do

Map each water source and every way water contacts produce, hands, or food-contact surfaces.
Inspect sources and distribution for possible contamination and review existing test and maintenance records.
Consult a qualified lab or adviser on the appropriate assessment, testing, and corrective actions for each water use.

Local expert note: Requirements differ by water use; confirm them with a qualified adviser.

Read the explanation

U.S. FDA: Agricultural water requirements FAQs U.S. FDA: Harvest and postharvest agricultural water requirements U.S. FDA: FSMA Final Rule on Produce Safety

Technology to explore

Management first: a written water assessment and records matter more than any device.

See technology options below

Worker hygiene and illness

What you may notice

Handwashing stations missing, far from work areas, or out of soap or towels; unclear illness reporting.

Possible causes

Facilities not placed where work happens, supplies not restocked, or training and policy gaps.

Hypothesis, not diagnosis: Good-looking facilities do not confirm good practice; observe and document use.

What to do

Provide accessible, stocked handwashing facilities with appropriate water, soap, and single-use towels.
Train workers on hygiene practices and document the training.
Make sure workers report illness and stay out of food-contact tasks according to farm policy and your adviser's guidance.

Read the explanation

U.S. FDA: Cyclosporiasis and fresh produce (worker hygiene and prevention)U.S. FDA: FSMA Final Rule on Produce Safety

Technology to explore

Portable handwashing stations can help where permanent facilities are far from fields.

See technology options below

Dirty bins, tools, or packing surfaces

What you may notice

Soil or plant debris on harvest bins, knives, tables, or conveyors; unclear cleaning schedule.

Possible causes

Cleaning skipped under time pressure, sanitizing without cleaning first, or hard-to-clean worn surfaces.

Hypothesis, not diagnosis: Sanitizers reduce microbes but do not guarantee every pathogen is removed.

What to do

Remove debris and clean surfaces before sanitizing; sanitizers do not work well on dirty surfaces.
Use labeled food-contact sanitizers according to label directions and verify concentration with an appropriate method.
Document cleaning and sanitizing, and correct failures before surfaces are used again.

Read the explanation

University of Minnesota Extension: Cleaning and sanitizing tools, harvest containers, and surfaces

Technology to explore

ATP hygiene monitoring can help verify cleaning; it does not identify pathogens.

See technology options below

Handling and cold-chain problems

What you may notice

Produce warm at packing, delays before cooling, condensation, or rough handling.

Possible causes

Delays between harvest and cooling, overloaded coolers, equipment faults, or transport problems.

Hypothesis, not diagnosis: A good temperature record shows conditions, not that produce is safe.

What to do

Inspect produce and handling conditions from harvest through storage.
Use crop-specific cooling and storage guidance and calibrated measurement tools; one temperature does not suit every crop.
Log deviations and have the food-safety lead assess affected lots.

Read the explanation

University of Minnesota Extension: Postharvest handling of fruit and vegetable crops U.S. FDA: FSMA Final Rule on Produce Safety

Technology to explore

Temperature loggers and calibrated thermometers record conditions; they do not certify safety.

See technology options below

Missing lot or traceability records

What you may notice

You cannot quickly say which field, harvest date, or shipment a product came from.

Possible causes

Records kept in scattered notebooks, lots not labeled at packing, or buyer information not linked.

Hypothesis, not diagnosis: Having records is not the same as being able to trace quickly; test with a mock recall.

What to do

Identify the links between field, harvest date, lot, packing, shipment, and buyer.
Keep these records organized and accessible to the food-safety team.
Practice a clearly labeled mock recall with the food-safety team and fix gaps you find.

Read the explanation

University of Maryland Extension: Guide to drafting a recall plan (Maryland regional example, EB-430)U.S. FDA: FSMA Final Rule on Produce Safety

Technology to explore

Farm record software can organize lots and shipments; an app or checklist is not a certification of regulatory compliance.

See technology options below

Suspected contamination or recall

What you may notice

A buyer complaint, possible contamination event, or an official notice that may involve your product.

Possible causes

Many possibilities; confirmation requires assessment by the food-safety lead and the appropriate authority.

Hypothesis, not diagnosis: A product not named in a notice is never proof that it is safe.

What to do

Separate and hold suspected affected lots and stop their distribution pending assessment.
Preserve records and contact your farm food-safety lead and the appropriate authority.
Verify actual products, lots, locations, and dates in official notices and follow their instructions.

Local expert note: Contact the appropriate authority and your food-safety lead promptly.

Read the explanation

U.S. FDA: Recalls, market withdrawals, and safety alerts University of Maryland Extension: Guide to drafting a recall plan (Maryland regional example, EB-430)

Technology to explore

Management first: follow the hold, contact, and official-source process. Human-reviewed communication can follow.

See technology options below

Curated external options • Checked September 28, 2026

Technology and products to explore

External product information. Ask the supplier for current pricing and confirm fit for your farm.

Established product

Hygiena EnSURE Touch

Hygiena

Addresses: Cleaning verification for bins, tools, and surfaces

How it helps: ATP hygiene monitoring. ATP is a hygiene indicator of organic residue; a reading is not pathogen identification, proof that pathogens are absent, or release approval.

Getting started

Write a site-specific sampling protocol
Train staff and set corrective actions
Budget for compatible swabs and ongoing consumables

Check before buying

Compatible swab types
Data export needs
Training support
Ongoing fees, service coverage, and warranty terms
Ask supplier for current pricing

Product details / request a quote

Established product

Sensitech TempTale monitors

Sensitech

Addresses: Handling and cold-chain problems

How it helps: Temperature data loggers that record storage and shipment conditions. A record is not proof of food safety.

Getting started

Choose sensor placement and range
Set a response plan for deviations
Review data with the food-safety lead

Check before buying

Temperature range and accuracy
Data download method
Ongoing fees, service coverage, and warranty terms
Ask supplier for current pricing

Product details / request a quote

Established product

ThermoWorks Thermapen ONE

ThermoWorks

Addresses: Spot checks of produce temperature

How it helps: A handheld thermometer for spot temperature measurements. Not continuous monitoring or a pathogen detector.

Getting started

Follow calibration and cleaning instructions
Choose a measurement procedure suited to the commodity
Record readings with lot and time

Check before buying

Probe type for your produce
Calibration checks
Ongoing fees, service coverage, and warranty terms
Ask supplier for current pricing

Product details / request a quote

Find manufacturers on Alibaba

Alibaba lists manufacturers and trading companies. Check the company profile and factory assessment to confirm who makes the product. These marketplace links are separate from the official manufacturer pages above. Confirm seller identity and any claimed brand authorization with the supplier.

Find manufacturers: Portable handwashing stations (opens in new tab)
Check clean-water and gray-water design, soap and towel provision, and suitability for field use.
Find manufacturers: Temperature data loggers (opens in new tab)
Check calibration, range, cleanability, and data export.

Buying note: how to compare suppliers

Specifications: confirm model, materials, ratings, and compatibility in writing.
MOQ: check the minimum order quantity and sample options.
Total landed cost: include shipping, duties, taxes, and customs brokerage.
Warranty and local service: ask who handles repairs, spare parts, and support where you farm.

No purchases or supplier messages happen on this site.

Concept demo prepared by Geuzane Castro for Doug’s feedback. No purchases happen on this site.