Processing & Packing

In this section of the logbook, you will keep track of how you process and pack your crops for sale. Maintaining a sanitary post-harvest environment is critical to providing safe produce. You will document the equipment, water and ice used to process crops, register the packing crew and facilities, and create a traceable record of the finished products packed for sale.

Packing Crew: Register the crew used to process and pack your crops.

Processing Equipment: Document the cleaning and sanitation of equipment used to wash and process your crops, maintain a record of the temperatures in refrigerated storage facilities and log the calibration of thermometers.

Ice Sanitation Records: Document the cleaning and sanitation of ice making equipment and containers.

Packing House and Storage Facilities: Log your daily and monthly inspections of the facilities you use to process, pack and store crops for sale.

Produce Processing: Log the crops you processed and packed for sale and create a traceable record that will link this produce with the conditions of post-harvest handling. Document the water and any disinfectants used during the processing of your crops and the cleaning and sanitation of the pallets used to store and transport finished product.

You can save time by duplicating entries and changing them. Click the plus symbol to duplicate and edit a line. To make changes to an existing line, click the pencil symbol.