For questions with a "yes" answer, pat yourself on the back for doing a good job. If you
answer any questions "no," you should take action to reduce risks.
| Practice |
Yes |
No |
| Do you only use new or properly cleaned boxes or bins? |
___ |
___ |
| Are the bottoms of boxes or bins kept from touching the fruit below during
transport? |
___ |
___ |
| Do you educate sales staff to use proper hygiene while at a farmer's market or
roadside stand? |
___ |
___ |
| Do you keep the product cool, or keep juice products frozen or refrigerated
before
sale? |
___ |
___ |
| Are hand washing facilities available for employees who might be cutting our
pouring samples, and for customers to use |
___ |
___ |
| before picking up a sample? |
___ |
___ |
| Does your staff select the produce for the customer? |
___ |
___ |
| Do you provide toothpicks as a method for customers to sample without
touching
other pieces of fruit or ask customers to wash hands before taking a sample? |
___ |
___ |
| Does your staff remind folks to wash hands before sampling the product? |
___ |
___ |
| Does your staff remind people to wash the fruit when they get it home? |
___ |
___ |
| Do you recheck unsold produce for damage before taking it to another market,
or
restaurant? |
___ |
___ |
| If produce has been handled by the public while at market, do you wash or
sanitize unsold produce before taking it to another market, or restaurant? |
___ |
___ |
| Is produce that is likely to be transported to a second market or restaurant kept
refrigerated during transport and at the market? |
___ |
___ |
