PUBLICATION SP798C
Using Sanitizers on Organic Fruit and Vegetable Farms - Merging National Organic Program Guidelines with Good Agricultural Practices
If you have questions about this resource, contact your county Extension office.
Summary
How to choose and document sanitizers for organic produce packing and washing while meeting National Organic Program rules. Explains that sanitizers must be food grade, EPA registered, and cleared for produce use, and that synthetic options also must be on the NOP National List. Clarifies how chlorine can be used in organic systems, including limits for preharvest water, requirements for a potable water rinse after postharvest washing, and recordkeeping. Compares chlorine with peroxyacetic acid, noting that PAA can be used at labeled rates without a rinse.
Publications in Series: Sanitizers Used in Fruit & Vegetables Handling
Harvested for You
Based on the subjects and categories of this publication, you may be interested in the following resources.
Organic Certification in Tennessee
Canning Homemade Food Items Under the Tennessee Food Freedom Act (TFFA): Water Bath or Pressure Canning?
Mice, Rats and Traps
