Factors to Consider When Buying Used Packing Equipment

Published online: Jan 31, 2020 Articles, Event Calendar, Potato Equipment Phillip Tocco, Michigan State University Extension
Viewed 170 time(s)
Source: Michigan State University Extension

Purchasing equipment for a fruit or vegetable packhouse can be a daunting task. Usually, the last thing on most farmers’ minds when buying equipment is food safety. It’s a good idea to keep a few questions in mind when shopping to help avoid a food safety disaster.

What was its prior use?

Prior uses of equipment can introduce risk because residue may be left in the equipment. In general, avoid equipment that was previously used for non-food purposes, especially if parts will be direct food contact surfaces. Equipment that was previously used for produce that was destined for further processing will need special attention before it is used for raw produce destined for fresh consumption. A complete cleaning and sanitizing as well as a thorough inspection is warranted before using it for the first time. Also, consider whether the prior use required a design that enabled the cleaning and sanitization that you need to do.

What is it made of?

Food contact surfaces need to be cleaned and sanitized. In general, smooth, non-permeable surfaces like plastics and stainless steels are more suitable than wood. In some cases, postharvest equipment like barrel washers can be retrofitted with smooth and cleanable parts to make them more sanitary than they were when those same parts are wood.

Can you take it apart relatively easily?

In an ideal world, all equipment should be easy to disassemble for cleaning, inspection and maintenance. In most cases, the ideal equipment does not exist or is too expensive to be practical for many farms. If it isn’t easy to take apart, take pains that cleaning is adequately accomplished despite this. This may require a toolbox close at hand to be able to take the equipment apart, as well as providing 360-degree access to the equipment. One way access is ensured in many produce grading facilities is by elevating the equipment and providing access above and below the equipment. Training and standard operating procedures (SOP) for deep cleaning should be considered to help improve the efficiency of this important practice. These can be written or pictorial.

Equipment used in fruit and vegetable grading and sorting doesn’t need to be brand new or perfect. By having an eye to food safety as described above when shopping for or replacing equipment, the new-to-you equipment can be better than what you had.

Post-harvest Handling and Hygiene workshop

If you’d like to learn more about hygienic design of equipment and cleaning and sanitizing postharvest equipment, Michigan State University Extension is offering a workshop on Post-harvest Handling and Hygiene for Small and Medium Sized Growers. These half-day workshops will help build your understanding of postharvest hygiene and how to buy more hygienic equipment and fabricate safer equipment. They will be held from 1 to 4 p.m. on Feb. 13, 2020 in Traverse City, Michigan, and from 1-4 p.m. on March 18, 2020 in Marquette, Michigan. Learn more about the event and register online.

If you have specific questions about harvest or postharvest equipment, or have difficulty tailoring GAPs to your farm, contact the Agrifood Safety Work Group at gaps@msu.edu or 517-788-4292. For more information on principles of hygienic design, check out “Hygienic Design for Produce Farms” from the University of Vermont Extension or attend the Postharvest Handling and Hygiene workshop.

Funding for this article was made possible in part by the Food and Drug Administration through grant PAR-16-137. The views expressed in the written materials do not necessarily reflect the official policies if the Department of Health and Human Services; nor does any mention of trade names, commercial practices or organization imply endorsement by the United States Government.