Washing and Packing at Pleasant Valley Farm

Summary

We harvest, pack and wash 2 days a week year-round at our farm in upstate New York. We have recently upgraded our wash station.

Steps

1. Large 180 gallon dunk tank with a bubbling effect from air blown in to rinse the greens. Tsunami sanitizer is added each day to the tank before use. Greens are "bubbled" for a few minutes, then scooped into a basket, placed in a clean netted bag, placed
2. Tsunami added into tank at start of wash day. Fill tank with water approx 150 gallons total. 3.5 oz in the tank of Tsunami 100 to match rate of 2.5 oz per 100 gal on label We have test strips that we can use to monitor E coli level during the wash/pack
3. Cut greens into clean bins Immediately rinse or place in cooler Dump greens, 2-3 bins in a batch into the bubbler tank that has clean, tested water into it with Tsunami sanitizer Bubble for 2-3 minutes till clean Scoop out to slotted bins Flip into clean
4. No Trigger point as the water never gets dirty due to the small amount of produce we wash in a day.