Environmental monitoring programs (EMPs) are a proactive approach that operations may take to reduce microbial contamination events. EMPs are designed to assess the effectiveness of the hygiene and sanitation practices in a food environment and provide valuable information to avoid microbial contamination of food products. EMPs are specific to each operation and depend upon the food(s) that are handled, packed, and or processed; operation size; operation layout; among other factors. If EMPs are effective, operations will be alerted to possible pathogen harborage locations based on positive test results, and operations will be able to implement corrective actions to reduce contamination events. Corrective actions may include targeted cleaning and sanitation of locations/adjacent locations that test positive and implementation of new policies or practices to reduce cross-contamination (for example, new employee or equipment traffic patterns). This publication serves as an introductory guide.

The Produce Safety Rule (PSR) is one of the seven major food safety regulations that are authorized by the Food Safety Modernization Act (FSMA). The PSR standards (subpart F) describe the minimum requirements for treated and untreated biological soil amendments of animal origin and human waste for reducing public health risk and the risk of contaminating covered produce. The PSR standards include requirements for determining if biological soil amendments of animal origin are treated or untreated and how to handle them. The standards also address the use of human waste, treatment of the biological soil amendments, application methods and intervals, and recordkeeping.

The Food Safety Modernization act (FSMA) Produce Safety Rule (PSR) covers packinghouse activities in several subparts of the regulation. These include subpart D - worker health and hygiene, subpart E - agricultural water, subpart K - growing, harvesting, packing, and holding activities, and subpart L - equipment, tools, buildings, and sanitation. Applying the practices required by the PSR to packing houses is an important element to ensure the safety of fruits and vegetables.

This publication introduces the reader to vegetable fermentation and describes the steps on how to ferment vegetables safely at home.