[Phil Britton]

We’ve recently had this exact same question. One farm we work with sprays the tassels down with sanitizer and lets it dry, and Lindsay said she’s seen farmers soak the tassels in sanitizer. I asked USDA how their auditors evaluate these tools, and haven’t heard back yet.

I agree that the cleaning instructions on their website are poor. Vinegar + lemon essential oil + sunshine is…not a good protocol. I wonder if a university somewhere has done a study on them? A quick search on the Food Safety Clearninghouse didn’t turn up anything. It would be great to find some kind of consensus, or even guidance, because they’re used all over and could be a major source of food safety risk.

[Cathy Davies]

After the last meeting I did a quick search on vinegar as a sanitizer and couldn’t find any recommendations. I wouldn’t recommend it for commercial use.

[Alexandra – Advocates for Urban Agriculture Hachem]

These tassles are as painful as the foam donuts when it comes to figuring out a ‘proper’ way to clean and sanitize them. Some questions:

– I did not see a brush as a replacement part on the website. These will have to be replaced just as it is recommended that foam donuts be replaced. Is this an option for this harvester?

– Vinegar use: for audit purposes with USDA:

https://www.ams.usda.gov/sites/default/files/media/8%20Cleaners%20and%20Sanitizers%20FINAL%20RGK%20V2.pdf

This section: “Other active sanitizing agents may be used in organic handling operations, provided measures are taken to prevent the sanitizers from coming into contact with organic food products. Because the active removal of sanitizers from food contact equipment can raise food safety issues, the use of sanitizers other than those allowed by the National List of Approved and Prohibited Substances should be considered only as a last resort and only in compliance with food safety regulations. Organic certifying agents will require operations to show that no prohibited sanitizer residues remain on the food contact surfaces prior to food processing.”

Considering the risk assessment and other factors, vinegar would not be the sanitizer of choice for this equipment.

Also, this https://journals.bcit.ca/index.php/ehj/article/view/103

– how easy it it to remove the brush to clean and sanitize?

[Gianna Costa]

Hi there. We’ve used the quick cut harvester for a bit now. We also struggle to clean it properly, but we’ve started soaking it, rinsing and sanitizing it – set to dry for up to 24 hours is preferred.

The tassels fray easy, so we try our best not to agitate them too much, bc the fraying will enable further build up.

They don’t list the rope replacements on their websites but they are available if you call. I think they are $70.00 a replacement. Sharing our SOP…

Materials or Equipment

Detergent Solution

FCS Sanitizer Solution

Food Contact Scrub Brush

Screwdriver

Soaking Tub

Hose/ Spray nozzle

Food/Worker Safety Considerations

Drill Safety: Remove Drill from the machine and remove the battery. This is important when handling the machine and maintenance processes. This step should occur first, prior to removal of the blade. This will mitigate the risk of serious injuries.

Blade Safety: While removing the blade arm ensure the cover is on the blade. Proceed with caution when removing the blade, cleaning the blade (while separate from the machine) and storing it during the cleaning process. If you are working with other people in the area make sure they have visibility into the blade being exposed.

Rope Maintenance: In order to keep the ropes in good working condition it is important to clean (soak) them properly. While doing so, it is imperative to manually gently agitate, as opposed to scrubbing the ropes to reduce the likelihood of further fraying.

ProceduresProcess 1 : Full machine maintenance – Minimal dismantling

Set up your soaking station

Visually inspect the blue soaking tub to ensure it is clean prior to cleaning your harvest machine

Fill tub ½ way with detergent solution and warm water

Use detergent dosing line from the sink to fill the soaking tub

Remove the blade

Keep blade covered

Unscrewing 3 screws that hold blade in place

Reduce the likelihood of losing the screws and keep them in a secure location

Once cleaning of blade is complete, cover and store in a secure area

Unclamp the harvester from the table

Take your Harvest Machine and place it in the soaking tub (harvester should not be cleaned with other items- reduce the possibility of cross contamination)

Make sure the machine gets fully saturated

You may need to rotate the harvester in the tub a few times before it is saturated

Once saturated, start scrubbing all components of the machine with your FCS Brush

Ensure you clean all hopper (fabric catch) components well, using your food contact scrub brush

Take a gentle approach to cleaning the ropes

Instead of scrubbing the ropes, take time to roll them in between your hands and agitate any lodged debris off.

Prior to rinsing visually inspect all components to confirm they have been cleaned

Rinse

Drain out your detergent solution into a trench drain

Choose to drain solution into a drain that is further away from a main walkway

Take your hose and rinse the machine down while keeping the soaking tubs valve open

Pay special attention to where the blade rests in the harvester. Try to remove any debris lodged in that niche.

Ensure that all soap is removed from the harvester and the rinse water is clear of suds prior to your sanitizing step.

Prior to your sanitizing spray step, grab a few clean cloths and squeeze out excess water from the ropes

Sanitize (we use a paa dilution- unsure if that is applicable for organic)

Take your food contact surface sanitizer and spray the entirety of the machine down ensuring it is saturated

Additionally, manually spin the rope mechanism and spray with FCS Sanitizer. Ensure to saturate all individual ropes

Re-attach the blade to the harvester

Lubricate the blade with food contact lubricator

Allow the Harvester to Air Dry

Reclamp the harvester to the table

Adjust the harvester to max height to allow for it to be suspended off the table during the drying process

Add clean cloths under the machine and over the blade to catch residual water

allocate 24-48 hours for drying

Return all materials to their designated space

• This reply was modified 1 year, 11 months ago by  Gianna Costa.

[Francesca Scola]

Thanks for the responses everyone!

@gianna_costa Thanks so for sharing this SOP and glad to know you can call for replacement parts as well.

@phil-britton I’m eager to her what the USDA says on evaluation of these tools as well!