Food Safety and Quality
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Two questions about surface water use
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Two questions about surface water use
I have run into a couple of surface water questions and wondering if anyone has some thoughts or experience on these.
1) Should there be any concern with using surface water to make compost?
2) For a carrot crop, a farmer is using surface water. They don’t want to implement even a 3-day waiting period because they feel the dryness will negatively impact crop quality. They are considering switching to water from an untested well (the residential well) to lower the risk. There is no potential customer that would cook the carrots. Should there still be a waiting period between the higher risk water use and the switch to a lower risk water source? Would you rate that crop as unsuitable for sale to vulnerable populations?
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