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Guidelines for Controlling Listeria monocytogenes in Small- to Medium-Scale Packing and Fresh-Cut Operations

Trevor Suslow and, Linda Harris (2000)

Summary

The most important point in limiting risk for L. monocytogenes contamination may be in ensuring that personnel are aware of the severity of the effects of contamination and what practices increase this risk. Many seemingly insignificant practices, such as setting equipment on the floor to clean it, not wearing clean gloves, or handling “dirty” produce or equipment and then touching cut and trimmed or packed produce, can be catastrophic for a processing system. Make sure that every employee feels a sense of personal responsibility toward maintaining the sanitation and safety of the plant.