Fruit washing is the processing step in which harvested fruit is cleaned with potable water to remove field soil, dust, plant debris and surface microorganisms before sorting, cutting or freezing, and is a critical hygiene control in fruit processing lines.
In trade practice
Processing facilities use spray washers, immersion tanks or flotation systems depending on fruit type and fragility. Wash water must meet potable water standards and is monitored for microbial load and turbidity; it is renewed or treated at defined intervals to prevent cross-contamination between batches. HACCP plans identify fruit washing as a control measure for physical and microbiological hazards, and records of water quality checks are part of the audit trail required by food safety certification schemes. A common failure is inadequate water renewal, which allows soil and microbial load to accumulate and transfer to later batches.
In a specification
A processing specification or HACCP plan states the wash-water quality standard, the renewal or treatment frequency and the monitoring method, referencing the applicable food safety scheme requirements.