Gleaning surplus fruits and vegetables is an effective way to supply nutritious, high-quality food to individuals facing food insecurity. Much of this produce would not reach food banks, pantries, or local meal programs without the dedication of volunteer gleaners. This fact sheet provides guidance on how to reduce the risk of contamination from human pathogens during the harvesting process.

Why Produce Safety Matters

Reducing the risk of contamination from human pathogens—such as Salmonella and pathogenic E. coli—is essential, especially since many fruits and vegetables are consumed raw. While vulnerable populations (e.g., elderly, young children, immunocompromised individuals, pregnant women) are at higher risk, anyone can become ill from contaminated produce.

To support safe gleaning practices, an online training video and companion quiz have been developed. This 20-minute training offers more detailed guidance on hygienic harvesting, volunteer expectations, and key risk reduction strategies. See the video Gleaner Produce Safety Training: Protecting Those You Serve (YouTube video). We appreciate your commitment to ensuring that gleaned produce is safe for all who consume it.

Understanding Human Pathogens in the Farm Environment

Pathogens can exist in any farm environment—regardless of size, location, or production method (conventional or organic). Foodborne illness outbreaks associated with produce happen regularly and can occur at any stage of production. Growers implement food safety practices to reduce these risks, and it is critical that gleaning organizations and volunteers do the same.

Supplies Needed for Safe Gleaning

To support produce safety during gleaning activities, ensure the following items are provided for volunteer gleaners at every gleaning event:

• First aid kit with single-use gloves to cover any bandaged hand injuries
• Harvest tools that are regularly cleaned, sanitized, and stored properly. Personal tools cannot be used.
• Harvest containers that are clean and food-safe; reusable containers must be cleaned and sanitized between uses and stored in a clean location.

Note: For more information on proper cleaning and sanitizing please reference the fact sheets on our website Fact Sheets - Rutgers On-Farm Food Safety.

Information to Obtain from the Farmer

Effective communication with the farmer is essential before and during gleaning. The gleaning coordinator should be aware of the expectations the farmer has of the group. Be sure the gleaning coordinator has the following information from the farmer:

• A cell phone number for emergencies or contamination concerns
• Clear identification of areas that should not be harvested due to animal or human contamination, and other hazards
• Specific areas designated for gleaning
• Restroom and handwashing facility location
• Where to park vehicles

What to Communicate to Gleaners Prior to Their Arrival

While many gleaning events happen at the last minute due to the nature of agriculture, it is still important to provide volunteers with the following guidance:

• Do not participate if feeling sick or showing any signs of illness
• Wear clean clothing and footwear
• Avoid wearing hand jewelry that is difficult to clean
• Do not use personal gloves or tools; only use tools and gloves that are provided
• Follow signage and coordinator instructions
• Understand that farms are private businesses and not public parks
• View the gleaner produce safety training video before participating
• Do not bring pets to gleaning events

Note: Make sure you clearly communicate your policies about gleaners bringing children, so they understand the expectations of them being old enough to follow all the produce safety practices in this fact sheet.

What to Cover with Gleaners On-Site Prior to Beginning Harvest

At the start of the event, and for any late arrivals, clearly communicate:

• Restroom and handwashing locations
• Hand washing expectations. Be sure to wash hands:
  • Before gleaning
  • After restroom use, eating, drinking, smoking or vaping (only smoke or vape in areas designated by the farm)
  • Any time hands are potentially contaminated
• Proper harvesting techniques
• What to do if injured
• Do not eat produce that is being harvested
• Only water is allowed to be consumed in the harvesting area. Consume snacks or other beverages away from the field in a designated area
• Do not harvest:
  • Any produce you drop while harvesting
  • Produce that has fallen off the plant and is in contact with the ground
  • Produce that is touching fecal matter or visibly contaminated with fecal matter

Note: Contaminated produce cannot be "cleaned" effectively once harvested and may go unwashed before consumption. When in doubt, leave it out.

• Keep harvest bins off the ground. Use a designated ground bin, if needed, on which to stack harvest bin
• Do not use any dirty harvest containers
• Do not put personal items in harvest containers
• Wear a single-use glove if wearing hand jewelry that cannot be removed or if there are open hand wounds with or without a bandage
• Wash hands prior to putting on gloves
• Do not interact with or touch pets or livestock during gleaning
• Report immediately to the coordinator if they:
  • See fecal matter in the field
  • Are injured or feel ill
  • Notice restroom or handwashing facility issues such as no toilet paper, no soap, or no trashcan

Injury Protocol

If injured, volunteers must:

• Notify the coordinator immediately who will assess the situation and decide if the injury can be treated on-site or if 911 needs to be called
• Use the first aid kit (must include single-use gloves and bandages)
• Notify the coordinator if produce contamination has occurred so that the farmer may properly discard the items and ensure that the produce does not enter the food supply

Proper Handwashing Procedure

1. Wet hands with water
2. Apply soap and scrub for at least 20 seconds, including between fingers and the backs of hands
3. Rinse thoroughly
4. Dry with a paper towel
5. Dispose of paper towels properly

Note: Hand sanitizer is not a substitute for handwashing, especially with soiled hands.

Gleaned produce offers vital nutrition to communities in need. Trained gleaners who use proper personal health and hygiene practices, who recognize produce safety risks in the field, and take action to minimize microbial risks while they are gleaning are essential to providing safe produce to the food insecure. Gleaning organizations should ensure that gleaners are properly trained and supported to conduct gleaning in a food safe way.

Remember:

• Gleaners should only volunteer when feeling well
• Gleaners should have access to handwashing and restroom facilities and practice good personal hygiene
• Produce that is dropped or contaminated should not be gleaned
• Gleaning coordinators should maintain open communication with their volunteers

Thank you for your dedication to safe gleaning practices and to feeding our community.

October 2025