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an operation develops and implements to prevent any contamination of their tools or production space. HACCP dictates the maximum/minimum values to which biological, chemical, or physical parameters must be maintained at a critical control point to prevent food safety hazards. Examples of sanitation procedures to eliminate the spread of disease, pests, and food safety issues for both fish and plants include:
Sanitation is especially important when considering that most aquaponics systems are recirculating, and what is normally done in recirculating aquaculture to treat sick fish cannot be done easily in recirculating aquaponics due to the integrated plant production. Therefore, a net dip should be present on-site to prevent the spread of fish pathogens through fish contact with a contaminated net. Virkon is one example of a fish-safe net sanitation product that can be applied to a net according to the manufacturer's instruction. Keeping tank rims clean of uneaten fish food is a simple way to reduce potential fungus and pest growth. Monitoring and maintaining feed quality will reduce risks associated with fish getting sick.
from ingesting moldy food.
FIGURE 23 Sanitizing harvesting tools
Creating and following a detailed plan of how fish and plants are processed will drastically reduce food safety concerns. Fish processing requires producers to follow strict HACCP regulations and inspections, which is prohibitive to most aquaponic producers due to the amount of fish per harvest and overhead costs associated with fish processing. Therefore, many aquaponics farms will sell whole fish either live or on ice. Fish processing regulations may vary from state to state. Plant processing will be regulated by SSOPs, which will include washing hands before harvesting or after touching water; washing tools in soap or diluted bleach solution; maintaining a clean harvest area; and cleaning rafts/grow media with disinfectants (soap, hydrogen peroxide, etc.) (Figure 23).
Potential hazardous foods (PHF) are foods that will spoil, causing food safety issues, if kept at room temperature for certain amounts of time (Busta et al. 2003). This would include both fish and plants (vegetables, microgreens, fruits) produced within aquaponic systems. Improper cooling of foods is the number one cause (>30%)