Jan 12, 2026

Michigan State expert: Heed these food safety tips for u-pick agritourism fun all year long

Visiting a u-pick farm is a fun, affordable way to enjoy fresh, local produce during harvest season, but following proper food safety practices is essential to prevent foodborne illness, writes Tara Hovis with Michigan State University Extension.

Hovis adds that it’s possible to come into contact with harmful bacteria and microorganisms while picking fruits and vegetables if the produce is not handled correctly.

One of the most effective food safety steps at u-pick farms is proper handwashing. Wash hands before and after picking produce, after using the restroom, after eating and after coughing or sneezing. If handwashing stations aren’t available, use hand wipes to remove dirt, followed by hand sanitizer to reduce pathogens.

Additional u-pick food safety tips include:

• Leaving fallen or bruised fruit on the ground, as it may be contaminated.
• Always use clean containers for harvested produce and avoid eating or drinking while picking to keep fields clean.
• Pets should be left at home, since they can carry bacteria that cause foodborne illness.
• To maintain freshness and safety, place picked produce in a cooler with ice packs and refrigerate it within two hours — or within one hour if temperatures exceed 90°F.
• Avoid touching rotten produce or fruit with bird droppings, and always rinse produce before sampling.
• Once home, rinse fruits and vegetables under running water (do not soak) and store them in the refrigerator.

For those preserving their harvest, Michigan State University Extension recommends using Michigan Fresh bulletins for safe preservation guidelines.