In June, UConn Extension hosted a Small-Scale, Low-Cost Facility Design for Post-Harvest Handling, with Robert Hadad, Cornell Cooperative Extension Vegetable Specialist.  Connecticut and Rhode Island farmers from smaller fruit and vegetable operations learned low-cost ways to address food safety of fresh produce through cooling, washing, use of sanitizers and packing area sanitation. Robert is shown with his low cost “4 sticks and a lid” wash setup, a home-made hand washing sink with food pump, and a greens washing system made with a Jacuzzi motor.