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.
![Robert](https://blog.extension.uconn.edu/wp-content/uploads/sites/3795/2015/09/Robert-Hadad-Cornell-1024x768.jpg)
![homeade hand washing sink](https://blog.extension.uconn.edu/wp-content/uploads/sites/3795/2015/09/homeade-handwashing-sink-1024x768.jpg)
![greens washing system](https://blog.extension.uconn.edu/wp-content/uploads/sites/3795/2015/09/greens-washing-system-1024x768.jpg)