Agriscience Foundation CFE Practice Exam

After harvest, the product goes through handling steps to protect quality and safety as it moves toward markets. Cooling slows respiration and prevents spoilage by keeping temperatures low. Cleaning removes soil and residues that can harbor microorganisms. Sorting separates by size, weight, or quality to meet buyer specifications and reduce waste. Packing protects the produce during transport and helps ensure it arrives in good condition. While other elements like traceability, HACCP, and personal hygiene are important components of food safety and supply chain management, the activities described—cooling, cleaning, sorting, and packing—are all part of post-harvest handling.