Reusable trays can save money, but they should not carry old growing residue and contamination into the next crop. Cleaning and sanitizing are two different steps, and both matter.
Step 1: Clean first
Penn State Extension emphasizes that surfaces must be physically cleaned with water and soap or detergent before sanitizer is applied. Organic matter can shield microorganisms, so sanitizer is not a substitute for removing dirt and crop residue.
- Remove roots, media and visible debris.
- Wash with water and an appropriate detergent.
- Scrub corners, channels and drainage holes.
- Rinse away loosened residue.
Step 2: Sanitize
After the tray is clean, use a food-safe sanitizer that is appropriate for food-contact equipment and follow its label directions for concentration, contact time and rinsing. Penn State lists chlorine-based products and peroxyacetic acid as examples used by growers.
Do the same for harvesting tools
Scissors, knives, clippers and food-contact containers should be part of the same cleaning schedule. Penn State recommends written cleaning procedures for commercial operations so trays and tools are handled consistently.
Let equipment dry
Store cleaned equipment in a way that allows it to dry and stay protected from dirty floors, standing water and crop waste before the next use.
Next: review Microgreens Food Safety Basics.
Source: Penn State Extension, “Ensuring Food Safety in Microgreens Production.”
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