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The contamination of water used in post-harvest handling and processing operations of fresh andfrozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant microbial hazardsassociated with this water are:Listeria monocytogenes,Salmonellaspp., human pathogenicEscherichia coliand enteric viruses, which have been linked to multiple outbreaks associated withffFVHs in the European Union (EU). Contamination (i.e. the accumulation of microbiological hazards) ofthe process water during post-harvest handling and processing operations is affected by severalfactors including: the type and contamination of the FVHs being processed, duration of the operationand transfer of microorganisms from the product to the water and vice versa, etc. For food businessoperators (FBOp), it is important to maintain the microbiological quality of the process water to assurethe safety of ffFVHs. Good manufacturing practices (GMP) and good hygienic practices (GHP) relatedto a water management plan and the implementation of a water management system are critical tomaintain the microbiological quality of the process water. Identified hygienic practices include technicalmaintenance of infrastructure, training of staff and cooling of post-harvest process water. Interventionstrategies (e.g. use of water disinfection treatments and water replenishment) have been suggested tomaintain the microbiological quality of process water. Chlorine-based disinfectants and peroxyaceticacid have been reported as common water disinfection treatments. However, given current practices inthe EU, evidence of their efficacy under industrial conditions is only available for chlorine-baseddisinfectants. The use of water disinfection treatments must be undertaken following an appropriatewater management strategy including validation, operational monitoring and verification. Duringoperational monitoring, real-time information on process parameters related to the process andproduct, as well as the water an