Procedures when using vaccuum cooling for fresh produce

I've tried looking for other posts on here about vacuum cooler implementation but I had no luck. Wondering if anyone out there uses vaccuum cooling for fresh produce and are SQF certified. We are soon to implement vacuum coolers on site and was wondering what process you have in place for it. EX: do you do air testing? Cleaning procedures, risk evaluations, etc. Thanks in advance guys! :)

No experience with it for fruits / vegetables, but have use them in the past in milk / dairy.  Yes to all of the above.  Air quality monitoring if air has direct contact with product.  Cleaning procedures will typically come from the manufacturer of the equipment, they can at least point you in the right direction or starting point for this.  Ultimately with cleaning you have to clean it in a way you can ensure it is maintained in clean, sanitary manner. 

Not sure about risk assessment, do you mean as to choosing vacuum cooler for your process?