Schematic of the tomato production process in protected cultivation showing key pathogen risk points. 1) A global seed production system produces hybrid seed.  2) Propagators grow plants for approximately 8 weeks before plants are sent to fruit production facilities. During this time, plants are at risk from both seedborne and contamination infections. Many of these risks are the same as those in production greenhouses; however, plants are handled less intensively, so the risk of plant-to-plant transfer is less than in a production greenhouse. 3) Plants are transported from propagator to production greenhouse. These plants may be locally produced, or they may have traveled across international borders. 4) Plants enter the production facility: (a) During the growing cycle, it is estimated that the average plant is handled approximately 1,500 times for side-shoot cutting, stringing onto wire supports, and harvesting. Additionally, machinery such as hydraulic platforms passes along rows of plants to allow staff access to the top of the plants at 3–4 meters from the ground. (b) Pollination in commercial production is carried out by bumblebees. A 10-ha glasshouse will house several hive boxes. (c) Staff move around the crop and the wider production site. Staff, including managerial staff, may move between premises. Clothing may present a risk for contamination with viruses. Additionally, many production systems use “piece work” (pay per unit of work completed), logged through radio frequency identification (RFID) work registration devices. These devices move around the site with workers. (d) During the work day, staff consume food. This may include tomato, pepper, or other known hosts that may have been bought in the general retail market. 5) Fruit is harvested, packed, and dispatched for retail or wholesale markets: (a) Crates may be in circulation between different production sites and may carry residues of contaminated plant sap. These crates may go through a washing facility, but water may be contaminated if not effectively disinfected as part of routine hygiene procedures. (b) Staff may switch between picking and packhouse functions if these are colocated. Packhouses may be handling fruit picked from other sites, which may introduce a contamination risk. (c) Fruit is dispatched to retail or wholesale markets.