Good Agricultural Practices and Written Food Safety Plans Scott - PowerPoint PPT Presentation

Good Agricultural Practices and Written Food Safety Plans Scott Monroe Food Safety Educator Purdue Extension Funded in part by a USDA Specialty Crops Block Grant Purdue University is an Equal Opportunity/Equal Access Institution from the Indiana State Department of Agriculture

Reading Your Minds… Why am I here?

Fruits and Vegetables are Good For You! “ Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases. ”

Foodborne Illness in the U.S. Every year about one in six Americans, or 48 million people get sick each year from something they eat • 128,000 hospitalizations Causes of illness in 3,562 outbreaks of single food • 3,000 deaths commodities, 1998–2010 Source: CDC National Outbreak Reporting System, 2004- 2010. http://www.cdc.gov/WinnableBattles/FoodSafety/pdf/Food Safety_WB_At_a_Glance.pdf Source: US Centers for Disease Control. www.cdc.gov/foodborneburden/cdc-and-food-safety.html

Recent Outbreaks Traced to Produce Mangoes, 2012: Salmonella Braenderup. 15 states, 127 sick, 33 hosp. Cantaloupe , 2012. S. Typhimurium and Newport, 24 states, 261 sick, 94 hosp., 3 deaths Raw clover sprouts (Jimmy John’s), 2012, E. coli O26, 11 states, 29 sick, 7 hosp. Romaine lettuce , 2011, E. coli O157:H7, 10 states, 60 sick, at least 30 hosp. Cantaloupe , 2011, Listeria monocytogenes , 28 states, 147 sick, 143 hosp., 33 deaths Papayas, 2011, Salmonella Agona, 25 states, 106 sick, 10 hosp. Alfalfa and spicy sprouts, 2011, Salmonella Enteritidis, 5 states, 25 sick, 3 hosp. Cantaloupe , 2011, Salmonella Panama, 9 states, 20 sick, 3 hosp. Hazelnuts, 2011, E. coli O157:H7, 3 states, 8 sick, 4 hosp. Alfalfa sprouts, 2010 Salmonella I 4,[5],12:i:-, 26 states, 150 sick, 33 hosp. Alfalfa sprouts, 2010 Salmonella Newport, 12 states, 44 sick, 7 hosp. Shredded romaine lettuce , 2010, E. coli O145, 5 states, 33 sick, 12 hosp. Alfalfa sprouts, 2009 Salmonella Saintpaul, 14 states, 235 sick, 7 hosp. Raw produce , 2008 Salmonella Saintpaul, 43 states, 1442 sick, 286 hosp., 2 ? deaths Cantaloupe , 2008 Litchfield, 16 states, 51 sick, 16 hosp. Tomatoes , 2006 (Jimmy John ’ s), 2012 Salmonella Typhimurium, 21 states, 183 sick, 22 hosp. Fresh spinach , 2006 E. coli O157:H7, 26 states, 200 sick, 102 hosp., 3 deaths Source: CDC Multistate Foodborne Outbreak Investigations http://www.cdc.gov/outbreaknet/outbreaks.html

Why the Increase in Produce- Related Illness? • We're eating more produce Fresh, minimally processed • New packaging methods with less room for error • New microbes associated with produce • Distribution is very wide • More people with suppressed immune systems Elderly, very young, pregnant, transplant recipients, others • Better detection, reporting

Produce is Different V.S. Likely to be contaminated? Yes No Interventions at processor? Good Weak Interventions by retailer/ consumer? Excellent Poor Eating trends? Steady Increasing Eaten raw? No Yes

It will Take a Farm to Fork Approach Farm Packing facility Cooling/Storage Transport Distribution Direct Market Repacking Fork Home/Rest aurant Transport Retail

Everyone has a stake and responsibility in reducing risk: From Farm to Fork • In fields, greenhouses, orchards • During harvesting and transport • During cleaning and packing • In distribution and marketing • In restaurants and food service facilities • In the home

Why should Indiana growers be concerned about on-farm food safety? Customers want wholesome, nutritious food. Industry standards are changing – attention to food safety issues on the farm is the way of the future. Carelessness of one grower can affect markets for many. Liability is reduced when recommended practices are followed. Many buyers demand proof of on-farm food safety practices. Good Agricultural Practices for food safety can also reduce postharvest losses.

Good Agricultural Practices GAPs are the conditions, growing practices, and harvesting practices recommended for minimizing risk of microbial contamination to produce safe and wholesome fruits and vegetables. National GAPs Program www.gaps.cornell.edu

Good Agricultural Practices Reduce Risk (not eliminate) Science-based Tailored to specific operation 1. Water 2. Manure and Biosolids 3. Worker Health and Hygiene 4. Sanitary Facilities 5. Field Sanitation 6. Packing Facility Sanitation 7. Transportation 8. Traceback FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables - 1998

Focus on Risk Reduction “Current technologies cannot eliminate all potential food safety hazards associated with fresh produce that will be eaten raw.” Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables Purdue University is an Equal Opportunity/Equal Access institution.

Guides to Minimize Microbial Food Safety Hazards of: Fresh-cut Fruits and Vegetables (February 2008) Tomatoes (July 2009) Melons (July 2009) Leafy Greens (July 2009) • Guidance, not regulation • ‘ Enforced ’ by buyers • GAPs regulations authorized in FSMA http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/default.htm

Good Agricultural Practices GAPs Awareness and Training Farm Self Assessment Written Farm Food Safety Plan Plan Implementation Third Party Audit Certification

Microorganisms That Cause Foodborne Illness Bacteria – Single-celled organisms that live independently. Parasites – Intestinal worms or microscopic protozoa that live in a host animal or human. Viruses – Small particles that live and can only replicate in a host.

Where can Pathogens be Found? Soil People Water Manure Livestock Pets Wildlife

Pathogens get onto and into produce and can ’ t be washed off. E. coli on lettuce Salmonella on muskmelon Photo credits: E. Maynard, Peter Cooke, Stephen Ausmus, Scimat Science Photo Library, Institute of Food Technologists

Other Contaminants • Chemicals • Metals • Natural Toxins • Glass/Plastics • Stones • Wood • Personal effects (Jewelry, hair clips, pens, etc.)

Good Agricultural Practices Reduce the risk of contamination by a foodborne pathogen by addressing the following areas: Worker Health and Hygiene Animals, Manure, and Biosolids Water Harvest, Transport, and Packing

GAPs A-Z Workshops Available online at: www.distance.purdue.edu/gaps Winter/Spring Offerings March 17 Adams County March 23 Elkhart County March 27 Parke County March 30 Hancock County April 8 Jackson County ***Contact host county offices for specific times, locations, and fees.

On Farm Food Safety Plan: Where to Begin? Scott Monroe Food Safety Educator Southwest Purdue Ag Center 4369 N. Purdue Rd. Vincennes, IN 47591 812-886-0198 (Office) 765-427-9910 (Cell) jsmonroe@purdue.edu

Reading Your Minds… Why am I here? Now is when we put it all together and record how it happens on YOUR farm!!!

Definition A Food Safety Plan Is A Written Guide Outlining What You Do To Lessen The Chance Of Someone Getting Sick From Eating Contaminated Food

Food Safety Plans • Used for guidance (is required) when a food safety audit is conducted • Do not need to be excessive or complex • You will be held accountable for what is in the plan – don’t include unattainable goals • Growers are currently taking steps to insure food safety on their farm – the written plan documents what is already being done Relax!!! This is NOT rocket science!!!

Food Safety Plans • Describes farm ( mission/commitment to food safety, maps-layout/soils/drainage, crops, floor plans etc.) • Identifies person responsible for food safety (might want to let that person know!) • Outlines procedures you will follow • Includes examples of forms used to verify GAP… Where will the logs be kept? TIPS… • Organize our plan according to the audit checklist • Only include practices that you can/will implement

Food Safety Plans Cover: • Farm operation and farm facilities • Manure storage and handling • Animal exclusion (domestic & wild) • Irrigation and drainage management • Agricultural inputs • Equipment sanitation • Harvest and postharvest handling • Employee training program • Restroom & hand washing facilities • Traceability system • Crisis management strategy

Start with What You Know ! • Assess your operation, pre-plant through postharvest handling. • Identify areas that you know are high risk or areas of concern. • Consider farming practice modifications that will reduce the risks AND are economically feasible. • Document your progress.

Risk Assessment Resources • Food Safety Begins on the Farm – Self Assessment (National GAPs) www.gaps.cornell.edu • Food-A-Syst (Kansas State) www.ksre.ksu.edu/bookstore/pubs/FOODASYSBOOK.pdf

Use a Template or Audit Checklist as a Guide FSP4U Univ. of Minnesota Template http://safety.cfans.umn.edu/fsp4u/ On Farm Food Safety http://onfarmfoodsafety.org/ Harmonized GAP Standards http://www.unitedfresh.org/food-safety/gap-harmonization-initiative/ Audit Checklists USDA www.ams.usda.gov/ Primus http://www.primuslabs.com/Services/StandardGAP.aspx http://www.primusgfs.com/ Others

USDA GAPs Checklist (2009)

Harmonized GAPs Pre Farm-gate

Harmonized GAPs Pre Farm-gate