Produce for the Public

Transcription

1 Produce for the Public Sell Local, Sell Safe SCDistrict 2nd Annual Local Food Conference Diane Ducharme GAPs Program Coordinator NC MarketReady with the Plant for Human Health Institute (PHHI) NC State University at the NC Research Campus 600 Laureate Way Kannapolis, NC

2 Most foodborne illnesses can be prevented by GAPs-based prevention. Prevention is the key Practice good food safety and sanitation routines. Reduce the risk. We may not be able to eliminate it! Common sense risk reduction practices 2

3 Growing Market Demand for GAPs certification Market-driven, not required by law Food Safety Modernization Act (FSMA) Fresh Produce for schools- required Commodity-specific state/agreementsrequired Multiple Buyer requirements for different 3 rd Party Auditors

4 Purpose of GAPs Provide a framework To give logical guidance in implementing best management practices that will help to REDUCE THE RISKS OF MICROBIAL CONTAMINATION of fresh fruits and vegetables While the United States has one of the safest food supplies in the world, recent food-borne illness outbreaks underscores the importance of taking PREVENTATIVE ACTIONS like GAPs. 4

5 A New Model The task force is a partnership that brings together members involved in education, public policy, the fresh produce industry and research. Partnering institutions and agencies include: Commodity Groups, Fresh Produce Brokers/Distributors and Individual Growers NCSU, NC A&T, NC Cooperative Extension NCDA & CS FDA NC Farm Bureau Carolina Farm Stewardship Assocation

6 N.C. MarketReady Fresh Produce Safety Field to Family Curriculum Emphasis on increasing understanding of the microbial risks associated with producing, harvesting, washing, sorting, packing and distributing fresh fruits and vegetables. Give producers a proactive, educational and incentive-based program for their individual needs 6

7 Curriculum Total of nine modules, with each module encompassing 1 to 1.5 hour blocks of instruction Module 1: Fresh Produce Safety Introduction Module 2: GAPs Field Practices Module 3: Packing Facility Sanitation Module 4: Health and Hygiene Module 5: Animals, Animal Byproducts, Biosolids and Site Selection Module 6: Water Quality Module 7: The 3 Ts: Transportation, Traceback and Traceforward Module 8: Managing Liability and Risk Module 9: Dealing with Controversies and Crises: Working with the News Media 7

8 Think of Tiers as steps on a pyramid Modules within this curriculum serve as the basis for a progression of training tiers 3 in total Tier 3 Tier 2 - Traceability and Risk Mgmt Tier 1- Basic Level 8

9 Food Safety for Farmer s Market Food Safety Principles GOOD FARMER S MARKET PRACTICES Food Safety culture Factors contributing to foodborne illness Commodity-specific risks Training program Proper handwashing techniques Sanitizers & One-use gloves Personnel Health & Hygiene Preparation Storage Clean & sanitary Sampling

10 GAPs Certification Annual Certification (365 days) with Passing Score an unannounced surveillance review during year Costs Certification, testing, equipment, change of process, additional facilities/equipment, etc. 3 rd Party Auditors has to see the entire scope of activities in operation in order to audit (e.g production/harvesting activities) Assess, manage, and demonstrate risk reduction 10

11 GAPs Certification Process Education Integrated policies and procedures into a food safety program/plan Train management &employees Decide on 3 rd Party Auditor/checklist Schedule Audit

12 Help is on the way.templates... 12

13 Outline of the Plan Template Introduction and General Guidelines (Standard Operating Procedure (SOP)) Facility Map Overview (Actual Maps contained in Appendix I) SOP 1.0 Worker Health, Hygiene, and Field Sanitation Spanish Version of Farm worker and Visitor orientation SOP 2.0 Water Usage SOP 3.0 Sewage Treatment and Soils SOP 5.0 Pesticide Usage SOP 6.0 Animal/Wildlife SOP 7.0 Manure and Biosolids Usage SOP Field Harvest/Pack and Transportation SOP 11.0 Traceability 13

14 Look at your Handouts! Appendix I-IX Appendix II-E: Brochure for Food Safety Procedures for Farm Workers and Visitors (includes Spanish version) Appendix I Farm/Facility Map Appendix II D: Employee Non-Compliance Form (includes Spanish version) Appendix II A E: Worker Health, Hygiene, and Field Sanitation Appendix II C: Basic Food Safety, Personal Health and Hygiene Training Roster (includes Spanish version) Appendix II-A: Employee Health and Hygiene Training Content Appendix II B: General Employee Policies for Appropriate and Expected Food Safety Measures for Farm Name (includes Spanish version) 14

15 3 rd Party Auditors An independent, impartial party hired to perform surveillance audits (ALL GENERAL EXCEPT AS NOTED) NSF Davis Fresh Primus Scientific Certification Systems (SCS) USDA Florida Dept. of Agric & CS (Tomatoes) Calif. Dept of Food & Drug/Leafy Green Marketing Agreement (CDFA/LGMA) Canadian Hort. Council (CHC)/ On-Farm Food Safety (OFFS) Georgia GAP 15

16 3 rd Party Auditors Matrix Decide what part of the audit you will be doing Field, Operation & Harvesting (Orchard) Packhouse Download the checklists and expectation Manual Includes actual questions Understand the requirements from the questions from expectation ASK QUESTIONS Understand Payment regime for Auditor Hourly or part of audit Travel expenses

17 Example: USDA GAP & GHP Audit Verification Checklist USDA Backed by federal agency 17

18 Food Safety Modernization Act One year ago President Obama signed law- January 4 First time FDA setting minimum standards across food supply chain Phased-in implementation over next three years Requires at least 12 new regulations from FDA

19 FSMA focuses on prevention Six major preventive control rules: Food preventive controls (GMP modernization) Feed preventive controls Prevention of intentional contamination Sanitary transportation Foreign supplier verification Produce safety Courtesy of Donald W. Kraemer, Acting Deputy Director Center for Food Safety and Applied Nutrition, FDA

20 Scope of FSMA In scope: Fresh fruit and vegetables Mushrooms Sprouts (including seed production) Peanuts Tree nuts In scope but exempt: Tester Amendment Normally consumed cooked (e.g., potatoes, sweet potatoes, artichokes)

21 Product vs. Practice Risk associated with a given commodity varies depending upon practices employed Move from commodity specific risks to practices used

22 Remember: Tester Amendment Farms Exempt if: During the last 3 years, sales were less than $500,000 and Majority of food sold directly to consumer, restaurant or retail establishment in same state or within 275 miles of farm Does not Exempt farms if food safety risk found

23 Highlights of Two Produce Safety Regulation Growing, harvesting, post-harvest handling of produce (e.g., trimming, washing, grading) Packing of produce, where exempt from BT Act registration Food Preventive Controls Regulation Packing of produce, where subject to BT Act registration Processing of produce (e.g., fresh cut) Warehousing, shipping, receiving of produce Courtesy of Donald W. Kraemer, Acting Deputy Director Center for Food Safety and Applied Nutrition, nfda

24 FSMA homepage

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26 Points to Remember Food Safety is an integral part of any produce operation- just common sense Food Safety programs are dynamic in nature requiring ongoing review and change Success comes in making Food Safety the responsibility of all employees, not just management- get them trained!