Produce Safety University

Transcription

1 Are You Getting the Right Produce at the SNA Annual National Conference July 17, 2013 at 1:30 PM Robin Chilton Chief Standardization Branch USDA Agricultural Marketing Service Julie Skolmowski, MPH, RD, SNS Food Safety Specialist USDA Food and Nutrition Service 1 Produce Safety University One week, comprehensive training course Developed in 2010 Partnership between FNS and AMS States submit nominations to USDA Open to school district and state agency staff 2

2 Its All About the Money How you can save money Write specifications for intended use Purchase in season Consider grade, pack, or size that may be a better value 3 AMS Fruit & Vegetable Program Market News Audits GAP, GMP, HACCP Inspection quality & condition U. S. Grade Standards 4

3 Quality litlit Defect f t Examples Misshapen

4 Texture Scars

5 Poorly Colored Growth / Healed Cracks

6 Size Part of Grade Quality factor Depending on the product a minimum/ maximum size may be specified for the grade ConditionCondition Defect DeDefectct Examples

7 Bruising Sunken and Discolored Areas (SDAs)

8 Shriveling Surface Discoloration

9 Decay Writing Fresh Produce Specifications 18

10 Get the Right Produce at the Right Price 1. Determine need 2. What is available 3. Specification for intended use 4. Train staff receiving produce 19 Specifications may be Different Produce distributors Local farmers 20

11 Local Farmer Most produce not graded on farm Produce often graded in packinghouse To be packed to U.S. No. 1 grade standard Use the quality and condition descriptors in grade standards to write specifications for local farmers 21 Determine Availability Does the distributor/farmer regularly stock/grow the item?? Can the distributor/farmer supply the quantity needed? Is the product available when you need it? Can the distributor purchase local product? 22

12 Agricultural Marketing Service Specification Resources 23 Specification Resources Fruits & Vegetables Galore 24

13 Specifications for Farms Size Shape Color, if applicable Quality and condition at destination % free from decay % free from other damage such as surface discoloration, internal browning and bruising, shriveling, etc. Maturity (degree of ripeness) 25 Decay and Damage are Costly 26

14 Other Specification Characteristics Name of product U.S. Grade Geographical origin Receiving temperature Type of packaging Size of container Bid unit (unit on which price is based) Weight of container Count 27 Poorly Written Specifications Limit competition Increase costs without increasing value May result in lower quality than desired May decrease product yield Increase costs when product is not easily attainable 28

15 Writing Better Specifications How specific should a specification be? Do you need to include more than grade standards? 29 Specifications: A Communication Tool Tell vendors d the quality l that h you want Compare apples to apples on bids Must be measurable need to be able to determine if what was ordered was received

16 Receiving Produce Compare product to specification and purchase order Inspect: Shape, color, size or count Defects, condition, and flavor Temperature Retain information needed for traceability Delivery date, vendor, product code, lot numbers, pack dates 31 Receiving is Critical Staff who receive the produce need to: Understand the specifications Know what to do if the product does not meet them Provide training 32

17 Resources 33 Good Agricultural Practices Farm Soil Water Animals Worker Health & Hygiene Audit Fee $92.00/hour 34

18 Market News 35 How to Use Market News Estimate fair price over a certain period Incorporate I market k price into your bid Help farmers with produce pricing NEW Custom Average Pricing Report 36

19 Training Materials Available on NFSMI website b Fact Sheets Videos Activities Lessons 37 Produce Information Sheets

20 Produce Information Sheets Apples Bananas Broccoli Cantaloupe Carrots Grapes Lettuce Oranges Squash Strawberries Tomatoes Watermelon Specifications 40

21 Questions 42