Food Safety Best Practices for Kansas Farmers Markets Vendors

Transcription

1 Food Safety Best Practices for Kansas Farmers Markets Vendors Londa Nwadike Extension Consumer Food Safety Specialist University of Missouri/ Kansas State University

2 Outline Best practices for food safety Intro to FSMA and GAPS New Farmers Market Publication- Annarose Hart, KDA 2

3 Why food safety? Provide products as safe as possible Assure customers that product quality and safety, and their health, is important to you Protect markets

4 Persons of interest Young- day care facilities Old Pregnant Sick chronic illness immune disorder chemo patients

5 Bacteria like it warm!! F: danger zone F: very fast growth Reduce time in danger zone Stop bacterial growth Note cooking temperatures

6 Food safety best practices Transport, store foods at proper temps to prevent rapid bacterial growth Hot prepared foods: >135 F (140 F better) Foods sold at room temp (whole produce, canned goods, most baked goods): < 80 F Cold perishable foods (potato salad, most dairy products): <41 F Frozen foods (frozen meats) <15 F Coolers and ice packs or ice 6

7 Best practices-2 Reduce possible cross-contamination: can transfer bacteria from one food to another Ensure that raw meat does not contact ready-to-eat food or fresh produce. If re-using bags, ensure they are clean Wash, rinse, sanitize food contact surfaces, equipment, utensils between uses 7

8 Best practices-3 Practice good personal hygiene (clean clothes, clean hands) to prevent transferring bacteria to your food Shaking hands, touching money, animals, soiled vegetables, utensils Wash hands often Bare hand contact? No eating in booth 8

9 Keeping booth/food clean Item Options Where to buy Cost Dishpans-3 Buckets also OK Discount or other $2 each Dishsoap Any Any store $2 Dishrags Must be clean Any store $1 bleach Any brand Any store $1 Chlorine test strips *Chlorine wipes Any store $5/75 ct. Ag, pool, or restaurant supply $11/200 Food handling Disposable gloves Discount or other $4/100 Tongs Discount or other $2 Note: 3 dishpans for washing, rinsing, sanitizing dishes, equipment, etc.

10 FSMA, GAPS, GHPs, HACCP, SSOPs, GMPs, FDA, USDA, KDA, KSRE

11 FSMA, GAPS, GHPs, HACCP, SSOPs, GMPs, FDA, USDA, KDA, KSRE

12 Selling meat and poultry? USDA HACCP required KDA Selling any other food? FDA* FSMA KDA Your farmers market Your farmers market Note- includes products where raw meat or poultry comprises >3% total product weight or 2% meat by cooked weight. *HACCP currently required for juice, seafood

13 FSMA (FDA) proposed rules 1) Produce safety similar to GAPS requirements <$25,000 annual food sales: exempt* < $500,000 annual food sales AND direct sales: exempt* Will have opportunity to comment on FDA revisions Final rule expected by Oct 2015

14 FSMA (FDA) proposed rules 2) Preventative controls Covers processed/ value-added foods Only fruit jams and jellies- exempted similar to HACCP Places that store food for others may be covered (aggregation) very small businesses : <$250,000- exempt* Will have opportunity to comment on FDA revisions Final rule expected by Aug 2015

15 What are GAPs then? Good Agricultural Practices Good practices for raising produce safely GAPs certification NOT a regulatory requirement Required by certain produce buyers Administered by USDA or 3 rd party

16 KSRE Kansas State Research and Extension Local and State level personnel Can provide information and support GAPS, produce safety (Cary Rivard) HACCP meat (Liz Boyle); processed products (Fadi Aramouni) Getting a scheduled process (Fadi Aramouni) Farmers Market information (Londa Nwadike)

17 Afternoon sessions 1PM Business of being a Farmers Market Vendor Intro to GAPS for Fruit and Veg Growers 2PM Maximizing your sales at Farmers Markets Food Safety for Value-Added Products

18 Questions? Thank you for your attention!

19 Contact Details Londa Nwadike Extension Consumer Food Safety Specialist Kansas State University/ University of Missouri Cell Phone: