6/19/2013. Typical GAP and GHP Training

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1 Trevor Suslow Department of Plant Sciences Typical GAP and GHP Training Knowledge of Details makes the Difference Overview of Produce Outbreaks Biology of Pathogens Food Safety Prerequisites Manure and Compost Soil survival and transfer Work Hygiene Training Preharvest Water Postharvest Water Cleaning and Sanitation Documents and Record keeping Preparing for Audits Microbial Testing Pathogen Testing Test and Hold / Test to Release Traceability and Traceback Crisis Management Planning.and more Melon Tomato Stone fruit Mushroom Lettuce & Leafy Greens Culinary Herbs Green Onions Sprouts Almond Citrus Strawberry Watermelon Blueberries Asparagus FOOD SAFETY PROGRAM Good Agricultural Practices: Growing the World s Safest Strawberries 1

2 February 26, 2010 Oct Nov 2003, Pennsylvania > 650 persons known HAV infected Four deaths As many as 12 different human hands touched product between stacking and packing 2

3 January 24,

4 10 INTRODUCTION REGULATORY BACKGROUND PURPOSE AND SCOPE SECTION I: ELEMENTS OF FOOD SAFETY PROGRAMS RELEVANT TO ALL UNIT OPERATIONS SECTION II: PRODUCTIONAND HARVEST UNIT OPERATIONS SECTION III: POST HARVEST UNIT OPERATIONS SECTION IV: PROCESSING UNIT OPERATIONS APPENDICES This document can be accessed at: handler solutions ormation/produceplantproducts/ucm htm 4

5 1. Environmental assessment 2. Water 3. Soil amendments 4. Non synthetic crop treatments 5. Harvest 6. Field and harvest personnel 7. Equipment facilitated cross contamination 8. Flooding 9. Field packing operation 10. Water usage to prevent fresh culinary herb dehydration Common sense solutions Simple implementation Inexpensive Easy to document and audit 5

6 1. GAPs and cgmps for packinghouse and cooling facilities 2. Transportation to packinghouses and cooling facilities 3. Receiving 4. Water used in packinghouse and cooling operations 5. Post harvest product container, packing materials, finished product container and pallets 6. Packinghouse and cooling facilities construction, design and maintenance 7. Packinghouse and cooling facilities sanitary operations 8. Packinghouse and cooling facility sanitation 9. Employee hygiene and food safety training 10. Cold storage and warehousing 11. Transporting from packinghouse or cooling facility 1. Important considerations about processed fresh culinary herbs 2. HACCP/HARPC plan development and operation 3. Receiving 4. Water used in processing 5. Facility construction, design and maintenance 6. Processing facility sanitary operations 7. Facility and equipment sanitation 8. Employee practices/ cgmps 9. Cold storage and warehousing 10. Finished product containers and packaging materials 11. Metal detection 12. Labeling of Ready to Eat (RTE) and Ready To Use (RTU) products 13. Detailed background guidance information and resources 1. Sanitary survey 2. Technical basis document 3. Crop sampling protocol 4. Soil sampling protocol 5. Pre planting food safety assessment of formerly flooded production ground 6. Environmental health standards for composting operations 7. Resource agency contacts 6

7 Harris, L.J., J. Bender, E. A. Bihn, T. Blessington, M.D. Danyluk, P. Delaquis, L. Goodridge, A. M. Ibekwe, S. Ilic, K. Kniel, J.T. LeJeune, D.W. Schaffner, D. Stoeckel, and T.V. Suslow. Linda J. Harris, Elaine D. Berry, Tyann Blessington, Marilyn Erickson, Michele Jay Russell, Xiuping Jiang, Karen Killinger, Fredrick C. Michel, Jr., Pat Millner, Keith Schneider, Manan Sharma, Trevor V. Suslow, Luxin Wang, and Randy W. Worobo 7

8 guidance.org/ 8

9 FDA and State Public Health will be looking for uncleanable food contact surfaces in inspections and on farm investigations Set the company credo Every day is AUDIT day! Owner/Management participates for maximum benefit. Develop a farm safety culture Training for compliance is essential 9

10 there are generally held guidance and industry standards Abundant research literature document the universal occurrence of HPC bacteria in soil, air, all types of water, and produce (externally and internally) there is insufficient clinical and epidemiological evidence to conclude that general numbers of HPC bacteria pose a health risk or serve as an effective indicator of risk. For this reason, it is not possible to establish health based standards for HPC on raw product. BASIC Define the Program o Sampling plan(s) o Test method ADVANCED Modify the Program Set Your Decision Tree Set Communication Controls Verify Risk based sampling Establish Specifications with Contract/Service Lab Move to Risk based sampling Initiate the Testing Program Use the data 10

11 DNA-based real-time PCR Rapid Format mplxpcr Immuno-diagnostic Biochip Biosensor Clean Sanitize..Store OR Rinse Dry..Reuse 11

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13 #1 Food Safety Must be Planned From Seeding to Eating #2 Details Make the Difference #3 Food Safety Solutions Don t Have to be Complex or Expensive 13