Educational Materials

Transcription

1 Good Agricultural Practices Elizabeth A. Bihn National GAPs Program Cornell University Overview of Topics Outbreak/Illness Data Good Agricultural Practices with emphasis on Farmers Market Food Safety Implementation and Food Safety Implementation and Educational Materials 1

2 FDA-regulated foods linked to reported outbreaks,, (N=454 outbreaks) Outbreaks associated with FDA/CFSAN-regulated foods: , Vierk et al., CFSAN, College Park, MD Compliments of RB Gravani FDA-regulated foods linked to reported illnesses,, (N=23,428 illnesses) Outbreaks associated with FDA/CFSAN-regulated foods: , Vierk et al., CFSAN, College Park, MD Compliments of RB Gravani 2

3 Types of produce associated with outbreaks, (N=71) Outbreaks associated with FDA/CFSAN-regulated foods: , Vierk et al., CFSAN, College Park, MD Compliments of RB Gravani Foodborne outbreaks related to fresh produce, : Trends within pathogen groups Bacterial Viral Parasites Chemical 1970's 1980's 1990's M.Lynch, CDC 3

4 Relevance to the Farmers Market Protecting the health and safety of customers and consumers Protecting financial interest of market Protecting unique relationship with the public Foodborne Illnesses associated with Fresh Produce Impact marketability and profitability Impact regulatory agencies Impact consumer confidence Impact consumer buying preferences Are not easily forgotten 4

5 What Can We Do To Minimize the Risks? Focus on risk reduction, not risk elimination. 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 PREVENTION is the Key to PREVENTION is the Key to Reducing Microbial Contamination of Fresh Fruits and Vegetables 5

6 Good Agricultural Practices Any operational procedure or activity that reduces microbial risk to fruits and vegetables on the farm or in the packinghouse. This field is what supplies your Farmers Market Production Challenges Worker Training Water Manure Sanitation Wildlife Traceability Farm Security Crisis Mgmnt. 6

7 Fresh Produce Food Safety Challenges Low levels of sporadic contamination on a variety of crops Often eaten uncooked: Farmers Market Reality Fresh produce associated pathogens have a low infectious dose Difficult to remove pathogens once they adhere to surface Farmers Market Challenges How well do you know your vendors Handwashing and toilet facilities for vendors AND the public Serving Samples Cold chain maintenance Sanitation Pests and Pets 7

8 Farmers Market Patrons The early morning farm market customer where does the fresh produce go while they run their errands AFTER the market? Love me, love my ypet Farm market produce: completely safe and free of anything that might be bad Farmers Market Food Safety Policy Does your farmers market have food safety expectations? Do the growers who are part of your market follow GAPs or other food safety practices? What are your biggest concerns/risks? How do you manage the risks related to the public and your patrons? 8

9 Getting Started Understand food safety risks that are relevant to your farmers market Understand your market is dependent on independent business people (growers) and get everyone involved Develop a plan Some goals are immediately achievable, others may take some time 9

10 A Comprehensive Food Safety Program for Growers and Packers Grower s Guide GAPs Pamphlet Farm Assessment Resource Manual Secondary Ed Curriculum Online Course GAPsNET: Thank you for your attention 10

11 8/26/2009 FOOD SAFETY at the Market Brigitte Moran Executive Director Marin Agricultural Institute Marin Farmers Markets

12 8/26/2009 Know the Hands that Feed You Food Safety Begins on the Farm or in a Commercial Kitchen Before it Gets to Market, but it doesn t stop there!!!!! C lif i H lth R l ti f California Health Regulations for Farmers Prepackaged Foods Temporary Food Facilities/Chefs Demos AT MARKET 2

13 8/26/2009 Direct from the Farm SAMPLING OK, FOR GRANDPA, NOT OK AT THE MARKET 3

14 8/26/2009 SAMPLING PREP Hand washing, cleaning, rinsing & sanitizing station Soap Removes Dirt, grease & food debris Kills disease causing bacteria with Bleach Soap & Paper Towels for wash basin & hand washing Wash Basin Hand Rinse & Produce Washing Sanitizing Basin (1 tbls of bleach to every gal of water) 5 Gallon Bucket for Waste Water Best Practices for SAMPLING GARBAGE LATEX GLOVES COVERED CLEAR CONTAINER WOOD OR PLASTIC CUTTING BOARD TOOTHPICKS TONGS 4

15 8/26/2009 #1 Choice ENGAGE THE CUSTOMER TELL THE STORY OF THE PRODUCT NO CUSTOMER DOUBLE DIPPING #2 Choice CUSTOMER LIFTS THE CONTAINER AND SERVES THEMSELVES OR STAFF CAN ASSIST AND EXPLAIN THE STORY OF THE FOOD. 5

16 8/26/2009 Prepackaged in a Commercial Kitchen SNEEZE GUARD AND SAMPLING NUT SAMPLING 6

17 8/26/2009 Sneeze Protection Temporary Food Preparation on site 7

18 8/26/2009 CHEFS DEMONSTRATIONS PETS AND FOOD 8

19 8/26/2009 Know the Hands that Feed You & Keep them Clean 9