Produce Safety Tips, FSMA for Produce Growers. Londa Nwadike Extension Consumer Food Safety Specialist Kansas State University/University of Missouri

Transcription

1 Produce Safety Tips, FSMA for Produce Growers Londa Nwadike Extension Consumer Food Safety Specialist Kansas State University/University of Missouri

2 Presentation outline Importance of Food Safety Produce Safety Tips What is GAPs? FSMA for Produce Growers

3 Provide products as safe as possible Protect markets- reduces liability Why food safety? Assure customers that product quality and safety, and their health, is important to you impresses customers Reduces food loss, shrink Meet regulations 3

4 Increasing Produce Outbreaks? Changing Public Health Trends + Changing Food System = Increase in Outbreaks of Food Borne Illnesses Number of Produce-Associated Outbreaks Increasing Source: Wesley Kline, PhD Rutgers Cooperative Extension of Cumberland County, 2009 Changing Public Health Trends 24% increase in produce consumption More compromised immune systems More virulent pathogens Changing Food System More pre-processed, bagged produce Centralized production and distribution

5 Food safety AND quality Many safety practices also help quality Temperature control Sanitation Prevents early spoilage- lengthens shelf life Lost sales and profits

6 Foodborne Illness (FBI) Each year, CDC estimates 1 in 6 people get sick from foodborne illness in US ~48 million get sick; ~128,000 hospitalized ~3,000 deaths Highly under-reported Does occur in small scale ag Outbreaks continue to occur Affects markets; reduces consumer confidence 6

7 Young Old Pregnant Sick chronic illness immune disorder chemo patients Persons of interest 7

8 Microorganisms- where are they? Virtually everywhere! Type of microorganisms Bacteria Soil, water, plants, animals, GI tract Yeast Soil, fruit Mold Soil, water, produce

9 Bacteria grow fast! min 20 min 40 min 1 hr min 100 min 2 hr 140 min min 3 hr

10 Where can contamination happen? Points of contamination: Soil Water Hands Food and water contact surfaces (containers, counters, wash tanks)

11 Soil contamination Soils and Land Use History How long has land been in agriculture? Prior uses of concern? Potential sources of contamination: Flooding Carcasses, Dump site / Toxins Septic leaks or run-off Location of Manure and/or compost piles Best Practices Crops located away from animals, manure or compost piles (up slope if possible) Mediate with ditches, berms, buffer strips or hedgerows

12 Soil Contamination vs. Soil Fertility? Locate animals, manure & compost downslope from crops 120 days between manure application/livestock rotations and harvesting Use berms and buffer strips to protect crops from run-off Keep compost records: temperatures & turning Heat to at least 131⁰ F for at least 3 days Watch out for re-contamination!

13 Water Test all Water Sources Municipal- get test results from town Well and surface waters test yourself FSMA requirements: NO generic E.coli in post-harvest water, handwashing; < 126 CFU generic E.coli/ 100 ml water for water applied while growing (spray, irrigation) Mitigation Options for Wells Shock wells Filter system UV or Ozone system

14 Irrigation from Surface Water Assess Water Source Assess Delivery Method Test surface water on low flow day not after rain Take sample from outflow If numbers high, take again (could be outlier) High E. coli? Overhead Irrigation- ok Maximize drying days between irrigating and picking Consider switching to furrow or drip Trench or furrow better Drip or drip under plastic- best practice

15 Minimizing Animal Contamination and Crop Damage

16 Harvesting Attempt to keep produce cool or cool quickly after harvest Keep non-root crops as clean as possible between harvest and washing

17 Harvesting.. Clean Containers and Tools! Washable harvest containers Sanitize harvest tools Increase efficiency and decrease cross- contamination

18 Washing and Cooling Clean Wash Water-- Potable Cleanable Surfaces Change wash water often (or use double or triple wash tanks) Regular organization, cleaning and sanitation of surfaces and tools (increase efficiency, reduce fungi, extend shelf life, and reduce food borne illness pathogens) Monitor sanitation solution Clean packing containers

19 More Washing The physics of dilutions- -Double or triple wash can dramatically lower leaf surface bacteria Lower bacterial loads = longer self life. Triple Stainless for $350?

20 Storing Produce Packing area is kept clean and orderly, receives regular cleaning Packing containers are kept off ground and protected Rodent control program if necessary - where there is food there are mice! Consider investing in washable, reusable containers for packing

21 Transporting Transport vehicles kept cleaned, washed as needed Produced covered during transport Use tarps to protect surfaces Clean/ sanitize all surfaces after transporting nonfood contaminants (manure, compost, livestock, meat, chemicals, etc )

22 Farmer Health and Hygeine Avoid going in the field Always have hand-washing site available Running water, soap and clean towels located near toilet facilities and break areas Wash hands for 20 seconds Don t touch produce if have diarrhea, fevers, jaundice, vomiting Post hand-washing signs

23 Portable Hand Washing Running water, Soap, 20 Seconds, Clean (paper) towel The Real Thing $800- $1200 Tippy Tap ~$0 FM stand handwashing ~$20

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

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

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

27 Food Safety Modernization Act- Produce Safety Rule Final rule released in November 2015 Focus on growing, harvesting, packing, holding produce First ever government regulation for the production, harvest, and handling of fruits and vegetables Similar requirements to USDA GAPs (buyer requirement)

28 FSMA Produce Safety Rule- who is covered? Sell < $25,000/ year in produce sales (on average over previous 3 years) EXEMPT Produce is rarely consumed raw (potatoes) EXEMPT On average (over past 3 years), have <$500,000 annual food sales AND Majority of food sold directly to qualified end user EXEMPT, but have some record-keeping requirements Everyone else covered

29 What does FSMA cover? Similar to GAPS- Good Agricultural Practices Agricultural water (irrigation, wash) Biological soil amendments (manure, compost) Domesticated and wild animals Personnel qualifications, training, and health and hygiene Equipment, tools, buildings, & sanitation Cleanable packing facilities

30 Produce Safety training requirements EVERYONE covered by FSMA will need to go to certified training (1 day) Regardless if you are GAP certified, have been to other training, have other certifications, etc. KSU and MU Extension plans to start offering these courses in 2016/ 2017 We are working to get grant funding to subsidize producer trainings Educational materials will be translated into other languages

31 FSMA Key points GAPs will be updated to ~match FSMA If you pass a GAPs audit, ~FSMA compliant (but still need FSMA training) On-farm food safety plan, audit NOT in FSMA Info on enforcement of FSMA forthcoming

32 FSMA Key points-2 Raw manure application harvest interval to be further studied No detectable E.coli in water directly contacting produce after harvest FDA aware of need to protect endangered wildlife species (not destroying their habitat)

33 More information: On-farm produce safety KSU Extension: Cornell Produce Safety Alliance (training recognized by FDA): FDA S FSMA Website University of Vermont Produce Safety resources 33

34 Questions? Thank you for your attention!

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

36 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)