Trevor revor Suslow Dept. of of Plant Sciences Lettuce / Leafy Leafy Greens E. coli O157:H7 Tomat a o Salmone lla lmone Melons

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1 Trevor Suslow Dept. of Plant Sciences Commodity: % Produce Outbreaks Lettuce/leafy greens 32% Tomatoes 11% Cantaloupe 15% Herbs (Basil, parsley, cilantro) 13% Green Onions 7% Total % of 5 top commodities 78% Lettuce / Leafy Greens E. coli O157:H7 Tomato Melons (cantaloupe) Lettuce / Leafy Greens Herbs and Green Onions Tree nuts (almond, pistachio) Salmonella Salmonella Shigella, norovirus, Cyclospora, HAV Shigella, norovirus, Cyclospora, HAV Salmonella Signature Zoonotic Reservoir # Human Source # E. coli O157:H7 21 Shigella 2 Salmonella 30 Hepatitis A 3 Cyclospora 16 Implicated Source Domestic 27 Implicated Source Domestic 1 Imported 8 Imported 12 Unknown 15 Unknown 8 Total 49 Total 21 Source FDA 2008 Outbreaks arenot bad luck they re bad management Patrick Wall, Chief Executive of Food Safety Authority of Ireland, 1997 Outbreaks really happen Farms and Companies really go under Jobs and communities are impacted The business climate has changed The liability has changed Regulatory powers continue to grow 1

2 Hazard Analysis and Critical Control Point HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards HACCP is not a zero risk system It is designed to minimize the risk of food safety hazards 7 Preventing problems from occurring is the paramount goal underlying any HACCP system 8 Key Barriers to Applying HACCP to Food Safety in Fresh Produce Systems There are no Critical Control Points GAPs and GHPs ARE HACCP based Systematic and Comprehensive Analysis Hazard Identification & Analysis Written Procedures and Programs Written Responsibilities Training Awareness and Process Verification Corrective Action & Re evaluation evaluation Documentation & Record Keeping Positive Lot Traceback System 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 Water Workers Waste Wildlife Record keeping Traceability 2

3 Welcome to Produce Food Safety: Roadmap to Success Don t be intimidated 3

4 Clean Sanitize..Store Rinse 4

5 Reported outbreaks related to food handlers 89% at foodservice establishments 60% caused by viral agents 93% involved ill workers Are they needed? worker safety product quality food safety? FDA White Paper, 1999 Think of all packing and container surfaces as food contact surfaces 5

6 Step 5: Keep Documents and Records organized accessible complete use them to improve! It doesn t have to be fancy Handwritten is fine Can move to computer records Next step handheld data recorders Grower, Ranch, Block Date of harvest Lot Harvest crew Date of packing Packing line Product Code etc. Grower GW23C4209gt Ranch Lot Julian Date Grape tomato Approx. $26.00/stamp Food safety Worker protection Sustainability Environmental stewardship Produce Safety Project Issue Brief on Farm Worker Health and Hygiene Issue Report on Food Safety and Ecological Health Issue Brief on Standards for Irrigation and Foliar Contact Water Issue Brief on Composting Criteria for Animal Manure 6

7 Reported outbreaks related to food handlers 89% at foodservice establishments 60% caused by viral agents 93% involved ill workers FDA White Paper, 1999 Mixtec Oaxaqueño Zapoteco Trique Chatino Nauhatl Mayan ORBETTER YET Use Effective Signs to Reinforce Training 7

8 Trevor Suslow UC Davis; Dept. of Plant Sciences No simple path to consumer assurance Credible, science based system Independently p y audited Effectively communicated Open to change with gains in knowledge Internal External 8

9 A positive result tells you everything you need to know to act. A negative result provides no guarantee. What will you do with the data from testing? Do you want to test or do you want to know? *Source: International Committee on Microbiological Specifications for Foods 50 o Assumes a Type 1 error is likely Fails to detect a hazardous contaminant o 95% confidence in detecting 5% defect o 300 samples needed if defects are 1% Grossly simplified from Ferrier and Buzby N 60 for E. coli. BASIC Define the Program o Sampling plan(s) o Test method Set Your Decision Tree Set Communication Controls Establish Specifications with Contract/Service Lab ADVANCED Modify the Program Verify Risk based sampling Move to Risk based sampling Sample patterns must be geographically dispersed Sample points should be statistically generated Lot size determines response to a pathogen positive Initiate the Testing Program Use the data 9

10 Daily Harvest (Field or Receiving) Receiving Truck Load 4 Pallet Combination Sanitation to Sanitation Entire Plant Individual Line Defined Time Period Associated Raw Material Hours If you are ready to challenge a positive result today Why didn t you challenge the negative result yesterday? Produce Safety Project Issue Brief on Farm Worker Health and Hygiene Issue Report on Food Safety and Ecological Health Issue Brief on Standards for Irrigation and Foliar Contact Water Issue Brief on Composting Criteria for Animal Manure #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 Final Take Home Messages Illness is the vastly exceptional outcome Diverse produce consumption is the right health message for a balanced diet Trevor Suslow Linda Harris Dept. of Plant Sciences Dept. of Food Science tvsuslow@ucdavis.edu ljharris@ucdavis.edu National Good Agricultural Practices Collaborators Program USFDA, Center for Food Safety and Applied Nutrition USDS/FDA, Foodborne Illness Education Information Center Good Manufacturing Practices (GMP) / Quality System (QS) Regulation 10