Good Agricultural Practices Educational Program - … · · 2017-03-28Good Agricultural Practices Educational Program ... National Good Agricultural Practices Program ... accustomed

Good Agricultural Practices Educational Program

Partially supported by: The Ohio Department of Agriculture Specialty Crops Block Grant Program

© The Ohio State University: This material cannot be altered, or distributed without permission

WHAT DOES FOOD SAFETY MEAN TO YOU?

Why Food Safety?• Foodborne illness is a significant burden to society• ~48 million get sick each year• 128 000 hospitalized• 3000 die

The Cost of Foodborne Illnesses in the US

$15.5 billion

Outbreaks and Illnesses Due to Food Commodities

Outbreaks and Illnesses Due to Produce Commodities

Causes of Foodborne Illnesses in the US From Produce (2002-2010)

Norovirus

Salmonella

E. coli

Causes of Foodborne Illnesses in the US

Pathogen Natural Habitat MinimumInfectious Dose

Worse Case Scenario

Norovirus Humans <10 VomitingDiarrhea

Salmonella Animals/Humans 1000-10000 Reactive arthritis

E. coli Animals/Humans 10-100 Kidney failureListeria monocytogenes

Animals/Humans 10-100 DeathMiscarriage

Hepatitis A Humans 10-100 JaundiceLiver disease

Growth of Bacteria Under Optimal Conditions• At optimal growth

conditions, most bacteria double every 20 minutes

Challenges Associated With Fresh Produce• Once pathogens are introduced

onto the product they are difficult to remove

• Bacteria multiply rapidly and infectious does of bacteria and viruses are low

• Produce is often consumed raw• Internalization can occur

National Good Agricultural Practices Program• Established in 1999 to address on-farm food safety

hazards associated with fruits and vegetables• Collaborators in 34 states• Voluntary program that provides guidelines for

ensuring safe on-farm practices

Food Safety Starts on the Farm!

Assess Potential Food Safety Hazards on the Farm

• Consider on- and off-farm hazards

• Consider the major routes of contamination

• Prepare a map of each field• Target management strategies

to identified hazards

Human Pathogens Associated With Water• Bacteria• Viruses• Protozoa• Helminths

Plant Pathogens Associated With Water• Water molds• Fungi• Bacteria• Foliar nematodes

On Farm Water Usage• Pre-harvest Practices

• Irrigation• Agrochemical applications• Harvesting applications• Equipment cleaning

• Post-harvest Practices• Washing operations and practices• Cooling practices• Equipment cleaning

• Hand Washing, Health, and Hygiene

Factors That Influence Product Contamination By Water• Water quality• Crop characteristics• Irrigation practices• Growing practices• Harvesting practices• Post-harvest practices

Water Quality Assessment

• Biological• Indicator

microorganisms

• Physical and Chemical• Temperature• pH• Salinity• Turbidity

Risk Levels Associated With Agriculture Water

Surfacewater,overheadirrigation

Surfacewater,dripirrigation

Municipalwater,dripirrigation

Municipalwater,overheadirrigation

Groundwater,dripirrigationGroundwater,overheadirrigation

Recycledwater,hydroponics

High

Low

Interpreting the Results of a Water Test

Interpreting the Results of a Water Test

• Resultsmustprovideanactualcount• Presenceorabsenceisnotacceptable

• Totalcoliformisnotthesameasfecalcoliform

• AlwaysusethegenericE.colicount

• KeepALLresultsandanyotherdocumentsassociatedwiththewatertest(i.e.emails)

On-farm Management Recommendations for Irrigation Water• Identify risk factors:

• Live stock operations• Manure piles• Cull piles• Wildlife• Flood potential

Guidelines for Flood-affected Crops• Federal Food, Drug, and Cosmetic Act

(FDCA)

• Direct contact with produce•Adulterated•No reasonable was to recondition•Should not enter the food chain

• Indirect contact with produce•May enter the food chain if there is a kill step (i.e. cooked)

On-farm Management Recommendations for Irrigation Water• Protect the quality of your water

• Grass or sod waterways• Vegetative buffer zones• Berms• Sand filtration

• Slow vs. rapid• Sanitizers

• Chlorine-based• Ultra violet(UV) light

Flood Water• High risk of exposure to

contaminants•sewage •animal waste•pathogenic microorganisms •chemicals•toxins•heavy metals

• Large volumes increases risk

On-farm Management Recommendations for Irrigation Water• Use drip (trickle) irrigation

whenever possible

• For overhead irrigation• Use potable water• Water early in the morning to

promote leaf and fruit drying• Avoid overhead irrigation prior to

harvesting

Post-harvest Microbial Water Standards• Potable water (no detectable E. coli) should be used

for the following practices:• Washing produce• Cleaning packing line equipment• Cooling (water and ice)

Wash Water Conditions

• Use potable water• Use a sanitizer in your wash water• Maintain water temperature 10 F

warmer than the produce pulp temperature

• Hold produce with stem scars for at least 4 hours prior to dunking

• Use single use towels if drying fruit

•Washing produce increases the risk of cross-contamination and pathogen infiltration

Sanitizers For Wash Water

• Chlorine-based sanitizers• UV light• Other products labeled for food use

Crop Chlorine Strength (ppm)General 50-500Apples 100-150Asparagus 125-250Cantaloupe 100-150Leafy greens, cabbage 100-150Tomatoes, peppers, potatoes 200-350

Guidelines For Using Sanitizers

• Use EPA registered products only• Use recommended rates only• Monitor sanitizer’s effectiveness

• Concentration• pH• Temperature• Turbidity• Oxidation reduction potential (ORP)


• Change the water when quality is reduced or water is dirty


• Keep accurate and current records of sanitation practices• Product• Application rate• Water temperature, pH, ORP• Date and time of application

Guidelines For Using Chlorine-based Sanitizers

• pH=7• ORP>700• Warm water

Soil Amendments Are a Source of Foodborne Pathogens• Pathogen transfer can be direct or indirect

• Human pathogens can survive in soil for extended period of time

• Level of risk depends on the type of amendment

Biological Soil Amendments• Types of soil amendments

• Raw animal manure• Raw plant material (green

manure)• Aged animal or green manure• Composted animal manure or

plant material• Alternative amendments

•Teas•Meals (fish or bone)•Vermicompost

Risk Levels Associated With Soil AmendmentsHigh

Low

Raw animal manure

Aged (improperly or incomplete) composted animal manureCompost teas

CompostedGreen manure

Meals and vermicompost

Best Practices For Using Raw Animal Manure• Consider prior land use and

adjacent land use•Soil testing for indicator microorganisms•Apply National Organic Program (NOP) guidelines for manure application

Best Practices For Using Raw Animal Manure• Avoid direct contact with produce (never side

dress!)• Incorporate into the soil• Apply at time intervals that minimize potential for

cross contamination• Keep records of when and what was applied to the

soil

Application Timing For Raw Animal Manure• National Organic Program (NOP) standards are

recommended

Criteria Crop Examples Days Before Harvest

Edible portion likely to contact manure

Root cropsLeafy greensStrawberries

120

Edible portion NOT likely to contact manure

BramblesTree fruit

Pepper/tomato

90

Best Practices For Using Raw Animal Manure• Prevent cross contamination of raw manure with

fields, equipment and water sources•Cover piles or contain within a closed structure•Physical barriers•Adequate distances

Best Practices For Using Raw Animal Manure• Structures should have an

impermeable floor to prevent leaching

• Safe distances from surface water•100 ft sandy soil•200 ft clay or loam soil•300 ft if slope is >6%

Best Practices For Using Raw Animal Manure• Safe distance from fields or handling sites

•400 ft

• Safe distance from well heads•200 ft

• Safe distances from surface water•100 ft sandy soil•200 ft clay or loam soil•300 ft if slope is >6%

Guidelines For Using Composted Animal or Plant Manure• National Organic Program standards are

recommended•Recommendations consider human and plant pathogens

• Obtain certificate of production• Keep records of when and what was applied to the soil

Phases of Composting

170°F

113°F

Methods For Producing Compost

• Two methods•Static aerated•Turned (windrow)

Composting Guidelines

Method Temperature (°F)

Incubation Period (Days)

Turning Required?

CuringTime

(Days)StaticAerated

>131°F >3 No 45

Windrow >131°F >15 Yes(>5 times)

45

• Conditions are based in Federal Biosolid Law (40CFR503)

Best Practices For Using Compost

• Store, cover or immediately apply compost following curing

• Protect compost from cross contamination

Best Practices For Compost

• Store compost away from production fields, packing houses and processing areas

• Store compost down-hill of production fields

• Store compost away from water sources

Wildlife and Domestic Animals

• Domestic animals•Live stock (cattle, sheep, goats, pigs, chickens)•Cats, dogs, rabbits•Horses

•All manure can carry pathogens

• Wildlife•Deer•Coyotes•Rabbits•Raccoons•Birds•Rodents•Insects (flys)

R. Yoder. Farm Food Safety Plan. Guidelines and Procedures. p7-9

Best Practices For Using Domestic Working Animals• Implement guidelines for how

animals will be used and when they will be used•Keep animals out of growing rows at least 7 days prior to harvest•Avoid handling the animals while handling produce•Driveways should be >10ft wide and seeded with grass

R. Yoder. Farm Food Safety Plan. Guidelines and Procedures. p7-9

Domestic Non-Working Animals• No domestic animals in:

• Production fields• Packing houses• Processing facilities• Vehicles used to transport

produce

Best Practices To Deter Animal Intrusions• Look for signs of intrusion or

contamination prior to harvest• Tracks• Feces• Damaged product

• Flag or mark contaminated area• Do not harvest contaminated

produce

Best Practices To Deter Animal Intrusions• Deter animals by using:

• Physical barriers• Noise makers• Decoys• Netting on structures• Strings across open water sources• Falcons

Best Practices To Deter Animal Intrusions• Remove culls and plant debris to deter rodent or

small mammal infestations

• Minimize standing water, which is a drinking water source for animals

• Repair leaking irrigation pipes, tape and emitters

• Level land to avoid low lying areas

Worker Health, Hygiene & Training

Worker Health, Hygiene & Training

• Workers can transfer pathogens when handling fresh produce via saliva or feces

• Workers are always in contact with produce and food contact surfaces

• Training employees on food safety practices is a critical to preventing produce contamination and illnesses

Worker Training• Before the growing season starts, every worker should

be trained on:• Health• Hygiene• Good handling practices

• Volunteers must also receive training

Start with Washed Hands

Germs from an unwashed hand

Hand that was not washed

Hand that was washed

Hand Sanitizer

Sanitizers do not work effectively when applied to visibly dirty hands and should not be used as a substitute for soap and water

BEFORE AFTER

Hand Washing Stations

Stations come in all different shapes and sizes. You can also make an inexpensive station at home!

Gray Water Disposal• If you do not use a sanitation company that can

remove gray water, Ohio Dept. of Health suggests:

• Catch basin with hose connected to sewage line

• Dispose at fairgrounds or campgrounds with appropriate RV waste removal

• Utility floor drains• For smaller amounts, flush down toilet or

pour down mop sink drain

Never pour down storm drain

Contact local health dept. for more info

Worker Clothing

• Clothing should be appropriate for the activity the worker is doing

• Clean or change field clothes prior to entering packinghouse

• Do not wear jewelry in handling facilities

Worker Clothing

• Avoid handling raw manure before working in production areas where fresh produce is present

• Provide clean aprons, gloves and boots for packinghouse

Restroom Facilities

• Best practices for restroom facilities:

• Workers should have access to a restroom within a 10 minute walk of working area (including field)

• 1 restroom per 20 workers • Men and women• Hand washing station available• Restroom and hand washing station supply levels

maintained and replenished regularly • Keep a clipboard with log sheet nearby to record

restroom cleaning and sanitation

Restroom Facilities • Document and retain records:

• Date• Time• Restock supplies• Clean facility• Additional notes• Signature• Etc.

Restroom facility SOP and recordkeeping should meet the

needs of your farm

Sanitation Facility SOP When writing a Sanitation SOP, write what

makes sense for your operation:

-3 workers on farm, clean & restock facilities weekly

Vs.

-50 workers on farm, clean & restock facilities once or twice every day

Restroom Facilities

• Restroom in house is ok

• Outside facilities should not pose a risk of contamination

What’s wrong here?

Restroom Usage • Migrant/seasonal employees may not be

accustomed to our sanitation practices and should be trained on how to properly use the restroom

• Use facility for urination and defecation- do notdo this outside of restroom facility

• Sit on toilet seat, do not stand on seat• Place used toilet paper inside the toilet, not

beside the toilet or in a trash can

Illness and Injury• Who should avoid working in the field and packing

shed?• Workers who show symptoms of illness (i.e.

frequent restroom breaks)• Workers with open wounds

• What are their options? • Send home or give other responsibilities

• Painting, lawn care, etc.• Bandage wound and cover with glove if

possible

Illness and Injury, Clean Hands

• Proper hand washing is especially important in the event of illness and/or injury

• Use same method mentioned earlier:

• 20 seconds with soap, single use towel, etc.

Injury, First Aid

• First Aid kits should be well stocked and readily available on the produce farm.• Keep documentation

• How would you address an injury in the produce field?

Addressing Field Injury

• Stop harvest, notify supervisor & administer first aid on injured worker

• Mark/flag off field where injury occurred:• Blood on produce?

• Dispose immediately because it’s adulterated

• Make record of incident

• If injury is minor: clean, bandage, cover and resume work

Illness and Injury, First AidDate Employee Event Action taken Date return to

worksignature

7/20/2013 Joe Smith Cabbage field 1Finger injury

Harvest stopped, supervisor notifiedWound cleaned, bandaged, and gloved. Any bloody produce is disposed of.

Same day Jane Smith

8/13/2013 Ann Smith Stomach Flu Sent Home. Any produce contacted before sent home destroyed

With doctors note or 24 hours after symptoms subside

Jane Smith

• Keep record of illnesses and injuries• Develop SOP for handling and reporting injuries• Develop SOP for disposal of produce that came in contact with

blood• Have signage posted for : emergency contacts, nearest

hospital, etc.

Considerations..

• Buffer zones should have ≥ 5 ft radius

• If fecal contamination/animal intrusion is too extensive, do not harvest field and/or disk crop into soil

Buffer zone from California LGMA

Equipment, Tools and Buildings


• Understand movement of produce from field to packing

• Bins and tools used to harvest• Do they pose risk of cross contamination?• Do you begin harvest every day with bins and

tools that are in clean and sanitary condition?


• Food contact surfaces• Were surfaces clean and sanitary before

produce came in contact?• And are contact surfaces cleaned and

sanitized throughout the day when necessary?


• Packing shed• Does the building pose a risk of contamination

(pests, dirty equipment)?• Is equipment “retrofitted”?

• Potato cleaner used for melons

Pest Mgmt in Packing Areas

Trap inside, bait outside


• SOPs should be written for routine cleaning and sanitation of:

• Harvest containers and tools• Coolers• Dump tanks• Flumes• Spray tables• Vehicles

Cleaning vs. Sanitizing• Cleaning- the act of removing foreign

material (i.e. dirt) from a surface through friction

• Sanitizing- the process of adding a disinfecting chemical to your clean surface to kill bacteria as opposed to physically removing it

• You cannot sanitize a dirty surface

Four-Step Cleaning and Sanitizing Procedure

• All surfaces that come in contact with harvested produce should be :

• 1) Pre-Rinsed• 2) Washed• 3) Rinsed• 4) Sanitized

• Follow instructions on sanitizer label

E. Bihn. (2012). GAPs01: Implementing GAPs: A Key to Produce Safety. p49.

1) Pre- Rinse

• 1) Pre-Rinse: Rinse surface to remove obvious dirt and debris• Helps remove soil that may have

accumulated in cracks, crevices, and hard-to-reach areas on food contact surfaces


Produce Safety Alliance. Module 5: Postharvest Handling and Sanitation Preventive Controls. Produce Safety On-Farm Preventive Controls Training Learning Objectives. p16.

2) Wash

• 2) Wash: Apply appropriate detergent and scrub surfaces

• Detergent solution’s chemical action and friction from rubbing, scrubbing or other mechanical force disperses soil

• Always mix detergent according to label directions



3) Rinse

• 3) Rinse: Rinse surface with potable water

• Removes detergent solution containing soil before it re-deposits onto the surface

• Rinsing ensures surface is visibly free of soil and detergent solution



4) Sanitize

• 4) Sanitize: Apply to surface according to label directions. Let air dry• Mix according to label• Prior to using, test sanitizer mixture with simple

kit to make sure it is at appropriate strength/concentration

• Choose the right sanitizer for the surface being sanitized

• You cannot sanitize a dirty surface



Proper Storage • Store clean bins and containers properly to prevent

contamination from soil amendments, rodents, etc.

• Write SOP for cleaning, sanitizing and proper storage• Include 4 step procedure

• Keep clean bins off ground and cover containers during storage period

Vehicles

• Avoid hauling produce in same vehicle that hauled livestock, soil amendments, chemicals, etc.

• Visually inspect vehicle prior to transporting produce

• Ensure refrigerated trailers are working properly

Vehicles

Vehicles• When inspecting trailer/wagon, beware of:

• Foreign materials (manure, chemicals, broken glass, etc.)

• Foul odors• High temperatures in refrigerated trailers

• If any of the above exist, use another trailer/wagon or clean and sanitize to reduce the risk of cross-contamination

Vehicles

• If transporting produce in truck bed or on open wagon:

• Cover produce to protect from contamination during transportation

Traceability

Traceability• Be able to track:

• One step forward• Date, # of cases, who those cases went to

And

• One step back• Date harvested, what field, worker who picked

the produce

Traceability• Farmers’ Market:

• Display farm name and business address at market booth

• Point of sale suitable for “one step forward”

• Also record “no-sales” that go back to farm

Traceability• Produce Auctions:

• Auction will assign a permanent grower/consignor number

• Office staff keeps record of grower and buyer information

• Use tags on each lot

• Use labels on each item• Grower number & date

Traceability• What you need to get

started:

• Farm map • List of crops• Harvest log• Sale log• Labels

Traceability• Farm map:

• Label your fields

• Name or code,whatever makes sense to you A B

C

TraceabilityProduce, Variety, and Field Key

Crop Number Variety Field Grown

Apples= 01 “Honeycrisp” = 5“Golden Delicious” = 4

Apple Orchard= A

Blueberries= 02 “Aurora” = 1“Blueray”= 2

Blueberry Patch= B

Strawberries= 09 “Diamante” = 3 Strawberry Patch= C

Harvest Records: July 20, 2014 or “201”Field “B”

Blueberries or “02”, Aurora or “1”60 pintsBird droppings

on 3 bushes. Did not pick from those bushes.

Crew 3: John, Dave, Matt

One Step Back

Smith Fruit Farms, Wooster, OH

Smith Fruit Farms, Wooster, OH201-B-02-1-3

Harvest Records:One Step Back, continued

• Record packing date if it differs from harvest date

• Record packinghouse address if it differs from farm

• Sales record: One Step Forward

Smith Fruit Farms, Wooster, OHDate Sale Location Produce Taken No Sale

Inventory

July 21, 2014 Wooster Farmers’ Mkt

Liberty & Market Street

Wooster, OH 44691

201-B-02-1-3, 30pints

201-B-02-1-3, 5pints

201-C-09-3-3, 30 quarts

201-C-09-3-3, 10 quarts

July 22, 2014 County Line Produce Auction

11707 Jeffrey Road, West Salem,

OH 44287

201-B-02-1-3, 30 pints

N/A

201-C-09-1-3, 20 quarts

Consider Mock Recall• A mock recall can determine the effectiveness of your

traceability system

• Use a buyer who you are comfortable performing a mock recall with and make sure they know it’s not a true recall

• Buyer should be able to tell how much of your product they still have in their possession and how much has been sold (their traceability program at work)

Questions?

Thank You!

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Good Agricultural Practices Educational Program - … · · 2017-03-28Good Agricultural Practices Educational Program ... National Good Agricultural Practices Program ... accustomed