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Good Agricultural Practices for Food Safety
on Fruit and Vegetable Farms
Purdue University is an Equal Opportunity/Equal Access Institution
INDIANA-ILLINOIS FOOD SAFETY INITIATIVE
Funded in part by a USDA Specialty Crops Block Grant from the Indiana State Department of Agriculture
Fruits and Vegetables are Good For You! “Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases.”
Foodborne Illness in the U.S.
Every year about one in six Americans, or 48 million people get sick each year from something they eat • 128,000
hospitalizations • 3,000 deaths
Source: US Centers for Disease Control. www.cdc.gov/foodborneburden/cdc-and-food-safety.html
Causes of illness in 3,562 outbreaks of single food commodities, 1998–2010 Source: CDC National Outbreak Reporting System, 2004-2010. http://www.cdc.gov/WinnableBattles/FoodSafety/pdf/FoodSafety_WB_At_a_Glance.pdf
Produce Safety is a Concern
“Of 110 recent outbreaks, 35% were associated with fresh fruits and vegetables” -Centers for Disease Control, August 2005
“Fresh fruits and vegetables are responsible,
by far, for more illnesses than any other commodity we regulate” -FDA, April, 2006
Mangoes, 2012: Salmonella Braenderup. 15 states, 127 sick, 33 hosp. Cantaloupe, 2012. S. Typhimurium and Newport, 24 states, 261 sick, 94 hosp., 3 deaths Raw clover sprouts (Jimmy John’s), 2012, E. coli O26, 11 states, 29 sick, 7 hosp. Romaine lettuce, 2011, E. coli O157:H7, 10 states, 60 sick, at least 30 hosp. Cantaloupe, 2011, Listeria monocytogenes, 28 states, 147 sick, 143 hosp., 33 deaths Papayas, 2011, Salmonella Agona, 25 states, 106 sick, 10 hosp. Alfalfa and spicy sprouts, 2011, Salmonella Enteritidis, 5 states, 25 sick, 3 hosp. Cantaloupe, 2011, Salmonella Panama, 9 states, 20 sick, 3 hosp. Hazelnuts, 2011, E. coli O157:H7, 3 states, 8 sick, 4 hosp. Alfalfa sprouts, 2010 Salmonella I 4,[5],12:i:-, 26 states, 150 sick, 33 hosp. Alfalfa sprouts, 2010 Salmonella Newport, 12 states, 44 sick, 7 hosp. Shredded romaine lettuce, 2010, E. coli O145, 5 states, 33 sick, 12 hosp. Alfalfa sprouts, 2009 Salmonella Saintpaul, 14 states, 235 sick, 7 hosp. Raw produce, 2008 Salmonella Saintpaul, 43 states, 1442 sick, 286 hosp., 2? deaths Cantaloupe, 2008 Litchfield, 16 states, 51 sick, 16 hosp. Tomatoes, 2006 (Jimmy John’s), 2012 Salmonella Typhimurium, 21 states, 183 sick, 22 hosp. Fresh spinach, 2006 E. coli O157:H7, 26 states, 200 sick, 102 hosp., 3 deaths
Recent Outbreaks Traced to Produce
Source: CDC Multistate Foodborne Outbreak Investigations http://www.cdc.gov/outbreaknet/outbreaks.html
Jalapenos, serranos, May-Aug., 2008
43 states, D.C., Canada 1442 Salmonella infections
286 hospitalized possible role in 2 deaths
A recent outbreak you may remember...
Tomatoes were also implicated early in the outbreak.
Tomato producers and marketers felt the effect.
•We're eating more produce Fresh, minimally processed
•New packaging methods with less room for error •New microbes associated with produce •Distribution is very wide •More people with suppressed immune systems
Elderly, very young, pregnant, transplant recipients, others
•Better detection, reporting
Why the Increase in Produce-Related Illness?
Produce is Different
Likely to be contaminated? Yes No Interventions at processor? Good Weak Interventions by retailer/
consumer? Excellent Poor Eating trends? Steady Increasing Eaten raw? No Yes
V.S.
It will Take a Farm to Fork Approach Farm Packing facility
Transport Cooling/Storage
Distribution
Repacking
Transport
Retail
Direct Market
Home/Restaurant
Fork
Everyone has a stake and responsibility in reducing risk:
From Farm to Fork • In fields, greenhouses, orchards • During harvesting and transport • During cleaning and packing • In distribution and marketing • In restaurants and food service facilities • In the home
Customers want wholesome, nutritious food. Industry standards are changing – attention to food
safety issues on the farm is the way of the future. Carelessness of one grower can affect markets for many. Liability is reduced when recommended practices are
followed. Many buyers demand proof of on-farm food safety
practices. Good Agricultural Practices for food safety can also
reduce postharvest losses.
Why should Indiana growers be concerned about on-farm food safety?
Good Agricultural Practices GAPs are the conditions, growing practices, and harvesting practices recommended for minimizing risk of microbial contamination to produce safe and wholesome fruits and vegetables.
National GAPs Program www.gaps.cornell.edu
Guides to Minimize Microbial Food Safety Hazards of:
Fresh-cut Fruits and Vegetables (February 2008)
Tomatoes (July 2009)
Melons (July 2009)
Leafy Greens (July 2009)
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/default.htm
• Guidance, not regulation • ‘Enforced’ by buyers • GAPs regulations
authorized in FSMA
Microorganisms That Cause Foodborne Illness
Bacteria – Single-celled organisms that live independently.
Parasites – Intestinal worms or microscopic protozoa that live in a host animal or human.
Viruses – Small particles that live and can only replicate in a host.
Where can Pathogens be Found?
Soil People Water Manure Livestock Pets Wildlife
From soil, water, animals
How do Pathogens Get On/In the Produce?
To roots, leaves, stems, fruit
Surface Internal tissues
Pathogens get onto and into produce and can’t be washed off.
E. coli on lettuce
Salmonella on muskmelon
Photo credits: E. Maynard, Peter Cooke, Stephen Ausmus, Scimat Science Photo Library, Institute of Food Technologists
Bioluminescent E. coli shows up in roots of sprouts in the lab
Both images show plants grown in an agar substrate with a bioluminescent E. coli, which emits light when active. The E. coli associated with the roots are glowing (right) when viewed in the dark. (Credit: Photo provided by Bruce Applegate)
• Washing with water reduces number of pathogens
• Adding antimicrobial reduces number more • But enough pathogens remain to be a problem • Preventing contamination is key!
Washing Produce Won’t Solve the Problem
Other Contaminants
• Chemicals • Metals • Natural Toxins • Glass/Plastics • Stones • Wood • Personal effects (Jewelry,
hair clips, pens, etc.)
Good Agricultural Practices
1. Water 2. Manure and Biosolids 3. Worker Health and Hygiene 4. Sanitary Facilities 5. Field Sanitation 6. Packing Facility Sanitation 7. Transportation 8. Traceback
Reduce Risk (not eliminate) Science-based Tailored to specific operation
FDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables - 1998
Water - Agricultural
Match water quality to intended use. Water sources: assess risk of, test for, protect from, microbial contamination Choose methods that minimize contact of produce by water close to harvest.
Water risk is related to source
Municipal water – least risk This water has been treated Private well water – more risk Can be contaminated by flood events or if well is
located close to manure that can cause contamination
Surface water – most risk Easily contaminated and quality can very in a very
short time
Post-harvest water use Transporting product Washing product Cleaning and sanitizing Delivery of fungicides and wax coatings Drinking and handwashing
Water - Postharvest •Start with water that meets microbial standards for drinking water. •If water is reused, treat to prevent microbial buildup. •Monitor treatment chemicals and parameters. •Change water as needed. •Use appropriate wash methods and temperatures. •Keep equipment clean.
Manure and Biosolids
• Treat manure to reduce pathogens
• Manage storage, treatment, handling to avoid contamination of produce fields and handling
• Avoid recontaminating treated manure
• For untreated manure: incorporate and maximize time between application and harvest or don’t use
• Keep domestic animals out • Manage high populations of
wildlife
Manure Management
• Date of spreading manures is important for records
• If composting, data such as temperature of pile and length of time composted
• How manures are stored and for how long. • Preventing animals in you fields even wild
animals that visit frequently.
Purdue University is an Equal Opportunity/Equal Access institution.
Soil Amendments When used as soil amendments, animal manure represents a significant source of potential contamination.
– Root crops > low growing crops > tree fruit
Properly treated manure can be effective and safe fertilizer if food safety control measures are in place.
Worker Health and Hygiene
•Train employees in proper hygiene
• Identify workers with infectious diseases and don’t let them contact produce directly or indirectly
•Establish health and hygiene policy for visitors and customers on the farm
Infectious Disease Policy
Workers with symptoms of infectious disease or open wounds should not handle fresh produce. – Diarrhea – Open lesions – Boils – Sores – Infected wounds – Jaundice
Workers should be instructed to report such health conditions to their supervisors!!!
Sanitary Facilities
• See OSHA, GMP, Food Code • Toilet facilities:
accessible properly-located well-supplied
• Proper disposal of sewage • Plan for spill or leakage • Hand washing facilities should be accessible
Field Sanitation
• Clean storage facilities • Control rodents, birds,
insects • Clean and sanitize
containers • Avoid contamination of field-
packed produce • Remove dirt in field if
possible • Clean and maintain
equipment
Packing Facility Sanitation
• Keep equipment clean • Clean packing area daily
• Inspect and clean cooling system
• Clean storage areas regularly
• Control pests, keep a pest control log
• Maintain grounds
Transportation
• Keep transportation vehicles clean
inspect be aware of prior loads
• Maintain proper temperatures
• Load to avoid damage and contamination during transport
Traceback
• Date of harvest • Farm identification • Who handled produce
Thank You
Good Agricultural Practices
Farm Self Assessment
Written Farm Food Safety Plan
Third Party Audit
Certification
Plan Implementation
GAPs Awareness and Training
Indiana Farms that Sell Fresh Produce Wholesale
Register with Indiana State Dept. of Health https://forms.in.gov/Download.aspx?id=10956
• No charge to register • Re-registration required only when business
changes ownership, location, or character
Indiana Farms that Sell Fresh Produce Wholesale
Register with Indiana State Dept. of Health https://forms.in.gov/Download.aspx?id=10956
Indiana Farms that Sell Fresh Produce Wholesale
Register with Indiana State Dept. of Health https://forms.in.gov/Download.aspx?id=10956
Indiana Farms that Sell Fresh Produce Wholesale, cont.
Submit Documentation of Food Safety Training to ISDH
for example • Attendance at a Purdue GAPs program • Other Food Safety Certification
Indiana Food Safety Farm Consultants
• Work with farmers, trade associations, other stakeholders
• Provide technical assistance and education • Conduct environmental assessments • Collect surveillance produce samples • Focus on fresh fruits and veggies eaten raw
Indiana Food Safety Farm Consultants
• Jen Coleman – Northern Indiana [email protected]
• Jennifer Parker – Southern Indiana [email protected]
Where to Learn More About GAPs
• Purdue GAPs A to Z Workshops – Saturday, March 9 in Salem and Marengo – Future events will be posted at ag.purdue.edu/hla/fruitveg/Pages/default.aspx
• National GAPs Program – www.gaps.cornell.edu
• Food Safety Plan for You – http://safety.cfans.umn.edu/fsp4u/
• Onfarmfoodsafety.org
Food Safety Modernization Act • Produce Safety Rule
– Grow, harvest, pack, hold – For produce consumed raw – Exemptions based on farm size
• Preventive Controls for Human Food – Manufacture, process, pack, hold – GMP and HACCP
• Buyers may require more than FDA
Jan. 2013 Notice of proposed rule in FR Updated GAPs and Guidance
Jan.-May 16 Comment period on rule Public input -- March 11 in Chicago
www.regulations.gov/ #!docketDetail;D=FDA-2011-N-0921
2013 ? Final Rule in FR 2014? (60 days after final rule) Effective
date
FSMA Section 105 Standards for Produce Safety Timeline
? 2014 Effective date 2 years to comply: 2016 Small operations (<$500 K): 3 years to
comply (2017) Very small operations (<$250 K): 4 years to
comply (2018)
FSMA Section 105 Standards for Produce Safety Timeline
Produce Safety Rule: Does it Apply to You? www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htm
1. Does your farm grow, harvest, pack or hold produce?
No: not covered Yes: go to question 2
2. Is your produce rarely consumed raw? Yes: not covered No: go to question 3
3. Is your produce only for personal/on-farm consumption?
Yes: not covered No: go to question 4
Produce Safety Rule: Does it Apply to You? sec. 112.2(a)(1)Produce Rarely Consumed Raw
arrowhead, arrowroot, artichokes, asparagus, beets, black-eyed peas, bok choy, brussels sprouts, chick-peas, collard greens, crabapples, cranberries, eggplant, figs, ginger root, kale, kidney beans, lentils, lima beans, okra, parsnips, peanuts, pinto beans, plantains, potatoes, pumpkin, rhubarb, rutabaga, sugarbeet, sweet corn, sweet potatoes, taro, turnips, water chestnuts, winter squash (acorn and butternut squash), and yams.
Produce Safety Rule: Does it Apply to You?
4. Does your farm manufacture/process, pack, or hold produce that is not a Raw Agricultural Commodity?
Yes: not covered under produce (but covered under food facility)
No: go to question 5 5. Is your produce intended for commercial
processing with a “kill step”? Yes: not covered except Sections 112.(b)(2) and (3) No: go to question 6
Produce Safety Rule: Does it Apply to You?
6. Does your farm on average have less than $25K annual food sales?
Yes: not covered No: go to question 7
7. Does your farm on average have less than $500K annual food sales and a majority of food (by value) sold directly to consumer or ‘local’ restaurant or retail food establishment
Yes: you are exempt except per Section 112.6 No: you are covered
Information for Exempt Operations
• Will need to put name and address on package or at point of purchase
• Exemption may be removed by HHS to protect public health or in case of active investigation
• May need to document eligibility and that they are meeting local regulations
Proposed Produce Safety Rule www.fda.gov/Food/FoodSafety/FSMA/ucm334114.htm
• Comment electronically at www.regulations.gov/#!docketDetail;D=FDA-2011-N-0921
• Fax comments to FDA 301-827-6870 • Mail comments to
Division of Dockets Management (HFA-305) Food and Drug Administration 5630 Fishers Lane, Room 1061 Rockville, MD 20852
More Info on Produce Rule
• Factsheets to Subparts of the Proposed Rule: www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm#L
• Proposed Rule-at-a-Glance and Decision Tree for Exemptions/Exclusions: www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htm
Questions?
Purdue University is an Equal Opportunity/Equal Access institution.
Liz Maynard 219-531-4200 ext. 4206 [email protected]
Scott Monroe [email protected]
Ann Delchambre [email protected]
