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6/19/2013
1
Trevor Suslow
Department of Plant Sciences
Overview of Produce Outbreaks Biology of Pathogens Food Safety Prerequisites Manure and Compost Soil survival and transferWork Hygiene Training Preharvest Water Postharvest WaterCleaning and Sanitation Documents and Record‐keeping
Typical GAP and GHP Training
Preparing for AuditsMicrobial Testing Pathogen TestingTest and Hold / Test to ReleaseTraceability and TracebackCrisis Management Planning…….and more
Knowledge of Details makes the Difference
Melon Tomato Stone fruit Mushroom Lettuce & Leafy Greens Culinary Herbs Green Onions Sprouts Almond Citrus Strawberry Watermelon Blueberries Asparagus
FOOD SAFETY PROGRAMGood Agricultural Practices: Growing the World’s Safest Strawberries
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February 26, 2010
Oct – Nov 2003, Pennsylvania> 650 persons known HAV infected
Four deaths
As many as 12 different human hands touched product between stacking and packing
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INTRODUCTION
REGULATORY BACKGROUND
PURPOSE AND SCOPE
SECTION I: ELEMENTS OF FOOD SAFETY PROGRAMS RELEVANT TO ALL
UNIT OPERATIONS
SECTION II: PRODUCTIONAND HARVEST UNITOPERATIONS
SECTION III: POST‐HARVEST UNITOPERATIONS
SECTION IV: PROCESSING UNITOPERATIONS
APPENDICES
This document can be accessed at:http://www.wga.com/services/grower‐handler‐solutions
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm337088.htm
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1. Environmental assessment2. Water3. Soil amendments4. Non‐ synthetic crop treatments5. Harvest6. Field and harvest personnel7. Equipment facilitated cross‐contamination8. Flooding9. Field packing operation10. Water usage to prevent fresh culinary herb dehydration
• Common sense solutions• Simple implementation• Inexpensive • Easy to document and audit
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1. GAPs and cGMPs for packinghouse and cooling facilities2. Transportation to packinghouses and cooling facilities3. Receiving4. Water used in packinghouse and cooling operations5. Post‐harvest product container, packing materials, finished product
container and pallets 6. Packinghouse and cooling facilities construction, design and
maintenance7. Packinghouse and cooling facilities sanitary operations8. Packinghouse and cooling facility sanitation9. Employee hygiene and food safety training10. Cold storage and warehousing11. Transporting from packinghouse or cooling facility
1. Important considerations about processed fresh culinary herbs2. HACCP/HARPC plan development and operation3. Receiving4. Water used in processing5. Facility construction, design and maintenance6. Processing facility sanitary operations7. Facility and equipment sanitation8. Employee practices/ cGMPs9. Cold storage and warehousing10. Finished product containers and packaging materials11. Metal detection 12. Labeling of Ready‐to‐Eat (RTE) and Ready‐To‐Use (RTU) products13. Detailed background guidance information and resources
1. Sanitary survey2. Technical basis document3. Crop sampling protocol4. Soil sampling protocol5. Pre‐planting food safety assessment of formerly flooded
production ground6. Environmental health standards for composting operations 7. Resource agency contacts
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Harris, L.J., J. Bender, E. A. Bihn, T. Blessington, M.D. Danyluk, P. Delaquis, L. Goodridge, A. M. Ibekwe, S. Ilic, K. Kniel, J.T. LeJeune, D.W. Schaffner, D. Stoeckel, and T.V. Suslow.
Linda J. Harris, Elaine D. Berry, Tyann Blessington, Marilyn Erickson, Michele Jay‐Russell, Xiuping Jiang, Karen Killinger,Fredrick C. Michel, Jr., Pat Millner, Keith Schneider,Manan Sharma,Trevor V. Suslow, LuxinWang, and Randy W. Worobo
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FDA and State Public Health will be looking for ‘uncleanable’ food contact surfaces in inspections and on‐farm investigations
Set the company credo
“Every day is AUDIT day!”
Owner/Management participates for maximum benefit.▪ Develop a farm‐safety culture▪ Training for compliance is essential
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Abundant research literature document the universaloccurrence of HPC bacteria in soil, air, all types of water, and produce (externally and internally) there isinsufficient clinical and epidemiological evidenceto conclude that general numbers of HPC bacteriapose a health risk or serve as an effective indicator of risk. For this reason, it is not possible to establish health‐based standards for HPC on raw product.
…there are generally held guidance and industry standards
• Set Your Decision Tree• Set Communication Controls
• Initiate the Testing Program• Use the data
Move to Risk‐based sampling
Verify Risk‐based sampling
Modify the Program
Define the Programo Sampling plan(s)o Test method
Establish Specifications with Contract/Service Lab
BASIC ADVANCED
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Immuno-diagnostic
DNA-based real-time PCR
Biochip Biosensor
Rapid Format mplxPCR
• Clean • Sanitize…..Store
OR • Rinse …Dry …..Reuse