Basics of On-Farm Food SafetyUW EXTENSION HORTICULTURE EDUCATOR, CHRISTY MARSDEN

The Importance of Food Safety

• Millions get sick every year and thousands die

• Why? •More raw produce consumed• Less food safety practiced

• Big and small, we’re all affected

Pathogens

• Bad bacteria, viruses, parasites

• Commonly spread through poop

• Naturally present and prolific

Bacteria: Salmonella species Pathogenic E. coli Listeria monocytogenesCampylobacter speciesShigella speciesStaphylococcus aureus

Viruses:Hepatatits ANorovirusRotavirus

Parasites:Cyclospora cayetanesisGiardia Toxoplasma gondiiCryptosporidium

Contamination

Difficult to get rid of contamination – the key is PREVENTION

Prevention

animals

people water

People

• First Aid

• Worker hygiene

• Hygiene education

• Working when sick

Need:Running waterSoapSingle-use towels

… hand-sanitizer doesn’t count!

Irrigation WaterLowest qualityTest 3x a seasonMonitor for risksKeep animals away

Capped bestTest 1x a seasonKeep animals away

RegulatedTest 1x a season

Irrigation Methods

Post-Harvest Water

• Must be potable water

• Monitor temperature differences

• Consider single use water

• If continues, consider disinfectant

Soil Amendments

• Apply raw manure 1+ years

• Apply composted manure 45 days, not after emergence

• Incorporate manure upon application

• Heat-treat for pasteurization if within 45 days

• For self composting, follow good composting protocols

Equipment Sanitation • Clean tools and containers

• Follow proper sanitation protocol

• Exclude pets and pests

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Food Safety Plan

• Keep records

• Make and follow SOPs

Other considerations …

Questions? Christy Marsden, christine.marsden@ces.uwex.edu or 608-757-5695