Transcript Good Agricultural Practices and the Worker`s Role in Food Safety

Good Agricultural Practices and the
Worker’s Role in Food Safety
OIA North America
January 2011
What is Food Safety?
The discipline of practices in
the production, handling,
preparation, and storage of
foods to prevent food
related illness.
Key Sources of On Farm Food
Contamination
 People-pathogenic bacteria, viruses, and parasites
infecting other workers, as well as contaminating
equipment and crops, generally through bodily fluids and
substances ( feces, urine, sweat, blood, coughing,
sneezing.)
 Wild and Domestic Animals-
pathogenic viruses , bacteria, and parasites generally
through direct or indirect contact with feces.
 Water-pathogenic bacteria, viruses, and parasites
infecting workers or contaminating equipment and crops
through irrigation, input mixing, hand washing, drinking,
or equipment cleaning.
The Importance of Food Safety
 Each Year Food
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Sickens 76 Million
People in the U.S.
325,000 Hospitalized
5,000 Killed
Food Born Illness Costs
the U.S. $152 Billion
Per Year
Food Born Illness Costs
Florida $9.8 Billion Per
Year
Trends in Food Born Illness Outbreaks
 More than doubled
since 1970s
 Bacteria, viruses and
parasites
 Since many fruits and
vegetables are often
eaten raw, they never
receive heat
treatments to kill
pathogenic organisms
that may be present.
WHILE THERE ARE MANY
CAUSES OF
INCREASED
FREQUENCY AND
SEVERITY OF
OUTBREAKS,
AN ALARMING NUMBER
HAVE BEEN TRACED TO
THE WORKERS
HANDLING CROPS AND
PRODUCE
Increased
Incidents of
Outbreaks
Associated
with
Infected
Workers
Poor Food Safety Puts Everyone At Risk
 Workers Themselves
 Workers Families
 Consumers
 The Farm Itself
 Entire Sectors of Agriculture
WHAT YOU CAN DO TO PROTECT
FOOD SAFETY ON FARM
1. Understand and Follow Good Hand
Washing Practices
 Proper and Frequent
Hand Washing is the
Single Most Effective
Way to Prevent
Contamination and the
Spread of Infection
 The CDC Estimates that
Approx. 80% of All
Infections Are
Transmitted Through the
Hands
Why Hand Washing?
 Meet Some of the Germs on Your Hands:
 Hepatitis A
 Causes Jaundice
 And Diarrhea
Why Hand Washing? Meet Some of the
Germs on Your Hands
Staphylococcus
Streptococci
 Staphylococcus-zits,
 Streptococci-soar
boils, and other tissue
infections.
throat (“strep throat”.)
Why Hand Washing? Meet Some of the
Germs on Your Hands
Pseudomonas
 Pseudomonas-infects
open wounds.
Haemophilus
 Haemophilus- “pink
eye”—highly infectious.
Why Hand Washing? Meet Some of the
Germs on Your Hands
The Biggies: E. Coli, Salmonella, Shigella,
Campylobacter
Cause
Severe Diarrhea
Cramps
Fever
Infections of Blood
and Other Organs
And Can Lead to
Death
When to Wash Hands?
 Before and After:
 Before and After:
 Starting Work
 Handling Animals or
 Going to the Bathroom
 Eating
 Drinking
 Smoking or Using Tobacco
 Handling Food
 Touching Face, Mouth,
Nose or Other Body Parts
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Animal Products
Contact with or Caring for
People Who Are Ill
Changing Diapers
Handling Known
Contaminants
Sneezing or Coughing onto
Hands
Handling Garbage or Waste
Where to Wash Hands?
Only Wash Hands in Hand Washing Stations
Designated by the Farm and Which Include:
 Clean Potable Water
 Adequate Running Water
 Adequate Supply of Soap ( No Alcohol Sanitizers)
 Clean Towels for Drying Hands
 What do you do if you don’t know where or if the facilities
are not adequate—TALK TO THE FARM SUPERVISOR!
How to Wash Hands
How to Wash Hands
 Wet your hands with clean, running water (warm or cold)
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and apply soap.
Rub your hands together to make a lather and scrub them
well; be sure to scrub the backs of your hands, between your
fingers, and under your nails.
Continue rubbing your hands for at least 20 seconds. Need a
timer? Hum the "Happy Birthday" song from beginning to
end twice.
Rinse your hands well under running water.
Dry your hands using a clean towel or air dry them.
Additional Tips for Hand Washing and
Restroom Use
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NO soiled toilet paper on the floor.
NO soiled toilet paper in waste
baskets or boxes.
Soiled toilet paper should go into
the bowl.
DO NOT dry hands on pants or shirt
sleeves. Drying hands on our own
clothes defeats the purpose of
cleaning your hands. Clothes are
exposed to environmental
contamination and hands will pick
up all that is on the surface of your
pants or shirts.
Use clean paper towel to turn off
faucet and open door.
What You Can Do: 2. Use only the
Designated Toilet Facilities
 Toilet Facilities Should be Provided Which are Close
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By and Adequate
You Should Have Access to the Rest Room at Any
Time and Not Just During Breaks
USE ONLY THE DESIGNATED FACILITIES
No Going to Rest Room in Fields, Woods, or Other
Non-Designated Areas
For Men: These Rules Apply to Urination Too!
What You Can Do: 3. Follow Good
Hygiene Practices
 Bathe before coming to work
 Remove Jewelry As Appropriate-Jewelry
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harbors germs and can fall into food. Remove
hand jewelry that cannot be adequately
sanitized during periods in which food is
manipulated by hand.
Clean work clothes regularly.
While working, store clothes and other
personal belongings only in designated areas.
Eat, drink, chew gum, smoke, or use tobacco
only in designated areas away from food and
food contact surfaces.
Be sure that protective clothing and equipment
is stored properly and cleaned regularly.
What You Can Do: 4. Know the Signs of
Infections and Illness
 Signs and Symptoms of Common Infections and Illness:
 Diarrhea
 Fever
 Cramps
 Nausea and Vomiting
 Runny Nose, Coughing, Sneezing
 Sore Throat
 Head Ache
 Wounds, Boils, Skin Infection, Pus
What You Can Do: 5. Report All Injuries,
and Symptoms of Infection or Illness to
Supervisor
 Unreported injuries, illness and infection lead to:
 Putting Self and Entire Work Crew at Risk
 Contamination of Food, Equipment and
Containers
 Putting Your Own Family At Risk
 Putting the Farm and Consumers at Risk
What You Can Do: 6. Cover All Wounds,
Lesions, and Boils
 Open lesions, including wounds
with pus or which are draining,
must be covered. If the lesion
cannot be effectively covered,
the worker should be excluded
from any work having direct or
indirect contact with produce
or crops, including working on
packing, sorting, or equipment
used for the same.
Food Safety On Farm
 Food Safety is Your
Responsibility
 Failures in Food Safety Put
You,Your Family,Your
Friends and Co-Workers,
Your Job, the Farm, and
Consumers at Risk
 DO YOUR PART: Know
What You Can Do and Do
It!
A Review of What You Can Do:
1. Understand and Follow Good Hand Washing
2.
3.
4.
5.
6.
Practices
Use only the Designated Toilet Facilities
Follow Good Hygiene Practices
Know the Signs of Infection and Illness
Report All Injuries and Signs of Infection and
Illness to a Supervisor
Cover All Wounds, Lesions, and Boils
Questions or Comments?
OIA North America
2603 NW 13th St. #228
Gainesville, FL 32609
Ph: (352)336-5700
Email: [email protected]
www.oianorth.com