Transcript Food Safety for Produce: GAP/GHP … Background

Food Safety for Produce:
Getting Started on a GAP/GHP
Plan for Increased Wholesale
Opportunities
David Martin
University of Maryland Extension Baltimore County
Food Safety for Produce: GAP/GHP … Background
 People in USA have been increasing their use of
fresh fruits and vegetables since 1970
 Fruits and vegetables are available year-round,
so…
- shipping longer distances
- off-season may be coming from outside US
 Situations of disease outbreaks have been
traced to fresh produce contamination
 Food safety guidelines have been around for a
long time
Food Safety for Produce: GAP/GHP … Background
Food borne illness outbreaks associated
with growing and handling practices
Resulting in methods aimed at reducing
contamination
HACCP- Hazard Analysis and Critical
Control Point (meats, poultry & eggs,
seafood)
Food Safety for Produce: GAP/GHP … Background
 1998
FDA published…
Guide to Minimize Microbial
Food Safety Hazards for
Fresh Fruits and Vegetables
 Beginnings of GAP
 Efforts in both US and Europe - (EuroGAP)
 Now around the world
Food Safety for Produce: GAP/GHP … Background
GAPs / GHPs / GMP…
Good Agricultural Practices…
Good Handling Practices
Good Manufacturing Practices
Food Safety for Produce: GAP/GHP … Background
GAPs / GHPs / GMP…
Good Agricultural Practices…
Good Handling Practices …
Good Manufacturing Practices
Food Safety for Produce: GAP/GHP … Background
GAP…
 Goal is to produce safe, wholesome fruits and vegetables
 Production and post-harvest voluntary evaluation to
reduce the risk of human disease contamination on fresh
produce
 A comprehensive examination of the growing and
harvesting operations and of the post-harvest handling
 Examination goal is to identify potential areas of
contamination
Food Safety for Produce: GAP/GHP … Background
Focus on Fresh Produce…
 Often eaten raw
 Detection of pathogens prior to
sale is very difficult
 Sanitizing contaminated produce
is very difficult
Examples of Food-borne Disease Outbreaks
Associated with Fresh Fruits and Vegetables
Domestic and Foreign Sources
Year
2001
2000
1998
1997
1997
1996
1996
1996
1993
1991
States Cases Pathogen
6
>40 Salmonella
8
86
Salmonella
3
>400 Shigella
14
864 Cyclospora
3
305 Cyclospora
2
49
E. coli O157:H7
2
72
Shigella
20
1,500 Cyclospora
3
84
Salmonella
23
400 Salmonella
Food
Cantaloupe
Tomatoes
Parsley
Berries
Basil
Leaf lettuce
Scallions
Raspberries
Tomatoes
Cantaloupe
Food-borne Outbreaks in the USA:
Domestic or Foreign or Both?
 September, 2006 fresh California spinach led to
illnesses in 20 states from E. coli O157:H7
- Spinach shipping was halted
- Costs to industry estimated at $100 million
 Salmonella outbreaks linked to cantaloupe
shipped to the USA from Mexico.
- Most Mexican firms are still unable to ship
to the USA.
Why are Some Food-borne Diseases
Increasing?
HOSTS
MICROBES
ENVIRONMENT
Host factors
 Changes in types of foods consumed
fresh fruits & vegetables increasing, canned decreasing
 Increased numbers of susceptible persons
Aging , HIV infection, immunosuppressive drugs
 Changing Eating Habits
Dietary, "fast food“, eating out, ready-to eat …
 Improved surveillance & detection
 Bioterrorism
Environment factors
Changes in food production:
– Cattle feeding & the manure glut
– Centralized production
– Globalization of food supply
Microbes -New & Emerging Diseases:
The most prevalent food-borne illness was only
recently identified
Norwalk-like virus
Campylobacter
Salmonella
C. perfringens
Giardia
S. aureus
0
4,000,000
8,000,000
The Importance of GAPs Training to
Ensure Food Safety
 Prevention of contamination is the
single most important control factor
to enhance food safety.
 The key to preventing contamination is
education.
Hazards
 Hazards are things that could
cause harm to the consumer
Hazards that can be associated
with fresh produce are:
 Biological hazards
 Chemical hazards
 Physical hazards
Recent Outbreaks Affecting Food
Safety in the USA
 Biological Hazard
Fresh spinach grown in California. 2006.
E. coli O157:H7 contamination found in
spinach is also identified in agricultural
water and in domestic and wild animals.
 Chemical Hazard
Pet food prepared in USA with
contaminated wheat gluten. 2007.
Melamine added to wheat gluten prior to
shipment from China.
Biological Hazards =
Microorganisms
Microorganisms are
defined as small
organisms that can
only be observed
through a microscope.
Food-borne
microorganisms are
referred to as
biological hazards
(FAO 1998).
Biological…
Microorganisms
Microorganisms can be divided
into five major groups:
•
Bacteria
•
Viruses
•
Parasites
•
Yeasts
•
Molds
Sources of Biological Hazards
SOIL
MANURE
ANIMALS
WATER
SEWAGE
Bacterial HazardsFrom Animals/Humans
Biological…
Pathogenic animal and humanborne bacteria that have been
associated with fresh fruits and
vegetables:
•
•
•
•
Salmonella
Shigella
Escherichia coli
Camplyobacter
Bacterial Hazards
That Live Primarily in the Soil
Biological…
Pathogenic soil-borne bacteria
associated with fruits and
vegetables
• Listeria monocytogenes
• Clostridium species
• Bacillus cereus
Biological…
Time (hrs)
0
1
2
3
4
5
6
7
8
9
10
Logarithmic Increase
in Bacteria
Bacteria
1
8
32
256
2,048
16,384
131,072
1,048,576
16,777,216
134,217,728
1,073,741,824
In 10 hours one
cell can
generate over a
billion cells.
This is a 9-log
increase in
bacteria.
Washing Won’t
Solve the Problem
Biological…
Biological Hazards Hide on the Surface
Some Commodities Cannot be Washed
Washing Produce
Does Not Eliminate
Bacterial Hazards
Biological…
Cabbage leaves
Before washing
After washing
2,000,000 cfu / gram
200,000 cfu / gram
(Frazier and Westhoff, 1991).
Washing reduced contamination by 90%.
Sanitizing requires a six-log reduction.
Another Question:
What is the Virulence of
Bacteria?
Biological…
Species such as Shigella are highly
infectious. Shigella can cause
disease with a small dosage (10 cells).
Other species of bacteria must be
present in much higher doses before
illness occurs.
Biological Hazards
Parasites
Parasites most commonly associated
with human infections are:
•
•
•
•
•
•
•
•
Cryptosporidium
Cyclospora
Giardia
Entamoeba
Toxoplasma
Sarcocystis
Iospora
Helminthes
Biological Hazards - Viruses
Viruses that have been reported to be
transmitted by foods include:
• Hepatitis A
• Norwalk virus and Norwalk-like virus
• Other viruses;
Rotaviruses, astroviruses, enteroviruses,
parvoviruses, andenoviruses and
coronaviruses
What are the Reservoirs of
Biological Hazards?
Agent
Cases
Reservoir
Norwalk-like viruses
9,200,000
Human
Campylobacter spp
1,963,141
Poultry
Salmonella, nontyphoidal
1,341,873
Animal
Clostridium perfringens
248,520
Soil, human,
animal
Giardia lamblia
200,000
Human, animal
Staphylococcal
185,060
Human
Toxoplasma gondii
112,500
Cat
Shigella spp.
89,648
Human
Yersinia enterocolitica
86,731
Pig
Escherichia coli
O157:H7
62,458
Cow
Good Agricultural Practices
(GAPs)
Fresh Fruits and Vegetables
Concerns
 Grown in an open environment
 Multiple opportunities for contamination
 No absolute kill step without damaging quality
 Likely to be consumed without cooking
Four Major Concerns on the
FDA Priority Watch…“Four Ws”
 Water
- pre-harvest and postharvest
 Waste
- manure, compost, biosolids
- feeding and grazing operations
 Wildlife
 Workers
Land History Concerns
 Soil may be contaminated from prior use
 Identify possible sources of
contamination
Microbial
Chemical
Biosolid spreading
Storm flooding of sewage
History of Adjacent Land Use
Identify hazards that may increase the
risk of contamination of fresh
produce with pathogenic bacteria or
toxic substances
Contamination can be spread by water
or wind, insects, animals, workers,
vehicles, or equipment
Survival of Fecal Pathogens
in Water
Pathogen
Frozen
Cold (5C)
Warm (30C)
Giardia
< 1day
2 mo
< 3 wk
Cryptosporidium > 1 year
> 1 year
< 3 mo
Salmonella
> 6 mo
> 9 mo
> 6 mo
Campylobacter
2-8 weeks
< 2 wk
< 1 wk
Yersinia
> 1 year
> 1 year
< 2 wk
E. coli O157:H7
> 6 mo
> 9 mo
< 3 mo
Agricultural Water Sources
Surface sources such as rivers,
streams, and reservoirs
Ground water from wells (open or
capped)
Public water systems such as those
provided by towns or other
municipalities
Ground Water - Wells
Should be less vulnerable to
contamination compared to surface
water (ponds, rivers)
Must be properly constructed and
maintained
Must be properly located to protect water
- higher grade and away from septic or
other sources of contamination
Consider Water Quality…
At source
During distribution (including
any holding tanks, cross
connections, etc.)
At point of use
What Food Safety Concerns Can You
Identify
in this Irrigation Set-up?
Manures…
Prevent Fecal Contamination
Human or animal: keep manure off
produce
Observe the 120 Day rule with manure
Potential for Contamination
Farm diagram & layout
GAPs planning begins with
a complete site analysis
Animal Vectors
 Feces – a major source of pathogens
 Feathers and animal skin –
Staphylococcus, and
Salmonella,
Streptococcus.
 Wild birds, reptiles, and amphibians –
potential sources of Salmonella
Proximity to Animal Habitat is Common
Environmental Concern
May Cause
Potential Contamination
Animal Exclusion
Establish physical barriers or
vegetation to block entry (especially
important near harvest time)
Do not bring dogs, cats, or other
domestic animals into the field
Dispose of dead or trapped animals
(birds, insects, rats, etc) promptly to
avoid attracting other animals (bury
or incinerate)
Animal Exclusion
Keep field grass short to avoid the
presence of rats, reptiles and
other pests
Keep all areas free of garbage
Remove all unnecessary equipment to avoid harborage for animals
and insects
Managing Risks
To reduce the risk of contaminating
crop when using treated or
composted manure consider:
 Characteristics of the crop and mode of
consumption (Sweet Corn vs. Cantaloupe)
 Avoid physical contact of the edible
portions of fruits or vegetables with the
ground
 Morphology of the fruit or vegetable (leafy
green, rough surface melon)
Reducing Risks
Use plastic mulch and drip irrigation
to reduce leaf wetting
Use organic mulches to reduce splash
Keep crops off soil
Use trellis/staking where appropriate such
as tomatoes
The Fourth W
WORKERS AND HYGIENE
Screen sick workers
Hand washing facilities
Toilet facilities
Remove trash
Use of gloves, masks,
or hair coverings
when needed
GAP
Do You Need to Know or
Need an Audit?

How do you sell your produce?
Wholesale
Road side stand
CSA
Farm Market
Audit Checklist Categories
General Questions/Worker Health & Hygiene (17)
Farm Review (25)
Field Harvest and Field Packing (17)
House Packing Facility (31)
Storage and Transportation (21)
Traceback (10)
Wholesale Distribution Center/Terminal
warehouse - With associated Traceback Section
Based on Guide to Minimize Microbial Food Safety
Hazards for Fresh Fruits and Vegetables
“The FDA Guide”
Issued
October 1998
GAP Audit
General Questions and Farm Review are
required – other categories of the audit
are optional at the producer’s request
(or buyer’s requirement)
Initial on site audit required for General
Questions and Farm Review
Additional unannounced audit required
For Field Harvest and Packing Activities
category an additional on site audit
during harvest is required
Good Agricultural and Good Handling Practices
AUDIT
Person(s) Interviewed: _______________________________________________________
___________________________________________________________________________
Firm Name: ________________________________________________________________
Audit Site(s): _______________________________________________________________
Main Address: ______________________________________________________________
State: _______ Zip: ________________ Telephone No: ________________________
Fax: ______________________ E-mail: _________________________________________
Auditor(s): _________________________________________________________________
Date: _______________
Time Arrived: _____________ Time Departed:
____________
Travel Time: __________________________ Code: ______________________________
Audit Scope: …….………………………………….General Questions …
Part 1 – Farm Review
Part 2 - Field Harvest and Field Packing Activities
Part 3 - House Packing Facility
Part 4 – Storage and Transportation
Part 5 – Traceback
Part 6 – Whole Distribution Center/Terminal Warehouse
Part 6A- Traceback
Conditions Under Which an Automatic
“Unsatisfactory” Will be Assessed
An immediate food safety risk is present when
produce is grown, processed, packed or held under
conditions that promote or cause the produce to
become contaminated.
The presence or evidence of rodents, an excessive
amount of insects or other pests in the produce
during packing, processing or storage.
Observation of employee practices (personal or
hygienic) that jeopardize or may jeopardize the safety
of the produce.
General Questions
Implementation of a Food Safety Program
Questions
YES
NO
1
A documented food safety program that
incorporates GAP and/or GHP has been
implemented.
15
0
2
The operation has designated someone to
implement and oversee an established food safety
program.
15
0
Name
_______________________________________________
N/A
Doc
D
Specific Topics Audited…
 Water
 Manure & Municipal Biosolids
 Worker Health and Hygiene
 Sanitary Facilities
 Field Sanitation
 Packing Facility Sanitation
 Storage and Transportation
 Wholesale Distribution Center/Terminal Warehouse
 Traceback
Food Defense Issues…
A separate plan
 Food Defense – to prevent intentional
contamination of food
 Based on “FDA’s Food Producers,
Processors and Transporters: Food
Security Preventative Measures Guidance
for Industry”
- Addresses food defense related issues
 Audit-based & can be linked to GAP & GHP
audit upon request or stand-alone
 Required for sales to USDA School Lunch
Program
National Website
www.ams.usda.gov/fv/fpbgapghp.html

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
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Informational flyer
Contact information
Matrix/Audit checklist
Score sheet
List of successful companies/producers
General Information for
Producers
 Documentation of activities is essential for a
successful audit
 Documentation of food safety activities can
provide additional protection for the
producer in the event of an food borne
disease outbreak
 Producers can request specific categories of
the audit or all categories of the audit
General Audit Requirements
WHY?
Some buyers are requiring producers to have
audits to verify compliance with GAP/GHP
HOW?
Producers should verify with buyer which
audits they will accept – Independent Private
Company Third Party Auditors or USDA
Auditors
States (MD) may have a cooperative
agreement with USDA to provide GAP audits
Thanks to…
Dr. Chris Walsh, Professor of Horticulture, College of
Agriculture and Natural Resources at the University of
Maryland
Ms. Deanna Baldwin, Food Quality Assurance
Program Manager, Maryland Department of Agriculture
Testing Recommendations
Water Source
Closed system,
under the ground or
covered tank
Uncovered well,
open canal, water
reservoir, collection
pond
Municipal/District
water system
Possible Test
Frequency
Monthly testing
beginning 2 wk
before first use of
season
Bimonthly for at least
one season. Monthly
thereafter.
Keep records of use
(monthly, quarterly or
annual report)
What is the USDA/MDA GAP &
GHP
Audit Verification Program?
Audit-based program
Based on the FDA Guidance document
Verifies participant’s adherence with
FDA Guidance document
Voluntary, user-fee funded - $75.00 per
hour plus travel expenses
Nationwide program