Transcript Safe Food Presentation

Food Safety
• Important?
• Aug 22-28, 2012
• 12 Food Safety recalls
on FDA Website
• 25% for fresh produce
– Salmonella, Listeria
2012 Mango
Recall
• 9+ food brands with
products containing
mangoes impacted.
• From Mexico,
distributed from
New Jersey to
Alaska.
Food Safety Background
• Increase in Illness due to changing:
– Social Demographics
• Immuno-compromised
– Food Systems
• Multiple Handlers
• National Scale
– Consumer Preferences
• Fresh, Raw Produce
– Microorganisms
• Adaptations/Resistant Bacteria
– Acidic/Cool Environmental Survival & Growth
• Markets seek
assurances
from suppliers
that food is
safe.
• Farmers must take steps to reduce risk.
– Prove that steps are implemented.
• Prevention/risk reduction is key
Responsibility
• Large-scale systems=large-scale losses
• Increased risk exposure for retailers
– Not possible to clean contaminated produce
Sources of Microbial Contamination
– Livestock
– Wild/Domestic Animals
– Soils
– Cross-Contamination
– Workers
5 Production Risk Factors
– Manure
– Water Quality
– Worker/Field Sanitation
– Post Harvest Handling
– Transportation
Michigan Agriculture Commission
More than 6,000 direct-to-consumer
producers
No oversight on food safety
Burden for smaller producers (formal
audit)
Voluntary and
confidential
Small farm scaleappropriate
Recognition
No cost
Certified GAP Audit
Worker Health & Hygiene Risk Question
Safe Food Improvement Action Plan
On-farm study:
Producer Reluctance
• Worried they will not “pass” assessment
- “Can of worms”
- “Big brother”
• Not sure the certificate of completion adds
value
• Too costly to make/maintain food safety
changes
• Most do not have a food safety plan
Acceptable Food Safety Plan
Primary Producer Issues of Concern
following Assessments
*Water Quality - Irrigation: Surface Water Standards
*Traceability
*Manure/Fertilizer Use
*Food Safety Plan – Writing SOP’s
Siting Restroom Facilities
Cleaning/Sanitizing Procedures
Producer Issues of Concern
following Assessments cont’d
•Too Much Record-Keeping, burden for 1-2 person operations
- Can Implement some practices, but records=too much time
•Remembering/Scheduling/Cost of Water Testing
•Hard to document/achieve proper compost produced on-farm
•Difficult to find effective and affordable sanitizers for organic
production systems
•Prevention is good, but still no assurance that produce is
uncontaminated
•Need specific guidelines for specific fruits/specific
microorganism risks
•Cost of implementing new Labeling/Traceability systems
- How to effectively implement trace-back for road-side
stands-is it really necessary?
Lack of Definite Guidance
• Natural barriers between crop and livestock production
• Field sanitation units properly located
– To minimize food safety risks
• Water Testing
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For worker hand washing and drinking
Irrigation water
Pesticide and fertilizer application water
Post Harvest (washing)
Water Testing
• Producers think surface water needs to test 0 for E.coli
• Production water is a potential source of contamination
• GAP is only guidance - not law
• No required threshold level
– Water testing records
– Appropriate water use based on water tests
USDA GAP Program Water Testing
What Should I Test For?
Group A Water Sources
Water tests must include bacteria analysis for both Total coliform and E. coli (Fecal coliform).
Group B Water Sources
Water tests must include bacteria analysis for both Total coliform and E. coli (Fecal coliform) (same as Group A) AND the
analysis for Nitrate/Nitrite.
How Often Should I Test My Water?
Type of Water Source Schedule for Testing
1) Well Water - Two (2) times per year – Start of season and peak use.
2) Surface Water - Three (3) times per year (Springs, Ponds, Rivers and Streams) - Start of season, peak use and harvest.
3) Town/Municipal Water - Acquire a copy of current year test results from your Public Water Systems
Discussion