OIA North America January 2011

Good Agricultural Practices and the Worker’s Role in Food

Safety

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

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, boils, and other tissue infections.

Streptococci-soar throat (“strep throat”.)

Why Hand Washing? Meet Some of the Germs on Your Hands

Pseudomonas Haemophilus

Pseudomonas-infects open wounds.

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 FeverInfections of Blood and Other OrgansAnd Can Lead to Death

When to Wash Hands? Before and After: Starting Work Going to the

BathroomEatingDrinking Smoking or Using

Tobacco Handling Food Touching Face,

Mouth, Nose or Other Body Parts

Before and After: Handling Animals or

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) 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

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 By and Adequate You Should Have Access to the Rest Room

at Any Time and Not Just During Breaks USE ONLY THE DESIGNATED FACILITIESNo Going to Rest Room in Fields, Woods, or

Other Non-Designated AreasFor 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 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, SneezingSore ThroatHead 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 Practices 2. Use only the Designated Toilet

Facilities 3. Follow Good Hygiene Practices 4. Know the Signs of Infection and Illness5. Report All Injuries and Signs of

Infection and Illness to a Supervisor 6. Cover All Wounds, Lesions, and Boils

Questions or Comments? OIA North America

2603 NW 13th St. #228 Gainesville, FL 32609

Ph: (352)336-5700Email: oia@oianorth.com

www.oianorth.com