GAPs Intro .pdf

8/10/2019 GAPs Intro .pdf

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Fruits and Vegetables are

Good For You!

Diets rich in fruits andvegetables may reduce the

risk of some types of cancerand other chronic diseases.


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Foodborne Illness in the U.S.

Every year about onein six Americans, or48 million people

get sick each yearfrom somethingthey eat

128,000hospitalizations

3,000 deaths

Source: US Centers for Disease Control. www.cdc.gov/foodborneburden/cdc-and-food-safety.html

Causes of illness in 3,562 outbreaks of single foodcommodities, 19982010Source: CDC National Outbreak Reporting System, 2004-2010.http://www.cdc.gov/WinnableBattles/FoodSafety/pdf/FoodSafety_WB_At_a_Glance.pdf


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Produce Safety is a Concern

Of 110 recent outbreaks, 35% wereassociated with fresh fruits and vegetables

-Centers for Disease Control, August 2005

Fresh fruits and vegetables are responsible,by far, for more illnesses than any other

commodity we regulate

-FDA, April, 2006


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Mangoes, 2012: Salmonella Braenderup. 15 states, 127 sick, 33 hosp.

Cantaloupe , 2012. S. Typhimurium and Newport, 24 states, 261 sick, 94 hosp., 3 deathsRaw clover sprouts (Jimmy Johns), 2012, E. coli O26, 11 states, 29 sick, 7 hosp.Romaine lettuce , 2011, E. coli O157:H7, 10 states, 60 sick, at least 30 hosp.Cantaloupe , 2011, Listeria monocytogenes , 28 states, 147 sick, 143 hosp., 33 deathsPapayas, 2011, Salmonella Agona, 25 states, 106 sick, 10 hosp.Alfalfa and spicy sprouts, 2011, Salmonella Enteritidis, 5 states, 25 sick, 3 hosp.

Cantaloupe , 2011, Salmonella Panama, 9 states, 20 sick, 3 hosp.Hazelnuts, 2011, E. coli O157:H7, 3 states, 8 sick, 4 hosp.Alfalfa sprouts, 2010 Salmonella I 4,[5],12:i:-, 26 states, 150 sick, 33 hosp.Alfalfa sprouts, 2010 Salmonella Newport, 12 states, 44 sick, 7 hosp.Shredded romaine lettuce , 2010, E. coli O145, 5 states, 33 sick, 12 hosp.Alfalfa sprouts, 2009 Salmonella Saintpaul, 14 states, 235 sick, 7 hosp.Raw produce , 2008 Salmonella Saintpaul, 43 states, 1442 sick, 286 hosp., 2 ? deathsCantaloupe , 2008 Litchfield, 16 states, 51 sick, 16 hosp.Tomatoes , 2006 (Jimmy John s), 2012 Salmonella Typhimurium, 21 states, 183 sick, 22 hosp.Fresh spinach , 2006 E. coli O157:H7, 26 states, 200 sick, 102 hosp., 3 deaths

Recent Outbreaks Traced to Produce

Source: CDC Multistate Foodborne Outbreak Investigations http://www.cdc.gov/outbreaknet/outbreaks.html


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Jalapenos, serranos,May-Aug., 200843 states, D.C., Canada

1442 Salmonella infections286 hospitalized

possible role in 2 deaths

A recent outbreak you may remember...

Tomatoes were also implicated earlyin the outbreak.

Tomato producers and marketersfelt the effect.


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We're eating more produceFresh, minimally processed

New packaging methods with less room for errorNew microbes associated with produceDistribution is very wideMore people with suppressed immune systems

Elderly, very young, pregnant, transplantrecipients, others

Better detection, reporting

Why the Increase in Produce-Related Illness?


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Produce is Different

Likely to be contaminated? Yes NoInterventions at processor? Good WeakInterventions by retailer/

consumer? Excellent PoorEating trends? Steady IncreasingEaten raw? No Yes

V.S.


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Everyone has a stake andresponsibility in reducing risk:

From Farm to Fork

In fields, greenhouses, orchards During harvesting and transport During cleaning and packing In distribution and marketing In restaurants and food service facilities In the home


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Customers want wholesome, nutritious food.

Industry standards are changing attention to food

safety issues on the farm is the way of the future.Carelessness of one grower can affect markets for many.

Liability is reduced when recommended practices arefollowed.

Many buyers demand proof of on-farm food safetypractices.

Good Agricultural Practices for food safety can alsoreduce postharvest losses.

Why should Indiana growers beconcerned about on-farm food safety?


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Good Agricultural Practices

GAPs are the conditions,growing practices, andharvesting practicesrecommended forminimizing risk ofmicrobial contaminationto produce safe andwholesome fruits andvegetables.

National GAPs Program

www.gaps.cornell.edu


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Guides to Minimize MicrobialFood Safety Hazards of:

Fresh-cut Fruits andVegetables (February 2008)

Tomatoes (July 2009)

Melons (July 2009)

Leafy Greens (July 2009)

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/default.htm

Guidance, not regulation

Enforced

by buyers GAPs regulations

authorized in FSMA


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Microorganisms That Cause

Foodborne Illness Bacteria Single-celled organisms that live

independently.Parasites Intestinal worms or microscopic

protozoa that live in a host animal orhuman.

Viruses Small particles that live and canonly replicate in a host.


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Where can Pathogens be Found?

SoilPeople

WaterManure

LivestockPetsWildlife


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From soil,water, animals

How do Pathogens Get On/In the Produce?

To roots, leaves,stems, fruit

Surface

Internal tissues


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Bioluminescent E. coli shows up in rootsof sprouts in the lab

Both images show plants grown in an agar substrate with a bioluminescent E. coli, which emits light when active.

The E. coli associated with the roots are glowing (right) when viewed in the dark. (Credit: Photo provided by Bruce Applegate)


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Washing with water reduces number ofpathogens

Adding antimicrobial reduces number more But enough pathogens remain to be a problem Preventing contamination is key!

Washing Produce Wont Solve the Problem


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Other Contaminants

Chemicals Metals Natural Toxins Glass/Plastics Stones Wood

Personal effects (Jewelry,hair clips, pens, etc.)


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Water - Agricultural

Match water quality tointended use.

Water sources:assess risk of,test for,protect from,microbial contamination

Choose methods that minimizecontact of produce by waterclose to harvest.


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Post-harvest water useTransporting productWashing productCleaning and sanitizingDelivery of fungicides and

wax coatingsDrinking and handwashing


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Water - PostharvestStart with water that meetsmicrobial standards for drinkingwater.If water is reused, treat toprevent microbial buildup.Monitor treatment chemicalsand parameters.Change water as needed.

Use appropriate wash methodsand temperatures.Keep equipment clean.


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Manure and Biosolids Treat manure to reduce

pathogens Manage storage, treatment,

handling to avoid contamination

of produce fields and handling Avoid recontaminating treatedmanure

For untreated manure:incorporate and maximize timebetween application and harvestor dont use

Keep domestic animals out Manage high populations of

wildlife


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Manure Management

Date of spreading manures is important forrecords

If composting, data such as temperature ofpile and length of time composted

How manures are stored and for how long.

Preventing animals in you fields even wildanimals that visit frequently.

Purdue University is an Equal Opportunity/Equal Access institution.


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Soil AmendmentsWhen used as soil amendments,animal manure represents asignificant source of potentialcontamination.

Root crops > low growing crops > tree fruit

Properly treated manurecan be effective and safefertilizer if food safety control

measures are in place.


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Worker Health and Hygiene

Train employees in properhygiene

Identify workers withinfectious diseases anddont let them contactproduce directly or indirectly

Establish health andhygiene policy for visitorsand customers on the farm


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Infectious Disease PolicyWorkers with symptoms of infectious disease or

open wounds should not handle fresh produce. Diarrhea Open lesions

Boils Sores Infected wounds Jaundice

Workers should beinstructed to reportsuch health conditionsto their supervisors!!!


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Field Sanitation

Clean storage facilities Control rodents, birds,

insects

Clean and sanitizecontainers Avoid contamination of field-

packed produce

Remove dirt in field ifpossible

Clean and maintainequipment


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Packing Facility Sanitation

Keep equipment clean Clean packing area

daily Inspect and clean

cooling system Clean storage areas

regularly Control pests, keep a

pest control log

Maintain grounds


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Transportation

Keep transportationvehicles clean

inspectbe aware of prior loads

Maintain propertemperatures

Load to avoid damageand contaminationduring transport


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Traceback

Date of harvest Farm identification

Who handled produce


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Thank You


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Good Agricultural Practices

Farm Self Assessment

Written Farm Food Safety Plan

Third Party Audit

Certification

Plan Implementation

GAPs Awareness and Training


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Indiana Farms that Sell FreshProduce Wholesale

Register with Indiana State Dept. of Healthhttps://forms.in.gov/Download.aspx?id=10956
https://forms.in.gov/Download.aspx?id=10956https://forms.in.gov/Download.aspx?id=10956


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Indiana Farms that Sell FreshProduce Wholesale

Register with Indiana State Dept. of Healthhttps://forms.in.gov/Download.aspx?id=10956
https://forms.in.gov/Download.aspx?id=10956https://forms.in.gov/Download.aspx?id=10956


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Indiana Farms that Sell FreshProduce Wholesale, cont.

Submit Documentation of FoodSafety Training to ISDH

for example Attendance at a Purdue GAPs program Other Food Safety Certification


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Indiana Food Safety FarmConsultants

Work with farmers, trade associations, otherstakeholders

Provide technical assistance and education Conduct environmental assessments Collect surveillance produce samples Focus on fresh fruits and veggies eaten raw


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Indiana Food Safety FarmConsultants

Jen Coleman Northern Indiana [email protected]

Jennifer Parker Southern Indiana [email protected]


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Where to Learn More AboutGAPs

Purdue GAPs A to Z Workshops Saturday, March 9 in Salem and Marengo

Future events will be posted atag.purdue.edu/hla/fruitveg/Pages/default.aspx

National GAPs Program

www.gaps.cornell.edu Food Safety Plan for You http://safety.cfans.umn.edu/fsp4u/

Onfarmfoodsafety.org


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Food Safety Modernization Act

Produce Safety Rule Grow, harvest, pack, hold

For produce consumed raw Exemptions based on farm size Preventive Controls for Human Food

Manufacture, process, pack, hold GMP and HACCP

Buyers may require more than FDA

FSMA S i 105 S d d f P d S f


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Jan. 2013 Notice of proposed rule in FRUpdated GAPs and Guidance

Jan.-May 16 Comment period on rulePublic input -- March 11 in Chicagowww.regulations.gov/

#!docketDetail;D=FDA-2011-N-09212013 ? Final Rule in FR2014? (60 days after final rule) Effective

date

FSMA Section 105 Standards for Produce SafetyTimeline


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Produce Safety Rule: Does it Apply to You?www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htm

1. Does your farm grow, harvest, pack or holdproduce?No: not coveredYes: go to question 2

2. Is your produce rarely consumed raw?Yes: not coveredNo: go to question 3

3. Is your produce only for personal/on-farmconsumption?Yes: not coveredNo: go to question 4


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Produce Safety Rule: Does it Apply to You?

4. Does your farm manufacture/process, pack, orhold produce that is not a Raw AgriculturalCommodity?

Yes: not covered under produce (but covered under

food facility)No: go to question 5

5. Is your produce intended for commercialprocessing with a kill step?

Yes: not covered except Sections 112.(b)(2) and (3)No: go to question 6


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Produce Safety Rule: Does it Apply to You?

6. Does your farm on average have less than $25Kannual food sales?

Yes: not coveredNo: go to question 7

7. Does your farm on average have less than$500K annual food salesand a majority of food (by value) sold directly toconsumer or local restaurant or retail foodestablishment

Yes: you are exempt except per Section 112.6No: you are covered

Information for Exempt


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Information for ExemptOperations

Will need to put name and address onpackage or at point of purchase

Exemption may be removed by HHS toprotect public health or in case of activeinvestigation

May need to document eligibility and thatthey are meeting local regulations

P d P d S f R l


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Proposed Produce Safety Rulewww.fda.gov/Food/FoodSafety/FSMA/ucm334114.htm

Comment electronically atwww.regulations.gov/#!docketDetail;D=FDA-2011-N-0921

Fax comments to FDA 301-827-6870 Mail comments to

Division of Dockets Management (HFA-305)Food and Drug Administration

5630 Fishers Lane, Room 1061

Rockville, MD 20852
http://www.fda.gov/Food/FoodSafety/FSMA/ucm334114.htmhttp://www.regulations.gov/http://www.regulations.gov/http://www.fda.gov/Food/FoodSafety/FSMA/ucm334114.htm


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More Info on Produce Rule

Factsheets to Subparts of the Proposed Rule: www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm#L

Proposed Rule-at-a-Glance and Decision Treefor Exemptions/Exclusions: www.fda.gov/Food/FoodSafety/FSMA/ucm33

4554.htm
https://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm%23Lhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm%23Lhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm%23Lhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htmhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htmhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htmhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htmhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm%23Lhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm%23Lhttps://owa.purdue.edu/owa/redir.aspx?C=7O5Hk_Ygck6k6WcpNwMlGum6v2850s8I1yEtg3kU59IIq__VXBin7ykOgRYjCJ7mTGWiV3pBCtY.&URL=http://www.fda.gov/Food/FoodSafety/FSMA/ucm334552.htm%23L


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