Good Agricultural Practices Educational Program
Partially supported by: The Ohio Department of Agriculture Specialty Crops Block Grant Program
© The Ohio State University: This material cannot be altered, or distributed without permission
WHAT DOES FOOD SAFETY MEAN TO YOU?
Why Food Safety?• Foodborne illness is a significant burden to society• ~48 million get sick each year• 128 000 hospitalized• 3000 die
The Cost of Foodborne Illnesses in the US
$15.5 billion
Outbreaks and Illnesses Due to Food Commodities
Outbreaks and Illnesses Due to Produce Commodities
Causes of Foodborne Illnesses in the US From Produce (2002-2010)
Norovirus
Salmonella
E. coli
Causes of Foodborne Illnesses in the US
Pathogen Natural Habitat MinimumInfectious Dose
Worse Case Scenario
Norovirus Humans <10 VomitingDiarrhea
Salmonella Animals/Humans 1000-10000 Reactive arthritis
E. coli Animals/Humans 10-100 Kidney failureListeria monocytogenes
Animals/Humans 10-100 DeathMiscarriage
Hepatitis A Humans 10-100 JaundiceLiver disease
Growth of Bacteria Under Optimal Conditions• At optimal growth
conditions, most bacteria double every 20 minutes
Challenges Associated With Fresh Produce• Once pathogens are introduced
onto the product they are difficult to remove
• Bacteria multiply rapidly and infectious does of bacteria and viruses are low
• Produce is often consumed raw• Internalization can occur
National Good Agricultural Practices Program• Established in 1999 to address on-farm food safety
hazards associated with fruits and vegetables• Collaborators in 34 states• Voluntary program that provides guidelines for
ensuring safe on-farm practices
Food Safety Starts on the Farm!
Assess Potential Food Safety Hazards on the Farm
• Consider on- and off-farm hazards
• Consider the major routes of contamination
• Prepare a map of each field• Target management strategies
to identified hazards
Human Pathogens Associated With Water• Bacteria• Viruses• Protozoa• Helminths
Plant Pathogens Associated With Water• Water molds• Fungi• Bacteria• Foliar nematodes
On Farm Water Usage• Pre-harvest Practices
• Irrigation• Agrochemical applications• Harvesting applications• Equipment cleaning
• Post-harvest Practices• Washing operations and practices• Cooling practices• Equipment cleaning
• Hand Washing, Health, and Hygiene
Factors That Influence Product Contamination By Water• Water quality• Crop characteristics• Irrigation practices• Growing practices• Harvesting practices• Post-harvest practices
Water Quality Assessment
• Biological• Indicator
microorganisms
• Physical and Chemical• Temperature• pH• Salinity• Turbidity
Risk Levels Associated With Agriculture Water
Surfacewater,overheadirrigation
Surfacewater,dripirrigation
Municipalwater,dripirrigation
Municipalwater,overheadirrigation
Groundwater,dripirrigationGroundwater,overheadirrigation
Recycledwater,hydroponics
High
Low
Interpreting the Results of a Water Test
Interpreting the Results of a Water Test
• Resultsmustprovideanactualcount• Presenceorabsenceisnotacceptable
• Totalcoliformisnotthesameasfecalcoliform
• AlwaysusethegenericE.colicount
• KeepALLresultsandanyotherdocumentsassociatedwiththewatertest(i.e.emails)
On-farm Management Recommendations for Irrigation Water• Identify risk factors:
• Live stock operations• Manure piles• Cull piles• Wildlife• Flood potential
Guidelines for Flood-affected Crops• Federal Food, Drug, and Cosmetic Act
(FDCA)
• Direct contact with produce•Adulterated•No reasonable was to recondition•Should not enter the food chain
• Indirect contact with produce•May enter the food chain if there is a kill step (i.e. cooked)
On-farm Management Recommendations for Irrigation Water• Protect the quality of your water
• Grass or sod waterways• Vegetative buffer zones• Berms• Sand filtration
• Slow vs. rapid• Sanitizers
• Chlorine-based• Ultra violet(UV) light
Flood Water• High risk of exposure to
contaminants•sewage •animal waste•pathogenic microorganisms •chemicals•toxins•heavy metals
• Large volumes increases risk
On-farm Management Recommendations for Irrigation Water• Use drip (trickle) irrigation
whenever possible
• For overhead irrigation• Use potable water• Water early in the morning to
promote leaf and fruit drying• Avoid overhead irrigation prior to
harvesting
Post-harvest Microbial Water Standards• Potable water (no detectable E. coli) should be used
for the following practices:• Washing produce• Cleaning packing line equipment• Cooling (water and ice)
Wash Water Conditions
• Use potable water• Use a sanitizer in your wash water• Maintain water temperature 10 F
warmer than the produce pulp temperature
• Hold produce with stem scars for at least 4 hours prior to dunking
• Use single use towels if drying fruit
•Washing produce increases the risk of cross-contamination and pathogen infiltration
Sanitizers For Wash Water
• Chlorine-based sanitizers• UV light• Other products labeled for food use
Crop Chlorine Strength (ppm)General 50-500Apples 100-150Asparagus 125-250Cantaloupe 100-150Leafy greens, cabbage 100-150Tomatoes, peppers, potatoes 200-350
Guidelines For Using Sanitizers
• Use EPA registered products only• Use recommended rates only• Monitor sanitizer’s effectiveness
• Concentration• pH• Temperature• Turbidity• Oxidation reduction potential (ORP)
Guidelines For Using Sanitizers
• Change the water when quality is reduced or water is dirty
Guidelines For Using Sanitizers
• Keep accurate and current records of sanitation practices• Product• Application rate• Water temperature, pH, ORP• Date and time of application
Guidelines For Using Chlorine-based Sanitizers
• pH=7• ORP>700• Warm water
Soil Amendments Are a Source of Foodborne Pathogens• Pathogen transfer can be direct or indirect
• Human pathogens can survive in soil for extended period of time
• Level of risk depends on the type of amendment
Biological Soil Amendments• Types of soil amendments
• Raw animal manure• Raw plant material (green
manure)• Aged animal or green manure• Composted animal manure or
plant material• Alternative amendments
•Teas•Meals (fish or bone)•Vermicompost
Risk Levels Associated With Soil AmendmentsHigh
Low
Raw animal manure
Aged (improperly or incomplete) composted animal manureCompost teas
CompostedGreen manure
Meals and vermicompost
Best Practices For Using Raw Animal Manure• Consider prior land use and
adjacent land use•Soil testing for indicator microorganisms•Apply National Organic Program (NOP) guidelines for manure application
Best Practices For Using Raw Animal Manure• Avoid direct contact with produce (never side
dress!)• Incorporate into the soil• Apply at time intervals that minimize potential for
cross contamination• Keep records of when and what was applied to the
soil
Application Timing For Raw Animal Manure• National Organic Program (NOP) standards are
recommended
Criteria Crop Examples Days Before Harvest
Edible portion likely to contact manure
Root cropsLeafy greensStrawberries
120
Edible portion NOT likely to contact manure
BramblesTree fruit
Pepper/tomato
90
Best Practices For Using Raw Animal Manure• Prevent cross contamination of raw manure with
fields, equipment and water sources•Cover piles or contain within a closed structure•Physical barriers•Adequate distances
Best Practices For Using Raw Animal Manure• Structures should have an
impermeable floor to prevent leaching
• Safe distances from surface water•100 ft sandy soil•200 ft clay or loam soil•300 ft if slope is >6%
Best Practices For Using Raw Animal Manure• Safe distance from fields or handling sites
•400 ft
• Safe distance from well heads•200 ft
• Safe distances from surface water•100 ft sandy soil•200 ft clay or loam soil•300 ft if slope is >6%
Guidelines For Using Composted Animal or Plant Manure• National Organic Program standards are
recommended•Recommendations consider human and plant pathogens
• Obtain certificate of production• Keep records of when and what was applied to the soil
Phases of Composting
170°F
113°F
Methods For Producing Compost
• Two methods•Static aerated•Turned (windrow)
Composting Guidelines
Method Temperature (°F)
Incubation Period (Days)
Turning Required?
CuringTime
(Days)StaticAerated
>131°F >3 No 45
Windrow >131°F >15 Yes(>5 times)
45
• Conditions are based in Federal Biosolid Law (40CFR503)
Best Practices For Using Compost
• Store, cover or immediately apply compost following curing
• Protect compost from cross contamination
Best Practices For Compost
• Store compost away from production fields, packing houses and processing areas
• Store compost down-hill of production fields
• Store compost away from water sources
Wildlife and Domestic Animals
• Domestic animals•Live stock (cattle, sheep, goats, pigs, chickens)•Cats, dogs, rabbits•Horses
•All manure can carry pathogens
• Wildlife•Deer•Coyotes•Rabbits•Raccoons•Birds•Rodents•Insects (flys)
R. Yoder. Farm Food Safety Plan. Guidelines and Procedures. p7-9
Best Practices For Using Domestic Working Animals• Implement guidelines for how
animals will be used and when they will be used•Keep animals out of growing rows at least 7 days prior to harvest•Avoid handling the animals while handling produce•Driveways should be >10ft wide and seeded with grass
R. Yoder. Farm Food Safety Plan. Guidelines and Procedures. p7-9
Domestic Non-Working Animals• No domestic animals in:
• Production fields• Packing houses• Processing facilities• Vehicles used to transport
produce
Best Practices To Deter Animal Intrusions• Look for signs of intrusion or
contamination prior to harvest• Tracks• Feces• Damaged product
• Flag or mark contaminated area• Do not harvest contaminated
produce
Best Practices To Deter Animal Intrusions• Deter animals by using:
• Physical barriers• Noise makers• Decoys• Netting on structures• Strings across open water sources• Falcons
Best Practices To Deter Animal Intrusions• Remove culls and plant debris to deter rodent or
small mammal infestations
• Minimize standing water, which is a drinking water source for animals
• Repair leaking irrigation pipes, tape and emitters
• Level land to avoid low lying areas
Worker Health, Hygiene & Training
Worker Health, Hygiene & Training
• Workers can transfer pathogens when handling fresh produce via saliva or feces
• Workers are always in contact with produce and food contact surfaces
• Training employees on food safety practices is a critical to preventing produce contamination and illnesses
Worker Training• Before the growing season starts, every worker should
be trained on:• Health• Hygiene• Good handling practices
• Volunteers must also receive training
Start with Washed Hands
Germs from an unwashed hand
Hand that was not washed
Hand that was washed
Hand Sanitizer
Sanitizers do not work effectively when applied to visibly dirty hands and should not be used as a substitute for soap and water
BEFORE AFTER
Hand Washing Stations
Stations come in all different shapes and sizes. You can also make an inexpensive station at home!
Gray Water Disposal• If you do not use a sanitation company that can
remove gray water, Ohio Dept. of Health suggests:
• Catch basin with hose connected to sewage line
• Dispose at fairgrounds or campgrounds with appropriate RV waste removal
• Utility floor drains• For smaller amounts, flush down toilet or
pour down mop sink drain
Never pour down storm drain
Contact local health dept. for more info
Worker Clothing
• Clothing should be appropriate for the activity the worker is doing
• Clean or change field clothes prior to entering packinghouse
• Do not wear jewelry in handling facilities
Worker Clothing
• Avoid handling raw manure before working in production areas where fresh produce is present
• Provide clean aprons, gloves and boots for packinghouse
Restroom Facilities
• Best practices for restroom facilities:
• Workers should have access to a restroom within a 10 minute walk of working area (including field)
• 1 restroom per 20 workers • Men and women• Hand washing station available• Restroom and hand washing station supply levels
maintained and replenished regularly • Keep a clipboard with log sheet nearby to record
restroom cleaning and sanitation
Restroom Facilities • Document and retain records:
• Date• Time• Restock supplies• Clean facility• Additional notes• Signature• Etc.
Restroom facility SOP and recordkeeping should meet the
needs of your farm
Sanitation Facility SOP When writing a Sanitation SOP, write what
makes sense for your operation:
-3 workers on farm, clean & restock facilities weekly
Vs.
-50 workers on farm, clean & restock facilities once or twice every day
Restroom Facilities
• Restroom in house is ok
• Outside facilities should not pose a risk of contamination
What’s wrong here?
Restroom Usage • Migrant/seasonal employees may not be
accustomed to our sanitation practices and should be trained on how to properly use the restroom
• Use facility for urination and defecation- do notdo this outside of restroom facility
• Sit on toilet seat, do not stand on seat• Place used toilet paper inside the toilet, not
beside the toilet or in a trash can
Illness and Injury• Who should avoid working in the field and packing
shed?• Workers who show symptoms of illness (i.e.
frequent restroom breaks)• Workers with open wounds
• What are their options? • Send home or give other responsibilities
• Painting, lawn care, etc.• Bandage wound and cover with glove if
possible
Illness and Injury, Clean Hands
• Proper hand washing is especially important in the event of illness and/or injury
• Use same method mentioned earlier:
• 20 seconds with soap, single use towel, etc.
Injury, First Aid
• First Aid kits should be well stocked and readily available on the produce farm.• Keep documentation
• How would you address an injury in the produce field?
Addressing Field Injury
• Stop harvest, notify supervisor & administer first aid on injured worker
• Mark/flag off field where injury occurred:• Blood on produce?
• Dispose immediately because it’s adulterated
• Make record of incident
• If injury is minor: clean, bandage, cover and resume work
Illness and Injury, First AidDate Employee Event Action taken Date return to
worksignature
7/20/2013 Joe Smith Cabbage field 1Finger injury
Harvest stopped, supervisor notifiedWound cleaned, bandaged, and gloved. Any bloody produce is disposed of.
Same day Jane Smith
8/13/2013 Ann Smith Stomach Flu Sent Home. Any produce contacted before sent home destroyed
With doctors note or 24 hours after symptoms subside
Jane Smith
• Keep record of illnesses and injuries• Develop SOP for handling and reporting injuries• Develop SOP for disposal of produce that came in contact with
blood• Have signage posted for : emergency contacts, nearest
hospital, etc.
Considerations..
• Buffer zones should have ≥ 5 ft radius
• If fecal contamination/animal intrusion is too extensive, do not harvest field and/or disk crop into soil
Buffer zone from California LGMA
Equipment, Tools and Buildings
Equipment, Tools and Buildings
• Understand movement of produce from field to packing
• Bins and tools used to harvest• Do they pose risk of cross contamination?• Do you begin harvest every day with bins and
tools that are in clean and sanitary condition?
Equipment, Tools and Buildings
• Food contact surfaces• Were surfaces clean and sanitary before
produce came in contact?• And are contact surfaces cleaned and
sanitized throughout the day when necessary?
Equipment, Tools and Buildings
• Packing shed• Does the building pose a risk of contamination
(pests, dirty equipment)?• Is equipment “retrofitted”?
• Potato cleaner used for melons
Pest Mgmt in Packing Areas
Trap inside, bait outside
Equipment, Tools and Buildings
• SOPs should be written for routine cleaning and sanitation of:
• Harvest containers and tools• Coolers• Dump tanks• Flumes• Spray tables• Vehicles
Cleaning vs. Sanitizing• Cleaning- the act of removing foreign
material (i.e. dirt) from a surface through friction
• Sanitizing- the process of adding a disinfecting chemical to your clean surface to kill bacteria as opposed to physically removing it
• You cannot sanitize a dirty surface
Four-Step Cleaning and Sanitizing Procedure
• All surfaces that come in contact with harvested produce should be :
• 1) Pre-Rinsed• 2) Washed• 3) Rinsed• 4) Sanitized
• Follow instructions on sanitizer label
E. Bihn. (2012). GAPs01: Implementing GAPs: A Key to Produce Safety. p49.
1) Pre- Rinse
• 1) Pre-Rinse: Rinse surface to remove obvious dirt and debris• Helps remove soil that may have
accumulated in cracks, crevices, and hard-to-reach areas on food contact surfaces
E. Bihn. (2012). GAPs01: Implementing GAPs: A Key to Produce Safety. p49.
Produce Safety Alliance. Module 5: Postharvest Handling and Sanitation Preventive Controls. Produce Safety On-Farm Preventive Controls Training Learning Objectives. p16.
2) Wash
• 2) Wash: Apply appropriate detergent and scrub surfaces
• Detergent solution’s chemical action and friction from rubbing, scrubbing or other mechanical force disperses soil
• Always mix detergent according to label directions
E. Bihn. (2012). GAPs01: Implementing GAPs: A Key to Produce Safety. p49.
Produce Safety Alliance. Module 5: Postharvest Handling and Sanitation Preventive Controls. Produce Safety On-Farm Preventive Controls Training Learning Objectives. p16.
3) Rinse
• 3) Rinse: Rinse surface with potable water
• Removes detergent solution containing soil before it re-deposits onto the surface
• Rinsing ensures surface is visibly free of soil and detergent solution
E. Bihn. (2012). GAPs01: Implementing GAPs: A Key to Produce Safety. p49.
Produce Safety Alliance. Module 5: Postharvest Handling and Sanitation Preventive Controls. Produce Safety On-Farm Preventive Controls Training Learning Objectives. p16.
4) Sanitize
• 4) Sanitize: Apply to surface according to label directions. Let air dry• Mix according to label• Prior to using, test sanitizer mixture with simple
kit to make sure it is at appropriate strength/concentration
• Choose the right sanitizer for the surface being sanitized
• You cannot sanitize a dirty surface
E. Bihn. (2012). GAPs01: Implementing GAPs: A Key to Produce Safety. p49.
Produce Safety Alliance. Module 5: Postharvest Handling and Sanitation Preventive Controls. Produce Safety On-Farm Preventive Controls Training Learning Objectives. p16.
Proper Storage • Store clean bins and containers properly to prevent
contamination from soil amendments, rodents, etc.
• Write SOP for cleaning, sanitizing and proper storage• Include 4 step procedure
• Keep clean bins off ground and cover containers during storage period
Vehicles
• Avoid hauling produce in same vehicle that hauled livestock, soil amendments, chemicals, etc.
• Visually inspect vehicle prior to transporting produce
• Ensure refrigerated trailers are working properly
Vehicles
Vehicles• When inspecting trailer/wagon, beware of:
• Foreign materials (manure, chemicals, broken glass, etc.)
• Foul odors• High temperatures in refrigerated trailers
• If any of the above exist, use another trailer/wagon or clean and sanitize to reduce the risk of cross-contamination
Vehicles
• If transporting produce in truck bed or on open wagon:
• Cover produce to protect from contamination during transportation
Traceability
Traceability• Be able to track:
• One step forward• Date, # of cases, who those cases went to
And
• One step back• Date harvested, what field, worker who picked
the produce
Traceability• Farmers’ Market:
• Display farm name and business address at market booth
• Point of sale suitable for “one step forward”
• Also record “no-sales” that go back to farm
Traceability• Produce Auctions:
• Auction will assign a permanent grower/consignor number
• Office staff keeps record of grower and buyer information
• Use tags on each lot
• Use labels on each item• Grower number & date
Traceability• What you need to get
started:
• Farm map • List of crops• Harvest log• Sale log• Labels
Traceability• Farm map:
• Label your fields
• Name or code,whatever makes sense to you A B
C
TraceabilityProduce, Variety, and Field Key
Crop Number Variety Field Grown
Apples= 01 “Honeycrisp” = 5“Golden Delicious” = 4
Apple Orchard= A
Blueberries= 02 “Aurora” = 1“Blueray”= 2
Blueberry Patch= B
Strawberries= 09 “Diamante” = 3 Strawberry Patch= C
Harvest Records: July 20, 2014 or “201”Field “B”
Blueberries or “02”, Aurora or “1”60 pintsBird droppings
on 3 bushes. Did not pick from those bushes.
Crew 3: John, Dave, Matt
One Step Back
Smith Fruit Farms, Wooster, OH
Smith Fruit Farms, Wooster, OH201-B-02-1-3
Harvest Records:One Step Back, continued
• Record packing date if it differs from harvest date
• Record packinghouse address if it differs from farm
• Sales record: One Step Forward
Smith Fruit Farms, Wooster, OHDate Sale Location Produce Taken No Sale
Inventory
July 21, 2014 Wooster Farmers’ Mkt
Liberty & Market Street
Wooster, OH 44691
201-B-02-1-3, 30pints
201-B-02-1-3, 5pints
201-C-09-3-3, 30 quarts
201-C-09-3-3, 10 quarts
July 22, 2014 County Line Produce Auction
11707 Jeffrey Road, West Salem,
OH 44287
201-B-02-1-3, 30 pints
N/A
201-C-09-1-3, 20 quarts
Consider Mock Recall• A mock recall can determine the effectiveness of your
traceability system
• Use a buyer who you are comfortable performing a mock recall with and make sure they know it’s not a true recall
• Buyer should be able to tell how much of your product they still have in their possession and how much has been sold (their traceability program at work)
Questions?
Thank You!