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Barry A. Eisenbergy gVice President Technical Services
River Ranch Fresh FoodsRiver Ranch Fresh Foods
Chairman United Fresh Produce Association Food SafetyChairman United Fresh Produce Association Food Safety and Technology Council
Ch i C lif i G Shi A i ti F dChairman California Grower Shipper Association Food Safety Committee
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FOCUS FOR QUALITY AND FOOD SAFETY FOCUS FOR QUALITY AND FOOD SAFETY PROGRAMSPROGRAMS
DOING THE DOING THEDOING THERIGHT THING
DOING THE WRONG THING
DOING IT RIGHT
DOING IT WRONG
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Lettuce stomata
E coli within a lettuce leaf stomateE coli within a lettuce leaf stomate
Att h t f S l ll t
(Seo and Frank, 1999)
Attachment of Salmonella to surface of lettuce, Frank & Takeuchi, 2001
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Production & Harvest P ti H tPractices: Harvest
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Postharvest Operations Practices: Postharvest Cooling
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Industry Food Safety ProgramsIndustry Food Safety ProgramsIndustry Food Safety Programs
Good Agricultural
Program is: Simple to follow Fool-proofD t d
gPractices
(GAP) Documented Auditable
Easy to communicate
Good
Hazard Analysis of
Critical Manufacturing
Practices (GMP)
Control Point
(HACCP)
Industry Metric
Guidelines
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The Lettuce & Leafy Greens Category
Iceberg LettuceRomaine LettuceGreen Leaf LettuceGreen Leaf LettuceRed Leaf LettuceButter LettuceBaby Leaf Lettuce (i.e., immature lettuce or leafy greens)EscaroleEndiveSpring MixSpinachCabbageCabbageKaleArugulaCh dChard
RACs Vs Value-Added Vs RTE
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Food Safety Programs Control, Reduce or Eliminate
Fence
HazardsFence
HAZARD
FOODBORNEFOODBORNE ILLNESS/DEATH
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Field Production RAC Fresh-cut
Harvest Cleaned & Cored
Cooling
Lettuce &
Cooling Value Added Processing Plant
Cooling
Transportation Lettuce & Leafy Greens
Cold Storage ProductFlow Diagram
Transportation Flow Diagram
Retail or Foodservice
Distribution Center
Retail/Foodservice Processing/Preparat
Retail/Foodservice Outlet
Processing/Preparation
Outlet
Consumers
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CHANGES IN LAST 3 YEARSCHANGES IN LAST 3 YEARS
Food safety #1 concern Industry issues no longer a single company Industry issues no longer a single company Customers demanding more
Pathogenic testing Their specific auditp
Proliferation of audits California Leafy Green Marketing Agreement
Focus on risk managementd f b d Food safety budgets up 50 %
Better education and training programs Hartnell College
Increased government involvement Increased government involvement
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POSTHARVEST QUALITY CHEM. RESIDUES
FOOD SAFETY
2O YEARS 25 % 30 % 35 % 10 %AGO
15 YEARS 25 % 40 % 25% 10 %15 YEARS AGO
25 % 40 % 25% 10 %
10 YEARS AGO
20 % 40 % 20 % 20 %
5 YEARS AGO
5 % 15 % 10 % 70 %
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Good Agricultural Practices (GAP)Good Agricultural Practices (GAP)$0.20 Increase $0.20 Increase ––
Mandatory GAP ProtocolsMandatory GAP Protocols
1 Enhanced Trace-ability 1.64%
2 R M i l T i2 Raw Material Testing 14.71%
3 Buffer Zone compliance 63.91%
4 Audit Compliance 6.54%
5 Sanitation / Security / QA 13.20%100 00%100.00%
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OSMOSM
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What are the sources of contamination?What are the sources of contamination?at a e t e sou ces o co ta at oat a e t e sou ces o co ta at o
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FOCUS ON RISK ASSESSMENT THAT COULD LEAD FOCUS ON RISK ASSESSMENT THAT COULD LEAD TO CONTAMINATIONTO CONTAMINATION
Water UsageI i ti Irrigation
Dust abatement Postharvest applications
Compost Compost Process Handling
Worker Hygiene Worker Hygiene Clothing Hand washing Illness awareness Illness awareness
Animal Intrusion
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PRODUCTIONPRODUCTION
Own their fields Own their fields Contract Paid price for the field Paid price for the field Paid price for pounds
S t h Spot purchases Weather issues drive most of this
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Field ProgramField ProgramField Program
Grower Approval GAP Documentation
Field Approval Risk Assessment
Approve to Harvest 1 to 4 days Before Harvest
Harvest Quality CheckConduct Audits Training
Transport to Plant Education Data Feedback
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Hand HarvestHand Harvest
Contact with SoilContact with Soil Evaluate appropriate measures that
reduce, control or eliminate the potential introduction of humanpotential introduction of human pathogens through soil contact at the cut surface after harvest
Avoid stacking soiled bins Avoid stacking soiled bins. Worker Hygiene Use appropriate preventive measures
outlined in GAPs such as training inoutlined in GAPs such as training in appropriate and effective hand washing, glove use and replacement and mandatory use of sanitary fieldand mandatory use of sanitary field latrines to reduce, control or eliminate potential contamination.
Prohibit eating, drinking or smoking in g, g gthe field to reduce the potential for product contamination.
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Machine HarvestMachine Harvest
Establish appropriate measures that reduce, control or eliminate the potential introduction of human pathogens at the cut surface during and after mechanical harvest operations.If i l t d i ti id t l ti d If re-circulated rinse or antioxidant solutions are used on the cut surface, ensure that they do not become a source of contamination.
Use materials and construction that facilitate cleaning and sanitation of equipment contact surfaces.q p
Establish the frequency of equipment cleaning and sanitation by development of Sanitation Standard Operating Procedures (SSOPs) and a sanitation schedule for machine harvest operations.
Locate equipment cleaning and sanitizing operations away Locate equipment cleaning and sanitizing operations away from product and other equipment to reduce the potential for cross contamination.
Establish equipment storage and control procedures when not in use. Establish policies and sanitary design options th t f ilit t f t d th h l i d iti ithat facilitate frequent and thorough cleaning and sanitizing of food contact surfaces.
Develop and implement appropriate cleaning, sanitizing, storage and handling procedures of all food contact surfaces to reduce, control or eliminate the potential for , pmicrobial cross contamination
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DATA TO CREATE A WARM FEELINGDATA TO CREATE A WARM FEELING
43 21 67 17 98 5643 21 67 17 98 5698 11 32 74 34 4170 60 43 88 65 2270 60 43 88 65 2223 81 25 86 55 2390 76 80 71 33 29
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PROCESSING OVERVIEWPROCESSING OVERVIEW
Incoming inspection Sorting Sorting Cut the product Wash in sanitized water
ChlorineP ti id Peroxyacetic acid
Dried Spinners Air Fans
d Bagged Modified atmosphere
• Iceberg, Romaine, Broccoli, Cauliflower, Green Leaf Normal Atmosphere
S i h S i Mi• Spinach, Spring Mix Shelf-life
14 – 17 days
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BUSINESS OF LOGISTICSBUSINESS OF LOGISTICS
CROP PRODUCTION SPINACH CROP CYCLE 20 TO 35 DAYS
CONTROL TIME FROM HARVEST TO COOLING INVENTORY CONTROLS
SUGAR SNAP PEAS• HARVEST TO OUR PLANT 2 TO 13 DAYSS O OU O 3 S
RUN TIMES ALLERGEN COMPLICATIONS – LAST TO RUN
STOP TIME FOR PROPER SANITATION STOP TIME FOR PROPER SANITATION VA PLANT AND NOW FIELD
CUSTOMER LAST MINUTE ORDER CHANGES PICK-UP SCHEDULES
17 DAY SHELF-LIFE RETAILER WANTS 10 DAYS ONCE ARRIVES AT THE RETAIL
STORE PRODUCT TESTING
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Food Safety is Like SexFood Safety is Like Sex
About everyone is in favor of it About everyone is in favor of it With practice you get better
It is difficult to explain your entire It is difficult to explain your entire approach to someone, but they generally get itgenerally get it
And if something goes wrong you can bl lblame someone else
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IN SUMMARY IN SUMMARY –– OUR FOCUSOUR FOCUS
Stopping consumer illnesses related to fresh dproduce
Process management Satisfying our customers Satisfying our customers Meeting government guidelines/regulations Targeted researchg Center for Produce Safety
Education and trainingUtili i i d t i ti t d i Utilizing industry associations to drive priorities
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BEST STORYBEST STORY WE HAVE TODAYWE HAVE TODAY