GAPS OF WRATH - New Mexico State Universityaces.nmsu.edu/ces/viticulture/documents/wine...
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GAPS OF WRATH GOOD AGRICULTURAL PRACTICES for vineyards and wineries
Transcript of GAPS OF WRATH - New Mexico State Universityaces.nmsu.edu/ces/viticulture/documents/wine...
GAPS OF WRATH
GOOD AGRICULTURAL PRACTICES for vineyards and wineries
The Pledge of Allegiance
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Recite pledge
FS soup highlights
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Highlighted acronyms we should be familiar with are GAP GMP SOP HACCP IF YOU DON’T RECOGNIZE NMSU OR CES THEN RUN FOR THE DOOR AND TAKE ME WITH YOU! FSMA IS THE FOOD SAFETY MODERNIZATION ACT NOT TO BE CONFUSED WITH FMLA.
SF Soup = FS plan
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SO these are programs that are applied in specific steps of the food chain to assure food safety. Depending on the commodity these are enforceable by law. For instance all food processors must follow GMPs including restaurants. So these are things like hygiene hand washing, clean aprons etc. mostly sanitation issues. Processors handing meat, poultry and catfish must follow USDA requirements for HACCP. Juice and seafood processors must follow FDA guidelines for HACCP. GAPs is not mandated however, retailers, restaurants, and processors are asking for “approved source” documentation. Having a certified GAP commodity leads to being an approved source.
Food agencies
City of albq
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Regulatory agency that overseas operation depends on facility location, commodity, packaged and how product is sold or distributed. City of ALBQ has its own policies that are stricter than NMED or NMDA
FSMA
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Risk management is seen by some as just getting the inspector out the door! And not seen as tool to minimize and control the risk of the operation. Its not like an insurance policy that you only use at check points and wrecks.
FSMA Science-based Standards • Agricultural water • Farm worker hygiene • Manure and other additions to the soil • Animals in growing areas, and • Equipment, tools and buildings • Sprouts
Modified Requirements
• Foods subject to low-acid canned food regulations (microbiological hazards only)
• Foods subject to HACCP (seafood and juice) • Dietary supplements • Alcoholic beverages
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Foods subject to low-acid canned food regulations (microbiological hazards only) Foods subject to HACCP (seafood and juice) Dietary supplements Alcoholic beverages The types of businesses listed would be exempt from food safety plan requirements but are not exempt from GMP requirements
Trace one Forward and Back
GROWER name and address on all packages or placard on bulk displays
Good Agricultural Practices
An Overview for GRAPE PRODUCER
Good Agricultural Practices (GAPs)
A “PREVENTION” FOCUSED
FOOD SAFETY MANAGEMENT PROGRAM
The goal is to reduce microbial risks in fresh
or minimally processed fruits and vegetables—
making produce safer.
Same as
???
Why are Foodborne Illnesses Increasing?
• Complexities of the Food System • Aging of the Population • Chronic Illnesses / Compromised Immunity • Changing Microorganisms:
* More Virulent Strains
* Adapting to Stresses
Fruit and Vegetable Bacterial Outbreaks: 1988 - 1998
Source: CDC Foodborne outbreak surveillance system
E. Coli 011:H43 1
E. Coli 0157:H7 22
ET E. Coli 2Campylobacter 2
B. cereus 1 Shigella 3
Salmonella 26
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Of the produce associated outbreaks caused by bacterial agents reported between 1988 and 1998, Salmonella was responsible for 26 of those outbreaks, while E. coli was responsible for 22, Shigella, 3, Campylobacter for 2 and several other organisms responsible for a few outbreaks.
US Produce Outbreaks: 1990 - 1998
Source: CDC Foodborne outbreak surveillance system
Salad BarSalad Bar35.4%35.4%
FruitFruit20.8%20.8%
LettuceLettuce16.7%16.7%
Unknown/Other7.3%
Cabbage5.2%
Carrots3.1%
Tomatoes2.1%
SproutsSprouts9.4%9.4%
Domestic75.3%
Imported7.5%Unknown
17.2%
Fruit and Vegetable Outbreaks by Origin of Produce: 1990 - 1998
Source: CDC Foodborne outbreak surveillance system
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Although many people think that imported produce causes most of the outbreaks, when the outbreaks that were reported between 1990 and 1998 were analyzed for origin, 75.3% of the outbreaks were related to produce grown domestically. About 7.5% of the produce items incriminated in outbreaks during this time period were imported. In many cases it was difficult to determine where the produce was grown, due to packing and repacking and the mixing of lots.
Why Should We Care?
Every year foodborne illnesses result in an estimated:
• 76 million cases of foodborne illness. • 325,000 people hospitalized for
foodborne illness. • 5,200 needless deaths each year. • Economic losses between 10-83
billion dollars.
Produce Associated Outbreaks Affect Business
• Strawberry industry lost an estimated $50 million in 1996 after mistakenly being indicated as the source of pathogens in an outbreak.
• Odwalla shareholder value dropped approximately 41% ($12.4 million) in six months after outbreak.
• Melons
• Peppers/tomatoes
• Peanuts
A Little Microbiology
• In the right environment, bacteria replicate ~ every 20 minutes.
• An head of lettuce has 1 bacteria on it.
• How long will it take to multiply to 100 cells?
140 minutes / 2 hrs & 20 min The Infective Dose of E.coli O157: H7
could be as few as 10 cells.
“I can always wash the produce before I eat it or sell it”
• Preliminary studies in strawberries and apples indicate that once the fruit is contaminated, the pathogens are difficult to remove.
• Prevent contamination.
• Control multiplication.
PREVENTION is the Key to Reducing Microbial Contamination
of Fresh Fruits and Vegetables
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Studies have indicated that once contamination occurs, it is hard to remove the pathogens from the produce, so prevention really is the key to the problem.
Focus on risk reduction, not risk elimination. “Current technologies cannot eliminate all potential food safety hazards associated with fresh produce that will be eaten raw.”
Guide to Minimize Microbial Food
Safety Hazards for Fresh Fruits and Vegetables
What Can We Do To Minimize the Risks?
What are my chances of causing a foodborne illness outbreak?
• The chances are low, but the consequences are dire…..to both people and your business.
• It is possible to have been in business for 20 years and have never had a problem, but that does not insure no problems in the future.
• Everyone’s commitment is important.
Vulnerability of Produce Industry
• Low levels of sporadic contamination • Low levels of infectious dose • Severity of disease
– Hemolytic Uremic Syndrome (HUS) – Life threatening
• Survival/growth under acidic conditions especially E. coli O157:H7
Good Agricultural Practices to Reduce Risks of Microbial
Contamination
Contamination With Microbial Pathogens: Where Can It Occur? • In fields or orchards • During harvesting and transport • During processing or packing • In distribution and marketing • In restaurants and food service facilities • In the home
FARM to FORK
Evaluate the Whole Operation
• Irrigation and Wash Water Sources • Manure Source, Use, and Handling
• Employee Training and Hygiene
• Farm and Equipment Sanitation
Pre-plant, Production, Harvest & Post-Harvest
meat, milk, eggs
harvesting, handling, processing environments
HumansProduce
Feces Insects
soil
water
Feed
Animals
(cross contamination)
Modified from Beuchat, 1996
ORAL FECAL ROUTE
Reduce Plant Diseases
• Many bacteria behave the same in the environment. E. coli / Salmonella vs. Bacterial Leaf Spot / decay
• Many BMPs that decrease plant pathogens also decrease human pathogens.
Reduce Post Harvest Loss • Post-harvest management practices that reduce
loss to spoilage or shrinkage will reduce risks.
• These include sorting, quick cooling, chlorinated wash water, and good refrigerated storage and shipping.
Review Field Management Practices
• Manure • Water quality • Worker & field
sanitation • Post harvest handling • Transportation
Manure = Fecal Matter = Microbes
• Human or animal: DO EVERYTHING you can to keep manure off produce.
• Preventing contamination is the goal.
Manure
• Manage compost piles to achieve high temperatures to kill potential pathogens.
• Time application properly.
• Know the source.
Exclude Animals
• Keep wildlife out of production areas as much as possible.
• Manage rodents and birds in packing houses and storage areas.
• No dogs or other pets in the fields***.
Bird control methods
Bird netting is the most effective at eliminating bird damage and is the most expensive and involved of the bird control measures. Net whole or part of vineyard. ◆ Net the most exposed parts of the block or where the most bird pressure is - like the outside rows, near tree row or power lines. ◆ Netting every ten rows in higher density plantings has proven to provide enough discouragement for birds.
Visual Devices. Balloons, scarecrows, hawk-kites, reflective tape and other visual devices have a limited effect on bird control. These devices work best in conjunction with another bird control measure like netting, propane air cannons, or other noise devices.
Water Carries Pathogens
• E. coli 0157:H7 viewed primarily as a water-borne pathogen. – Many outbreaks associated with recreational
water. • Salmonella, Giardia and Cyclospora outbreaks
on produce caused by contaminated water.
Water Management
• Know the source of the water and intended use. • Evaluate the irrigation method.
• Test water quarterly for fecal coliforms and keep records of all water test results.
• Be active in local watershed groups.
Spray Water Quality
• Use potable water for pesticide sprays.
• When potable water is not available, test water quality and keep records.
• Low water volumes reduce risk.
Wash Water Quality
• Use potable water for all produce washing, cooling, dipping, icing, and processing.
•Avoid water temperatures in dump tanks that are more than 10°F cooler than produce.
Harvest Considerations
• Ideally pick dry fruit or vegetable.
• Leave fruit that has bird droppings on it.
• Clean and sanitize totes daily.
• Cool product quickly.
• Teach workers about proper handwashing.
FARM WORKERS ARE
FOOD HANDLERS !!!
Promote Cleanliness at U Pick
• Invite customers to wash their hands prior to entering the fields.
• Provide clean and convenient restrooms for customer use.
• Supply soap, clean water,
and single-use towels for
hand washing.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Proper Handwashing Reduces infection 35 to 50% Reduces GI-illness up to 80%
Farm Worker Hygiene
• Provide clean restrooms with soap, water, and single-use towels.
• Teach workers about food safety and their role in preventing microbial contamination of fresh fruits and vegetables.
• Enforce proper use of facilities.
Is worker training really a priority?
• Farm workers are sometimes the last/only people to handle the produce before the consumer.
• Workers are capable of learning about food safety issues.
• Effective training results in better employees and safer produce.
Harvest Sanitation
• Clean and sanitize packing area, equipment, and floors daily.
• Clean and sanitize harvest bins daily.
•Clean and sanitize storage facilities prior to harvest.
• Avoid standing in harvest bins.
Extruded or Collapsible Plastic Bins Are Used from Harvest to Distribution
One of the challenges to the industry will be to minimize “disinfectant demand” introduced by field soil on cartons, totes and pallets.
Growers Are Innovating Their Own On-Farm Sanitation Routines
Develop a System for Maintaining Carton and Tote Hygiene
Field conditions may increase risks
Juice House Sanitation
• Proper sorting and culling of fruit.
• Detectable Free Chlorine in Wash Waters (if used).
• Enforce Good Worker Hygiene.
• Exclude all animals from Shed, especially insects, birds and rodents.
• Clean and Sanitize Equipment.
• Plant Pathogens • Foodborne Illness Pathogens
Punctured or Bruised Fruit Provides the Entry for:
So proper harvesting/culling is important to both safety and quality.
Control Sources of Rodent and Bird Contamination
Transportation and Distribution Cleanliness and Sanitation
Pre-clean and Pre-rinse
Local or Small-scale Distribution
Traceback and Positive Lot Identification
Farm Food Safety Plan Describes:
• Manure storage and handling • Animal exclusion (domestic & wild) • Irrigation and drainage management • Equipment sanitation • Harvest and post harvest handling • Employee training program • Restroom & hand washing facilities • Crisis management strategy
Record It or Regret It !
Be Active and Be Ready
• Make changes to management practices as needed.
• Keep good records of all production practices.
• Teach employees the importance of prevention strategies and provide proper facilities.
• Work with upstream neighbors and local watershed committees on management goals.
• Update your plan regularly.
Potential Sources of On-Farm Contamination?
• Soil
• Irrigation Water
• Animal Manure
• Wild and Domestic Animals
• Inadequate Field Worker Hygiene
• Transport Containers (field to packing facility)
• Wash and Rinse Water
• Inadequate Processing Equipment Cleaning and Sanitation -equipment used to soak, pack, or cut produce
A Comprehensive Food Safety Program for Growers and Packers
• Grower’s Guide
• A Quick Look at GAPs
• CD-ROM
• Resource Manual
• Farm Checklist
• Exhibit & Posters
• Farm Worker Education Materials
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The goal is to apply good agricultural practices to your farming operation and reduce microbial risks to assure the safety of fruits and vegetables.
How to Comment on the Proposed Rules
• http://www.regulations.gov • Link to rules on http://www.fda.gov/fsma • Comment period is 120 days; exact due date will
be in the Federal Register • Comment periods on major FSMA proposals will
be coordinated to enable comment on how the rules can best work together.
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We encourage comments on the proposed rule from a wide variety of stakeholders. The proposed and final rules and supporting documents will be filed in FDA’s official docket on http://www.regulations.gov and also can be accessed at www.fda.gov/fsma. The comment period is 120 days and the exact date will be set in the Federal Register. However, we plan to coordinate the comment periods on the major FSMA proposals as fully as possible to enable public comment on how the rules can best work together to create an integrated and effective food safety system.
Nancy C. Flores, Ph.D. Extension Food Technology Specialist [email protected] 575 646 1179
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