NC Fresh Produce Safety Initiative...2010 d. ducharme 2010 d. ducharme Welcome to Risk...
Transcript of NC Fresh Produce Safety Initiative...2010 d. ducharme 2010 d. ducharme Welcome to Risk...
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NC Fresh
Produce Safety
Initiative Diane DucharmeGAPs Program Coordinator
NC MarketReady- NC State University at the NC Research Campus
600 Laureate Way Kannapolis, NC 28081 704.250.5402
http://www.ncfreshproducesafety.org
http://ncfreshproducesafety.wordpress.com
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Topics
• Food Safety in the News
• What is GAPs & Why does it matter?
• What are the pathogensof concern?
• How does contamination happen?
• GAPs/GHPs/GMPs/HACCP
• Self-certification
• Food Safety Plans
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Legislation and FDA Proposed Rule • House Bill 2749 – Food Safety enhancement Act of
2009
– passed in House -July 2009.
• Senate Bill 510 – FDA Food Safety Modernization Act
– Passed 75 to 23 on Nov. 30th; passed to House
• FDA Proposed Rule • FDA Proposed Rule – purpose for such standards is a goal we all share: to reduce the risk of illness
associated with fresh produce.
• NCFPSTF Talking Points – Scale Appropriate
– Risk & Science-based
– Tiered Compliance
– Proactive
– Focus on education and incentive not punitive
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Qualify for small farm exception/
• during the previous 3 year period, the average monetary value of the food they sold was less than $500,000,
• majority of sales to consumers, restaurants, or grocery stores and in the same state where the farm harvested or produced the food or within 275 miles of the farm.
• Any food sold by a facility that opts for exemptiopn would • Any food sold by a facility that opts for exemptiopn would have to prominently and conspicuously provide the name and address of the facility that produced it on a food packaging label, or at the point of purchase, as appropriate.
• Please note that nothing in the bill stops private buyers (or
the Farm to School Program) from demanding food safety
certification by farmers.
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House Blue-slip Debacle
• Senate bill pre-empting the House's tax-writing authority or revenue generating
• House Ways and Means responsible
• Between S.510 and H.R.2749 (July • Between S.510 and H.R.2749 (July 2009)
• 2 scenarios
– Dropped in lame duck session
– Senate rework, give to House, Senate, and bill
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Cornerstones of
Fresh Produce Safety
– Responsibility to produce wholesome, safe and nutritious foods
– Promoting a sustainable local food system
Bacteria has Borders?
– Linkage to Good Agricultural Practices (GAPs)
– Better understanding of market requests for GAPs certification
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Most foodborne illnesses can be
prevented by GAPs-based prevention.
•Prevention is the key
•Practice good food safety and
sanitation routines.sanitation routines.
•Reduce the risk….
• We may not be able to eliminate it!
• Common sense risk reduction practices
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Growing Market Demand for
GAPs certification
� Market-driven, not required by law
� Legislation and FDA proposed rule not
passed
� Fresh Produce for schools- required
� Farm-to-School Program - required
� Multiple Buyer requirements for different 3rd
Party Auditors
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Market & Economic Decisions
• Market entry
• Market distinction
• More for commodity?• More for commodity?
• Sustainable decisions
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Purpose of GAPs
� to give logical guidance in implementing best
management practices that will help to reduce the
risks of microbial contamination of fresh fruits and
vegetables
� While the United States has one of the safest food
supplies in the world, recent food-borne illness
outbreaks underscores the importance of taking
preventative actions like GAPs.
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Food Supply Chain issue that..
• Provide a proactive steps towards minimizing food safety
hazards potentially associated with fresh produce.
• Gives the ability to identify and implement common risk factors
that can result in a more effective, cohesive response to
emerging concerns
• Encourage the adoption by their partners along the farm-to-
family food chain including distributors, exporters, importers,
retailers, produce transporters, food service operators and
consumers.
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Welcome to Risk Identification and Management
Entering the world of water, waste, wildlife, and workersH...
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Why Is Produce Becoming a Risky Food?• Each person consumes about 20 pounds more fresh
produce today compared to two decades ago.
• Fresh produce is increasingly imported.
• Pathogens not previously associated with fresh produce (e.g., Escherichia coli O157:H7, Salmonella, Norovirus) have emerged.
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have emerged.
• The distribution chain of produce is much different than 25 years ago:
– Produce now comes from all over the world – it’s not limited by seasonality.
– Better packaging technology is available, with more “fresh-cut” options.
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It Is a Local Problem!
• In 2003-2005, 19 produce-related outbreaks occurred in Florida, Georgia, North and South Carolina and Tennessee.
• More than 1,413 people became ill.• More than 1,413 people became ill.
• The largest single outbreak was 425 school children.
• The most common source was leafy greens and the agent was Norovirus.
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Why Should We Care?
Every year, about 76 million cases of food-borne illnesses result in an estimated:
• 325,000 hospitalizations
• 5,200 needless deaths
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• Economic losses between $10-83 billion
A recent study suggested that produce-
related illnesses accounted for the largest
number of cases -- 29 percent.
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Distributions
of Salmonella
Outbreaks in
Tomatoes and
Peppers, 2008
Source: CDC, MMWR August 29, 200816
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Pathogens of Concern
• Bacteria – Single-celled organisms that live independently
• Viruses – Small particles that live and
Bacteria
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particles that live and replicate in a host
• Parasites – Intestinal worms or protozoa that live in a host animal or human Parasites
Viruses
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Most Commonly Implicated
Produce Items
• Leafy greens
• Tomatoes
• Sprouts
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• Sprouts
• Berries
• Melons
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E. coli 0157:H7 Iceberg lettuce, radish sprouts, unpasteurized
apple cider/juice, spinach
Salmonella spp. Tomatoes, bean sprouts, sliced watermelon,
sliced cantaloupe, coleslaw, onions, alfalfa
Bacteria and Outbreaks
Associated with Produce
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sliced cantaloupe, coleslaw, onions, alfalfa
sprouts, root vegetables, dried seaweed, hot
peppers
L. monocytogenes Cabbage, lettuce
B. cereus Sprouts
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Iceberg lettuce, raspberries, strawberries, green onion
Hepatitis A
virus
Viruses and Outbreaks
Associated with Produce
Norovirus Lettuce
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Apple ciderCryptosporidium
Parasites and Outbreaks
Associated with Produce
RaspberriesCyclospora
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Where Do These Microbial
Pathogens Normally Live?
Inhabitants of soil
• Listeria monocytogenes• Listeria monocytogenes
• Bacillus cereus
• Clostridium botulinum
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Where Do These Microbial
Pathogens Normally Live?
Residents of human and animal intestinal tracts
• Salmonella• Salmonella
• E. coli O157:H7
• Shigella
• Campylobacter
• Viruses Courtesy of Cornell University
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Frequency of Pathogens on Field-Harvested Produce
• Vegetables (from literature):– Salmonella: 1- 8 percent– L. monocytogenes: 2 - 30 percent– Shigella: 1 percent
– Investigators found no difference in the frequency of pathogens – Investigators found no difference in the frequency of pathogens between organically and conventionally grown produce.
• FDA Produce Surveillance Program
– Imported produce has a 4 percent positive rate of Salmonellaand Shigella.
– Tests on domestic produce are currently being conducted.
Source: Cornell University GAPs
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Where Do Pathogens Attach?
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JFP vol65 p18-23
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Produce Wash-Water Solutions
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Antimicrobial Washes and Rinses
• Chlorine
• Chlorine dioxide
• Ozone
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• Ozone
• Organic acids
• Electrolyzed water
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Pathogen Management
Throughout the Fresh Produce
Chain
• Pre-plant
• Production
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• Production
• Harvest
• Post-harvest handling
• Transportation
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Good Agricultural Practices
(GAPs)
• A tool for addressing food safety (human
pathogens) on the farm
• A voluntary program (now)• A voluntary program (now)
• Eight (8) recommended practices
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Eight Principles of Good
Agricultural Practices1. Prevent microbial contamination
2. Start program of GAPs
3. Human/animal feces
4. Water4. Water
5. Animal manure
6. Worker hygiene/sanitation
7. Follow all applicable laws
8. Traceback/recordkeeping/documentation
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Preventing microbial contamination of fresh produce is favored over
GOOD AGRICULTURAL PRACTICE #1
of fresh produce is favored over relying on corrective action once contamination occurs.
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GOOD AGRICULTURAL PRACTICE #2
To minimize microbial food safety To minimize microbial food safety hazards in fresh produce, growers, packers or shippers should use good agricultural or management practices in those areas over which they have control.
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GOOD AGRICULTURAL PRACTICE #3
Fresh produce can become microbiologically contaminated at any point along the farm-to-table food chain. The major source of point along the farm-to-table food chain. The major source of microbial contamination with fresh produce is associated with human
or animal feces.
(proximity)
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Animal Hazards
• Animal feces are a main source for pathogenic organisms
• Since animals are in contact with soil, manure and water, they can easily pick up contaminants from these sources
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contaminants from these sources
• Some pathogenic bacteria commonly found on animals include Salmonella, Staphylococcus and Streptococcus
• Maintain records of pest control program
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Control Sources of Rodent and Bird ContaminationControl Sources of Rodent and Bird Contamination
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Human Waste Management
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Whenever water comes in contact with produce, water quality dictates
GOOD AGRICULTURAL PRACTICE #4
water quality dictates the potential for produce contamination. Minimize the potential for microbial contamination from water used with fresh fruits and vegetables.
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Water
Agricultural water
Irrigation
Pesticide or nutrient sprays
Processing water
Dump, wash, rinse, coolDump, wash, rinse, cool
Water quality management
Sanitation practices
Microbial testing
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Irrigation Practices
• Surface water may contain pathogens and parasites of humans
• Well (ground) water is less likely to harbor pathogens, depending on depth, but may
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pathogens, depending on depth, but may contain pesticide residues or heavy metals
• Water sources should be tested for generic E.coli and chemicals
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Water Source Will Determine the
Possible Frequency of Testing
Source Possible Water Testing Frequency
Municipal/District water system
Test annually and keep records from themunicipality/district water system (monthly,quarterly or annual report)
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quarterly or annual report)
Closed system, under the ground or covered tank
One annual test at the beginning of season
Uncovered well, open canal, water reservoir, collection pond
Every month during the production season
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Post-harvest Water Quality
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Best Practices for Washing
Produce• Use Potable Water
• Monitor Water Quality, including pH and Temperature, and chlorine if used
• Change water at least daily, or more frequently when dirty.
• Record results.
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Best Practices for Washing
Produce (cont’d)
• Pathogens can be pulled into produce
– Keep water 10o F above the fruit pulp – Keep water 10 F above the fruit pulp
temperature.
• Wash, rinse, and sanitize belts and
conveyers regularly.
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Wash Water and General
Chlorine Recommendations
• Maintain available chlorine levels between 100 to 150 parts per million.
• Maintain pH between 6.5 and 7.5.• Maintain pH between 6.5 and 7.5.
• Drain tanks often (e.g., daily) and refill with clean water.
• Use self-cleaning screens in dump tanks to remove large debris and organic matter.
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Acceptance Criteria
• Water in direct contact with produce should meet EPA microbial drinking water quality standards.
– Generic E. coli negative test or below detection limitdetection limit
• If not, remediation is needed (disinfect).– >1 ppm free chlorine (pH 6.5-7.5) or ≥ 650
mV ORP (pH 6.5 – 7.5)
– Other approved water treatments for human pathogen removal (EPA labeled)
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Wash-Water Quality
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Agents Used to Sanitize Fruits
and Vegetables• Chlorine
• Chlorine dioxide
• Bromine and iodine
• Hydrogen peroxide• Hydrogen peroxide
• Peroxyacetic acid
• Electrolyzed water
• Ozone
• UV-C illumination
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Practices using animal manure or municipal biosolid wastes should be managed closely to minimize
GOOD AGRICULTURALPRACTICE #5
be managed closely to minimize the potential for microbial contamination for fresh produce. (120 days)
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Raw Manure
• Apply early, keeping nutrient concerns in mind.
• Don’t apply manure or manure-containing • Don’t apply manure or manure-containing litter while eaten part is present.
• BMP suggest applying and incorporating manure at least 120 days before harvest.
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Composted Manure
Composting guidelines often based on federal biosolids law (40CFR503):
• At or above 131°F for at least three (within-vessel or
static aerated pile) or 15 (windrow) days
• Turned at least five times (windrow only)
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Worker hygiene and sanitation practices during production, harvesting, sorting,packing and transport play a
GOOD AGRICULTURALPRACTICE #6
sorting,packing and transport play a critical role in minimizing the potential for microbial contamination of fresh produce.
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Personal Health and Hygiene
• The major source of human pathogens are worker’s hands, so the single most effective public health measure to
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effective public health measure to disease prevention is proper hand washing.
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Proper hand-washing is the best method of reducing contamination
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One of the leading causes of food-borne illness is unsanitary worker conditions
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When Hands Should
Be Washed
• Before beginning work
• After each restroom visit
• Before and after eating/smoking/other
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• Before and after eating/smoking/other breaks
• After other activities not including produce handling
• Anytime hands become dirty
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How to Wash Hands Properly
•Remove rings/watches/bracelets.
•Use running water.
•Use soap.
•Lather hands, wrists, fingers.
•
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•Don’t forget to scrub your thumbs, under
your nails and in between your fingers.
•Wash your hands for 20 seconds.
•Fully dry out your hands with disposable
paper towel.
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• Can be an added hygienic practice, if used properly.
• Is especially useful with wounds and open sores
• Can be a vehicle for transferring surface germs.
Single-Use Gloves
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germs.
• Must be used in combination with proper hand washing.
• Must be discarded, hands washed and new gloves changed each time the wearer needs to wash hands.
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Restrooms and Hand-Washing
Facilities
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What Growers Can Do?
• Create policies and procedure
• Educate employees
• Enforcement
• Document• Document
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How Can Growers Prevent Produce
Contamination by Employees?
Educate employees about:
• Pathogens
• Pathogen origins• Pathogen origins
• How pathogens can spread
• Symptoms of food-borne illnesses
• Health and hygiene policies and practices
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Follow all applicable local, state, and Federal laws and regulations, or corresponding or similar laws,
GOOD AGRICULTURALPRACTICE #7
corresponding or similar laws, regulations, or standards for operators outside the U.S. for agricultural practices.
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GOOD AGRICULTURALPRACTICE #8
• Accountability at all levels of the agricultural environment (farm, packing facility, distribution center and transport operation) is important to a successful operation) is important to a successful food safety program. This includes trace produce back/forward, recordkeeping, and documentation.
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Take a look at some facilities..
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Identifying Risks
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A New Model • The task force is a partnership that brings
together members involved in education, public policy, the fresh produce industry and research.
• Partnering institutions and agencies include:
– Commodity Groups, Fresh Produce Brokers/Distributors and Individual Growers
– NCSU, NC A&T, NC Cooperative Extension
– NCDA & CS
– FDA
– NC Farm Bureau
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N.C. MarketReady
Fresh Produce Safety –
Field to Family Curriculum
• Developed for and targeted to the needs of educators as a train-the-trainer resource resource
• Emphasis on increasing understanding of the microbial risks associated with
– producing, harvesting, washing, sorting, packing and distributing fresh fruits and vegetables.
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Curriculum
• Total of nine modules, with each module encompassing 1 to 1.5 hour blocks of instruction
• Module 1: Fresh Produce Safety Introduction
• Module 2: GAPs Field Practices
• Module 3: Packing Facility Sanitation
• Module 4: Health and Hygiene• Module 4: Health and Hygiene
• Module 5: Animals, Animal Byproducts, Biosolids and Site Selection
• Module 6: Water Quality
• Module 7: The 3 Ts: Transportation, Traceback and Traceforward
• Module 8: Managing Liability and Risk
• Module 9: Dealing with Controversies and Crises: Working with the News Media
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Think of Tiers as steps on a
pyramid/
Give producers a proactive, educational and incentive-based program for their individual needs
Modules within this curriculum serve asModules within this curriculum serve as
the basis for a progression of training tiers – 3 in total
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Tier 1- Basic Level
Tier 2 - Traceability and Risk Mgmt
Tier 3
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Tiered Approach is:
Proactive and Incentive-based
Allows growers to move up the pyramid based on individual farm and market requirements
Certificate of Attendance will be issued to Certificate of Attendance will be issued to participants to show customers
Linked on website for markets to search farms based on product need
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www.ncmarketready.org, click on Fresh Produce Safety
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Resources
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http://ncfreshproducesafety.wordpress.com
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Self Certification
• Means going through the process of food safety on the farm
• No cost • No cost
• No Certification to show end marketers
• www.ncfreshproducesafety.org –Audit resources
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Being GAPS certified means…
• Grower has a written and documented food safety program
• Annual certification (visit) with “surprise” annual visitannual visit
• Structured to encompass on-farm operations
• Costs depend on areas of certification, size of farm, commodities
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GAPs Certification
• Annual Certification (365 days) with Passing Score
– an unannounced surveillance review during year
• Costs
– Certification, testing, equipment, change of process,
additional facilities/equipment, etc.additional facilities/equipment, etc.
• 3rd Party Auditors has to see the entire scope of
activities “in operation” in order to audit (e.g
production/harvesting activities)
– Assess, manage, and demonstrate risk reduction
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Food Safety Plan
• Brings all the elements of the food safety program together
– Providing written document specific to your operation
– Designates responsible person for program
– SOPs
– SSOP
– Supporting documentation
• Tests
• Logs, etc
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Help is on the wayH.Templates...
www.ncmarketready.org, click on Fresh Produce Safety
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Outline of the Plan Template
• Introduction and General Guidelines (Standard Operating Procedure (SOP))
• Facility Map Overview (Actual Maps contained in Appendix I)
• SOP 1.0 Worker Health, Hygiene, and Field Sanitation• SOP 1.0 Worker Health, Hygiene, and Field Sanitation
• Spanish Version of Farm worker and Visitor orientation
• SOP 2.0 Water Usage
• SOP 3.0 Sewage Treatment and Soils
• SOP 5.0 Pesticide Usage
• SOP 6.0 Animal/Wildlife
• SOP 7.0 Manure and Biosolids Usage
• SOP 8.0 - Field Harvest/Pack and Transportation
• SOP 11.0 Traceability
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Appendix I-IX
Appendix I –Farm/Facility Map
Appendix II-E: Brochure for Food Safety
Procedures for Farm Workers and Visitors
(includes Spanish version)
Look at your Handouts!
Appendix II A –E: Worker Health, Hygiene, and Field
Sanitation
Appendix II-A: Employee Health and Hygiene
Training Content
Appendix II – B: General Employee Policies for
Appropriate and Expected Food Safety Measures for Farm
Name (includes Spanish version)
Appendix II – C: Basic Food Safety, Personal
Health and Hygiene Training Roster (includes
Spanish version)
Appendix II – D: Employee Non-Compliance Form
(includes Spanish version)
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3rd Party Auditors � An independent, impartial party hired to perform
surveillance audits (ALL GENERAL EXCEPT AS NOTED)
�Georgia GAP
�NSF Davis Fresh
�Primus
�Scientific Certification Systems (SCS)�Scientific Certification Systems (SCS)
�USDA
� Florida Dept. of Agric & CS (Tomatoes)
�Calif. Dept of Food & Drug/Leafy Green Marketing Agreement (CDFA/LGMA)
�Canadian Hort. Council (CHC)/ On-Farm Food Safety (OFFS)
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Example: USDA GAP & GHP Audit Verification Checklist
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USDA – Backed by federal agency
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D = Document
R = Record
P = Policy/ SOP
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This project received funding from the
N.C. Tobacco Trust Fund Commission,
Sustainable Agriculture Research &
Education (SARE) and Risk
Management Agency.
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