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Farmers Market: Food Safety
Saves Lives
Dr. Angela Laury (Shaw)
Department of Food Science and Human Nutrition
Extension and Outreach
Agenda
1. Home Processing Food Safety
2. Personal Hygiene
3. On-Farm Food Safety
4. Food Safety Plan
5. Farmers Market Food Safety
6. Iowa Farmers Market Laws
INTRODUCTION
Facts
• Farmers Markets and local foods is
demanded by consumers
• Just because it is locally grown does not
mean it is safe and wholesome
• Preserve the locally grown brand through
Safe Practices on farm and during service
Farmers Market Outbreaks
• July 2010 Iowa farmers' market are linked
to Mexican foods sold by La Reyna
Supermarket & Taqueria of Iowa City
• Farmers' markets in Linn, Johnson and
Dubuque counties and may be
contaminated with salmonella.
• Guacamole, salsa and uncooked tamale
Food Safety Culture
• Mind Shift toward identification and
prevention
• Comprehensive approach to ensure the
safeness of the food products
• Farm Fork (Traceability)
• What are you doing to ensure your
products are SAFE?
Food Safety Culture
• Investing in technology and/or equipment
• Time for
– Document Creation
– Enforce Policies
– Record Keeping
– Analysis Records
HOME PROCESSING FOOD
SAFETY
Kitchen=Processing Facility
• Operating and facility policies
• Quality management program
– Product testing
– Personnel training
• Microbial monitoring program
• Sanitation and Pest Management Program
• Traceability and Recall Plans
Operating & Facility Policies
• Limited visitors
• No eating, drinking, gum, or tobacco
use on property
• Hair nets must be worn
• Hand washing policy
• Personnel hygiene standards
• No pets in the facilities
Quality Management
• Product testing for shelf life and nutrients
– pH, water activity, color, lipid content, etc.
• Test the uniformity of equipment (ovens)
• Supplier verification to ensure ingredients
are uniform
• Personnel training on company policies,
food laws, food safety, hygiene, etc.
• Development of new technology
Microbial Testing
• Produce and ready to eat products must
have E.coli O157:H7, Salmonella, and/or
Listeria monocytogenes testing prior to
leaving the facility
• Environmental samples of floors, drains,
walls, doors, belts, bowls, etc.
• Prove your products and the
preparation environment is safe
Sanitation
• Cleaning and Sanitation Plan
• Rotate cleaning and sanitizing agents
• Invest in products to sanitize hard to reach
areas
• Microbial plan to validate sanitation works
*Entire kitchen: under stove, behind/in
refrigerator, floors, cabinets, etc.
Pest control
• Pest management plan
• Regular pest officer visits
• Record keeping to track the amount of
pest
• Focus on the pest of greatest concerns
Traceability and Recall
• Lot system to track the products and
ingredients back to the supplier
• Record keeping to prevent recall scenario
• Recall plan: spokes person, lawyer,
contacts of all suppliers on hand, etc.
• Regular mock recalls
Your kitchen
• Needs to have the same standards and
programs as food manufacturers
• Written procedures
• It requires investment of your time
• Part of the Food Safety Plan
Basic Food Safety Issues
• Cross Contamination
– Transfer of something from one item to
another
– This can be chemical (i.e. bleach) or
physical (i.e. hair) or microorganism (i.e.
Salmonella)
• Temperature is important
– Cooking and Storage
Cross Contamination
Prevention
• Use different plates and utensils
• Color code plates and utensils
• Prepare non cooked items last
• Clean and sanitizer (NOT just rinse)
between products being prepared
• Control the temperature of items (keep
cold foods cold and hot foods hot)
Kitchen Safety Guidelines
• Label foods-name and date to discard
• FIFO=first in, first out
• Temperature Danger Zone: 40140F
• Foods prepared 4 day throw it away
• Refrigerators should be at 41F or less
• Monitor temperature
What is wrong?
Storage Temperatures
• Storing Meat, Poultry, Fish and Dairy
– At 41F and crushed ice only and self
draining containers
• Shell eggs and shellfish
– 45F and use eggs within 4-5 weeks of
packaging date
Storage Considerations
• Produce
– Do not mix types
– Do not wash berries before storage
– Some better at room temperature
– 60F for egg plants, potato, onion, hard
rind squash, sweet potatoes
Cooking Temperature
• All Whole Cuts of Meat-145 °F
• Ground Pork, Beef, Veal, Lamb-160 °F
• Poultry-165F for 15 seconds
• Stuffing and stuffed meat-165F for 15
seconds
• Cooked foods in microwave-165F (cover,
rotate and stir)
Cleaning Vs. Sanitizing
• Cleaning
– Process of removing food and other
types of soil from a surface
• Sanitizing
– Surfaces must first be cleaned and
rinsed before being sanitized
– Process of reducing the number of
microorganisms on a clean surface
Water Hardness
– Water hardness reduces the efficacy of many
cleaning agents and some sanitizers
– Minerals deposit on surfaces forming:
• Water spots
• Scale
– Minerals can be corrosive and damage
equipment (water heaters, dish machines)
– Mineral deposits trap bacteria
– Mineral deposits are difficult to remove
Jams and Jellies
• National Center for Home Food
Preservation for guidance
• pH, water activity, and presence of pectin
changes the product
• Must meet definitions in 21 C.F.R. PART
150—Fruit Butters, Jellies, Preserves, And
Related Products
Recap of Home Processing
• Need to have the same standards as a
food manufacturing facility
• Prevention of cross contamination
• Requires temperature control
• Sanitation plan includes cleaning and
sanitizing
• Observing standards of identity for certain
foods
PERSONAL HYGIENE
Importance of Hygiene
• Humans are the major source of food
contamination
• Hands, hair, breath, perspiration are major
sources of contamination
• Personal hygiene is important to ensure
cleanliness
• Health plays an important role as well
– Sickness can contaminate foods
Health and Illness
• Take care of your health
• Don’t come to work when ill with stomach ache,
high fevers, or just malaise
• Viruses and microorganisms are spread through
air and by contact
• Protect open wounds or injuries with water proof
material
• Cross contamination is always a concern
Methods of Disease
Transmission from Humans
• Indirect Transmission
– Host of the infectious disease transfers
the organism to vehicles such as water,
food, and soil or to other objects
• Direct Transmission
– Disease transmitted by direct transfer of
the microorganisms to another person
through close contact
Health
• Human Illnesses can be transferred to food
– Hepatitis A and Norovirus
– Unclean hands after sneezing can cause contamination
– Currently have an outbreak of Norovirus in Iowa
• People can become carriers
– No symptoms of illness but still sick
– Common to be a carrier of Salmonella and Staphylococci
Staphylococcus aureus
• Found in normally in the
nose and on the skin of
25%-30% of healthy adults
• Damage to the skin or other
injury may allow the bacteria
to overcome the natural
protective mechanisms of
the body, leading to
infection
http://www.kimicontrol.com/microorg/staphylococcus%20aureus.jpg
Streptococcus Group A
• Spread through
– direct contact with
mucus from the
nose
– throat of persons
who are infected
– through contact with
infected wounds or
sores on the skin
http://microbewiki.kenyon.edu/index.php/Dental_Caries_Prevention_by_Camellia_sinensis
Salmonella
• Found typically live in animal
and human intestines and are
shed through feces.
• Heavily found in normal soil
• Have amazing survival skills
• Humans become infected most
frequently through
contaminated water or food
sources
Norovirus
• Spread from person to person,
through contaminated food or
water, and by touching
contaminated surfaces.
• Norovirus is recognized as the
leading cause of foodborne-
disease outbreaks in the U.S.
• 1 in every 15 Americans
http://eddieonfloyd.files.wordpress.com/2010/03/norovirus6.jpg
Clothing and Shoes
• Clothes and shoes can bring microorganisms
into the food plant
• If you are farmer or have domestic animals then
Salmonella and E.coli O157:H7 is on your shoes
• Listeria monocytogenes is another bacteria that
is found typically with decaying matter (soil) that
can be introduced via shoes and clothing
• Cleanliness is key
Behavior
• Chewing gum and tobacco use is not acceptable
– Products can cross contaminate the popcorn
– These products are unsanitary
• Many microorganisms on skin and in nose so
please no nose or pimple picking
(Staphylococcus)
• Treat products like you were about to eat it
– Don’t take frustration about people out on
product
Hair
• Staphylococcus and Streptococcus
• Scalp health is important
– Dandruff has a lot of microorganisms
– Excessive oil on scalp can be problem if enters
food
• Pull ALL hair back (Facial hair covered)
– How did you feel when you found a hair in your
food?
Hand Washing
• Up to 25% of food-borne illnesses can be
attributed to poor hand washing
– Most occur in food service
• Proper hand washing breaks the cycle of
transmission from humans to the food
Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)
Apply soap Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers
Rinse thoroughly under running water
5 Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.
Proper Handwashing Procedure
The whole process should take 20
seconds
1 2 3
4 5
4-6
Hand Sanitizers
• Reduces microbial load on the skin
surface
• Should NOT be used as a substitute for
good hand washing!!!!
• Not effective if organic material (aka dirt,
proteins, lips) are present
ON-FARM FOOD SAFETY
Managing Your Farm
• Location
• Water
• Farm Management Practice
• Potential hazards
Potential Survival of Fecal Pathogens in the Environment
Material
Duration of Survival
Cryptosporidium Salmonella Campylobacter E. coli 0157:H7
Water - Frozen >1 year >6 months 2-8 weeks >300 days
Water - Cold (5ºC) >1 year >6 months 12 days >300 days
Water - Warm (30ºC) 10 weeks >6 months 4 days 84 days
Soil - Frozen >1 year >12 weeks 2-8 weeks >300 days
Soil - Cold 8 weeks 12-28 weeks 2 weeks 100 days
Soil - Warm 4 weeks 4 weeks 1 week 2 days
Cattle manure -
Frozen > 1 year >6 months 2-8 weeks >100 days
Cattle manure - Cold 8 weeks 12-28 weeks 1-3 weeks >100 days
Cattle manure -
Warm 4 weeks 4 weeks 1 week 10 days
Liquid manure >1 year 13-75 days >112 days 10-100 days
Composted manure 4 weeks 7-14 days 7 days 7 days
Dry surfaces 1 day 1-7 days 1 day 1 day
Source: Human and Animal Pathogens in Manure, Olsen, M. E.
Improper Compost Use
• Heavy applications of compost may release more nitrogen risk of groundwater pollution
• Disease or weed infestation due to not destroying harmful bacteria, viruses, and weed seed
– E. coli 0157:H7, Salmonella spp., Listeria, Streptococcus spp., Campylobacter, Clostridium spp. Protozoa include Giardia and Cryptosporidium
• Most organic wastes will generate some foul odor during the composting process, which increases when allowed to become anaerobic
Environmental Controls
• Surrounding farms
• Water
• Soil
• Air Supply
Pest Control
• Mice, birds, roaches, flies are
hazards
• Carriers of Salmonella and
E.coli O157:H7
• Droppings are everywhere
– Sanitation policy
• Regular pest management
program
Wildlife and Domestic
Animals
• Keep them out of your
fields
• Carry microorganisms
and disease
• Need an action plan
for prevention
Foreign Materials
• Glass
• Metal
• Wood
• Stone
• Structural parts
• Animals? http://www.pandscorp.org/riverdebri.html
Structural
• Leaks
• Broken Lights
• Door Locks
• Intentional and
Unintentional
contamination
Chemicals
• Old Equipment
• Trucks leaking gas
• Improper use of
sanitizers
• Ingredients
Allergen
• Management is critical if you
process multiple allergens
• Cross contamination is a
cause for a recall
• Increase in allergen
awareness
• What fields surround your
fields?
http://www.foodsafetymagazine.com/article.asp?id=2645&sub=sub1
Trucks
• Previous loads
– Cross contamination
• Previous farms
– Bring pathogens to
establishment
• Sanitation prior to loading
– Sweeping good enough
• Documentation/Traceability
Home Gardening
• Tighter control on hazards
• Control for cross contamination
• Evaluate your help resources
• Traceability and record keeping still need
to exist
• Continual education: Master’s Gardener
Program
Orchards and Pumpkin
Patches
• Risk associated with pick your product
patches
• Potential for introduction of hazards onto
your farm
• Sanitation and cleanliness are a MUST
Raw Apple Cider
• October 29th, 2008 Officials in Iowa Warn
Against Drinking Raw Cider
• Two children hospitalized battling HUS, a
complication of E. coli O157:H7
– Undergone kidney dialysis, surgeries, blood
transfusions
• Three in Lee County, two in Des Moines
County, and one in Hancock County, Ill.
Biofilm on Apple
• SEM image showing attachment and biofilm formation by E. coli cells in the calyx area of an inoculated Golden Delicious apple
• Formed with 72 hours
Tarver. 2009. Biofilms: A threat to food safety. Food Technology
Raw apple cider
• Many ways E.coli O157:H7 can get onto the apples
– Water, air, manure/feces
• Apple press harbors microorganisms
– Most are hard to clean all areas
– Most are wood and metal biofilm formation
• No kill step
– Ultra high temperature (250+F for 0.1 sec)
– Vat Process (145F for 30 minutes)
Salmonella on cantaloupe
FOOD SAFETY PLAN
Food Safety Plan
1. Must know your process
2. Identify hazards
3. Control those hazards
4. Monitor the hazards
5. Traceability and Recall Plan
6. Record Keeping is Critical
Flow Diagrams
• Farm through the end user
• More details the better the chart works
• Includes all suppliers, flow throughout plant with
possible deviations, trucking, suppliers
Farmer 1
Farmer 2
Farmer 3
Food Hub
Truck 1
Truck 2
Truck 3
Grocer
Restaurant
Schools
Spinach Harvesting Flow Chart
1. Walked the fields
2. Loosen soil
3. Add manure
4. Mixed top soil with manure
5. Compacted my soil
6. Planted my seeds
7. Applied my herbicide
8. Irrigated my spinach every 5 days
9. Checked mice traps and fields every 3 days
10. Weeded once a week
11. Applied more manure on day 10 or 15 as needed
12. Harvest week 5 by machinery
13. Collected spinach in totes
14. Put totes in refrigerated truck within 2 hours and sent to processing facility
Hazard Categories
• Based on Prevention
– Biological contamination: bacteria, virus,
yeast, molds, toxins, etc.
– Physical: glass or other foreign materials
– Chemical: sanitation, ingredients
– Allergens: proper allergen warnings
Supplier Identification
1. Walked the fields
2. Loosen soil
3. Add manure Received manure from Company A
4. Mixed top soil with manure
5. Compacted my soil
6. Planted my seeds Received seeds from Company B
7. Applied my herbicide Received herbicide from Company C
8. Irrigated my spinach every 5 days Water comes from city
9. Checked mice traps and fields every 3 days As part of pest management plan
10. Weeded once a week
11. Applied more manure on day 10 or 15 as needed
12. Harvest week 5 by machinery
13. Collected spinach in totes
14. Put totes in refrigerated truck within 2 hours and sent to processing facility
Identify Hazards
• Good Agricultural Practices- How you grow your
fruits and vegetables?
• Good Manufacturing Practices- After it leaves
your facility, how is it processed?
• Sanitation-How you are cleaning up biological,
physical, and chemical hazards?
• Environmental monitoring- What test are you
running on your product?
Additional Items to consider
• Food allergen control- How are you ensure
purity of product?
• Recall plan- Do you have a method to trace
product from farm through grocer?
• Supplier- What risk are you placing on your
farmers or suppliers?
• Quality Management Plan- Which one are you
following?
Potential Hazards
• Pest Control
• Wildlife and domestic animals
• Environment
• Foreign Material
• Structure of Buildings
• Human Carry (unintentional and intentional)
• Trucks and Transport
Hazard Identification
1. Walked the fields Physical/Biological Hazard Intro
2. Loosen soil Physical/Biological Hazard Intro
3. Add manure Biological Hazard Intro
4. Mixed top soil with manure Physical/Biological Hazard Intro
5. Compacted my soil
6. Planted my seeds Biological Hazard Intro
7. Applied my herbicide Biological Hazard Intro
8. Irrigated my spinach every 5 days Chemical/Biological Hazard Intro
9. Checked mice traps and fields every 3 days Physical/Biological Hazard
10. Weeded once a week Physical/Biological Hazard
11. Applied more manure on day 10 or 15 as needed Biological Hazard
12. Harvest week 5 by machinery Physical/Biological Hazard
13. Collected spinach in totes Biological Hazard
14. Put totes in refrigerated truck within 2 hours and sent to processing facility
Control and Monitor
• Need strategies to control hazards
• Need written standard operating
procedure
• Need a monitoring strategy
• Need Record Keeping
Control Identification
1. Walked the fields SOP Personnel Hygiene
2. Loosen soil by machine SOP Equipment Sanitation
3. Add manure SOP Manure Management, SOP for
Receiving Supplies
4. Mixed top soil with manure by machine SOP Physical
Material Handling, SOP Equipment Sanitation
5. Compacted my soil by machine SOP Equipment
Sanitation
6. Planted my seeds SOP for Receiving Supplies
7. Applied my herbicide SOP Herbicide Management,
SOP for Receiving Supplies
Control Identification, cont.
8. Irrigated my spinach every 5 days Use of city water
9. Checked mice traps and fields every 3 days SOP Pest
Management
10. Weeded once a week SOP Weed Management
11. Applied more manure on day 10 or 15 as needed same
as above
12. Harvest week 5 by machinery SOP Harvesting
Management, SOP Equipment Sanitation
13. Collected spinach in totes SOP Equipment Sanitation
14. Put totes in refrigerated truck within 2 hours and sent to
processing facility SOP Harvesting Management, SOP
for Storage
Record Keeping Identification
1. Walked the fields Log for Pre-Harvest Walk
2. Loosen soil
3. Add manure Log for Manure Application with Company Info
4. Mixed top soil with manure
5. Compacted my soil
6. Planted my seeds Log for Lot number for seeds
7. Applied my herbicide Log for herbicide Application with Company Info
8. Irrigated my spinach every 5 days Annual Water testing
9. Checked mice traps and fields every 3 days Log of pest caught /location
10. Weeded once a week
11. Applied more manure on day 10 or 15 as needed Log for Manure
Application
12. Harvest week 5 by machinery Lot System for management
13. Collected spinach in totes
14. Put totes in refrigerated truck within 2 hours and sent to processing facility
Example Strategy
• PURPOSE: To prevent mice infestation
• WHO: Pest control officer or designee
• Frequency: Quarterly inspections
• Documentation: Record how many mice are caught
• INSTRUCTIONS
1. Quarterly inspections will occur or as needed
2. Employees will be vigilant of mice increases
3. Doors to food bins will be secured when not in use
4. No loose or piles of food will be placed around farm
5. Caught will be recorded
Self Audit of Farm
• Identify what you need to improve on with
– Food safety
– Traceability
– Monitoring
– Record Keeping
Self Audit of Farm
1. Identify your hazards
2. Can you control the hazard? May not be able to
3. If you can control it, how will you control it?
4. How will you keep control of the hazard? (who will control the hazard)
5. How can you create trend data? Traceability
Recall plan
(voluntary/mandated)
• Traceability
– Ability to eliminate as many sources if a
recall occurs
– Ability to eliminate You from a recall
• Updated contact information of all suppliers
• How to handle media
– Spokesperson (special qualities)
Record Keeping System
• Easy to Use
• Easy to Monitor
• Easy to prove Control
• SOMEONE HAS TO LOOK AT RESULTS AND
USE THE RESULTS
• Results means $$$ because become more
efficient with resources
• Traceability is the Key
Resources
• Workshops
– March 13th in Calmar: ISU Extension
– May in Ames: ISU Extension
• Resources
– FamilyFarmed.org On-Farm Food Safety
Project
– U of Minnesota Food Safety Plan for You
(FSP4U)
FARMERS MARKET FOOD
SAFETY TIPS
Labeling
• Do you have a sticker on your product?
• Do you have a bag you provide to
customers?
• How does customer know your products?
• Traceability and recall plan for if a
foodborne outbreak occurs
Temperature Control
• Keep cold foods cold
– Coolers that are self draining
– Refill ice regularly
• Keep hot foods hot
– Make sure plugs available
• Keep ambient temperature foods at
ambient temperature
– Umbrella, fans, etc.
Personal Hygiene
• Wash your hands every 2 hours
• Hand sanitizer is not a replacement
• If you are sick, stay home
• Clean clothes and shoes
Customer Service
• Reduce the handling of products by
customers
– Asking customers if they need help
– You touch the product and hand it to
them
• Provide handling and cooking tips to
consumers
– Wash the products before eating
IOWA FARMERS MARKET
LAWS
No Food License
1. Whole and uncut fruits and vegetables
2. Bakery products with non potentially
hazardous ingredients
3. Fresh shell eggs kept at 45F or below
4. Honey
5. Non-potentially hazardous foods that are
shelf stable
Final Conclusions
• Must act like Food Manufacture
• Assess your risks
• Control your risks
• Document your risk
• Have a plan of action
Contact Information
Angela M. Laury PhD
Assistant Professor/Extension
Department of Food Science and Human Nutrition
2577 Food Sciences Building
(515) 294-0868
angelaml@iastate.edu
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