Food Safety Considerations and Good Agricultural Practices ... · Food Safety Modernization Act....

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Food Safety Considerations and

Good Agricultural Practices for Hops

Purdue University is an Equal Opportunity/Equal Access Institution

Scott MonroeFood Safety Educator

Purdue Extension

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The good news:

Interest in hops production (and actual production) is increasing statewide.

Hops represents an opportunity for Indiana Agriculture

The not-so-good news:

Hops is a raw agricultural product and may be subject to provisions of

the FSMA and/or buyers’ food safety requirements.

Photo: J. Obermeyer

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CDC estimates that each year:

• 48 million Americans sick from foodborne illness

• 1 in 6 people

• 128,000 hospitalizations

• 3,000 deaths

A significant proportion of foodborne illnesses have been attributed to fresh produce

Source:  http://www.cdc.gov/foodborneburden/

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Produce Food Safety

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Bacteria – Single‐celled organisms that live independently.

Parasites – Intestinal worms or microscopic protozoa that live in a host animal or human

Viruses – Small particles that live and can only replicate in a host

Microbial Causes of Illness

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Soil

People

Water

Manure

Livestock

Pets

Wildlife

On-Farm Microbial Sources

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Potatoes Spinach Lettuce

Winter Squash Sweet Corn Cucumbers

Zucchini Beets Radish

Eggplant Kale Microgreens

Tomatoes

Apples

Berries

Garlic

Herbs

Onions

HOPS???

Cooked ?Both? Raw

Microbial ‘kill step’ Wash step

Cooked vs. Raw Consumption

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Photo: J. Obermeyer

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It will Take a Farm to Fork Approach

Farm Packing facility

Transport Cooling/Storage

Distribution

Repacking

Transport

Retail

Direct Market

Home/Restaurant

Fork

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Industry Standards

FSMA

Federal Government (FDA)

Indiana State Health Department (ISDH)

County Health Departments

Farmers’ Market Rules

Regulation of on‐farm food safety

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Good Agricultural Practices

GAPs are the conditions, growing practices, and harvesting practices recommended for minimizing risk of microbial contamination to produce safe and wholesome fruits and vegetables.

National GAPs Programwww.gaps.cornell.edu

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Good Agricultural Practices

Farm Self Assessment

Written Farm Food Safety Plan

Third Party Audit

Certification

Plan Implementation

GAPs Awareness and Training

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January 2011 - Signed into Law

November 2015 - Final Produce Rule Published

January 2016 – New Produce Rule Became Law

FSMA = Food Safety Modernization Act

https://en.wikipedia.org/wiki/FDA_Food_Safety_Modernization_Act

Food Safety Modernization Act

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Seven rules in process by FDA

Preventive Controls for Human Foods (final)

Preventive Controls for Food for Animals (final)

Produce Safety (final)

Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals (final)

Accreditation of Third-party Auditors/Certification Bodies to Conduct Food Safety Audits and to Issue Certifications (final)

Sanitary Transportation of Human and Animal Food (proposed)

Focused Mitigation Strategies to Protect Food Against Intentional Adulteration (proposed)

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FSMA Produce Rule –

Am I Covered???

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Am I a FARM or a FACILITY???

https://slowhappyliving.files.wordpress.com/2014/11/img_1784.jpg

Photo: J. Obermeyer

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FarmsFSMA Produce Rule

Good Agricultural Practices (GAPs)Can pack for other farms

FacilitiesFSMA Preventive Controls Rule

Applies if required to register with FDAChopping, grinding, and pelletizing may constitute “manufacturing”

https://slowhappyliving.files.w

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Photo: J. Obermeyer

Farm

Minimal processingDryingBalingVacuum packing

***No significant alterations

Facility

Beyond minimal processingPelletizing

***Significant alterations

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FSMA Produce Ruledefinition of “farm”

• Farms are not required to register as a food facility merely because it packs or holds raw agricultural commodities grown on another farm under a different ownership.

• Such activities are subject to the produce safety rule rather than the preventive controls rule for human food.

• One can still pack for a neighbor!

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FSMA Produce Rule – Am I Covered???

Farms or farm mixed‐type facilities with an average annual monetary value of producesales of $25,000 or less are not covered.

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AsparagusBeans

BlackGreat NorthernKidneyLimaNavyPinto

BeetsGarden (roots and tops)Sugar

CashewsSour CherriesChickpeasCocoa Beans

Coffee BeansCollardsSweet CornCranberriesDatesDill

SeedsWeed

EggplantsFigsHorseradishHazelnutsLentilsOkraPeanuts

PecansPeppermintPotatoesPumpkinsWinter SquashSweet PotatoesWater Chestnuts

Commodities Rarely Consumed Raw

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Food Grains

Barley AmaranthCorn Quinoa

Dent BuckwheatFlint Oilseeds

Sorghum CottonOats FlaxRice RapeRye SoyWheat Sunflower

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Processing crops receive a qualified exemption if:

A. They receive commercial processing that adequately reduces the presence of microorganisms of public health significance.

B. Accompanying documents must disclose that the food is “not processed adequately to reduce the presence of microorganisms of public health significance.

C. Written assurances from the buyer are obtained annually.

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FSMA Produce Rule

If I’m exempt,does this really 

matter???

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Exemptions

Remember!!!

While individuals may be exempt from regulations, one is NEVER

exempt from liability!

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Who Sales Time to ComplyFarms >$500,000 food sales/year 2 yearsSmall Farms $500,000 ‐ $250,000 food sales/year 3 yearsVery Small Farms $250,000 ‐ $25,000 food sales/year 4 years

In addition to compliance times, all will receive an additional two years to comply with water testing requirements.

Compliance Timeline

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Produce Rule Water Standards

Surface water applied directly to produce during growing20 samples within two years to establish a baseline

5 samples per year thereafter

Underground water applied directly to produce during growing4 samples in the first year

1 sample thereafter

For all water sources:Geometric Mean <126 CFU generic E. coli /100 ml

Statistical Threshold Value <410 CFU generic E. coli / 100 ml

Sources: http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm415226.htm#water and PSA Curriculum Resources

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Produce Rule Training Requirement

One person from each covered farm must complete training in the APPROVED GAPs curriculum.

The approved curriculum is the Produce Safety Alliance Curriculum

The training and registrations will be managed by the Association of Food and Drug Officials (AFDO)

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2013

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Extension Food Safety Personnel

Scott MonroeFood Safety Educator

Amanda DeeringClinical Assistant ProfessorFresh Produce Food Safety

Amanda’s Picture Here

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Amanda DeeringClinical Assistant ProfessorDepartment of Food Science

Email:  adeering@purdue.eduPhone: 765‐494‐0512

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Scott MonroeFood Safety Educator

Purdue Extension

Southwest Purdue Agricultural Center4369 N. Purdue Rd.

Vincennes, IN 47591(812)886-0198 (Office)(765)427-9910 (Cell)

jsmonroe@purdue.eduhttps://ag.purdue.edu/hla/foodsafety

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Questions?

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Acknowledgments

Portions of this presentation adapted from the work of:Elizabeth Bihn, National GAPs Program at CornellDeanna Franklin, Extension Educator, PurdueWes Kline, Extension Agent, RutgersRich Linton, Professor (Food Science), formerly at PurdueLuke LaBorde, Associate Professor (Food Science), Penn StateLiz Maynard, Extension Specialist, PurdueScott Monroe, Extension Educator, PurdueAmy Thompson, Extension Educator, PurdueNorth Carolina State University MarketReady Team