Food Safety for Farm to School · 2015-02-09 · Food Safety for Farm to School Linnette Goard, Associate Professor, Extension Field Specialist ... rules from the \൏hio Department

$Page 1: Food Safety for Farm to School · 2015-02-09 · Food Safety for Farm to School Linnette Goard, Associate Professor, Extension Field Specialist ... rules from the \൏hio Department$
Food Safety for Farm to School

Linnette Goard, Associate Professor, Extension Field SpecialistFood Safety, Family & Consumer Sciences

Sanja Ilic, PhD, Assistant Professor, Extension Specialist, Food Safety, Human Sciences

COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES

COLLEGE OF EDUCATION AND HUMAN ECOLOGY

Presenter

Presentation Notes

My role today is the talk about Food Safety as it relates to food purchased from the farm and used in the school cafeteria. I work mostly with school food service directors through food safety training. But, also answer questions from producers who want to sell their product to the public. So, what I am bringing to you today is from research on food pathogens, rules from the Ohio Department of Agriculture and the Ohio Department of Health and good food handling practices. Sanja Ilic, our state specialist also works with me and has pulled together much of he research on produce and pathogens that I will talk about today.

Topics:

• Section 1: Overview of Food Safety,

Outbreaks and Pathogens

• Section 2: Food Safety Modernization Act

• Section 3: Rules, Regulations and Food

Safety in the Kitchen



Section 1:Overview of Food Safety, Outbreaks and Pathogens



Food safety of fresh produce is a global public health concern



World distribution of research in microbial food safety of leafy greens

Contribution of each region to world published articles

Presenter

Presentation Notes

Food Safety, especially with fresh produce is a global public health concern. Researchers and educators around the world are working on solving this issue. This is important because of the important role Fresh Fruits and Vegetables play in the human diet and because of the increasing number of outbreaks linked to consumption of Fresh Fruits and Vegetables.

Over the Decade in the US Produce Sickened more People than any other Single-Ingredient Category



Source: Outbreak Alert! 2013 Updated Report

Presenter

Presentation Notes

Over the past 20 years, the outbreak data shows that fresh produce represents a single commodity with high number of outbreaks right after seafood and the highest numeral of cases. In fact, 21% of all foodborne disease cases in this 20 year period in US were attributed to produce.

Vegetable-Associated Outbreaks



Source: Outbreak Alert! 2013 Updated Report

Out

brea

ks

Presenter

Presentation Notes

As we see reported in the media everyday, and substantiated, the Number of fresh produce associated outbreaks are increasing. This graph shows number of fresh vegetable associates outbreaks from 1990 to 2007 (08 and 09 has incomplete data). These outbreaks can occur from various pathogens to cause foodborne illness. We classify them into 3 general categories of bacteria, virus and parasite. Bacteria actually grow in the food and most come from the ground. Viruses do not grow in the food but get into the food, usually through human channels. And, parasites come from contaminated water and other environmental sources.

Produce-Pathogen Combinations



Source: Scoping review data, Ilic 2011

Presenter

Presentation Notes

Leafy greens are by far the most frequently contaminated with human pathogens, it is often shiga toxin producing E. coli (a bacteria) which causes severe illness especially in the high risk population which includes: young children, the elderly and anyone who is immunocompromised. Norovirus (a virus which is usually transferred by human contact) cause half of all outbreaks related to fresh produce and it is very common is institutions including schools. Norovirus was actually first discovered in an elementary school in Norwalk, Ohio.

Emerging Combinations



Source: CDC

Cantaloupe 2011

Jensen's Farms

147 ill, 28 states, 33 deaths

Listeria monocytogenes

Presenter

Presentation Notes

New produce-pathogen combinations are constantly emerging. For instance in 2011 cantaloupe from Jensen's Farms was contaminated with Listeria. Prior to that outbreak, no outbreak involving listeria had been reported for a decade or more.

Greenhouse Cucumbers



Source: CDC

Cucumbers greenhouse grown 2013

84 cases, 18 states, 17 hospitalized

Salmonella Saintpaul

Presenter

Presentation Notes

This case of Salmonella is the first outbreak linked to greenhouse vegetables. It was linked specifically to cucumbers. We assume that pathogens are not as prevalent in greenhouses but that is not always the case. Proper food safety procedures are just as important in the greenhouse as on the farm.

Salad mix



Source: CDC

Leafy greens 2013 US

631 cases, 25 states, 49 hospitalized

Cyclospora cayatanensis

Presenter

Presentation Notes

Although parasitic infections are occurring throughout the US. This outbreak in 2013 has been the biggest foodborne outbreak of Cyclospora . Cyclospora is micro parasitic and found in the water, soil and through other environmental sources. In this case, it was linked to leafy greens and cilantro. Probably caused by contaminated water source.

Production and Consumption of Lettuce in US, 1990-2007



Source: Prepared form data provided and calculated by USDA, Economic Research Service; http://www.ers.usda.gov/Publications/VGS/

Wei

ght(

Mill.

Pou

nds)

Presenter

Presentation Notes

There has been a large increase in the production of lettuce in the US. Because of this, there is also an increase in outbreaks. There are a number contributing factors for this increase. First, we can now detect more outbreaks with the development of improved scientific methods. And, just because we are consuming more vegetables, especially leafy greens. According to the 2014 Culinary Forecast compiled by the National Restaurant Association, locally sourced meat, seafood and produce to the list of the Top 10 Trends in menu items requested. Consumers want to know where their food comes from and they are more nutrition conscious.

Tomato Production – US 1990-2010



Source: Prepared form data provided and calculated by USDA, Economic Research Service; http://www.ers.usda.gov/Publications/VGS/

~ 50% of tomatoes and 30% of sales of both peppers and cucumbers are generated from greenhouse-grown produce.W

eigh

t (M

ill. P

ound

s)

Presenter

Presentation Notes

Outbreaks are also increasing on tomatoes, especially greenhouse grown.

Minimally Processed Leafy Greens



Source: Information Resources, Inc. & Roberta Cook, UC Davis Extension

Presenter

Presentation Notes

The way the food is consumed has also changed. Changes are occurring in consumption and production habits toward minimally processed pre-packed vegetables with prolonged shelf life and longer transportation time. The new products are no longer intact which provide better conditions for survival of pathogens. Pathogens do not have a ready pathway if they are left whole.



Presenter

Presentation Notes

In fact, Fresh Fruits and Vegetables can also be processed in a way we refer to as minimally processed. The primary production or pre-harvest, and processing post harvest pat. I show this flowchart of the production chain that most of you are familiar with, just to illustrate the complexity of the process, that can compete with any other food group except that in the production of Fresh Fruits and Vegetables we don’t have a step that will reduce microbial loads and eliminate potentially present pathogens. Such as cooking to reduce bacteria or freezing temperatures to destroy parasites.

ON-Farm Contamination (seasonality)



Source: Ilic et al 2008; Ilic et al 2011

Presenter

Presentation Notes

While the majority of contamination occurs in post-harvest period, on farm control is very important especially for pathogens originating from animals such as e. coli. This shows that E. coli prevalence in leafy greens is seasonal. Bacterial pathogens are much more prevalent in the summer months; whereas viral pathogens are more prevalent November through February or the winter season.

On-Farm Contamination Routes



Source: HPOPEquipment: Whatever touches the crop

Presenter

Presentation Notes

While exact sources of vegetable contamination in the field remain unclear there are multiple potential sources of contamination in the field. Many guidelines already exist, Good Agriculture Practices (which most processors are very familiar with) outline in detail how the risks related to water, manure, workers, cross-contamination etc. can be controlled on-farm to mitigate the risks of produce contamination. Even though we hear a lot about the contamination of fresh fruits and vegetables – it is rare. In fact the Food Safety Modernization Act is focused on these areas.



Presenter

Presentation Notes

This slide shows that Federal regulations have evolved over the couple of decades due to the increase in public health concern around fresh produce, as well as industry effort to self regulate. Regulations have come about because of the increase of outbreaks. 1998 Food and Drug Administration Guide to Minimize risk from contamination of fresh fruits and vegetables 1999 National GAPS 1999 FDA Sprout Guidance FDA Letter Leafy Greens With 2006 spinach outbreaks -- 2006 Industry Leafy Greens Marketing Agreement

Section 2:Food Safety Modernization Act



FSMA Produce Safety Rule

• Signed into Federal Law, January 4, 2011

• Risk-Based approach

• “high risk” practices vs. “high risk” commodities

• Allows for different practices

• No prescriptive requirements for uncontrollable factors (i.e.

wildlife)



Presenter

Presentation Notes

FSMA is an acronym for the Food Safety Modernization Act that was signed into Federal law on January 4, 2011, and represents the most sweeping update to food safety regulation since the Federal Food, Drug, and Cosmetic Act (FD&C Act) was enacted in 1938. It enforcement has been postponed mainly because the research is not there to back it up. There are several research studies in place right now. At this time, June 30, 2015 is the final date. FSMA will eventually result in approximately 50 new rules, reports and guidance documents. This legislation enhances the US Food and Drug Administration’s (FDA) ability to require certain specific safety standards for growers, harvesters, and facilities that manufacture, process, pack or hold food products, which include fruits, vegetables, and nuts. In Ohio, this includes growers, harvesters, produce packers, processors, repacking and distribution operations, and anyone else who falls under FDA jurisdiction. The act also gives FDA authority to issue recalls, if a food product is found to be substandard or contaminated with a pathogen. The proposed FSMA requirements for produce safety are built upon FDA's previous guidance for Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) for fresh fruits, vegetables and nuts, to establish science-based minimum standards for the safe growing, harvesting, packing, and holding of produce on farms. The proposed produce safety rule takes a “risk-based” approach that looks at risks associated with practices, not individual commodities. Also there are not prescriptive requirements related to the factors that cannot be controlled such as wildlife. It focuses more on prevention and is more flexible.

Applying the FSMA Produce Safety Rule

• Applies to raw agricultural commodities, including fruits,

vegetables, mushrooms, tree nuts, sprouts and mixes of intact

fruits and vegetables



Presenter

Presentation Notes

Includes domestic and imported produce. Covers the harvestable portion (including peels/shells) but not the rest of the plant. Exhaustive list of “rarely consumed raw” not covered. Does not apply to produce that is commercially processed. Must have records of who processed it.

Why include fruit with peels?

• Pomegranate Seeds – Hepatitis A, 2013• Mangoes – Salmonella, 2012• Cantaloupe – Salmonella, 2012• Cantaloupe – Listeria monocytogenes, 2011• Papaya – Salmonella, 2011• Melons – Salmonella, 2011• Mamey – Salmonella, 2010



Presenter

Presentation Notes

While it is clear why edible portions of the fruits and vegetables are covered, fruits that have a peel are often perceived lower risk. These are some recent outbreaks linked to the fruits with peel.

FSMA Produce Safety RuleWho is Covered?

• Farms that grow, harvest, pack or hold certain types of

produce:

• Less than $25,000 in sales exempt

• Small or very small farms who sell directly to consumers

• In-state or within 275 miles

• Packaging or point-of-sale labeling required



Presenter

Presentation Notes

Who is covered by the proposed produce safety rule? The proposed produce safety rule impacts all those who produce fruits, vegetables, mushrooms, sprouts, tree nuts, and mixes of intact fruits and vegetables, for consumption in the US, regardless if they are grown domestically or are imported. The proposed produce safety rule covers the harvestable portion (including peels and shells) of raw agricultural commodities. It will also cover field packing operations, and packinghouses not considered food facilities, as defined 21 CFR 1.227 (typically those which pack only product produced on their farm). A decision tree to determine if a farm is covered by the proposed produce safety rule can be found below (Figure 1). The proposed produce safety rule exempts some produce items, including: Those which will be processed commercially in a way that adequately reduces microorganisms of public health significance (e.g., citrus fruits being grown for juice processing) Those items which FDA considers rarely eaten raw; and Those being sold directly to “qualified end-users”, which are either: The consumer of the food, or A restaurant or retail food establishment located in the same state, or if out of state, no more than 275 miles from the farm. Being “exempt” from the proposed rule, or growing produce “not covered” in the proposed rule does not mean a grower is exempt from food safety practices required by buyers or the marketplace, or from meeting the minimum requirements for all US production. All US farms that produce food must meet the minimum federal requirements. These include: The FDA Food, Drug and Cosmetic Act (FD&C Act). This act protects consumers from adulterated or misbranded foods. Labeling. All produce will now require labeling. If a box, package or individual product label is not required by federal food labeling regulations (under the FD&C Act), farmers will be required to prominently display, at the point of purchase, the name and complete business address of the farm(s) where the produce was grown. This information can be on a label, poster, sign, flyer, etc. For Internet sales it can be an electronic notice. Produce sold at farmers markets, farm stands, and buyer’s clubs or Community Supported Agriculture (CSAs) will likely fall into this category.

Fresh-Cut ProducePreventive Controls for Human Food

• If cut or minimally processed the food facility has to be registered with FDA

• Must develop and implement a written preventive controls plan and to maintain records

• Risk-based inspections for adulterated food• Authority to issue a mandatory recall or suspend

registration



Presenter

Presentation Notes

If fresh produce is cut or minimally processed in any way – food facility, has to be registered with FDA FSMA requires food facilities across food supply chain to develop and implement a written preventive controls plan and to maintain all the relevant records and documentation. FDA mandates risk-based inspections, has expanded access to records (relating to any article of food which is likely to be adulterated). FDA has authority to issue a mandatory recall or suspend registration

Section 3:Rules, Regulations, Food Safety in the Cafeteria



Into the Cafeteria



Presenter

Presentation Notes

So now what? We discussed the risk of outbreaks and how the rules may impact both producers and food service consumers. Is it worth the risk to bring fresh produce into the school cafeteria? I think it is! Let’s take a look at how to make this possible.

Using Local Produce



Presenter

Presentation Notes

Using produce from local sources takes planning but it is possible. Do you have a local orchard that could provide apples? Or, a strawberry grower near your school? Or, even a tomato producer? Is it convenient? Is it cost effective? Is it safe? Can you purchase it for your school?

Cottage Foods/Permitted Foods



Presenter

Presentation Notes

A “cottage food production operation” is defined in Chapter 3715 of the Ohio Revised Code to mean, a person who, in the person’s home, produces food items that are not potentially hazardous foods, including bakery products, jams and jellies, candy, fruit butter, and similar products. Must be labeled properly. And is subject to food sampling. Permitted foods: Non-potentially hazardous bakery products (TSC- products that need time and temperature control for safety) Candy Jams, jellies, and fruit butters Granola (and granola bars) Popcorn (includes flavored but does not include un-popped corn) Unfilled baked donuts Waffle cones, pizzelles Dry cereals Roasted coffee (whole bean or ground) Dry baking mixes Dry herbs and dry herb blends (including rubs) Dry tea blends

Cottage Foods/NOT Allowed Foods Foods



Presenter

Presentation Notes

NOT Allowed Acidified foods Low-acid canned foods Raw or cooked animal products Garlic in oil mixtures Pumpkin pie, cheesecake, cream pies

Farm Market



Presenter

Presentation Notes

A FARM MARKET is a producer operated facility where fresh fruits and vegetables and other items are offered for sale. If a farm market only offers for sale the following types of food items, then it is exempt from the Retail Food Establishment license: fresh unprocessed fruits or vegetables; maple syrup, sorghum, or honey [properly labeled]; properly labeled products of a cottage food production operation; cider and other juices manufactured on site at the farm market [properly labeled]; eggs on the condition that the farm market operator is selling eggs from his own flock of five hundred or fewer birds; poultry on the condition that the farm market operator offering to sell the poultry annually slaughters one thousand or fewer chickens of his own raising; non-amenable meats (rabbit, bison, etc.) on the condition that the non-amenable meats that farm market operator is offering to sell are raised by him; and Commercially prepackaged food that is not potentially hazardous, on the condition that the food is contained in displays, the total space of which equals less than one hundred cubic feet on the premises where the person conducts business at the farm market.

Farmers’ Market



Presenter

Presentation Notes

A FARMERS’ MARKET is a group of producers who come together to sell their food. Whether or not a retail food establishment license is needed is based upon the types of foods being offered for sale by the participant at the farmers' market and whether the operator (organizer) of the farmers' market has registered with the ODA Division of Food Safety. A participant at a farmers' market that only offers for sale the following types of food items is exempt from the RFE license: fresh unprocessed fruits or vegetables; maple syrup, sorghum, or honey [properly labeled]; properly labeled products of a cottage food production operation; and Commercially prepackaged food that is not potentially hazardous, on the condition that the food is contained in displays, the total space of which equals less than one hundred cubic feet on the premises where the person conducts business at the farmers' market. If a participant sells food products that are not exempt they must obtain a RFE license from their local health department. This includes selling of meats, milk and cheese.

Locally Produced Specialty Crops



http://www.youtube.com/watch?v=QIB2C6_FE3I

Presenter

Presentation Notes

You as a school food service director must be confident that the foods you purchase have been grown, harvested and transported under clean conditions. Have the producers followed Good Agricultural Practices (GAP). Following GAP guidelines reduces the risk of biological, physical and chemical contaminations. It is also a way in which to follow that food product from producer to your back door. This video shows what to look for and the questions to ask when choosing your supplier.

http://www.youtube.com/watch?v=QIB2C6_FE3I

Food Safety in the Kitchen

• Check

• Clean

• Rinse

• Separate

• Chill

• Throw Away



Presenter

Presentation Notes

The top 5 pathogens Salmonella Toxoplasma gondi Norovirus Listeria Campylobacter Increase in problems with produce because Increase in consumption Year round product Long distance transportation Produce and animals in close proximity Source: Partnership for Food Safety Education, fightbac.org

Check

• Check for

bruising and

damage.



Presenter

Presentation Notes

Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged. Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

Clean

• Wash hands, all

utensils and surfaces.



Presenter

Presentation Notes

Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

Rinse

• Rinse fruits and

vegetables under running

water.

• DO NOT wash

prewashed packaged

foods.



Presenter

Presentation Notes

Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”, “washed” or “triple washed” need not be washed. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption

Separate



Presenter

Presentation Notes

When shopping, be sure fresh fruits and vegetables are separated from household chemicals, and raw foods such as meat, poultry, and seafood in your cart and in bags at checkout. Keep fresh fruits and vegetables separate from raw meat, poultry, or seafood in your refrigerator.

Cook



Presenter

Presentation Notes

Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

Chill



Presenter

Presentation Notes

Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

Throw Away

When in Doubt,

Throw it Out!



Presenter

Presentation Notes

Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling, or cooking. Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw. Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood.

Summary

• Why is food safety important?

• Food Safety concerns on the Farm

• Food Safety concerns in the Cafeteria

• How can producers and food service

directors work together to put more local

produce in the cafeteria?



References:

• http://www.agri.ohio.gov/foodsafety/• Ohio Food Code

• Cottage Food Rules

• Rules for Farm Markers and Farmers’ Markets

• http://fcs.osu.edu/food-safety• OSU Extension Family and Consumer Sciences webpage

• http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm• Food Safety Modernization Act



http://www.agri.ohio.gov/foodsafety/

http://fcs.osu.edu/food-safety

http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm

Documents

Food Safety for Farm to School · 2015-02-09 · Food Safety for Farm to School Linnette Goard, Associate Professor, Extension Field Specialist ... rules from the \൏hio Department