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Good Agricultural PracticesGood Agricultural Practices
Elizabeth A. BihnNational GAPs Program
Cornell UniversityCornell University
Overview of TopicsOverview of Topics
• Outbreak/Illness Data
• Good Agricultural Practices with emphasis on Farmers Market
• Food Safety Implementation and• Food Safety Implementation and Educational Materials
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FDAFDA--regulated foods linked to reported regulated foods linked to reported outbreaksoutbreaks, 1996, 1996--2006 (N=454 outbreaks)2006 (N=454 outbreaks)
Outbreaks associated with FDA/CFSAN-regulated foods: 1996-2006, Vierk et al., CFSAN, College Park, MDCompliments of RB Gravani
FDAFDA--regulated foods linked to reported regulated foods linked to reported illnessesillnesses, 1996, 1996--2006 (N=23,428 illnesses)2006 (N=23,428 illnesses)
Outbreaks associated with FDA/CFSAN-regulated foods: 1996-2006, Vierk et al., CFSAN, College Park, MDCompliments of RB Gravani
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Types of produce associated with Types of produce associated with outbreaks, 1996outbreaks, 1996--2006 (N=71)2006 (N=71)
Outbreaks associated with FDA/CFSAN-regulated foods: 1996-2006, Vierk et al., CFSAN, College Park, MDCompliments of RB Gravani
Foodborne outbreaks related to fresh produce, 1973-1997:
Trends within pathogen groups45
15
20
25
30
35
40
45
1970's1980's1990's
0
5
10
15
Bacterial Viral Parasites Chemical
M.Lynch, CDC
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Relevance to the Farmers MarketRelevance to the Farmers Market
• Protecting the health and safety of customers and consumerscustomers and consumers
• Protecting financial interest of market
• Protecting unique relationship with the publicp
FoodborneFoodborne Illnesses associated Illnesses associated with Fresh Produce…with Fresh Produce…
• Impact marketability and profitability• Impact marketability and profitability• Impact regulatory agencies• Impact consumer confidence• Impact consumer buying preferences• Are not easily forgotten
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What Can We Do ToWhat Can We Do ToMinimize the Risks?Minimize the Risks?
Focus on risk reduction, not risk elimination.
“Current technologies cannot eliminate allpotential food safety hazards associated with fresh produce that will be eaten raw.”
Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
PREVENTION is the Key toPREVENTION is the Key to Reducing Microbial Contamination
of Fresh Fruits and Vegetables
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Any operational procedure or activity that d i bi l i k f i d bl
Good Agricultural PracticesGood Agricultural Practices
reduces microbial risk to fruits and vegetables on the farm or in the packinghouse.
This field is what supplies your Farmers Market
Production ChallengesProduction Challenges
• Worker Training• Water• Manure• Sanitation• WildlifeW d e• Traceability• Farm Security• Crisis Mgmnt.
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Fresh Produce Food Safety ChallengesFresh Produce Food Safety Challenges
• Low levels of sporadic contamination on a variety of cropsvariety of crops
• Often eaten uncooked: Farmers Market Reality
• Fresh produce associated pathogens have a low infectious dose
• Difficult to remove pathogens once they adhere to surface
Farmers Market ChallengesFarmers Market Challenges
• How well do you know your vendors• Handwashing and toilet facilities for
vendors AND the public• Serving Samples• Cold chain maintenance• Sanitation• Pests and Pets
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Farmers Market Farmers Market PatronsPatrons
• The early morning farm market customer… where does the fresh produce go while they run their errands AFTER the market?
• Love me, love my pety p• Farm market produce: completely safe and
free of anything that might be bad
Farmers Market Farmers Market Food Safety PolicyFood Safety Policy
• Does your farmers market have food safety y yexpectations?
• Do the growers who are part of your market follow GAPs or other food safety practices?
• What are your biggest concerns/risks?• How do you manage the risks related to the
public and your patrons?
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Getting StartedGetting Started
• Understand food safety risks that are• Understand food safety risks that are relevant to your farmers market
• Understand your market is dependent on independent business people (growers) and get everyone involved
• Develop a plan – Some goals are immediately achievable, others
may take some time
www.gaps.cornell.edu
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A Comprehensive Food Safety A Comprehensive Food Safety Program for Growers and PackersProgram for Growers and Packers
• Grower’s Guide• Grower s Guide• GAPs Pamphlet• Farm Assessment• Resource Manual• Secondary Ed Curriculum• Online Course• GAPsNET: www.gaps.cornell.edu
Thank you for your attention
8/26/2009
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FOOD SAFETY at the Market
Brigitte MoranExecutive Director
Marin Agricultural InstituteMarin Farmers Markets
8/26/2009
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Know the Hands that Feed You
Food Safety Begins on the Farm or in a Commercial Kitchen
Before it Gets to Market, but it doesn’t stop there!!!!!
C lif i H lth R l ti f California Health Regulations for FarmersPrepackaged FoodsTemporary Food Facilities/Chefs Demos
AT MARKET
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Direct from the Farm
SAMPLINGOK, FOR GRANDPA, NOT OK AT THE MARKET
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SAMPLING “PREP”Hand washing, cleaning, rinsing & sanitizing station
Wash Basin
Sanitizing Basin
Hand Rinse & Produce Washing
Soap & Paper Towels for wash basin
& hand washing
Removes Dirt, grease & food debris
Kills disease‐causing bacteria with Bleach
Soap
(1 tbls of bleach to every gal of water)
g
5 Gallon Bucket for Waste Water
Best Practices forSAMPLING
LATEX GLOVES
WOOD OR PLASTICCUTTING BOARD
GARBAGE
COVERED CLEAR CONTAINERCLEAR CONTAINER
TOOTHPICKSTONGS
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#1 Choice
• ENGAGE THE CUSTOMER
• TELL THE STORY OF THE PRODUCT
• NO CUSTOMER DOUBLE DIPPING
#2 Choice
CUSTOMER LIFTS THE CONTAINER AND
SERVES THEMSELVES OR STAFF CAN ASSIST
AND EXPLAIN THE STORY OF THE FOOD.
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Prepackaged in a Commercial Kitchen
SNEEZE GUARD AND SAMPLING
NUT SAMPLING
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Sneeze Protection
Temporary Food
Preparation on site
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CHEFS DEMONSTRATIONS
PETS AND FOOD
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Know the Hands that Feed You &
Keep them CleanKeep them Clean
