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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/
http
://www.cd
c.gov/fo
odborneburden/attrib
utio
n‐im
age.htm
l#foodborne‐illn
esses
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
Pho
to: J
. Obe
rmey
er
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
ordpress.com/2014/11/im
g_1784.jpg
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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: [email protected]: 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)
[email protected]://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