apple cider food safety workshop fda’s good agricultural practices dr. michelle a. smith july 15,...
TRANSCRIPT
Apple Cider Food Safety Workshop
FDA’s Good Agricultural Practices
Dr. Michelle A. Smith
July 15, 1999
Guide to Minimize Microbial Food Safety Hazards for Fresh
Fruits and Vegetables
(The Guide)
The Guide
• Broadscope - practices common to the growing and packing of most fresh produce
• Guidance only - no new requirements
• Risk reduction, not elimination
Fresh Produce
Scope:
• Fruits and vegetables likely to be sold in an unprocessed or minimally processed (raw) form
• Likely to be consumed without a microbiologically lethal treatment
• Maybe intact or cut during harvest
• Includes “fresh-cut” and other specialty products
Use Of The Guide
• Increase awareness of common microbial hazards for fresh produce
• Useful when practices recommended to minimize hazards are adapted to specific operations- Assess individual operations
- Institute appropriate cost effective practices
Table of Contents
• Water
• Manure and Municipal Biosolids
• Worker Health and Hygiene
• Sanitary Facilities
• Field/Packing Facility Sanitation
• Transportation
• Traceback
Water
• Water quality dictates the potential for contamination
– May be a direct source of contamination or
– May spread pathogens in the field or packinghouse
• Surviving pathogens on produce may cause illness
Water Quality
Needs vary with how and when water is used
• Degree of contact• Time until harvest• Crop characteristics
Processing Water
• “Safe and Sanitary” meets microbiological standards for drinking water
• If water is recycled, follow GMPs to maintain water quality
• Water use should not contribute to food safety concerns
Consider Antimicrobials
Useful in processing water for
• Reducing pathogens on the surface of produce and
• Reducing build-up of pathogens in processing water
Manure and Biosolids
• Beneficial fertilizer and soil amendment
• Significant potential source of human pathogens
– E. coli O157:H7
– Salmonella– Cryptosporidium
Manure and Biosolids
Growers should follow GAPs for handling animal manure or biosolids to minimize microbial hazards
Manure
GAPs to minimize microbial hazards
• Treatments to reduce pathogens
• Maximize time between application and harvest
Personal Health and Hygiene
• Establish a worker training program– Teach basic sanitation and hygiene – Follow-up sessions may be needed
• Become familiar with disease signs and symptoms
• Provide protection from lesions
Field Sanitation
• Keep harvest and packing equipment as clean as practicable
• Keep harvest containers clean
• Assign responsibility for equipment to person in charge
Packing Facility Sanitation
• Keep equipment as clean as practicable
• Clean packing areas at end of each day
• Maintain cooling system in working order
• Clean product storage areas regularly
Pest Control
• Establish a pest control system
• Maintain the grounds in good condition
• Monitor and maintain facilities regularly
• Block access of pests into facility
• Use a pest control log
Accountability
• Once GAPs and GMPs are in place, ensure the process is working
• Comprehensive and coordinated effort throughout production and distribution
• Assign responsibility for specific tasks
• Follow-up on the process
Traceback
The ability to identify the source of a product
• Cannot prevent initial outbreak
• Important compliment to GAPs and GMPs
• Limit economic and public health impact
• Information may help identify/eliminate hazards
For more information
http://www.fda.gov
http://vm.cfsan.fda.gov