farmers market: food safety saves lives...farmers market: food safety saves lives dr. angela laury...

Farmers Market: Food Safety

Saves Lives

Dr. Angela Laury (Shaw)

Department of Food Science and Human Nutrition

Extension and Outreach

Agenda

1. Home Processing Food Safety

2. Personal Hygiene

3. On-Farm Food Safety

4. Food Safety Plan

5. Farmers Market Food Safety

6. Iowa Farmers Market Laws

INTRODUCTION

Facts

• Farmers Markets and local foods is

demanded by consumers

• Just because it is locally grown does not

mean it is safe and wholesome

• Preserve the locally grown brand through

Safe Practices on farm and during service

Farmers Market Outbreaks

• July 2010 Iowa farmers' market are linked

to Mexican foods sold by La Reyna

Supermarket & Taqueria of Iowa City

• Farmers' markets in Linn, Johnson and

Dubuque counties and may be

contaminated with salmonella.

• Guacamole, salsa and uncooked tamale

Food Safety Culture

• Mind Shift toward identification and

prevention

• Comprehensive approach to ensure the

safeness of the food products

• Farm Fork (Traceability)

• What are you doing to ensure your

products are SAFE?

Food Safety Culture

• Investing in technology and/or equipment

• Time for

– Document Creation

– Enforce Policies

– Record Keeping

– Analysis Records

HOME PROCESSING FOOD

SAFETY

Kitchen=Processing Facility

• Operating and facility policies

• Quality management program

– Product testing

– Personnel training

• Microbial monitoring program

• Sanitation and Pest Management Program

• Traceability and Recall Plans

Operating & Facility Policies

• Limited visitors

• No eating, drinking, gum, or tobacco

use on property

• Hair nets must be worn

• Hand washing policy

• Personnel hygiene standards

• No pets in the facilities

Quality Management

• Product testing for shelf life and nutrients

– pH, water activity, color, lipid content, etc.

• Test the uniformity of equipment (ovens)

• Supplier verification to ensure ingredients

are uniform

• Personnel training on company policies,

food laws, food safety, hygiene, etc.

• Development of new technology

Microbial Testing

• Produce and ready to eat products must

have E.coli O157:H7, Salmonella, and/or

Listeria monocytogenes testing prior to

leaving the facility

• Environmental samples of floors, drains,

walls, doors, belts, bowls, etc.

• Prove your products and the

preparation environment is safe

Sanitation

• Cleaning and Sanitation Plan

• Rotate cleaning and sanitizing agents

• Invest in products to sanitize hard to reach

areas

• Microbial plan to validate sanitation works

*Entire kitchen: under stove, behind/in

refrigerator, floors, cabinets, etc.

Pest control

• Pest management plan

• Regular pest officer visits

• Record keeping to track the amount of

pest

• Focus on the pest of greatest concerns

Traceability and Recall

• Lot system to track the products and

ingredients back to the supplier

• Record keeping to prevent recall scenario

• Recall plan: spokes person, lawyer,

contacts of all suppliers on hand, etc.

• Regular mock recalls

Your kitchen

• Needs to have the same standards and

programs as food manufacturers

• Written procedures

• It requires investment of your time

• Part of the Food Safety Plan

Basic Food Safety Issues

• Cross Contamination

– Transfer of something from one item to

another

– This can be chemical (i.e. bleach) or

physical (i.e. hair) or microorganism (i.e.

Salmonella)

• Temperature is important

– Cooking and Storage

Cross Contamination

Prevention

• Use different plates and utensils

• Color code plates and utensils

• Prepare non cooked items last

• Clean and sanitizer (NOT just rinse)

between products being prepared

• Control the temperature of items (keep

cold foods cold and hot foods hot)

Kitchen Safety Guidelines

• Label foods-name and date to discard

• FIFO=first in, first out

• Temperature Danger Zone: 40140F

• Foods prepared 4 day throw it away

• Refrigerators should be at 41F or less

• Monitor temperature

What is wrong?

Storage Temperatures

• Storing Meat, Poultry, Fish and Dairy

– At 41F and crushed ice only and self

draining containers

• Shell eggs and shellfish

– 45F and use eggs within 4-5 weeks of

packaging date

Storage Considerations

• Produce

– Do not mix types

– Do not wash berries before storage

– Some better at room temperature

– 60F for egg plants, potato, onion, hard

rind squash, sweet potatoes

Cooking Temperature

• All Whole Cuts of Meat-145 °F

• Ground Pork, Beef, Veal, Lamb-160 °F

• Poultry-165F for 15 seconds

• Stuffing and stuffed meat-165F for 15

seconds

• Cooked foods in microwave-165F (cover,

rotate and stir)

Cleaning Vs. Sanitizing

• Cleaning

– Process of removing food and other

types of soil from a surface

• Sanitizing

– Surfaces must first be cleaned and

rinsed before being sanitized

– Process of reducing the number of

microorganisms on a clean surface

Water Hardness

– Water hardness reduces the efficacy of many

cleaning agents and some sanitizers

– Minerals deposit on surfaces forming:

• Water spots

• Scale

– Minerals can be corrosive and damage

equipment (water heaters, dish machines)

– Mineral deposits trap bacteria

– Mineral deposits are difficult to remove

Jams and Jellies

• National Center for Home Food

Preservation for guidance

• pH, water activity, and presence of pectin

changes the product

• Must meet definitions in 21 C.F.R. PART

150—Fruit Butters, Jellies, Preserves, And

Related Products

Recap of Home Processing

• Need to have the same standards as a

food manufacturing facility

• Prevention of cross contamination

• Requires temperature control

• Sanitation plan includes cleaning and

sanitizing

• Observing standards of identity for certain

foods

PERSONAL HYGIENE

Importance of Hygiene

• Humans are the major source of food

contamination

• Hands, hair, breath, perspiration are major

sources of contamination

• Personal hygiene is important to ensure

cleanliness

• Health plays an important role as well

– Sickness can contaminate foods

Health and Illness

• Take care of your health

• Don’t come to work when ill with stomach ache,

high fevers, or just malaise

• Viruses and microorganisms are spread through

air and by contact

• Protect open wounds or injuries with water proof

material

• Cross contamination is always a concern

Methods of Disease

Transmission from Humans

• Indirect Transmission

– Host of the infectious disease transfers

the organism to vehicles such as water,

food, and soil or to other objects

• Direct Transmission

– Disease transmitted by direct transfer of

the microorganisms to another person

through close contact

Health

• Human Illnesses can be transferred to food

– Hepatitis A and Norovirus

– Unclean hands after sneezing can cause contamination

– Currently have an outbreak of Norovirus in Iowa

• People can become carriers

– No symptoms of illness but still sick

– Common to be a carrier of Salmonella and Staphylococci

Staphylococcus aureus

• Found in normally in the

nose and on the skin of

25%-30% of healthy adults

• Damage to the skin or other

injury may allow the bacteria

to overcome the natural

protective mechanisms of

the body, leading to

infection

http://www.kimicontrol.com/microorg/staphylococcus%20aureus.jpg

Streptococcus Group A

• Spread through

– direct contact with

mucus from the

nose

– throat of persons

who are infected

– through contact with

infected wounds or

sores on the skin

http://microbewiki.kenyon.edu/index.php/Dental_Caries_Prevention_by_Camellia_sinensis

Salmonella

• Found typically live in animal

and human intestines and are

shed through feces.

• Heavily found in normal soil

• Have amazing survival skills

• Humans become infected most

frequently through

contaminated water or food

sources

Norovirus

• Spread from person to person,

through contaminated food or

water, and by touching

contaminated surfaces.

• Norovirus is recognized as the

leading cause of foodborne-

disease outbreaks in the U.S.

• 1 in every 15 Americans

http://eddieonfloyd.files.wordpress.com/2010/03/norovirus6.jpg

Clothing and Shoes

• Clothes and shoes can bring microorganisms

into the food plant

• If you are farmer or have domestic animals then

Salmonella and E.coli O157:H7 is on your shoes

• Listeria monocytogenes is another bacteria that

is found typically with decaying matter (soil) that

can be introduced via shoes and clothing

• Cleanliness is key

Behavior

• Chewing gum and tobacco use is not acceptable

– Products can cross contaminate the popcorn

– These products are unsanitary

• Many microorganisms on skin and in nose so

please no nose or pimple picking

(Staphylococcus)

• Treat products like you were about to eat it

– Don’t take frustration about people out on

product

Hair

• Staphylococcus and Streptococcus

• Scalp health is important

– Dandruff has a lot of microorganisms

– Excessive oil on scalp can be problem if enters

food

• Pull ALL hair back (Facial hair covered)

– How did you feel when you found a hair in your

food?

Hand Washing

• Up to 25% of food-borne illnesses can be

attributed to poor hand washing

– Most occur in food service

• Proper hand washing breaks the cycle of

transmission from humans to the food

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C)

Apply soap Vigorously scrub hands and arms for ten to fifteen seconds Clean under fingernails and between fingers

Rinse thoroughly under running water

5 Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet.

Proper Handwashing Procedure

The whole process should take 20

seconds

1 2 3

4 5

4-6

Hand Sanitizers

• Reduces microbial load on the skin

surface

• Should NOT be used as a substitute for

good hand washing!!!!

• Not effective if organic material (aka dirt,

proteins, lips) are present

ON-FARM FOOD SAFETY

Managing Your Farm

• Location

• Water

• Farm Management Practice

• Potential hazards

Potential Survival of Fecal Pathogens in the Environment

Material

Duration of Survival

Cryptosporidium Salmonella Campylobacter E. coli 0157:H7

Water - Frozen >1 year >6 months 2-8 weeks >300 days

Water - Cold (5ºC) >1 year >6 months 12 days >300 days

Water - Warm (30ºC) 10 weeks >6 months 4 days 84 days

Soil - Frozen >1 year >12 weeks 2-8 weeks >300 days

Soil - Cold 8 weeks 12-28 weeks 2 weeks 100 days

Soil - Warm 4 weeks 4 weeks 1 week 2 days

Cattle manure -

Frozen > 1 year >6 months 2-8 weeks >100 days

Cattle manure - Cold 8 weeks 12-28 weeks 1-3 weeks >100 days

Cattle manure -

Warm 4 weeks 4 weeks 1 week 10 days

Liquid manure >1 year 13-75 days >112 days 10-100 days

Composted manure 4 weeks 7-14 days 7 days 7 days

Dry surfaces 1 day 1-7 days 1 day 1 day

Source: Human and Animal Pathogens in Manure, Olsen, M. E.

Improper Compost Use

• Heavy applications of compost may release more nitrogen risk of groundwater pollution

• Disease or weed infestation due to not destroying harmful bacteria, viruses, and weed seed

– E. coli 0157:H7, Salmonella spp., Listeria, Streptococcus spp., Campylobacter, Clostridium spp. Protozoa include Giardia and Cryptosporidium

• Most organic wastes will generate some foul odor during the composting process, which increases when allowed to become anaerobic

Environmental Controls

• Surrounding farms

• Water

• Soil

• Air Supply

Pest Control

• Mice, birds, roaches, flies are

hazards

• Carriers of Salmonella and

E.coli O157:H7

• Droppings are everywhere

– Sanitation policy

• Regular pest management

program

Wildlife and Domestic

Animals

• Keep them out of your

fields

• Carry microorganisms

and disease

• Need an action plan

for prevention

Foreign Materials

• Glass

• Metal

• Wood

• Stone

• Structural parts

• Animals? http://www.pandscorp.org/riverdebri.html

Structural

• Leaks

• Broken Lights

• Door Locks

• Intentional and

Unintentional

contamination

Chemicals

• Old Equipment

• Trucks leaking gas

• Improper use of

sanitizers

• Ingredients

Allergen

• Management is critical if you

process multiple allergens

• Cross contamination is a

cause for a recall

• Increase in allergen

awareness

• What fields surround your

fields?

http://www.foodsafetymagazine.com/article.asp?id=2645&sub=sub1

Trucks

• Previous loads

– Cross contamination

• Previous farms

– Bring pathogens to

establishment

• Sanitation prior to loading

– Sweeping good enough

• Documentation/Traceability

Home Gardening

• Tighter control on hazards

• Control for cross contamination

• Evaluate your help resources

• Traceability and record keeping still need

to exist

• Continual education: Master’s Gardener

Program

Orchards and Pumpkin

Patches

• Risk associated with pick your product

patches

• Potential for introduction of hazards onto

your farm

• Sanitation and cleanliness are a MUST

Raw Apple Cider

• October 29th, 2008 Officials in Iowa Warn

Against Drinking Raw Cider

• Two children hospitalized battling HUS, a

complication of E. coli O157:H7

– Undergone kidney dialysis, surgeries, blood

transfusions

• Three in Lee County, two in Des Moines

County, and one in Hancock County, Ill.

Biofilm on Apple

• SEM image showing attachment and biofilm formation by E. coli cells in the calyx area of an inoculated Golden Delicious apple

• Formed with 72 hours

Tarver. 2009. Biofilms: A threat to food safety. Food Technology

Raw apple cider

• Many ways E.coli O157:H7 can get onto the apples

– Water, air, manure/feces

• Apple press harbors microorganisms

– Most are hard to clean all areas

– Most are wood and metal biofilm formation

• No kill step

– Ultra high temperature (250+F for 0.1 sec)

– Vat Process (145F for 30 minutes)

Salmonella on cantaloupe

FOOD SAFETY PLAN

Food Safety Plan

1. Must know your process

2. Identify hazards

3. Control those hazards

4. Monitor the hazards

5. Traceability and Recall Plan

6. Record Keeping is Critical

Flow Diagrams

• Farm through the end user

• More details the better the chart works

• Includes all suppliers, flow throughout plant with

possible deviations, trucking, suppliers

Farmer 1

Farmer 2

Farmer 3

Food Hub

Truck 1

Truck 2

Truck 3

Grocer

Restaurant

Schools

Spinach Harvesting Flow Chart

1. Walked the fields

2. Loosen soil

3. Add manure

4. Mixed top soil with manure

5. Compacted my soil

6. Planted my seeds

7. Applied my herbicide

8. Irrigated my spinach every 5 days

9. Checked mice traps and fields every 3 days

10. Weeded once a week

11. Applied more manure on day 10 or 15 as needed

12. Harvest week 5 by machinery

13. Collected spinach in totes

14. Put totes in refrigerated truck within 2 hours and sent to processing facility

Hazard Categories

• Based on Prevention

– Biological contamination: bacteria, virus,

yeast, molds, toxins, etc.

– Physical: glass or other foreign materials

– Chemical: sanitation, ingredients

– Allergens: proper allergen warnings

Supplier Identification

1. Walked the fields

2. Loosen soil

3. Add manure Received manure from Company A



6. Planted my seeds Received seeds from Company B

7. Applied my herbicide Received herbicide from Company C

8. Irrigated my spinach every 5 days Water comes from city

9. Checked mice traps and fields every 3 days As part of pest management plan


11. Applied more manure on day 10 or 15 as needed

12. Harvest week 5 by machinery



Identify Hazards

• Good Agricultural Practices- How you grow your

fruits and vegetables?

• Good Manufacturing Practices- After it leaves

your facility, how is it processed?

• Sanitation-How you are cleaning up biological,

physical, and chemical hazards?

• Environmental monitoring- What test are you

running on your product?

Additional Items to consider

• Food allergen control- How are you ensure

purity of product?

• Recall plan- Do you have a method to trace

product from farm through grocer?

• Supplier- What risk are you placing on your

farmers or suppliers?

• Quality Management Plan- Which one are you

following?

Potential Hazards

• Pest Control

• Wildlife and domestic animals

• Environment

• Foreign Material

• Structure of Buildings

• Human Carry (unintentional and intentional)

• Trucks and Transport

Hazard Identification

1. Walked the fields Physical/Biological Hazard Intro

2. Loosen soil Physical/Biological Hazard Intro

3. Add manure Biological Hazard Intro

4. Mixed top soil with manure Physical/Biological Hazard Intro


6. Planted my seeds Biological Hazard Intro

7. Applied my herbicide Biological Hazard Intro

8. Irrigated my spinach every 5 days Chemical/Biological Hazard Intro

9. Checked mice traps and fields every 3 days Physical/Biological Hazard

10. Weeded once a week Physical/Biological Hazard

11. Applied more manure on day 10 or 15 as needed Biological Hazard

12. Harvest week 5 by machinery Physical/Biological Hazard

13. Collected spinach in totes Biological Hazard


Control and Monitor

• Need strategies to control hazards

• Need written standard operating

procedure

• Need a monitoring strategy

• Need Record Keeping

Control Identification

1. Walked the fields SOP Personnel Hygiene

2. Loosen soil by machine SOP Equipment Sanitation

3. Add manure SOP Manure Management, SOP for

Receiving Supplies

4. Mixed top soil with manure by machine SOP Physical

Material Handling, SOP Equipment Sanitation

5. Compacted my soil by machine SOP Equipment

Sanitation

6. Planted my seeds SOP for Receiving Supplies

7. Applied my herbicide SOP Herbicide Management,

SOP for Receiving Supplies

Control Identification, cont.

8. Irrigated my spinach every 5 days Use of city water

9. Checked mice traps and fields every 3 days SOP Pest

Management

10. Weeded once a week SOP Weed Management

11. Applied more manure on day 10 or 15 as needed same

as above

12. Harvest week 5 by machinery SOP Harvesting

Management, SOP Equipment Sanitation

13. Collected spinach in totes SOP Equipment Sanitation

14. Put totes in refrigerated truck within 2 hours and sent to

processing facility SOP Harvesting Management, SOP

for Storage

Record Keeping Identification

1. Walked the fields Log for Pre-Harvest Walk

2. Loosen soil

3. Add manure Log for Manure Application with Company Info



6. Planted my seeds Log for Lot number for seeds

7. Applied my herbicide Log for herbicide Application with Company Info

8. Irrigated my spinach every 5 days Annual Water testing

9. Checked mice traps and fields every 3 days Log of pest caught /location


11. Applied more manure on day 10 or 15 as needed Log for Manure

Application

12. Harvest week 5 by machinery Lot System for management



Example Strategy

• PURPOSE: To prevent mice infestation

• WHO: Pest control officer or designee

• Frequency: Quarterly inspections

• Documentation: Record how many mice are caught

• INSTRUCTIONS

1. Quarterly inspections will occur or as needed

2. Employees will be vigilant of mice increases

3. Doors to food bins will be secured when not in use

4. No loose or piles of food will be placed around farm

5. Caught will be recorded

Self Audit of Farm

• Identify what you need to improve on with

– Food safety

– Traceability

– Monitoring

– Record Keeping

Self Audit of Farm

1. Identify your hazards

2. Can you control the hazard? May not be able to

3. If you can control it, how will you control it?

4. How will you keep control of the hazard? (who will control the hazard)

5. How can you create trend data? Traceability

Recall plan

(voluntary/mandated)

• Traceability

– Ability to eliminate as many sources if a

recall occurs

– Ability to eliminate You from a recall

• Updated contact information of all suppliers

• How to handle media

– Spokesperson (special qualities)

Record Keeping System

• Easy to Use

• Easy to Monitor

• Easy to prove Control

• SOMEONE HAS TO LOOK AT RESULTS AND

USE THE RESULTS

• Results means $$$ because become more

efficient with resources

• Traceability is the Key

Resources

• Workshops

– March 13th in Calmar: ISU Extension

– May in Ames: ISU Extension

• Resources

– FamilyFarmed.org On-Farm Food Safety

Project

– U of Minnesota Food Safety Plan for You

(FSP4U)

FARMERS MARKET FOOD

SAFETY TIPS

Labeling

• Do you have a sticker on your product?

• Do you have a bag you provide to

customers?

• How does customer know your products?

• Traceability and recall plan for if a

foodborne outbreak occurs

Temperature Control

• Keep cold foods cold

– Coolers that are self draining

– Refill ice regularly

• Keep hot foods hot

– Make sure plugs available

• Keep ambient temperature foods at

ambient temperature

– Umbrella, fans, etc.

Personal Hygiene

• Wash your hands every 2 hours

• Hand sanitizer is not a replacement

• If you are sick, stay home

• Clean clothes and shoes

Customer Service

• Reduce the handling of products by

customers

– Asking customers if they need help

– You touch the product and hand it to

them

• Provide handling and cooking tips to

consumers

– Wash the products before eating

IOWA FARMERS MARKET

LAWS

No Food License

1. Whole and uncut fruits and vegetables

2. Bakery products with non potentially

hazardous ingredients

3. Fresh shell eggs kept at 45F or below

4. Honey

5. Non-potentially hazardous foods that are

shelf stable

Final Conclusions

• Must act like Food Manufacture

• Assess your risks

• Control your risks

• Document your risk

• Have a plan of action

Contact Information

Angela M. Laury PhD

Assistant Professor/Extension

Department of Food Science and Human Nutrition

2577 Food Sciences Building

(515) 294-0868

[email protected]

mailto:[email protected]

farmers market: food safety saves lives...farmers market: food safety saves lives dr. angela laury...

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