Food Safety Protocols:What’s Out There

Purdue University is an Equal Opportunity/Equal Access InstitutionFunded in part by a USDA Specialty Crops Block Grant from the Indiana State Department of Agriculture

Scott MonroeFood Safety Educator

Purdue Extension

Presenter

Presentation Notes

Taking steps to reduce risk is just one more way to add value to the fruits and vegetables you grow. Making a commitment to food safety is similar to other decisions you make in order to give customers the best quality possible. Once you decide, learn what is needed, and start to make changes, it will become second nature to act with food safety in mind. As you teach others on the farm - employees, partners, and family - everyone will begin to see ways to improve. Great tasting, beaufiful, wholesome fruit and veggies are something to be proud of.

Good Agricultural Practices

Farm Self Assessment

Written Farm Food Safety Plan

Third Party Audit

Certification

Plan Implementation

GAPs Awareness and Training

Definition

A Food Safety Plan Is A Written Guide Outlining What You Do To Lessen The Chance Of Someone Getting Sick From Eating Contaminated Food

• General Questions• Farm Review• Field Harvest and Packing Activities• House Packing Facilities• Storage and Transportation• Traceback

General Areas for Consideration

Use a Template or Audit Checklist as a Guide

FSP4U Univ. of Minnesota Templatehttp://safety.cfans.umn.edu/fsp4u/

On Farm Food Safety http://onfarmfoodsafety.org/

Harmonized GAP Standardshttp://www.unitedfresh.org/food-safety/gap-harmonization-initiative/

Audit ChecklistsUSDA www.ams.usda.gov/Primus http://www.primuslabs.com/Services/StandardGAP.aspx

http://www.primusgfs.com/

Others

Know EXACTLY what you need before selecting an audit protocol!!!

Various GAPs guidelines are in use – similar but not identical•USDA GAPs/GHPs•Harmonized GAPs•Primus•Global Food Safety Initiative Benchmarked

–GlobalGAP–PrimusGFS

Three Common Protocols

• USDA• Harmonized• PrimusGFS

USDA GAP/GHP Program

• Created in 2002• Program Guide Available at

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=stelprdc5097151

• Consists of seven “scopes”• Uses a point system for scoring• Follow-up or unannounced visit required• Checklists available

USDA GAPs/GHPs Checklists

• Available at http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&page=GAPGHPAuditVerificationProgram

• Written plan can be created using the checklists as a guide.

USDA GAPs Checklist (2009)

Worker Health & Hygiene

Questions Points YES NO N/A Doc

G-3 Potable water is available to all workers. 10 RG-4 All employees and all visitors to the location are

required to follow proper sanitation and hygiene practices.

10 P

G-5 Training on proper sanitation and hygiene practices is provided to all staff. 15 D

Questions Points YES NO N/A Doc

2-11 There is a standard operating procedure or instructions on what measures should be taken in the case of glass/plastic breakage and possible contamination during harvesting operations.

5 P

2-12 There is a standard operating procedure or instructions on what measures should be taken in the case of product contamination by chemicals, petroleum, pesticides or other contaminating factors.

5 P

2-14 Harvesting containers, totes, etc. are not used for carrying or storing non-produce items during the harvest season; and farm workers are instructed in this policy.

5 P

Glass, Chemicals, and Containers (USDA)

Advantages Disadvantages

Cost ($92/hr) Not preferred by many buyers

Documentation requirements less Will be changing soon to line upStrenuous with FSMA

Auditors relatively close(Chicago/Cincinnati)

Follow-up visit assures compliance

USDA Audit Protocol

Harmonized Standards

• Initiated in 2009 as a way to “standardize” various audit protocols

• Created by the United Fresh Produce Association• Goal is to allow growers to focus on food safety

instead of audits• Consists of pre-harvest and post-harvest sections• 80% of questions (points) in each section to pass

Source: http://www.unitedfresh.org/food-safety/gap-harmonization-initiative/

Harmonized GAPs Pre-harvest

Harmonized GAPs Pre Farm-gate

Harmonized ChecklistName of Auditee: 0Date of Audit: 1/0/1900

Q # Requirement DOC C CAN IAR NA Auditor Comments

1 General Questions1.1 Management Responsibility

1.1.1.A food safety policy shall be in place.

WP

1.1.2.

Management has designated individual(s) with roles, responsibilities, and resources for food safety functions.

WP

1.1.3.

There is a disciplinary policy for food safety violations.1.2 Food Safety Plan

1.2.1.There shall be a written food safety plan that covers the operation.

WP

1.2.2.The food safety plan shall be reviewed at least annually.

R

1.3 Documentation and Recordkeeping

1.3.1

Documentation shall be kept that demonstrates the food safety plan is being followed.

R

1.3.2.Documentation shall be readily available for inspection.

1.3.3.

Documentation shall be retained for a minimum period of two years, or as required by prevailing regulations.

1.4 Worker Education and Training

1.4.1.All personnel shall receive food safety training.

R

Harmonized GAPs

Advantages DisadvantagesAvailable through multiple services Cost?

More widely recognized More involved

PrimusGFS

• Developed by Primus Labs• Owned by Azzule Systems• Divided into three modules

– 1. Food Safety Systems– 2a. Good Agricultural Practices– 2b. Good Manufacturing Practices– 3. HACCP

• Global Food Safety Initiative (GFSI) benchmarked audit scheme

Global Food Safety Initiative (GFSI)

• Industry-driven global collaborative platform to advance food safety

• Coca-cola, Cargill, McDonalds represented on board of directors

• Uses benchmarking system to identify systems that meet minimums spelled out in group’s guidance document

• More information available at http://www.mygfsi.com/

Primus GFS Standard1 Food Safety Management System (FSMS)1.01 Management System

a. There shall be a documented food safety manual or other documented food safetymanagement system that covers the scope of the certification and includes the proceduresfor food safety processes.

b. There shall be a food safety policy detailing the company’s commitment to food safety.The documented Policy should include a clear statement and detailed objectives of thecompany's commitment to meet the food safety needs of its products.

c. The company shall have a documented organizational structure that specifies job functionsand responsibilities for employees whose activities affect food safety. A food safetycommittee shall be established and records of their meetings shall be kept as proof of thecompany’s ongoing commitment to the food safety program. Senior management shall beinvolved in the meetings.

d. A verification of the food safety management system shall be undertaken and documentedat planned intervals to ensure its continuing suitability, adequacy and effectiveness. Thisverification shall be reviewed by senior management.

e. The company shall have evidence that senior management is aware and committed toprovide the resources needed to implement and improve the food safety relatedprocesses.

PrimusGFS

Advantages DisadvantagesGlobally recognized Cost

Very detailed Documentation can be cumbersome

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

Scott MonroeFood Safety Educator

Purdue Extension

Southwest Purdue Agricultural Center4369 N. Purdue Rd.Vincennes, IN 47591

(812)886-0198 (Office)(765)427-9910 (Cell)

jsmonroe@purdue.edu

Questions?

Purdue University is an Equal Opportunity/Equal Access institution.