rocky mountain food safety conference may 22, 2013
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Transformation of School Food in Denver Public Schools: Gardens , Cafeterias and Farms Andrew Nowak Slow Food Denver Danica Lee Denver Department of Environmental Health. Rocky Mountain Food Safety Conference May 22, 2013. Seed To Table: School Gardens. Seed Starting. Spring Planting. - PowerPoint PPT PresentationTRANSCRIPT
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Rocky Mountain Food Safety Conference
May 22, 2013
Transformation of School Food in Denver Public Schools: Gardens , Cafeterias and
Farms
Andrew NowakSlow Food Denver
Danica LeeDenver Department of Environmental Health
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Seed Starting
Seed To Table: School Gardens
Spring Planting
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Making pesto
Seed To Table: Taste Education“Feeding themselves”
Fresh tortillas
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Ready to sell!
Seed To Table: Youth Farmers’ Markets“Feeding the Community”
Selling to the community
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2012 YFM season29 school sites3 Boys & Girls Clubs141 Markets23,080 pounds sold$26,313 in sales$16,774 from farms$8,997 in profits
Youth Farmers’ Markets
Late season produce
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Callicrate Beef
Denver Public Schools: Local Foods
Local produce
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Scratch Cooking Training
Denver Public Schools: Changes in the Cafeteria
Introduction of Salad Bars
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What would it take?
Denver Public Schools: Garden produce into the school kitchen?
Adapt GAP/GHP- Proper training- Documentation- Workers’ health
- Sanitation- Clean harvest baskets- Water source
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Concerns associated with produce
Denver Dept of Environmental Health:What are the HD considerations?
Outbreaks associated with raw produce over last decade
Most raw produce outbreaks come from a contamination event combined with temperature abuse OR viral contamination
Pathogens commonly associated with raw produce:SalmonellaE. coliHepatitis AListeriaShigella
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Complexity of our commercial food supply
Sprouts potentially hazardous food since ‘90s
Tomatoes become PHF in 2009
Cut leafy greens PHF in 2013
Increased industry self-regulation
More regulatory oversight
Changing regulatory environment
Example:
What are the HD considerations?
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Compared to frequency of consumption, raw produce is LESS likely to be implicated than many other foods
Implementing good food safety practices can make produce even safer in school kitchens
However…
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Handling of harvesting equipmentRestriction of ill children/handlersHygienic practicesWashing of produceRefrigeration after harvesting, preparationSupervision of salad bar (covered with
DPS, not in these procedures)Cleaning & sanitization of kitchen
equipment
Focus of food safety precautions
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Bigger Public Health perspective: what are the benefits?
• Physical activity• Healthy eating• Community growth• Teaching new skills/traditions• Encourages habits which are “greener”• Changes culture
Many of these benefits contribute positively to Healthy People 2020 goals and Colorado’s Winnable Battles
Given their Environmental Public Health impact, what can local HDs do to minimize barriers to participation in these programs?
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Protocols include:
Denver Public Schools: Garden to Cafeteria Protocols
- Training of GTC leaders- No ill students- Wash hands- Sanitized baskets- Field wash- Tracking sheet- Final approval of kitchen- Refrigerated separately
from other produce
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A morning harvest
Seed To Table: Garden to Cafeteria“Feeding the School”
Selling to the cafeteria
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2012 GTC season14 school sites29 types of fruits
and veg1,123 pounds sold$965.89 in sales
Garden To CafeteriaFresh produce from gardens
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The next DPS transformation…
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Bradley International School Farm
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For DPS cafeterias