written food safety plans: policies, procedures, and ... 2 - written food safety...written food...
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Written Food Safety Plans:Policies, Procedures, and
Documentation
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
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
• Used for guidance (is required) when a food safety audit is conducted
• Do not need to be excessive or complex• You will be held accountable for what is in the
plan – don’t include unattainable goals• Growers are currently taking steps to insure
food safety on their farm – the written plan documents what is already being done
Relax!!! This is NOT rocket science!!!
Food Safety Plans
Food Safety Plans Cover:• Farm operation and farm facilities• Manure storage and handling• Animal exclusion (domestic & wild)• Irrigation and drainage management• Agricultural inputs• Equipment sanitation• Harvest and postharvest handling• Employee training program• Restroom & hand washing facilities• Traceability system• Crisis management strategy
• 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
Types of Documents
• Policies (What You Do)• Procedures (How You Do It)• Records (Who Did What When)• Maps (Where Is It)• Flow Chart (How It Works)
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
Visitor Health and Hygiene
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)
• If there is glass/plastic breakage in the field the area of possible contamination will not be harvest for an area of five feet in each direction. This same procedure is followed with other contamination.
• Harvest containers are only used for harvesting crops. Any container that is used for another purpose is labeled not for harvest.
Glass and Contamination Policy
As a means of reducing the risk of microbial contamination, movement of people into and out of production areas will be managed. (Policy)
A central entry point is established for all workers and guests
An employee will be posted at the entry point to monitor traffic
A log book will be signed prior to entering production areas
Persons entering production areas are required to thoroughly wash their hands and disinfect the soles of their shoes prior to entry.
Persons attempting to enter production areas without authorization will be asked to leave. Proper authorities will be
called if person(s) fail to leave.
Procedure
As a means of reducing the risk of microbial contamination, movement of people into and out of production areas will be managed. (Policy)
All workers will meet at the shed to begin work
All workers will wash hands prior to
harvesting
Shoes are to be worn by workers at all times
All vehicles are to be parked in a centralized location
Visiting parents, significant others, friends, etc., should wait for workers at a designated location and are prohibited from entering
the field(s).
Procedure
Packinghouse General Housekeeping
Questions Points YES NO N/A Doc
3-15 Only food grade approved and labeled lubricants are used in the packing equipment/machinery.
10 R
Questions Points YES NO N/A Doc
3-26 There is a policy describing procedures which specify handling/disposition of finished product which is opened, spilled or comes into contact with the floor.
15 P
3-27 Only new or sanitized containers are used for packing the product. 10 D
Standard Operating Procedure for Spilled Produce
• Produce that comes in contact with the floor and is spilled will be reconditioned and disinfected or, if not possible, disposed of in a dumpster.
• The decision to recondition or dispose will be made by the packing house supervisor.
When writing policies and procedures…
Keep it simple!
Use plain language as much as possible.
Write so that a worker can read the document and perform the described
tasks.
Food Safety Records
• Why are you keeping the records?• What is most efficient?• Who does it?• Who makes sure it gets done?• How much do you really need?• How long to keep?• Annual review
WRITE IT DOWN!Early and often!
Record Keeping Basics
Write it Down!• What was done• When was it done• Who did it• Who checked the record
Record Keeping Systems
• Daily log of activities• Recordkeeping sheets for each activity, filed in binder
or file when completed
What will work on your farm?
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
Record of test to show that water is potable
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
Doc
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gWorker Training Record
Worker Health and Hygiene, cont.
Questions Points YES NO N/A Doc
G-10 All toilet/restroom/field sanitation facilities are serviced and cleaned on a scheduled basis.
10 R
G-15 Company personnel or contracted personnel that apply regulated pre-harvest and/or post harvest materials are licensed. Company personnel or contracted personnel applying non-regulated materials have been trained on its proper use.
10 R
Toilet and Handwashing Facility Maintenance Log
What Happens During an Audit?• Review documents and records• Walk around the operation, observe, ask
questions to verify processes– What Do You Do?– How Do You Do It?– How Do I Know You Have Done It?– What If?
• Exit Meeting: audit report, questions, corrective action report, prepare for follow-up or unannounced visit
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)
Questions?
Purdue University is an Equal Opportunity/Equal Access institution.