nc fresh produce safety initiative...2010 d. ducharme 2010 d. ducharme welcome to risk...

NC Fresh

Produce Safety

Initiative Diane DucharmeGAPs Program Coordinator

NC MarketReady- NC State University at the NC Research Campus

600 Laureate Way Kannapolis, NC 28081 704.250.5402

Diane_Ducharme@ncsu.edu

http://www.ncfreshproducesafety.org

http://ncfreshproducesafety.wordpress.com

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Topics

• Food Safety in the News

• What is GAPs & Why does it matter?

• What are the pathogensof concern?

• How does contamination happen?

• GAPs/GHPs/GMPs/HACCP

• Self-certification

• Food Safety Plans

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Legislation and FDA Proposed Rule • House Bill 2749 – Food Safety enhancement Act of

2009

– passed in House -July 2009.

• Senate Bill 510 – FDA Food Safety Modernization Act

– Passed 75 to 23 on Nov. 30th; passed to House

• FDA Proposed Rule • FDA Proposed Rule – purpose for such standards is a goal we all share: to reduce the risk of illness

associated with fresh produce.

• NCFPSTF Talking Points – Scale Appropriate

– Risk & Science-based

– Tiered Compliance

– Proactive

– Focus on education and incentive not punitive

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Qualify for small farm exception/

• during the previous 3 year period, the average monetary value of the food they sold was less than $500,000,

• majority of sales to consumers, restaurants, or grocery stores and in the same state where the farm harvested or produced the food or within 275 miles of the farm.

• Any food sold by a facility that opts for exemptiopn would • Any food sold by a facility that opts for exemptiopn would have to prominently and conspicuously provide the name and address of the facility that produced it on a food packaging label, or at the point of purchase, as appropriate.

• Please note that nothing in the bill stops private buyers (or

the Farm to School Program) from demanding food safety

certification by farmers.

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House Blue-slip Debacle

• Senate bill pre-empting the House's tax-writing authority or revenue generating

• House Ways and Means responsible

• Between S.510 and H.R.2749 (July • Between S.510 and H.R.2749 (July 2009)

• 2 scenarios

– Dropped in lame duck session

– Senate rework, give to House, Senate, and bill

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Cornerstones of

Fresh Produce Safety

– Responsibility to produce wholesome, safe and nutritious foods

– Promoting a sustainable local food system

Bacteria has Borders?

– Linkage to Good Agricultural Practices (GAPs)

– Better understanding of market requests for GAPs certification

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Most foodborne illnesses can be

prevented by GAPs-based prevention.

•Prevention is the key

•Practice good food safety and

sanitation routines.sanitation routines.

•Reduce the risk….

• We may not be able to eliminate it!

• Common sense risk reduction practices

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Growing Market Demand for

GAPs certification

� Market-driven, not required by law

� Legislation and FDA proposed rule not

passed

� Fresh Produce for schools- required

� Farm-to-School Program - required

� Multiple Buyer requirements for different 3rd

Party Auditors

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Market & Economic Decisions

• Market entry

• Market distinction

• More for commodity?• More for commodity?

• Sustainable decisions

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Purpose of GAPs

� to give logical guidance in implementing best

management practices that will help to reduce the

risks of microbial contamination of fresh fruits and

vegetables

� While the United States has one of the safest food

supplies in the world, recent food-borne illness

outbreaks underscores the importance of taking

preventative actions like GAPs.

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Food Supply Chain issue that..

• Provide a proactive steps towards minimizing food safety

hazards potentially associated with fresh produce.

• Gives the ability to identify and implement common risk factors

that can result in a more effective, cohesive response to

emerging concerns

• Encourage the adoption by their partners along the farm-to-

family food chain including distributors, exporters, importers,

retailers, produce transporters, food service operators and

consumers.

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Welcome to Risk Identification and Management

Entering the world of water, waste, wildlife, and workersH...

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Why Is Produce Becoming a Risky Food?• Each person consumes about 20 pounds more fresh

produce today compared to two decades ago.

• Fresh produce is increasingly imported.

• Pathogens not previously associated with fresh produce (e.g., Escherichia coli O157:H7, Salmonella, Norovirus) have emerged.

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have emerged.

• The distribution chain of produce is much different than 25 years ago:

– Produce now comes from all over the world – it’s not limited by seasonality.

– Better packaging technology is available, with more “fresh-cut” options.

It Is a Local Problem!

• In 2003-2005, 19 produce-related outbreaks occurred in Florida, Georgia, North and South Carolina and Tennessee.

• More than 1,413 people became ill.• More than 1,413 people became ill.

• The largest single outbreak was 425 school children.

• The most common source was leafy greens and the agent was Norovirus.

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Why Should We Care?

Every year, about 76 million cases of food-borne illnesses result in an estimated:

• 325,000 hospitalizations

• 5,200 needless deaths

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• Economic losses between $10-83 billion

A recent study suggested that produce-

related illnesses accounted for the largest

number of cases -- 29 percent.

Distributions

of Salmonella

Outbreaks in

Tomatoes and

Peppers, 2008

Source: CDC, MMWR August 29, 200816

Pathogens of Concern

• Bacteria – Single-celled organisms that live independently

• Viruses – Small particles that live and

Bacteria

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particles that live and replicate in a host

• Parasites – Intestinal worms or protozoa that live in a host animal or human Parasites

Viruses

Most Commonly Implicated

Produce Items

• Leafy greens

• Tomatoes

• Sprouts

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• Sprouts

• Berries

• Melons

E. coli 0157:H7 Iceberg lettuce, radish sprouts, unpasteurized

apple cider/juice, spinach

Salmonella spp. Tomatoes, bean sprouts, sliced watermelon,

sliced cantaloupe, coleslaw, onions, alfalfa

Bacteria and Outbreaks

Associated with Produce

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sliced cantaloupe, coleslaw, onions, alfalfa

sprouts, root vegetables, dried seaweed, hot

peppers

L. monocytogenes Cabbage, lettuce

B. cereus Sprouts

Iceberg lettuce, raspberries, strawberries, green onion

Hepatitis A

virus

Viruses and Outbreaks

Associated with Produce

Norovirus Lettuce

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Apple ciderCryptosporidium

Parasites and Outbreaks

Associated with Produce

RaspberriesCyclospora

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Where Do These Microbial

Pathogens Normally Live?

Inhabitants of soil

• Listeria monocytogenes• Listeria monocytogenes

• Bacillus cereus

• Clostridium botulinum

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Where Do These Microbial

Pathogens Normally Live?

Residents of human and animal intestinal tracts

• Salmonella• Salmonella

• E. coli O157:H7

• Shigella

• Campylobacter

• Viruses Courtesy of Cornell University

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Frequency of Pathogens on Field-Harvested Produce

• Vegetables (from literature):– Salmonella: 1- 8 percent– L. monocytogenes: 2 - 30 percent– Shigella: 1 percent

– Investigators found no difference in the frequency of pathogens – Investigators found no difference in the frequency of pathogens between organically and conventionally grown produce.

• FDA Produce Surveillance Program

– Imported produce has a 4 percent positive rate of Salmonellaand Shigella.

– Tests on domestic produce are currently being conducted.

Source: Cornell University GAPs

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Where Do Pathogens Attach?

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JFP vol65 p18-23

Produce Wash-Water Solutions

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Antimicrobial Washes and Rinses

• Chlorine

• Chlorine dioxide

• Ozone

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• Ozone

• Organic acids

• Electrolyzed water

Pathogen Management

Throughout the Fresh Produce

Chain

• Pre-plant

• Production

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• Production

• Harvest

• Post-harvest handling

• Transportation

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Good Agricultural Practices

(GAPs)

• A tool for addressing food safety (human

pathogens) on the farm

• A voluntary program (now)• A voluntary program (now)

• Eight (8) recommended practices

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Eight Principles of Good

Agricultural Practices1. Prevent microbial contamination

2. Start program of GAPs

3. Human/animal feces

4. Water4. Water

5. Animal manure

6. Worker hygiene/sanitation

7. Follow all applicable laws

8. Traceback/recordkeeping/documentation

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Preventing microbial contamination of fresh produce is favored over

GOOD AGRICULTURAL PRACTICE #1

of fresh produce is favored over relying on corrective action once contamination occurs.

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GOOD AGRICULTURAL PRACTICE #2

To minimize microbial food safety To minimize microbial food safety hazards in fresh produce, growers, packers or shippers should use good agricultural or management practices in those areas over which they have control.

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GOOD AGRICULTURAL PRACTICE #3

Fresh produce can become microbiologically contaminated at any point along the farm-to-table food chain. The major source of point along the farm-to-table food chain. The major source of microbial contamination with fresh produce is associated with human

or animal feces.

(proximity)

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Animal Hazards

• Animal feces are a main source for pathogenic organisms

• Since animals are in contact with soil, manure and water, they can easily pick up contaminants from these sources

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contaminants from these sources

• Some pathogenic bacteria commonly found on animals include Salmonella, Staphylococcus and Streptococcus

• Maintain records of pest control program

Control Sources of Rodent and Bird ContaminationControl Sources of Rodent and Bird Contamination

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Human Waste Management

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Whenever water comes in contact with produce, water quality dictates

GOOD AGRICULTURAL PRACTICE #4

water quality dictates the potential for produce contamination. Minimize the potential for microbial contamination from water used with fresh fruits and vegetables.

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Water

Agricultural water

Irrigation

Pesticide or nutrient sprays

Processing water

Dump, wash, rinse, coolDump, wash, rinse, cool

Water quality management

Sanitation practices

Microbial testing

Irrigation Practices

• Surface water may contain pathogens and parasites of humans

• Well (ground) water is less likely to harbor pathogens, depending on depth, but may

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pathogens, depending on depth, but may contain pesticide residues or heavy metals

• Water sources should be tested for generic E.coli and chemicals

Water Source Will Determine the

Possible Frequency of Testing

Source Possible Water Testing Frequency

Municipal/District water system

Test annually and keep records from themunicipality/district water system (monthly,quarterly or annual report)

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quarterly or annual report)

Closed system, under the ground or covered tank

One annual test at the beginning of season

Uncovered well, open canal, water reservoir, collection pond

Every month during the production season

Post-harvest Water Quality

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Best Practices for Washing

Produce• Use Potable Water

• Monitor Water Quality, including pH and Temperature, and chlorine if used

• Change water at least daily, or more frequently when dirty.

• Record results.

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Best Practices for Washing

Produce (cont’d)

• Pathogens can be pulled into produce

– Keep water 10o F above the fruit pulp – Keep water 10 F above the fruit pulp

temperature.

• Wash, rinse, and sanitize belts and

conveyers regularly.

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Wash Water and General

Chlorine Recommendations

• Maintain available chlorine levels between 100 to 150 parts per million.

• Maintain pH between 6.5 and 7.5.• Maintain pH between 6.5 and 7.5.

• Drain tanks often (e.g., daily) and refill with clean water.

• Use self-cleaning screens in dump tanks to remove large debris and organic matter.

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Acceptance Criteria

• Water in direct contact with produce should meet EPA microbial drinking water quality standards.

– Generic E. coli negative test or below detection limitdetection limit

• If not, remediation is needed (disinfect).– >1 ppm free chlorine (pH 6.5-7.5) or ≥ 650

mV ORP (pH 6.5 – 7.5)

– Other approved water treatments for human pathogen removal (EPA labeled)

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Wash-Water Quality

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Agents Used to Sanitize Fruits

and Vegetables• Chlorine

• Chlorine dioxide

• Bromine and iodine

• Hydrogen peroxide• Hydrogen peroxide

• Peroxyacetic acid

• Electrolyzed water

• Ozone

• UV-C illumination

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Practices using animal manure or municipal biosolid wastes should be managed closely to minimize

GOOD AGRICULTURALPRACTICE #5

be managed closely to minimize the potential for microbial contamination for fresh produce. (120 days)

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Raw Manure

• Apply early, keeping nutrient concerns in mind.

• Don’t apply manure or manure-containing • Don’t apply manure or manure-containing litter while eaten part is present.

• BMP suggest applying and incorporating manure at least 120 days before harvest.

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Composted Manure

Composting guidelines often based on federal biosolids law (40CFR503):

• At or above 131°F for at least three (within-vessel or

static aerated pile) or 15 (windrow) days

• Turned at least five times (windrow only)

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Worker hygiene and sanitation practices during production, harvesting, sorting,packing and transport play a

GOOD AGRICULTURALPRACTICE #6

sorting,packing and transport play a critical role in minimizing the potential for microbial contamination of fresh produce.

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Personal Health and Hygiene

• The major source of human pathogens are worker’s hands, so the single most effective public health measure to

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effective public health measure to disease prevention is proper hand washing.

Proper hand-washing is the best method of reducing contamination

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One of the leading causes of food-borne illness is unsanitary worker conditions

When Hands Should

Be Washed

• Before beginning work

• After each restroom visit

• Before and after eating/smoking/other

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• Before and after eating/smoking/other breaks

• After other activities not including produce handling

• Anytime hands become dirty

How to Wash Hands Properly

•Remove rings/watches/bracelets.

•Use running water.

•Use soap.

•Lather hands, wrists, fingers.

•

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•Don’t forget to scrub your thumbs, under

your nails and in between your fingers.

•Wash your hands for 20 seconds.

•Fully dry out your hands with disposable

paper towel.

• Can be an added hygienic practice, if used properly.

• Is especially useful with wounds and open sores

• Can be a vehicle for transferring surface germs.

Single-Use Gloves

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germs.

• Must be used in combination with proper hand washing.

• Must be discarded, hands washed and new gloves changed each time the wearer needs to wash hands.

Restrooms and Hand-Washing

Facilities

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What Growers Can Do?

• Create policies and procedure

• Educate employees

• Enforcement

• Document• Document

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How Can Growers Prevent Produce

Contamination by Employees?

Educate employees about:

• Pathogens

• Pathogen origins• Pathogen origins

• How pathogens can spread

• Symptoms of food-borne illnesses

• Health and hygiene policies and practices

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Follow all applicable local, state, and Federal laws and regulations, or corresponding or similar laws,

GOOD AGRICULTURALPRACTICE #7

corresponding or similar laws, regulations, or standards for operators outside the U.S. for agricultural practices.

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GOOD AGRICULTURALPRACTICE #8

• Accountability at all levels of the agricultural environment (farm, packing facility, distribution center and transport operation) is important to a successful operation) is important to a successful food safety program. This includes trace produce back/forward, recordkeeping, and documentation.

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Take a look at some facilities..

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Identifying Risks

A New Model • The task force is a partnership that brings

together members involved in education, public policy, the fresh produce industry and research.

• Partnering institutions and agencies include:

– Commodity Groups, Fresh Produce Brokers/Distributors and Individual Growers

– NCSU, NC A&T, NC Cooperative Extension

– NCDA & CS

– FDA

– NC Farm Bureau

N.C. MarketReady

Fresh Produce Safety –

Field to Family Curriculum

• Developed for and targeted to the needs of educators as a train-the-trainer resource resource

• Emphasis on increasing understanding of the microbial risks associated with

– producing, harvesting, washing, sorting, packing and distributing fresh fruits and vegetables.

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Curriculum

• Total of nine modules, with each module encompassing 1 to 1.5 hour blocks of instruction

• Module 1: Fresh Produce Safety Introduction

• Module 2: GAPs Field Practices

• Module 3: Packing Facility Sanitation

• Module 4: Health and Hygiene• Module 4: Health and Hygiene

• Module 5: Animals, Animal Byproducts, Biosolids and Site Selection

• Module 6: Water Quality

• Module 7: The 3 Ts: Transportation, Traceback and Traceforward

• Module 8: Managing Liability and Risk

• Module 9: Dealing with Controversies and Crises: Working with the News Media

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Think of Tiers as steps on a

pyramid/

Give producers a proactive, educational and incentive-based program for their individual needs

Modules within this curriculum serve asModules within this curriculum serve as

the basis for a progression of training tiers – 3 in total

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Tier 1- Basic Level

Tier 2 - Traceability and Risk Mgmt

Tier 3

Tiered Approach is:

Proactive and Incentive-based

Allows growers to move up the pyramid based on individual farm and market requirements

Certificate of Attendance will be issued to Certificate of Attendance will be issued to participants to show customers

Linked on website for markets to search farms based on product need

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www.ncmarketready.org, click on Fresh Produce Safety

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Resources

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http://ncfreshproducesafety.wordpress.com

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Self Certification

• Means going through the process of food safety on the farm

• No cost • No cost

• No Certification to show end marketers

• www.ncfreshproducesafety.org –Audit resources

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Being GAPS certified means…

• Grower has a written and documented food safety program

• Annual certification (visit) with “surprise” annual visitannual visit

• Structured to encompass on-farm operations

• Costs depend on areas of certification, size of farm, commodities

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GAPs Certification

• Annual Certification (365 days) with Passing Score

– an unannounced surveillance review during year

• Costs

– Certification, testing, equipment, change of process,

additional facilities/equipment, etc.additional facilities/equipment, etc.

• 3rd Party Auditors has to see the entire scope of

activities “in operation” in order to audit (e.g

production/harvesting activities)

– Assess, manage, and demonstrate risk reduction

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Food Safety Plan

• Brings all the elements of the food safety program together

– Providing written document specific to your operation

– Designates responsible person for program

– SOPs

– SSOP

– Supporting documentation

• Tests

• Logs, etc

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Help is on the wayH.Templates...

www.ncmarketready.org, click on Fresh Produce Safety

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Outline of the Plan Template

• Introduction and General Guidelines (Standard Operating Procedure (SOP))

• Facility Map Overview (Actual Maps contained in Appendix I)

• SOP 1.0 Worker Health, Hygiene, and Field Sanitation• SOP 1.0 Worker Health, Hygiene, and Field Sanitation

• Spanish Version of Farm worker and Visitor orientation

• SOP 2.0 Water Usage

• SOP 3.0 Sewage Treatment and Soils

• SOP 5.0 Pesticide Usage

• SOP 6.0 Animal/Wildlife

• SOP 7.0 Manure and Biosolids Usage

• SOP 8.0 - Field Harvest/Pack and Transportation

• SOP 11.0 Traceability

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Appendix I-IX

Appendix I –Farm/Facility Map

Appendix II-E: Brochure for Food Safety

Procedures for Farm Workers and Visitors

(includes Spanish version)

Look at your Handouts!

Appendix II A –E: Worker Health, Hygiene, and Field

Sanitation

Appendix II-A: Employee Health and Hygiene

Training Content

Appendix II – B: General Employee Policies for

Appropriate and Expected Food Safety Measures for Farm

Name (includes Spanish version)

Appendix II – C: Basic Food Safety, Personal

Health and Hygiene Training Roster (includes

Spanish version)

Appendix II – D: Employee Non-Compliance Form

(includes Spanish version)

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3rd Party Auditors � An independent, impartial party hired to perform

surveillance audits (ALL GENERAL EXCEPT AS NOTED)

�Georgia GAP

�NSF Davis Fresh

�Primus

�Scientific Certification Systems (SCS)�Scientific Certification Systems (SCS)

�USDA

� Florida Dept. of Agric & CS (Tomatoes)

�Calif. Dept of Food & Drug/Leafy Green Marketing Agreement (CDFA/LGMA)

�Canadian Hort. Council (CHC)/ On-Farm Food Safety (OFFS)

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Example: USDA GAP & GHP Audit Verification Checklist

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USDA – Backed by federal agency

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D = Document

R = Record

P = Policy/ SOP

This project received funding from the

N.C. Tobacco Trust Fund Commission,

Sustainable Agriculture Research &

Education (SARE) and Risk

Management Agency.

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