SO YOU WANT TO PURCHASE PRODUCEFROM A LOCAL FARM AUDREY KRESKE, PHDNorth Carolina State University
Discussion If you had to set the parameters for a
produce farmer to sell to a local school, what would they be?
Kill step: None Susceptible population: Small Children -
Teenagers Quality: Short shelf life Health: Eating habits, obesity
NC FARM to SCHOOL Cooperative Member of the Goodness grows in NC
program Free to join
http://www.gottobenc.com/become-a-member/membership-criteria/
NC FARM to SCHOOL Cooperative Membership fee
$100 entry fee Must be approved by the Cooperative
Board of Directors Elected by Cooperative members
Good Agricultural Practices certification 3rd party
Liability insurance $2 Million dollars
5
USDA GAP & GHP Audit Verification Checklist
*Not mandatory --- Buyer driven
Other Companies Primus labs
http://www.primuslabs.com/Services/StandardGAP.aspxGlobalGAP
NSF agriculture services http://www.nsf.org/business/
nsf_agriculture/index.asp?program=NSFAgr SCS global services
http://www.scsglobalservices.com/food-safety
USDA GAP & GHP Audit Verification Checklist
Food Safety Manual Written document that covers all aspects
of growing and handling process, and identifies the potential sources of risks Required to schedule and pass a GAP audit
Describes what steps and procedures are taken to reduce the risks of contamination by chemical, physical and microbial hazards
Food Safety Manual http://ncfreshproducesafety.ncsu.edu/
http://onfarmfoodsafety.org/
http://gapsmallfarmsnc.wordpress.com/
Hazard Analysis
Crop• Type• Soil
contact
Process• Workers• Water • Animals• Manure
Risk Reductio
n• Priority• Cost
Paperwork• Policy • Record• Docum
ent
Scoring 5, 10 or 15 points
Partial points are not awarded YES = full points and NO = zero points
Some questions may not be applicable to the operation N/A points are deducted from the total points available Reducing the number of points you must earn to pass Total points = 180 (144 points) G-2, 10 points N/A 180 points -10 points = 170 total points (136 points)
Scoring Why do I need to see the actual audit?
The auditor must explain in writing any ‘NO’ or ‘N/A’ answers
‘Doc’ column
Description ExamplePolicy Written statement in
the food safety plan that is followed on the farm
Employee policy of not working with produce while sick with foodborne illness
Record Written log required to be kept showing an action
Pre harvest checklist, logging of activities – washing equipment and containers
Document
May be a combination of a policy and a record
Signed sheet (record) of all employees trained on health and hygiene practices and a policy listing all health and hygiene practices followed on the farm
Observation
Observe and interview Observing the cleanliness of the restroom facility and the proximity of livestock to crop production areas
Documentation
I want to get a GAP audit
Food Safety Manual and Officer
Procedures and policies in place
Documentation of activities Water testing Mock recall
Request Audit (list several dates you plan on harvesting)
Audit Agenda and cost estimate will be sent to you
Buyer Expectations (Which parts?)
Crops to be audited (Scheduling of harvest)
Audit Cost The charges include an administrative fee of $50
and the auditor’s time at $92/hour Time on site conducting the audit, time to travel to and
from your farm, and time spent preparing and completing paperwork
Distance traveled Amount of time depends on sections to be
completed Cost shares are available for farms through the
North Carolina Department of Agriculture or Carolina Farm Stewardship Association First come first serve
Farm completing Part One and Two
Prep time
Travel to farm
Audit day
Travel from farm
Paperwork
3 hours
3 hours
~$276
~$276
2.5 hours ~$230
Total = $1,016
Admin fee $50
1 hour ~$92
1 hour ~$92
General Section
Audit SectionGeneral Section
Rank Category Points1 Worker Health and
Hygiene75
2 Restroom and Handwashing
35
3 Traceability 254 Product Handling 155 Facilities/Storage 106 Animal/Pests 107 Water 10
Total 180*Mandatory
Worker Health & Hygiene Hands can be a major source of human
pathogens Discuss hygiene policies and trainings
with employees Proper handwashing, proper hygiene Economic impact
Worker Health & Hygiene Illness/injury procedure First aid procedures Smoking and eating areas
Signs
Restroom & Handwashing Portable restrooms
- records from the company regarding the frequency of servicing and cleaning
Restroom facilities should be as clean as possible Stocked with single
use towels, toilet paper, and hand soap
Supplies stocked on the property
Restroom use Handwashing
facilities
Part One – Farm Review
Audit SectionPart One – Farm Review
Rank Category Points1 Water 452 Animal/Pest 453 Manure (A, B, or C) 454 Sewage/Waste 255 Land History 206 Traceability 10
Total 190
What is the source of irrigation water? How are crops irrigated?
Is it protected from contamination?
Irrigation Water Sources
Source Risk TestingSurface waters (pond, creek)
High At the minimum should be tested 3x during the season
Well water Medium Annual test at the beginning of the season
Municipal water
Low Request testing results from local authorities
Irrigation Water Testing Generic E. coli Several tests – recommend Colilert method,
quantitative Not presence/absence
High test results?(EPA recreational water quality standards,
2003)
Irrigation water contact with the
edible portion of a plant
Highest single sample
(MPN/100mL)
Average(MPN/
100mL)
Direct contact below 235 below 126
No direct contact below 576 below 126
28
Wild and Domestic Animals Keep animals out of the production field
Report tracks, crop destruction or feces Positive deterrence
Fences, noise cannons, scarecrows, scare balloons or fish emulsion
Manure and composting Pathogens of concern are Salmonella and E. coli
O157:H7 Best management practices to reduce contamination
Increase the amount of time between application of manure and harvest of produce
Incorporation into soil Proper and thorough composting Application records
Storage of manure piles Down hill from crop production areas Covered with a shelter or tarp
Part Two – Field Harvesting
Audit SectionPart Two – Field Harvest
Rank Category Points1 Equipment/
Containers80
2 Restroom and Handwashing
40
3 Product Handling 254 Water 155 Land history 156 Traceability 10
Total 185
Sanitation
Cleaning is the process of removing food and other soils
Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level
Sanitizing agents only work on properly cleaned and rinsed surfaces
Equipment
Containers
Part Two
DPI GAP Webinar Series Tentative Dates 11 am - 12 pm
June 27 – General Section July 1 – Part One July 11 – Part Two
http://gapsmallfarmsnc.wordpress.com/
http://ncgoodfarmersmarketpractices.com/
http://growingsafergardens
Audrey Kreske, [email protected]
Thank You