food safety primer for farm to school activities grant program/20… · • dairy • eggs •...
TRANSCRIPT
Food Safety Primer for Farm to School Activities
Teresa Wiemerslage, MSProgram Coordinator
ISU Extension and OutreachLocal Foods Team
Objectives for session:Participants will be able to…
• Use best practices in working with F2S to ensure product safety and quality
• Learn about Good Agriculture Practices • Identify differences among produce vendor
options.• Learn about tools available for F2S food
safety.
10. Buying local foods is more than fruits and vegetables. • Meat• Dairy• Eggs• Processed items• Look for state or federal
inspection.
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1 out every 6 Americans
128,000 hospitalizations
3,000 deaths
Foodborne illness in the US Each Year
Centers for Disease Control and Prevention, 2011
Why people get sick
• Vegetables eaten raw• Germs stronger, people weaker• Hard to wash off germs
– (Dirty) Water suction into plant– Sticky germs– Hiding places on surface
• Food comes from everywhere complexity of system
• Only need a few germs
What’s the big deal?Symptoms:• Diarrhea• Vomiting• Nausea• Abdominal
pain• Fever
Complications:• Reactive arthritis• Guillain-Barre
syndrome• Spontaneous
abortion, stillbirths• HUS • Blood clots; stroke• Death
Caroline Smith Dewaal and Farida Bhuiya. 2007. Presented at IAFP. Center for Science in the Public Interest
Berries7%
Green onions4%
Herbs8%
Leafy greens29%
Melons14%
Tomatoes15%
Others9%
Multiple12%
Unknown2%
Produce causing most outbreaks of illness
Outbreaks associated with FDA/CFSAN-regulated foods: 1996-2006, Vierket al., CFSAN, College Park, MD
Distance from farm to table matters
Distance from farm to table matters
Farmer
Aggregator/Hub
DistributorSchool
Packer/Processor
Food Contamination Sources• Water, manure, and soil• Insects, rodents, and other wildlife• Equipment cross contamination• Human handling• Chemicals and pesticides• Physical hazards (glass, plastic, wood,
etc.)
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Food Product On Farm Quality and Food Safety Programs
Meat Beef/Pork Quality Assurance (BQA, PQA) (voluntary) (1)
Dairy State milk inspector (required)
Eggs Egg Handler license (required)
Produce FSMA Produce Rule (required) GAP/GHP (audits are voluntary; USDA or third-party) (1)
(1) Certain buyers may require program training and certification. (2) Processing facilities will have HACCP plans and state or federal inspection.
Let’s Dive in! GAP and GHP Programs
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• Good Agricultural Practices should be followed
• 8 Principles• Certification voluntary
Good Agriculture PracticesPrinciple 1: Water SourceP2: Manure Use and HandlingP3: Worker Health and HygieneP4: Sanitary FacilitiesP5: Field SanitationP6: Packing Facility SanitationP7: TransportationP8: Traceability
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Principle 1: Water Source• Use safe drinking water
– Contact with plant or produce– Washing produce– Tested regularly
• Surface water source (example: ponds)– May be used for irrigation– Should be tested
• Test soil for coliforms in frequently flooded farm land
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P2: Manure Use and Handling
• Composted manure• Aged manure• Location of manure• Watch for raw manure
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P3: Worker Health and Hygiene
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• Clean clothes• Sick employees do not handle food• Handwashing• Training programs
P4: Sanitary Facilities
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• Restroom facilities available• Handwashing stations• Locations identified for
eating/drinking/breaks
P5: Field Sanitation• Harvest containers cleaned and sanitized• Equipment cleaned periodically• Avoid soil or unsafe water contamination• Create reasonable barriers to animals
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P6: Packing Facility Sanitation
• Good handling practices (SOPs)• Avoid cross contamination with
equipment or animals (wild and domestic birds)
• Pest prevention program
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P7: Transportation
• Maintain temperatures• Product covered• Load trucks to prevent damage• Clean transport vehicles
regularly
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P8: Traceability• One step back; one step forward• Date of harvest/pack date• Field identification (may be color
coded)• Recordkeeping• Mock recalls
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Good News• Common sense• Enhances marketability• Good business practiceBad News• FSMA PR just rolling out• GAP audits are Voluntary (only few farms in IA)• Required by some buyers• Annual inspection• Expensive ($600-1200/year)
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• Ask about food safety practices training (L1)
• Ask if they have a Food Safety Plan (L2)
• Require self-assessment checklist
• Visit the farm
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“I am not a GAP expert. How do I know what to look for?”
Questions?
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F2S Food Sources
• Broadline Distributor• Produce Distributor• Produce Cooperative• Direct from Farm• School Garden
…..or a combination
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Direct From Farm• Buy with the seasons• Develop flexible menus with creative
recipes• Advertised menus are subject to change
Iowa Resources: – Local Food Coordinators– IDALS– MarketMaker– NE Iowa F2S Cycle Menu
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Produce Aggregators• May offer greater variety from multiple farms• Reduced paperwork through streamlined
ordering and receiving • Evaluate food safety practices from all sources• Commingling may occur• Farm of origin may be clearer
Iowa Examples:– Farm Table Delivery– Iowa Food Hub
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Distributors• Provide variety and year-round availability• Require food safety practices of supplier(s) • Maintain internal food safety program• Consider or already purchase local produce• Farm of origin is not always clear
Iowa Examples:– Loffredo– Capital City Fruit– Food Hubs
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Considerations • Delivery capability – when and how• Insurance protection – product and liability• Lead time notification problem with supply• Documentation of practices – checklist, plan• Ability to provide added value
– Promotion POS materials– Educational components (i.e. class visits/field
trips)
Other Considerations• Meet product needs• Pricing strategies• Purchasing flexibility• Standing orders• Technology capabilities• Credit terms/payment • Value added services • Socially
responsible/sustainable• Product assurances- quality
and safety
• Variety/quantity of product• Site visits/audits• Return policy• Size of operation• Back order history• Substitution capability • Contracting options• Quantity or volume
discounts• Minimum orders
The Farmers…
School Garden GAPS
An Educational Tool• Growth in popularity• A district-sponsored learning environment • Typically on school property• Involves students, staff, and community• May include flowers, trees, fruits, and/or
vegetables
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• Handout: Food Safety Tips for School Gardens
• Food safety education opportunity–Students–Staff–Community
Be a Food Safety Advocate
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Good Agriculture Practices Apply to School Gardens, Too!P1: Water SourceP2: Manure Use and HandlingP3: Worker Health and HygieneP4: Sanitary FacilitiesP5: Field SanitationP6: Packing Facility SanitationP7: TransportationP8: Traceability
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• Locate away from contamination• What’s below? Call 811 before you dig• Construct reasonable barriers• Consider testing soil
Site selection
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Use non-toxic, non-leaching materials
• Cedar, untreated pine, or fir• Terra cotta pots• Concrete • Unused livestock water troughs• Burlap filled with straw
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Use Safe Materials
AVOIDPressure-treated lumber or plywood Used tiresRail road tiesOld bricks with paint
• Test all non-municipal sources• Transport water in food grade containers if it comes into contact with produce
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School Garden GAPsP1: Water Source
• Do not use raw and composted manure• Consider purchasing commercially prepared
compost • Locate compost pile away from sources of
contamination• Wear gloves
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School Garden GAPs P2: Manure Use and Handling
• P3: Worker Health and Hygiene– Provide training for students/volunteers– Monitor handwashing and personal hygiene– If somebody is sick, no harvesting– Best practice = no pesticides
• P4: Sanitary Facilities – School restrooms– Handwashing stations, as needed
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School Garden GAPs
• P5: Field Sanitation– Clean and sanitize harvest containers– Clean harvest tools– Don’t put food on the ground– Animal control– No eating or drinking while harvesting– Avoid using chemicals in the school garden
• P6: Packing Facility Sanitation– Wash off extra soil– Take to school kitchen
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School Garden GAPs
• P7: Transportation– Receive and inspect– Clean well– Store properly
• P8: Traceability– Maintain traceability
(harvest date)
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School Garden GAPs
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School Garden GAPs
Additional Activities Find the Garden Hazards
(Hint: 11 hazards)
Additional Activities: Answer Key
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Resources
Online Training for Kids
http://www.safeproduce.cals.iastate.edu/
Module Audiences• School gardens – Elementary level for 4th/5th graders– Instructor/facilitator • University farms– Farm workers/staff (12th grade and post)– Instructor/facilitator
Each Module
• Stand alone sections– Elementary (youth focus) = 4 sections– University (adult focus) = 5 sections
• Each section 1 to 9 minutes in length• 1 to 10 item multiple choice quiz at end
each section
Food Safety in the School GardenTraining Videos and Publicationhttps://www.safeproduce.cals.iastate.edu/elementary-school-gardens-program
Farm to School – see FAQ at www.iastatelocalfoods.org
• Procurement rules compliance• Food safety assurances
– Production (i.e. GAPs)– Packing (i.e. materials)– Transportation (i.e. protection intentional
and unintentional contamination)
http://nfsmi.org/ResourceOverview.aspx?ID=394
What’s Next?
1. Define “Local” (TODAY)2. SFA defines preference points3. Present to School Wellness Team
Take It Further: 4. Take recommendation to School Board
https://store.extension.iastate.edu/Product/12938
F2S Cycle Menu
http://iowafoodandfitness.org/site/cyclemenu.html
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Sampling
Cafeteria Coaches toolkit https://store.extension.iastate.edu/Product/14497
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SamplingUsing local meat in schools
Iowa Meat to School serieshttps://store.extension.iastate.edu/Product/15096
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SamplingAsk for help
Food Service videoshttp://www.cias.wisc.edu/chopchop/
NEW PROJECTS!
• USDA F2S grant to IDALS to create LIFD – Local Iowa Food Day, 2018
• Specialty Crop grant to ISUEO for TA to schools for local procurement
• SNAP-Ed dollars to local food coordinators to assist with procurement and gardens
Register: https://iastate.qualtrics.com/jfe/form/SV_3n0JzOUM3e5UviJ
