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Keeping food safe at your local farm direct markets

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Presentation on theme: "Keeping food safe at your local farm direct markets"— Presentation transcript:

1 Keeping food safe at your local farm direct markets
Food safety tips for Oregon food producers Oregon Department of Agriculture, Food Safety Division

2 Overview of presentation
Why we care about food safety? Handle with care Handwashing Preparing for market Safe sampling Additional guidelines and market requirements Product labeling Licensing Contact information

3 Why we care about food safety at farmers’ markets?
Foodborne illnesses are seasonal and peak during market time. Cases of foodborne disease caused by specific pathogens,by month, FoodNet sites, 20041 1FoodNet Surveillance Report for CDC Foodborne Diseases Active Surveillance Network. June 2006.

4 Why we care about food safety at farmers’ markets?
Foodborne illness outbreaks commonly start at the market with poor worker hygiene and food safety practices. Ill food workers Improper handwashing Room temperature food storage

5 Washington State Foodborne Illness Outbreaks
*Courtesy of Washington Department of Health

6 Why we care about food safety at farmers’ markets?
You don’t want customers to get sick!

7 Handle with care Levels of handling Package safely
Keep food off the ground Wrap or cover Keep food hot or cold How to keep food cold

8 Levels of handling care
Strictest: potentially hazardous foods cheese, meat, poultry, milk, eggs, seafood, salsa, cut produce, cooked food. Keep food off the ground, protected, and COLD. Middle: product not easily washed by consumers breads, baked goods, kettle corn, canned jams and jellies, honey. Keep food off the ground and protected. Least restrictive: fresh produce, in-shell nuts Keep food off the ground.

9 Package safely Food packages Vacuum packing
Make sure packages are in good condition Should protect contents from adulteration and contamination Vacuum packing Only appropriate for smoked fish, not fresh fish. Cooked seafood (ex. whole crabs) Can be sold on ice Must have a barrier to prevent customers from touching

10 Keep food off the ground
Put empty crates under produce Use plastic tubs

11 Protect food: cover or wrap
Wrap: package items in a licensed facility before bringing to market.

12 Protect food: cover or wrap
Cover: keep items in completely enclosed bulk bin display. Provide a handwash setup. Wash hands before handling food. Use clean tongs, wax paper, or single-use gloves to remove items from bins.

13 Keep food cold or hot Food to keep cold or hot:
meat and poultry seafood and shellfish eggs and dairy products previously cooked food bakery items with high water contents (cheesecake) some foods containing any of the above ingredients Keep cold samples ≤41°F. Keep hot samples ≥130°F. Use thermometers to monitor food temperatures.

14 How to keep food cold Use ice chests or other containers with clean ice, dry ice or ice packs to keep product cool. Avoid contaminating food with dirty ice water by draining melted ice. Surround food with ice, especially on hot days. Do not just lay food on an ice surface.

15 Handwashing When to setup a temporary handwash station
How to setup a temporary handwash station When to wash your hands How to wash your hands Other considerations

16 When to setup a temporary handwash station
You need a handwash station if you are: sampling handling bulk-dispensed or unwrapped products

17 How to setup a temporary handwash station
Closed five gallon container with hands free dispensing spigot Warm, potable water Soap Single-use paper towels Wastewater catch basin * Spigot needs to stay open to allow a constant flow of water for two-hand washing * Container must hold enough water for duration of market day

18 Sample handwash setup

19 When to wash your hands Before you After you Between when you
handle or prepare food. After you use the toilet touch animals cough or sneeze smoke, eat, or drink handle dirty equipment or utensils Between when you handle raw and ready-to-eat foods.

20 How to wash your hands Wet hands with warm running water Apply soap
Thoroughly rub hands together for at least 20 seconds, scrubbing all surfaces Rinse with clean, running water Dry hands Turn off the water *University of Nebraska Lincoln Extension Services

21 Other considerations Hand sanitizers and moist towelettes DO NOT replace the need for handwashing. Before using single-use gloves, wash your hands. When switching tasks, wash your hands and switch gloves.

22 Preparing for market Clean food Clean tools
Cleaning food contact surfaces Sanitizers

23 Start with clean food Thoroughly rinse fruits and vegetables in cool potable water before cutting. This removes dirt, soil, and other contaminants. Do not use other chemicals to rinse produce unless they are approved to use on food.

24 Clean Tools: knives, cutting boards, spoons, plates, bowls
Equipment and utensils must be easily cleanable and in good condition Impervious and nonabsorbent materials Free of cracks Utensils must be stored: covered during transit to market and when not in use. in ice or in product with the handles above top of the food between uses. Utensils not stored in ice or product should be cleaned and sanitized between uses.

25 Cleaning food contact surfaces, equipment, and utensils
Wash: wash and scrub with hot, soapy water. Rinse: rinse with warm, clean water. Sanitize: immerse for two minutes in lukewarm water containing the correct concentration of an approved sanitizer. Air dry: allow to air dry without wiping.

26 Sanitizers Mix: Household bleach: Quaternary ammonium:
1/2 tablespoon per gallon of water = ppm Quaternary ammonium: 1 tablespoon per gallon of water = 200 ppm (or mix as manufacturer recommends) Monitor sanitizer concentrations w/ test strips. Mix can last up to four hours.

27 Sanitizer tips More is not necessarily better!
Bleach dissipates over time. Spray bottles hold sanitizer concentration longer.

28 Safe sampling Sample protection Cross-contamination Sampling design
Successful sampling setups Sampling examples

29 Sample protection Cover samples when not actively sampling (examples, containers with hinged lids, sneeze guards, glass domes). Wash your hands. Prevent contamination by the customer. (1) to prevent them from insects, dust, and other contaminants (2)

30 Cross-contamination Separate foods to insure there is no cross-contamination between raw meats, poultry or seafood and ready-to-eat foods between two different types of raw meat, poultry or seafood Equipment must be cleaned and sanitized between uses if the same equipment is used for sampling both. Clean and sanitize all raw meat equipment immediately after preparing these foods.

31 Sampling design Design sampling setup to prevent customers from touching other’s samples. Use disposable single use utensils for distributing samples (paper cups, toothpicks, wax paper, plastic spoons). Have waste basket for single use items available.

32 Successful sampling setups
Capped squeeze bottle (honey) Modified shaker bottle (nuts, grapes) Shakes out a limited number of items Bulk liquid container (juice) Pour into single use cup from a closed container with down-facing, self-closing spout Small sample cup (jams, dips, salsa, popcorn) Cups are filled by vendor for individual distribution

33 Successful sampling setups
Covered serving dish (dips, salsa, jams) Vendor uses single use spoon to scoop sample from a covered container that opens towards the vendor Foods with individual toothpicks (sliced produce) Sneeze guards Must be of big enough to intercept fluids and contaminants from the public

34 Sample setup

35 Sample setup Customers use tongs to pick out own sample and samples stay protected.

36 Sample setup Vendor spoons samples for customers.

37 Sample setup Each sample has an individual toothpick, discouraging contamination.

38 Sample setup Toothpicks are available but customers may still use their hands.

39 Sample setup Toothpicks are available but customers may still use their hands.

40 Sample setup

41 Sample setup

42 Bad sample setups

43 Additional guidelines and market requirements
Licenses Vendors requiring licenses must have licenses on hand. Animals Keep animals at least 20 feet from any food handling, display, or storage. Toilet facilities Provide clean and convenient toilet facilities. Locate handwashing facilities nearby. Waste water Dispose of waste water in an approved manner. Do not dump down stormwater drains.

44 Product labeling All packaged foods must be labeled with:
Name of product Net weight in both standard (lbs) and metric (g) Ingredients in descending order by weight, including sub-ingredients Producer or distributor’s name and address including city, state, and zip.

45 Product labeling Bulk food items must have ingredient information available to the customer by: Posting ingredients on bulk bins. Posting a sign reading “ingredients available upon request”

46 Contact for further information
Food Safety Division 635 Capitol St. NE Salem, OR 97301 (503) phone Agricultural Development and Marketing Division Measurements Standards Division Commodity Inspection Division Oregon Department of Agriculture Oregon Farmer’s Market Association Oregon Guide to Farm-Direct Marketing ODA license database County health departments directory

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