Presentation on theme: "Keeping food safe at your local farm direct markets"— Presentation transcript:
1Keeping food safe at your local farm direct markets Food safety tips for Oregon food producersOregon Department of Agriculture, Food Safety Division
2Overview of presentation Why we care about food safety?Handle with careHandwashingPreparing for marketSafe samplingAdditional guidelines and market requirementsProduct labelingLicensingContact information
3Why 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, 200411FoodNet Surveillance Report for CDC Foodborne Diseases Active Surveillance Network. June 2006.
4Why 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 workersImproper handwashingRoom temperature food storage
5Washington State Foodborne Illness Outbreaks *Courtesy of Washington Department of Health
6Why we care about food safety at farmers’ markets? You don’t want customers to get sick!
7Handle with care Levels of handling Package safely Keep food off the groundWrap or coverKeep food hot or coldHow to keep food cold
8Levels of handling care Strictest: potentially hazardous foodscheese, meat, poultry, milk, eggs, seafood, salsa, cut produce, cooked food.Keep food off the ground, protected, and COLD.Middle: product not easily washed by consumersbreads, baked goods, kettle corn, canned jams and jellies, honey.Keep food off the ground and protected.Least restrictive: fresh produce, in-shell nutsKeep food off the ground.
9Package safely Food packages Vacuum packing Make sure packages are in good conditionShould protect contents from adulteration and contaminationVacuum packingOnly appropriate for smoked fish, not fresh fish.Cooked seafood (ex. whole crabs)Can be sold on iceMust have a barrier to prevent customers from touching
10Keep food off the ground Put empty crates under produceUse plastic tubs
11Protect food: cover or wrap Wrap: package items in a licensed facility before bringing to market.
12Protect 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.
13Keep food cold or hot Food to keep cold or hot: meat and poultryseafood and shellfisheggs and dairy productspreviously cooked foodbakery items with high water contents (cheesecake)some foods containing any of the above ingredientsKeep cold samples ≤41°F.Keep hot samples ≥130°F.Use thermometers to monitor food temperatures.
14How to keep food coldUse 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.
15Handwashing When to setup a temporary handwash station How to setup a temporary handwash stationWhen to wash your handsHow to wash your handsOther considerations
16When to setup a temporary handwash station You need a handwash station if you are:samplinghandling bulk-dispensed or unwrapped products
17How to setup a temporary handwash station Closed five gallon container with hands free dispensing spigotWarm, potable waterSoapSingle-use paper towelsWastewater 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
19When to wash your hands Before you After you Between when you handle or prepare food.After youuse the toilettouch animalscough or sneezesmoke, eat, or drinkhandle dirty equipment or utensilsBetween when youhandle raw and ready-to-eat foods.
20How to wash your hands Wet hands with warm running water Apply soap Thoroughly rub hands together for at least 20 seconds, scrubbing all surfacesRinse with clean, running waterDry handsTurn off the water*University of Nebraska Lincoln Extension Services
21Other considerationsHand 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.
23Start with clean foodThoroughly 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.
24Clean Tools: knives, cutting boards, spoons, plates, bowls Equipment and utensils must be easily cleanable and in good conditionImpervious and nonabsorbent materialsFree of cracksUtensils 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.
25Cleaning 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.
26Sanitizers Mix: Household bleach: Quaternary ammonium: 1/2 tablespoon per gallon of water = ppmQuaternary 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.
27Sanitizer tips More is not necessarily better! Bleach dissipates over time.Spray bottles hold sanitizer concentration longer.
29Sample protectionCover 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)
30Cross-contaminationSeparate foods to insure there is no cross-contamination betweenraw meats, poultry or seafood and ready-to-eat foodsbetween two different types of raw meat, poultry or seafoodEquipment 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.
31Sampling designDesign 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.
32Successful sampling setups Capped squeeze bottle (honey)Modified shaker bottle (nuts, grapes)Shakes out a limited number of itemsBulk liquid container (juice)Pour into single use cup from a closed container with down-facing, self-closing spoutSmall sample cup (jams, dips, salsa, popcorn)Cups are filled by vendor for individual distribution
33Successful sampling setups Covered serving dish (dips, salsa, jams)Vendor uses single use spoon to scoop sample from a covered container that opens towards the vendorFoods with individual toothpicks (sliced produce)Sneeze guardsMust be of big enough to intercept fluids and contaminants from the public
43Additional guidelines and market requirements LicensesVendors requiring licenses must have licenses on hand.AnimalsKeep animals at least 20 feet from any food handling, display, or storage.Toilet facilitiesProvide clean and convenient toilet facilities.Locate handwashing facilities nearby.Waste waterDispose of waste water in an approved manner.Do not dump down stormwater drains.
44Product labeling All packaged foods must be labeled with: Name of productNet weight in both standard (lbs) and metric (g)Ingredients in descending order by weight, including sub-ingredientsProducer or distributor’s name and address including city, state, and zip.
45Product labelingBulk food items must have ingredient information available to the customer by:Posting ingredients on bulk bins.Posting a sign reading “ingredients available upon request”
46Contact for further information Food Safety Division635 Capitol St. NESalem, OR 97301(503) phoneAgricultural Development and MarketingDivisionMeasurements Standards DivisionCommodity Inspection DivisionOregon Department of AgricultureOregon Farmer’s Market AssociationOregon Guide to Farm-Direct MarketingODA license databaseCounty health departments directory