Presentation on theme: "Keeping food safe at your local farm direct markets Food safety tips for Oregon food producers Oregon Department of Agriculture, Food Safety Division."— Presentation transcript:
Keeping food safe at your local farm direct markets Food safety tips for Oregon food producers Oregon Department of Agriculture, Food Safety Division
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
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, 2004 1 1 FoodNet Surveillance Report for 2004. CDC Foodborne Diseases Active Surveillance Network. June 2006.
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
Washington State Foodborne Illness Outbreaks *Courtesy of Washington Department of Health
Why we care about food safety at farmers’ markets? You don’t want customers to get sick!
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
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.
Package safely Food packages –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
Keep food off the ground Use plastic tubs Put empty crates under produce
Protect food: cover or wrap Wrap: package items in a licensed facility before bringing to market.
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.
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.
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.
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
When to setup a temporary handwash station You need a handwash station if you are: sampling handling bulk-dispensed or unwrapped products
How to setup a temporary handwash station Setup: 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
Sample handwash setup
When to wash your hands Before 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.
How to wash your hands 1.Wet hands with warm running water 2.Apply soap 3.Thoroughly rub hands together for at least 20 seconds, scrubbing all surfaces 4.Rinse with clean, running water 5.Dry hands 6.Turn off the water *University of Nebraska Lincoln Extension Services
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.
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.
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.
Cleaning food contact surfaces, equipment, and utensils 1.Wash: wash and scrub with hot, soapy water. 2.Rinse: rinse with warm, clean water. 3.Sanitize: immerse for two minutes in lukewarm water containing the correct concentration of an approved sanitizer. 4.Air dry: allow to air dry without wiping.
Sanitizers Mix: –Household bleach: 1/2 tablespoon per gallon of water = 50-100 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.
Sanitizer tips More is not necessarily better! Bleach dissipates over time. Spray bottles hold sanitizer concentration longer.
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.
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.
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.
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
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
Customers use tongs to pick out own sample and samples stay protected.
Sample setup Vendor spoons samples for customers.
Sample setup Each sample has an individual toothpick, discouraging contamination.
Sample setup Toothpicks are available but customers may still use their hands.
Sample setup Toothpicks are available but customers may still use their hands.
Bad sample setups
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.
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.
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”
Contact for further information Food Safety Division 635 Capitol St. NE Salem, OR 97301 (503) 986-4720 phone http://oregon.gov/ODA/FSD Agricultural Development and Marketing Division http://oregon.gov/ODA/ADMD Measurements Standards Division http://oregon.gov/ODA/MSD Commodity Inspection Division http://oregon.gov/ODA/CID Oregon Department of Agriculture http://oregon.gov/ODA Oregon Farmer’s Market Association http://www.oregonfarmersmarkets.org Oregon Guide to Farm-Direct Marketing http://oregon.gov/ODA/pub_fd_toc.shtml ODA license database http://www.oregon.gov/ODA/license.shtml County health departments directory http://oregon.gov/DHS/ph/lhd/lbd.shtml