Presentation on theme: "Good Agricultural Practices and the Worker’s Role in Food Safety"— Presentation transcript:
1Good Agricultural Practices and the Worker’s Role in Food Safety OIA North AmericaJanuary 2011
2What is Food Safety?The discipline of practices in the production, handling, preparation, and storage of foods to prevent food related illness.
3Key Sources of On Farm Food Contamination People-pathogenic bacteria, viruses, and parasites infecting other workers, as well as contaminating equipment and crops, generally through bodily fluids and substances ( feces, urine, sweat, blood, coughing, sneezing.)Wild and Domestic Animals- pathogenic viruses , bacteria, and parasites generally through direct or indirect contact with feces.Water-pathogenic bacteria, viruses, and parasites infecting workers or contaminating equipment and crops through irrigation, input mixing, hand washing, drinking, or equipment cleaning.
4The Importance of Food Safety Each Year Food Sickens 76 Million People in the U.S.325,000 Hospitalized5,000 KilledFood Born Illness Costs the U.S. $152 Billion Per YearFood Born Illness Costs Florida $9.8 Billion Per Year
5Trends in Food Born Illness Outbreaks More than doubled since 1970sBacteria, viruses and parasitesSince many fruits and vegetables are often eaten raw, they never receive heat treatments to kill pathogenic organisms that may be present.WHILE THERE ARE MANY CAUSES OF INCREASED FREQUENCY AND SEVERITY OF OUTBREAKS,AN ALARMING NUMBERHAVE BEEN TRACED TO THE WORKERS HANDLING CROPS AND PRODUCE
6Increased Incidents of Outbreaks Associated with Infected Workers
7Poor Food Safety Puts Everyone At Risk Workers ThemselvesWorkers FamiliesConsumersThe Farm ItselfEntire Sectors of Agriculture
91. Understand and Follow Good Hand Washing Practices Proper and Frequent Hand Washing is the Single Most Effective Way to Prevent Contamination and the Spread of InfectionThe CDC Estimates that Approx. 80% of All Infections Are Transmitted Through the Hands
10Why Hand Washing? Meet Some of the Germs on Your Hands: Hepatitis A Causes JaundiceAnd Diarrhea
11Why Hand Washing? Meet Some of the Germs on Your Hands StaphylococcusStreptococciStaphylococcus-zits, boils, and other tissue infections.Streptococci-soar throat (“strep throat”.)
12Why Hand Washing? Meet Some of the Germs on Your Hands PseudomonasHaemophilusPseudomonas-infects open wounds.Haemophilus- “pink eye”—highly infectious.
13Why Hand Washing? Meet Some of the Germs on Your Hands The Biggies: E. Coli, Salmonella, Shigella, CampylobacterCauseSevere DiarrheaCrampsFeverInfections of Bloodand Other OrgansAnd Can Lead toDeath
14When to Wash Hands? Before and After: Starting Work Going to the BathroomEatingDrinkingSmoking or Using TobaccoHandling FoodTouching Face, Mouth, Nose or Other Body PartsBefore and After:Handling Animals or Animal ProductsContact with or Caring for People Who Are IllChanging DiapersHandling Known ContaminantsSneezing or Coughing onto HandsHandling Garbage or Waste
15Where to Wash Hands?Only Wash Hands in Hand Washing Stations Designated by the Farm and Which Include:Clean Potable WaterAdequate Running WaterAdequate Supply of Soap ( No Alcohol Sanitizers)Clean Towels for Drying HandsWhat do you do if you don’t know where or if the facilities are not adequate—TALK TO THE FARM SUPERVISOR!
17How to Wash HandsWet your hands with clean, running water (warm or cold) and apply soap.Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.Rinse your hands well under running water.Dry your hands using a clean towel or air dry them.
18Additional Tips for Hand Washing and Restroom Use NO soiled toilet paper on the floor.NO soiled toilet paper in waste baskets or boxes.Soiled toilet paper should go into the bowl.DO NOT dry hands on pants or shirt sleeves. Drying hands on our own clothes defeats the purpose of cleaning your hands. Clothes are exposed to environmental contamination and hands will pick up all that is on the surface of your pants or shirts.Use clean paper towel to turn off faucet and open door.
19What You Can Do: 2. Use only the Designated Toilet Facilities Toilet Facilities Should be Provided Which are Close By and AdequateYou Should Have Access to the Rest Room at Any Time and Not Just During BreaksUSE ONLY THE DESIGNATED FACILITIESNo Going to Rest Room in Fields, Woods, or Other Non-Designated AreasFor Men: These Rules Apply to Urination Too!
20What You Can Do: 3. Follow Good Hygiene Practices Bathe before coming to workRemove Jewelry As Appropriate-Jewelry harbors germs and can fall into food. Remove hand jewelry that cannot be adequately sanitized during periods in which food is manipulated by hand.Clean work clothes regularly.While working, store clothes and other personal belongings only in designated areas.Eat, drink, chew gum, smoke, or use tobacco only in designated areas away from food and food contact surfaces.Be sure that protective clothing and equipment is stored properly and cleaned regularly.
21What You Can Do: 4. Know the Signs of Infections and Illness Signs and Symptoms of Common Infections and Illness:DiarrheaFeverCrampsNausea and VomitingRunny Nose, Coughing, SneezingSore ThroatHead AcheWounds, Boils, Skin Infection, Pus
22What You Can Do: 5. Report All Injuries, and Symptoms of Infection or Illness to Supervisor Unreported injuries, illness and infection lead to:Putting Self and Entire Work Crew at RiskContamination of Food, Equipment and ContainersPutting Your Own Family At RiskPutting the Farm and Consumers at Risk
23What You Can Do: 6. Cover All Wounds, Lesions, and Boils Open lesions, including wounds with pus or which are draining, must be covered. If the lesion cannot be effectively covered, the worker should be excluded from any work having direct or indirect contact with produce or crops, including working on packing, sorting, or equipment used for the same.
24Food Safety On Farm Food Safety is Your Responsibility Failures in Food Safety Put You, Your Family, Your Friends and Co-Workers, Your Job, the Farm, and Consumers at RiskDO YOUR PART: Know What You Can Do and Do It!
25A Review of What You Can Do: Understand and Follow Good Hand Washing PracticesUse only the Designated Toilet FacilitiesFollow Good Hygiene PracticesKnow the Signs of Infection and IllnessReport All Injuries and Signs of Infection and Illness to a SupervisorCover All Wounds, Lesions, and Boils
26Questions or Comments?OIA North America 2603 NW 13th St. #228 Gainesville, FL Ph: (352)