Presentation is loading. Please wait.

Presentation is loading. Please wait.

Good Agricultural Practices and the Worker’s Role in Food Safety

Similar presentations

Presentation on theme: "Good Agricultural Practices and the Worker’s Role in Food Safety"— Presentation transcript:

1 Good Agricultural Practices and the Worker’s Role in Food Safety
OIA North America January 2011

2 What is Food Safety? The discipline of practices in the production, handling, preparation, and storage of foods to prevent food related illness.

3 Key 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.

4 The Importance of Food Safety
Each Year Food Sickens 76 Million People in the U.S. 325,000 Hospitalized 5,000 Killed Food Born Illness Costs the U.S. $152 Billion Per Year Food Born Illness Costs Florida $9.8 Billion Per Year

5 Trends in Food Born Illness Outbreaks
More than doubled since 1970s Bacteria, viruses and parasites Since 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 NUMBER HAVE BEEN TRACED TO THE WORKERS HANDLING CROPS AND PRODUCE

6 Increased Incidents of Outbreaks Associated with Infected Workers

7 Poor Food Safety Puts Everyone At Risk
Workers Themselves Workers Families Consumers The Farm Itself Entire Sectors of Agriculture


9 1. 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 Infection The CDC Estimates that Approx. 80% of All Infections Are Transmitted Through the Hands

10 Why Hand Washing? Meet Some of the Germs on Your Hands: Hepatitis A
Causes Jaundice And Diarrhea

11 Why Hand Washing? Meet Some of the Germs on Your Hands
Staphylococcus Streptococci Staphylococcus-zits, boils, and other tissue infections. Streptococci-soar throat (“strep throat”.)

12 Why Hand Washing? Meet Some of the Germs on Your Hands
Pseudomonas Haemophilus Pseudomonas-infects open wounds. Haemophilus- “pink eye”—highly infectious.

13 Why Hand Washing? Meet Some of the Germs on Your Hands
The Biggies: E. Coli, Salmonella, Shigella, Campylobacter Cause Severe Diarrhea Cramps Fever Infections of Blood and Other Organs And Can Lead to Death

14 When to Wash Hands? Before and After: Starting Work
Going to the Bathroom Eating Drinking Smoking or Using Tobacco Handling Food Touching Face, Mouth, Nose or Other Body Parts Before and After: Handling Animals or Animal Products Contact with or Caring for People Who Are Ill Changing Diapers Handling Known Contaminants Sneezing or Coughing onto Hands Handling Garbage or Waste

15 Where to Wash Hands? Only Wash Hands in Hand Washing Stations Designated by the Farm and Which Include: Clean Potable Water Adequate Running Water Adequate Supply of Soap ( No Alcohol Sanitizers) Clean Towels for Drying Hands What do you do if you don’t know where or if the facilities are not adequate—TALK TO THE FARM SUPERVISOR!

16 How to Wash Hands

17 How to Wash Hands Wet 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.

18 Additional 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.

19 What You Can Do: 2. Use only the Designated Toilet Facilities
Toilet Facilities Should be Provided Which are Close By and Adequate You Should Have Access to the Rest Room at Any Time and Not Just During Breaks USE ONLY THE DESIGNATED FACILITIES No Going to Rest Room in Fields, Woods, or Other Non-Designated Areas For Men: These Rules Apply to Urination Too!

20 What You Can Do: 3. Follow Good Hygiene Practices
Bathe before coming to work Remove 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.

21 What You Can Do: 4. Know the Signs of Infections and Illness
Signs and Symptoms of Common Infections and Illness: Diarrhea Fever Cramps Nausea and Vomiting Runny Nose, Coughing, Sneezing Sore Throat Head Ache Wounds, Boils, Skin Infection, Pus

22 What 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 Risk Contamination of Food, Equipment and Containers Putting Your Own Family At Risk Putting the Farm and Consumers at Risk

23 What 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.

24 Food 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 Risk DO YOUR PART: Know What You Can Do and Do It!

25 A Review of What You Can Do:
Understand and Follow Good Hand Washing Practices Use only the Designated Toilet Facilities Follow Good Hygiene Practices Know the Signs of Infection and Illness Report All Injuries and Signs of Infection and Illness to a Supervisor Cover All Wounds, Lesions, and Boils

26 Questions or Comments? OIA North America 2603 NW 13th St. #228 Gainesville, FL Ph: (352)

Download ppt "Good Agricultural Practices and the Worker’s Role in Food Safety"

Similar presentations

Ads by Google