Food Safety Important? Aug 22-28, Food Safety recalls on FDA Website 25% for fresh produce – Salmonella, Listeria

9+ food brands with products containing mangoes impacted. From Mexico, distributed from New Jersey to Alaska Mango Recall

Food Safety Background Increase in Illness due to changing: – Social Demographics Immuno-compromised – Food Systems Multiple Handlers National Scale – Consumer Preferences Fresh, Raw Produce – Microorganisms Adaptations/Resistant Bacteria – Acidic/Cool Environmental Survival & Growth

Markets seek assurances from suppliers that food is safe. Farmers must take steps to reduce risk. – Prove that steps are implemented. Prevention/risk reduction is key

Responsibility Large-scale systems=large-scale losses Increased risk exposure for retailers – Not possible to clean contaminated produce

– Livestock – Wild/Domestic Animals – Soils – Cross-Contamination – Workers Sources of Microbial Contamination

– Manure – Water Quality – Worker/Field Sanitation – Post Harvest Handling – Transportation 5 Production Risk Factors

Michigan Agriculture Commission More than 6,000 direct-to-consumer producers No oversight on food safety Burden for smaller producers (formal audit)

Voluntary and confidential Small farm scale- appropriate Recognition No cost

Certified GAP Audit

Worker Health & Hygiene Risk Question

Safe Food Improvement Action Plan

On-farm study: Producer Reluctance Worried they will not “pass” assessment - “ Can of worms” - “Big brother” Not sure the certificate of completion adds value Too costly to make/maintain food safety changes Most do not have a food safety plan

Acceptable Food Safety Plan

Primary Producer Issues of Concern following Assessments *Water Quality - Irrigation: Surface Water Standards *Traceability *Manure/Fertilizer Use *Food Safety Plan – Writing SOP’s Siting Restroom Facilities Cleaning/Sanitizing Procedures

Producer Issues of Concern following Assessments cont’d Too Much Record-Keeping, burden for 1-2 person operations - Can Implement some practices, but records=too much time Remembering/Scheduling/Cost of Water Testing Hard to document/achieve proper compost produced on-farm Difficult to find effective and affordable sanitizers for organic production systems Prevention is good, but still no assurance that produce is uncontaminated Need specific guidelines for specific fruits/specific microorganism risks Cost of implementing new Labeling/Traceability systems - How to effectively implement trace-back for road-side stands-is it really necessary?

Lack of Definite Guidance Natural barriers between crop and livestock production Field sanitation units properly located – To minimize food safety risks Water Testing – For worker hand washing and drinking – Irrigation water – Pesticide and fertilizer application water – Post Harvest (washing)

Water Testing Producers think surface water needs to test 0 for E.coli Production water is a potential source of contamination GAP is only guidance - not law No required threshold level – Water testing records – Appropriate water use based on water tests

USDA GAP Program Water Testing What Should I Test For? Group A Water Sources Water tests must include bacteria analysis for both Total coliform and E. coli (Fecal coliform). Group B Water Sources Water tests must include bacteria analysis for both Total coliform and E. coli (Fecal coliform) (same as Group A) AND the analysis for Nitrate/Nitrite. How Often Should I Test My Water? Type of Water Source Schedule for Testing 1) Well Water - Two (2) times per year – Start of season and peak use. 2) Surface Water - Three (3) times per year (Springs, Ponds, Rivers and Streams) - Start of season, peak use and harvest. 3) Town/Municipal Water - Acquire a copy of current year test results from your Public Water Systems

Discussion