Food Safety Interventions

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Presentation transcript:

Food Safety Interventions Farm to Table Food Safety Interventions

Farm Good Agricultural Practices (GAPS) Water Manure and municipal biosolids Worker health and hygiene Sanitary facilities Field sanitation Packing facility sanitation Transportation Traceback C-6.02 -- Farm to Table

Food Processing Good Manufacturing Practices -- procedures for processing and packing under sanitary conditions. Standard Sanitary Operating Procedures -- ensure a clean and sanitary environment HACCP -- Systematic approach to identify, assess and control the risks of identified hazards. C-6.02 -- Farm to Table

Foodservice -- HACCP HACCP – seven steps to systematically identify, assess, and control identified hazards. Not all foodservice establishments must have a HACCP plan. If do the following, a HACCP plan is needed: Vacuum package food Service of raw meats Package fresh squeezed orange juice Serve shellfish directly from a tank Curing or smoking food for preservation C-6.02 -- Farm to Table

Home – Four Steps to Fight BAC! CLEAN: Wash hands and surfaces often SEPARATE:  Don't cross-contaminate!   COOK:  Cook to proper temperature  CHILL:  Refrigerate promptly Fight BAC! -- national food safety campaign targeting consumers. C-6.02 -- Farm to Table

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