1. Farmers Market 2013 Food Safety
Kent Widdicombe
Oregon Department of Agriculture

2. Agenda
Handwashing No Bare Hand Contact Hot and Cold Holding Sampling, Cross Contamination, and Sanitizing Pathogens Labeling

3. Hand washing Hand Wash Station Water Container with spigot
Catch Bucket with Lid
Hand Soap and Paper Towels

4. Hand washing Turn the spigot on
Begin with hand soap and wash for 20 seconds
The friction of the hands rubbing removes pathogens
Rinse hand completely with clean water
Hand dry hands with the paper towels to remove more potential pathogens
Wash hands after any nonfood contact

5. Hand Wash Station

6. No bare hand contact
FDA 2009 Food Code states: No Bare Hand Contact with ready to eat foods
Use gloves, tongs, paper between the hand and food
Always apply gloves after washing hands
This applies only to foods made or assembled sold direct to the customer.

7. Hot and cold holding Hot foods are now to be held at 135°F or hotter
Cold foods are to be held at 41°F or colder
Eggs are allowed to be held at 45°F or colder
Use approved coolers, appliances, ice, gel packs
All Food Contact Surfaces sanitized every 4 hours
Food Out of Temperature must be discarded at 4 hours.

8. Sampling, cross contamination, sanitizing
Pre-make samples at home hold in container
Use small cups, limit amount displayed
Rotate samples frequently
Use two coolers to allow one to cool down
Submerge containers to cover sides up to rim
Record date, time, product and temperature

9. Sampling Suggestion

10. Sampling, Contamination, sanitizing
Cross Contamination
Personally dispense samples using spoons, cups
Avoid a communal bowl or cup for sampling
Minimize exposure of samples and products
Wash hands frequently when handling samples
Dedicate one person to provide samples

11. Sampling, Contamination, Sanitizing
All food contact surfaces require wash/rinse/sanitize
Use sanitizer and test strips and fill a small bucket
Hand Wash Station for emergency cleaning
Label all containers that hold any material
Clean and calibrate all thermometers for use

12. Sanitizing Test Strips

13. Sampling – Label Containers

14. Sampling - Thermometer

15. Sampling – Food Safety Pamphlet

16. Pathogens
Norovirus
Raw produce, contaminated water, uncooked foods, cooked foods that are not reheated after contact with a infected food handler, shellfish
12 to 48 hours-nausea, vomiting fever, diarrhea
Avoid public contact with surfaces and face

17. Salmonella
Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables
6 to 48 hours, diarrhea, abdominal cramps and vomiting
Properly cook items, wash raw fruits and vegetables

18. Listeria
Unpasteurized milk, soft cheeses made with unpasteurized milk and ready to eat deli meats
9 to 48 hours, fever, muscle aches, nausea or diarrhea. Pregnant women, elderly and immunocompromised patients are main group of concern
Keep products off the ground, from splash or dirt, hold at proper temperatures.

19. Labeling - Principle Display Panel
Product Identity
Truthful or Common Name
Required to be in the Middle
Must be Dominant and Stand Out
Bold and Contrasting Type Normal

20. Labeling - Principle Panel

21. Labeling - Principle Display Panel
Net Weight
Must be Located in Lower 30%
No Other Type adjacent or Below
List US and Metric System of Measure
Minimum Height is 1/16th Inch
List Minimum Net Weight Not Average

22. Labeling - Information Panel
Nutrition Facts
Listed to the Right of Display Panel
Nutritional Panel usually Required-Transfat
Small Firms may File Exemption
Nutritional Claims must have Panel
Recommend No Health Claims

23. Labeling - Information Panel

24. Labeling - Information Panel
Ingredient Statement
Located below Nutritional Panel
Located above Manufacturers Information
Include Food Colorings and Preservatives
Contains Statement-List Every Allergen

25. Labeling - Information Panel
Ingredient Statement
Ingredients Listed by Weight in Descending Order
Sub-Ingredients May be Declared by a Common Name
All Sub-Ingredients Must be listed
Must Contain Specific Allergen Information

26. Labeling - Information Panel
Place of Address
Located on Lower Portion
Name, Address, City, State, Zipcode
May List City, State and Zipcode only if Business is in Local Phone Book
Manufactured For or Distributed By

27. Information Panel

28. Labeling - Information Panel
Food Allergen Labeling and Consumer Protection Act of 2006
Clearly Label all Ingredients that are Class I Allergens
Failure to List Class I Allergens may Lead to a Recall
May Contains not Substitute for GMP’s

29. Labeling - Information Panel
Class I Allergens
Peanuts
Tree Nuts-Walnuts, Hazelnuts, Almonds etc.
Milk
Eggs

30. Information Panel
Class I Allergens
Soy
Wheat
Seafood
Crustaceans

31. Labeling - Information Panel
Contains Statement
List Allergens with Common Names
List Specific Tree Nuts

32. Labeling - Information Panel
Ingredient Statement
List Common Name of Allergen
May List Allergen Only Once
Derivatives-List Common Name
Whey-(Milk)

33. Labeling- ingredients
Is Love an ingredient?
Lecithin-Soy (?)
Flour-Wheat, Amaranth, Spelt (?)
Spices
Cream/Butter

34. Labeling - Example

35. Closing comments Hand Washing No Bare Hand Contact
Hot and Cold Holding
Sampling, Cross Contamination, Sanitizing
Pathogens
Labeling

36. Questions ???
Kent Widdicombe Phone … Salem Office –

37. Thank You – Wallowa Lake