1. Southern Region Small Fruit Consortium 2008 William C. Hurst, Ph. D. Extension Food Science Outreach Program The University of Georgia, Athens Good Agricultural Practices for Field and Packing Facility Operations County Agent Food Safety Training Southern Region Small Fruit Consortium January 9-10, 2008 Savannah, Georgia

2. Southern Region Small Fruit Consortium 2008 Food Quality vs. Food Safety They don’t mean the same thing! From Cornell GAPs program – used with permission.

3. Southern Region Small Fruit Consortium 2008 Who is the enemy? Plant pathogen – a microorganism known to cause diseases or lesions in plant tissues. Human or animal pathogen – a microorganism known to cause illness to humans or animals.

4. Southern Region Small Fruit Consortium 2008 What Can Growers & Packers Do?  Learn about the risks  Who is the enemy?  Develop a food safety plan  Document activities Prevention is the key!

5. Southern Region Small Fruit Consortium 2008 Good Agricultural Practices (GAPs) Guidelines Areas of Concern:  Water quality  Fertilizer use  Worker health & hygiene  Field & facility sanitation  Transportation issues  Traceback & recall

6. Southern Region Small Fruit Consortium 2008 What are GAPs? Good Agricultural Practices (GAPs) are sanitary procedures used during crop production, harvesting, packing and shipping to prevent or minimize produce contamination with human pathogens. Employee Hygiene Post-harvest Handling Irrigation

7. Southern Region Small Fruit Consortium 2008 Field Worker Hygiene and Sanitation Courtesy of Trevor Suslow Courtesy of Cornell GAPs Program Are gloves worn? Is harvesting equipment clean? Are toilets well stocked?

8. Southern Region Small Fruit Consortium 2008 Field Worker’s Hands – a major source of human pathogens

9. Southern Region Small Fruit Consortium 2008 Methods of Infecting Produce  Fecal material  Open lesions, boils, sores, infected wounds  Personal illness Staph infection

10. Southern Region Small Fruit Consortium 2008 Bandages  Bandage on finger, no glove  Cover bandage with waterproof glove

11. Southern Region Small Fruit Consortium 2008 Why wear gloves?

12. Southern Region Small Fruit Consortium 2008 Employee Sanitary Facilities  Do you know FDA’s requirement for providing field restroom facilities?

13. Southern Region Small Fruit Consortium 2008 Taking care of business!

14. Southern Region Small Fruit Consortium 2008 Easy Access

15. Southern Region Small Fruit Consortium 2008 Worker Health and Hygiene  In 2003, at 21 of 24 farms surveyed, worker health and hygiene were the major hazards to produce safety.  Inadequate hand washing was the most frequent hazard noted.  Inadequate hygiene training ranked #2, followed by unsanitary worker facilities. J. Guzewich, Food Protection Mtg. 2003

16. Southern Region Small Fruit Consortium 2008 Field Container Sanitation Clean harvest containers and tools daily.

17. Southern Region Small Fruit Consortium 2008 Field Washing of Produce

18. Packing Facility Sanitation and Worker Hygiene Sanitation is about attention to details. Employees EquipmentHarvesting bins Foaming/rinsing packing line

19. Southern Region Small Fruit Consortium 2008 Arrival at Packing Facility Protect harvested product from animals and animal feces Image courtesy of Trevor Suslow

20. Southern Region Small Fruit Consortium 2008 Packing Facility Grounds Is waste removed frequently from the packing shed? Is stagnant water controlled?

21. Southern Region Small Fruit Consortium 2008 Bird Nesting = A Problem

22. Southern Region Small Fruit Consortium 2008 Why is packing line sanitation important?  To prevent human pathogen contamination of product by … E. coli O157:H7 Listeria monocytogenes Salmonella

23. Southern Region Small Fruit Consortium 2008 Salmonella Recovery from Conveyor Belt Surfaces

24. Southern Region Small Fruit Consortium 2008 Salmonella Recovery from PVC Surfaces

25. Southern Region Small Fruit Consortium 2008 Salmonella Recovery from Wood Surfaces

26. Southern Region Small Fruit Consortium 2008 What’s wrong on this packing line?

27. Southern Region Small Fruit Consortium 2008 What happens at break time?

28. Southern Region Small Fruit Consortium 2008 E. coli in Produce

29. Southern Region Small Fruit Consortium 2008 Employee Awareness

30. Southern Region Small Fruit Consortium 2008 Is his mind on safety?

31. Southern Region Small Fruit Consortium 2008 Handling Smocks, Aprons & Gloves

32. Southern Region Small Fruit Consortium 2008 Is this a cultural problem?  No! It’s an education issue.

33. Southern Region Small Fruit Consortium 2008 How do adults learn best? Method of Teaching How much information is recalled? 3 hours later3 days later Lecture70%10% Lecture + Demonstration 85%65%

34. Southern Region Small Fruit Consortium 2008 Effective communication is critical in employee sanitation training

35. What microbial load do YOU carry? Unwashed gloves Unwashed hands Hands washed & dipped in sanitizer Gloves washed & dipped in sanitizer

36. Southern Region Small Fruit Consortium 2008 Employees must participate for effective training.

37. Southern Region Small Fruit Consortium 2008 Worker Protection Safety (WPS)  Combine employee hygiene training with EPA-mandated WPS (chemical safety) at the beginning of each harvest season  Keep records of who attended what training and when, to document this training to an auditor.

38. Southern Region Small Fruit Consortium 2008 Water Safety Irrigation Washing CoolingIcing Water is critical to all phases of produce handling!

39. Southern Region Small Fruit Consortium 2008 On-Farm Packing Facility Water Issues In a 2004 survey of 36 on-farm produce packing operations, inadequate chlorination was the predominant problem. Courtesy Jack Guzewich, USDA/CFSAN 2004

40. Southern Region Small Fruit Consortium 2008 Wash Water Quality Wash water must be properly chlorinated to keep it safe. Testing procedures must be implemented to insure the proper chlorination levels are consistently maintained in the water.

41. Southern Region Small Fruit Consortium 2008 Factors Affecting Chlorine’s Effectiveness  Water pH  Chlorine concentration  Contact time  Organic Matter  Water temperature  Stage of pathogen growth

42. Southern Region Small Fruit Consortium 2008 Effects of pH on Chlorine

43. Southern Region Small Fruit Consortium 2008 Quality Control Tools “Free” chlorine test kit pH meter

44. Southern Region Small Fruit Consortium 2008 Chlorine/pH Daily Monitoring Date Free ChlorinepH Operator Initials Time Packing Line:Tomato grading line Specific Location:Water in dump tank Control Limits:Free Chlorine = 100-150 ppm/ pH = 6.5-7.5 Verified by: _______________________ Tomato Line Supervisor

45. Southern Region Small Fruit Consortium 2008 Blueprint for an On-Farm Food Safety Plan 1.Designate “Farm Sanitarian” to develop, implement, monitor & document on-farm food safety program. 2.Identify GAPs/GMPs (minimum sanitary guidelines) specific to the agricultural environment (field, packing facility & transport operations). 3.Include SOPs for production, harvesting & field packing activities.

46. Southern Region Small Fruit Consortium 2008 Food Safety Plan (cont.) 4.Develop Master Sanitation Schedule for the packing facility, including specific written SOPS for equipment. 5.Keep field, facility & equipment sanitation records on file. 6.Document sanitation system is working by conducting internal farm inspection audits. 7.Continuously train all personnel on sanitary procedures.

47. Southern Region Small Fruit Consortium 2008 Fresh Produce GAPs/GMPs Workshop  This three-day internationally attended workshop presents thorough training in Good Agricultural Practices (GAPs) and Good Management Practices (GMPs) necessary to prepare a comprehensive HACCP-based food safety program for an on-farm or packinghouse operation.  Unique features include four hands-on break-out sessions which teach participants how to write SOPs, identify and prevent food safety hazards, develop control limits and monitoring procedures for those hazards and methods to document and verify the efforts.  Also included is a hands-on laboratory where participants learn how to use microbial testing to verify sanitation efforts.

48. Southern Region Small Fruit Consortium 2008 REMEMBER … While FOOD QUALITY is an option … … FOOD SAFETY is an entitlement.

49. Southern Region Small Fruit Consortium 2008 Thank you for your attention! Any questions?

50. Southern Region Small Fruit Consortium 2008 Contact information Dr. William C. Hurst 240 Food Science Bldg. University of Georgia Athens, GA 30602-2670 Phone 706/542-0993 Email bhurst@uga.edubhurst@uga.edu Website www.EFSonline.uga.eduwww.EFSonline.uga.edu