Transcript Document
Good Agricultural Practices (GAP) for Fresh Fruit and Vegetable Growers New England Extension Food Safety Partnership Project funded by USDA CSREES – Project Number 2000-05389 Sanitation Sanitation In the field When packing On the road Traceback Sanitation practices during production, harvesting, sorting, packing, and transport play a critical role in minimizing the potential from microbial contamination of fresh produce. Words to Know Clean: Food or food contact surfaces are washed and are visually free of dust, dirt, food residues, and other debris Sanitize: Treat clean food-contact surfaces with heat or chemicals to reduce the number of pathogenic microorganisms Food Contact Surfaces: Surfaces that contact fresh produce and those surfaces from which drainage onto the produce or onto surfaces that contact the produce during the normal course of operations Food contact surfaces do not include tractors, forklifts, hand trucks, or pallets On-Farm Sanitation Why is this important? Soil, fertilizers, water, workers, pets, pests, and harvesting equipment can all be sources of pathogenic microorganisms and can contaminate produce. Dirty storage areas can contaminate produce and shorten post harvest shelf life Pathogenic microorganisms may be found on the floors and in the drains in the packing facility and on the surfaces of sorting, grading, and packing equipment Processing water that is reused may result in build up of microbial loads and result in contamination. During transportation, produce may become contaminated during loading, unloading and storage. Good sanitation standard operating procedures can reduce the risk of microbial contamination EMPLOYEE TRAINING Ranked #1 Food Safety Problem by Food Processing Industry ALL segments of produce industry Sertkaya, A. et. al. Top Ten Food Safety Problems in the United States Food Processing Industry. Food Prot. Trends. 26(5):310-315 Minimize Risks in the Field: What can you do? Maintain and clean harvesting equipment Remove as much dirt and mud as practical from the produce before it leaves the field Emphasize worker and U-pick customer hygiene and training Keep animals out of the field Pets vs. farm animals vs. wildlife Wes Kline, NJ Agricultural Experiment Station Leave produce with bird droppings • Harvest dry produce if possible • Maintain and Clean Harvest Containers Inspect for evidence of pests such as rodents, birds, and insects Discard damaged containers Harvest containers should be cleaned with hot soapy water and rinsed well prior to reuse. If stored outside, they should be kept covered or, at minimum, upside down. Sanitize containers, as needed and practical, using an approved sanitizer Maintain and Clean Harvesting Equipment Develop a cleaning and maintenance schedule for equipment and assign these responsibilities to a key individual Keep equipment as clean as practical Equipment used to haul garbage, manure, or other debris should not be used to haul fresh produce Postharvest Handling to Keep Fresh Produce Safe Minimize Risks in the Storage Facility: What can you do? Clean storage areas thoroughly before harvesting and storing crops When appropriate wash, rinse and sanitize storage areas. Always wash before you sanitize, as dirt and organic matter prevent the sanitizer from killing bacteria and viruses Use approved sanitizers Have a pest control program Minimize Risks in the Packing Facility: What can you do? Remove as much dirt as possible from fresh produce before it comes into the packing area Ensure that contaminated water and livestock waste cannot enter packinghouse via run off or drift Exclude all birds, animals, and rodents from packing area Enforce good worker hygiene. Maintain handwashing and toilet facilities. A separate handwashing sink must be available in the packing facility. Do not wear field clothes (shoes and boots) into the packing area Packing Facility Sanitation (cont) Inspect containers for damage on a regular basis and discard damaged containers Clean and sanitize containers and bins before using to transport fresh produce Clean and sanitize packing area, floors, and lines daily Minimize Risks from Processing Water: What can you do? Use potable water Change water as necessary to maintain sanitary conditions Clean and sanitize water contact surfaces Install backflow devices and legal air gaps Use antimicrobial washes Keep water no more than 10F cooler than produce Minimize Risks from Processing Water: What can you do? Antimicrobial washes may help minimize microbial contamination ● ● ● Follow FDA and EPA recommendations Chlorine could be added to water at 50-200 ppm total chlorine, at a pH of 6.0-7.5 for a contact time of 1-2 minutes Monitor antimicrobial chemical levels ● ● As organic materials and microbial load increases in wash water, antimicrobial chemicals are less effective Use a sanitizer test kit Minimize Risks from Processing Water: What can you do? Proper washing with water still best Research on-going Minimize Risks from Processing Water: What can you do? Antimicrobial washes may help minimize microbial contamination ● ● ● Follow FDA and EPA recommendations Chlorine could be added to water at 50-200 ppm total chlorine, at a pH of 6.0-7.5 for a contact time of 1-2 minutes Monitor antimicrobial chemical levels ● ● As organic materials and microbial load increases in wash water, antimicrobial chemicals are less effective Use a sanitizer test kit Minimize Risks During Transportation: What can you do? Ensure that transportation vehicles are clean Be sure that fresh fruits and vegetables are not shipped in trucks which have carried live animals, manure, and garbage If trucks are used to transport a variety of food products (ie. Eggs, raw meat, poultry), clean and sanitize trucks between uses Use refrigerated trucks if appropriate Produce Only Food Safety Partnership New England Cooperative Extension Food Safety Specialists From: University of Connecticut University of Maine University of Massachusetts University of New Hampshire University of Rhode Island University of Vermont Other Representatives: State Agriculture Divisions/Departments USDA Agencies (Farm Service Agency, ASCS, NRCS) Farm Bureau Growers Associations Cooperative Extension Agricultural Specialists/Agents