Garden Curriculum for Your Classroom
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Transcript Garden Curriculum for Your Classroom
Food Safety in Your
School Garden
Monica Kilcullen Pastor, M. Ed,
University of Arizona
College of Agriculture and Life Sciences,
Cooperative Extension
GOAL:
Get healthy
kids in front of
educators,
ready to learn!
School Garden Food Safety
The Arizona Department of Agriculture,
Agricultural Consultation and Training has
funded all or a portion of this project using
Specialty Crop Block Grant funds provided by
the USDA, Agricultural Marketing Service.
The views or findings presented are the
Grantee’s and do not necessarily represent
those of the State or the Arizona Department of
Agriculture.
English Language Arts
Standards
Reading
Informational
Text
Writing
Speaking
and Listening
Media and Technology
Grades 6-12 Literacy
History/Social Studies
Science and Technical Subjects
Mathematics Standards by
Domain
Counting
and Cardinality
Operations and Algebraic Thinking
Number and Operations
Measurement and Data
Geometry
Ratios and Proportional Relationships
The Number System (Grade 6, 7 & 8)
Expressions and Equations (Grade 6, 7 & 8)
Functions (Grade 8)
Statistics and Probability (Grade 6, 7 & 8)
NGSS –
Science & Engineering Practices
Ask questions and define problems
Develop and use models
Plan and carry out investigations
Analyze and interpret data
Use mathematics and computational thinking
Construct explanations and design solutions
Engage in argument from evidence
Obtain, evaluate and communicate
information
Guidelines
Designed to reduce the risk of microorganisms
contaminating fresh produce grown in school
gardens,
Provide information about high risk areas for
contamination,
Do not guarantee the product is free from
microbial contamination, but …
Verify that the school has taken proactive
measures to reduce the risk of contamination by
adhering to generally recognized best practices for
safe food production and harvest.
Risk Control Plan
Implement
a documented food safety program
Identify a specific person(s) to implement and
oversee the food safety program – Garden Manager
Document and keep current records
Document corrective actions taken
Worker Health and
Hygiene
Conduct a training program for all workers (students, staff and
volunteers )
Ensure potable water is available to all workers
Confirm that workers are washing hands before beginning, and
returning, to work
Ensure that all restroom facilities are cleaned on a regular
schedule
Require that eating is confined to a designated area separate
from where produce is handled
If a worker is sick they must not work in the garden
Train all workers on the use of machinery including the location
of controls to safely start and stop the equipment
Workers should be encouraged to wear hats and apply
sunscreen while gardening
Land Use
Document the history of the land use of the garden
Test soil prior to implementing the garden
Avoid damaging underground utilities
Position the garden away from potential contamination
sources such as garbage containers, school animals,
utilities, septic systems, and water runoff from
playgrounds, roofs, walkways and/or parking areas
Use non-toxic, non-leaching materials for raised bed
gardens
Work with the maintenance staff to ensure they use
safe practices on the school grounds near the garden
Water Use
Only use potable (suitable for drinking) water
Containers used for transporting water need to be
sanitized on a regular basis and only used for water
Municipal water tests must be acquired from the local
water authority on a yearly basis
Well water must be tested at least one time during the
growing season
Surface water must be tested three times during the
growing season – first at planting, second at peak use
and third at or near harvest
Water from rainwater harvesting can only be used on
non-edible plants
Soil Amendments
Test
the soil for lead particles: lead levels
should be less than 300 ppm
Use commercially available compost
School prepared compost must contain only
plant products and can only be used on nonedible plants
Pest Control
Pests
include insects, weeds, animals and fungi
Organic methods include traps, mechanical
controls, crop selection, non-synthetic
chemicals and biological controls
Animal Intrusion
Animals
need to be excluded from the garden
area
Monitor for presence of animals
Utilize scare balloons, fencing, metallic tape,
CD’s, tassels or other barriers or deterrents to
limit animal access
Pre-Harvest Assessment
Review hygiene requirements with workers prior to
harvest
Closed toe shoes must be worn
Ensure toilets and wash facilities are clean and
easily accessible from the garden
Potable water must be available to the workers
Determine if there is evidence of contamination
(human or animal) in the garden
Isolate contaminated areas and label as “no
harvest”
Adults should supervise when harvest begins
Field Sanitation
Develop a clean-up procedure in case contamination
occurs
Discard all plants that are contaminated
Check shoes prior to harvest to avoid bringing contaminants
into the garden
Remove rotten produce periodically
Emergency Clean-up
Procedures
Develop
a clean-up procedure in the
event an actual contamination occurs
Discard all plants that are contaminated
Clean shoes prior to harvesting in other
areas of the garden to avoid bringing
contaminants into the previously noncontaminated areas
Harvesting Containers &
Equipment
Food grade plastic gloves are required when harvesting produce
Reusable harvest containers should not be made from wood unless
lined with clean paper or plastic
Reusable harvest containers must be sanitized and in good condition
Reusable harvest containers should be kept in a protected area during
and after harvest
Containers should only be used for harvest
New, clean paper or plastic bags are acceptable for one time use
harvest containers
Shovels, rakes, and other field equipment must be cleaned on a
regular basis
Knives, scissors and other harvesting equipment must be cleaned prior
to use and must only be used in the garden for their designated
purposes
Receiving by Cafeteria Staff
Verify the harvest containers are clean
Do not accept the product if there are odors or
evidence of contamination
Keep produce from the school garden separate from
the commercial produce
Weigh the produce to document the harvest
Record who, how and where the school garden
produce was cleaned
English Language Arts
Standards
Reading
Informational
Text
Writing
Speaking
and Listening
Media and Technology
Grades 6-12 Literacy
History/Social Studies
Science and Technical Subjects
Mathematics Standards by
Domain
Counting
and Cardinality
Operations and Algebraic Thinking
Number and Operations
Measurement and Data
Geometry
Ratios and Proportional Relationships
The Number System (Grade 6, 7 & 8)
Expressions and Equations (Grade 6, 7 & 8)
Functions (Grade 8)
Statistics and Probability (Grade 6, 7 & 8)
NGSS –
Science & Engineering Practices
Ask questions and define problems
Develop and use models
Plan and carry out investigations
Analyze and interpret data
Use mathematics and computational thinking
Construct explanations and design solutions
Engage in argument from evidence
Obtain, evaluate and communicate
information
Monica Pastor
[email protected]
602-827-8200 ext. 317