Farm Food Safety
KEEP FRESH PRODUCE SAFE USING
GOOD AGRICULTURAL PRACTICES
(GAPs)
©Penn
State Department of Food Science 2010
In the news…… Recent Outbreaks and Recalls
2003 – Mexico
green onions
2004 – Florida
tomatoes
2006 – California
spinach
©Penn State Department of Food Science 2010
2008 – Honduras
cantaloupes
2008 – Mexican
tomatoes /
hot peppers
2009 – Indiana
Cantaloupes
Harmful Bacteria
E. coli 0157:H7
Salmonella
©Penn State Department of Food Science 2010
Viruses and Microbial Parasites
Giardia,
Cryptosporidium
Cyclospora
Hepatitis A
©Penn State Department of Food Science 2010
Good Agricultural Practices (GAPs)
• GAPs are things you can do
to prevent contamination of
fruits and vegetables on
your farm
• GAPs can also improve the
quality of your crop
©Penn State Department of Food Science 2010
What can you do to prevent
contamination of fresh produce?
• Before planting
• During production
• During harvesting
• Post-Harvest
©Penn State Department of Food Science 2010
− Before Planting: Location issues −
• Consider how the location and
layout of your farm could
contribute to contamination
• Are your growing areas on or
near animal pastures, feed lots,
a dairy or poultry farm?
• Select a growing site that is
uphill and upwind from animal
areas
©Penn State Department of Food Science 2010
Before Planting: Flooding Issues
• Avoid using sites that
regularly flood
• Flooding transfers
microbial and chemical
pollutants to crops
©Penn State Department of Food Science
2010
Before Planting: Raw Manure Issues
• If you do use raw manure, apply
it at least 120 days before
harvest – the previous Fall is
best
• Select growing sites away from
manure storage sites and
manure lagoons
©Penn State Department of Food Science 2010
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Before Planting: Composting
• Maintain core pile temperatures
of at least 130oF for 5 days
• Turn several times to ensure
even heat exposure to all parts
of the pile
• Keep manure storage and
composting areas away from
fields
• Watch for wind drift and water
runoff
©Penn State Department of Food Science 2010
During Crop Production: Monitor
• Monitor for situations that can contribute to
crop contamination
©Penn State Department of Food Science 2010
During Crop Production:
Surface Water Issues
• The quality of water from
rivers, ponds, and streams can
change suddenly
• Know upstream uses of surface
water used for irrigation
©Penn State Department of Food Science 2010
During Crop Production:
Surface Water Irrigation
• Consider testing your
surface water several times
during the season for E. coli
• If levels are high, switch to
drip irrigation methods
• Or consider using well water
if you think your surface
water source is unsafe to
use
©Penn State Department of Food Science
2010
During Crop Production:
Monitor Water Quality
– Inspect wells at least once
each year
– Watch for flooding
– Test well water for irrigation
and drinking water tested for
E. coli bacteria twice during
growing season
©Penn State Department of Food Science 2010
During Crop Production:
Domestic Animals
• Confine cattle, swine, and
poultry to fenced fields or to
pens and buildings
• Keep pets away too!
©Penn State Department of Food Science
2010
During Crop Production:
Wild Animals
• Be aware of and look for signs of wild animal that
make regular visits to your fields
• Discourage frequent visits using noise canons,
repellents, fencing, or vegetative buffers
©Penn State Department of Food Science 2010
During Harvesting: Good Hygiene
• Make sure your harvesters and
handlers are healthy and
follow good hygienic practices
©Penn State Department of Food Science 2010
During Harvesting: Toilet Facilities
• Provide adequate toilet
facilities:
– Enough for all
– Readily accessible
– Clean
– Functioning
• Make sure they are used!
©Penn State Department of Food Science 2010
During Harvesting: Handwashing is Key
• Each toilet facility should have a
hand washing station with
– Running water
– Soap
– Disposable towels
– Trash container
©Penn State Department of Food Science 2010
During Harvesting:
Reinforce Sanitary Practices
• Train employees
• Create expectations and
enforce good sanitary
practices
• Post reminder signs
©Penn State Department of Food Science 2010
During Harvesting:
Field Sanitation Practices
• Clean containers before each
use and repair or discard
damaged ones
• Handle produce carefully to
avoid bruising and damage
and do not overfill containers
©Penn State Department of Food Science 2010
Post-Harvest: Handling Produce
• Remove harvested produce
from the field and cool as
rapidly as possibly
• Protect produce from
contamination sources
• Handle produce carefully
during unloading to prevent
bruising and damage
©Penn State Department of Food Science 2010
Post-Harvest: Water Issues
• Water that contacts harvested
produce should be free from
harmful microorganisms
• Remove as much soil as possible
before placing produce in dump
tanks or flumes
• Change water in tanks regularly
to prevent buildup of soils
• Add a sanitizer to tank water
©Penn State Department of Food Science 2010
Photo: W Kline Rutgers CE
Post-Harvest: Storage
• Do not allow boxes of
washed produce to
directly contact the floor
• Keep coolers clean and
do not overload
• Monitor temperatures
regularly
©Penn State Department of Food Science 2010
Post-Harvest: Packing Areas
• Keep packing areas clean
and free of pests
• Clean loading, staging, and
packing areas and sanitize
food contact surfaces each
work day
• Regularly remove litter and
trash
©Penn State Department of Food Science 2010
Post-Harvest: Pests
• Keep pests out of handling
and storage areas
• Watch for signs of infestation
• Eliminate perching sites for
birds
• Use traps and bait stations
©Penn State Department of Food Science 2010
Post-Harvest: Shipping
• Minimize opportunities for
contamination during
shipping
• Inspect trucks for cleanliness
• Pre-cool refrigerated vehicles
before loading
• Load carefully to avoid
damaging the product
• Lock or seal the truck door to keep secure
©Penn State Department of Food Science 2010
Post-Harvest: Toilet and
Handwashing Rules
• Enforce health and hygiene
practices
• Make sure restrooms are:
– well ventilated
– cleaned each day they are used
– do not open directly into
packing areas
– Have handwashing signs posted
©Penn State Department of Food Science 2010
Why follow Good Agricultural Practices?
• It’s the right thing to do to protect consumers and
your business
• There are NO federal or state regulations forcing you
to follow GAPs
• But many buyers require their suppliers to be GAP
certified
©Penn State Department of Food Science 2010
Resources Available from Penn State
• Booklets, brochures, guidance
documents
• Flip chart harvester hygiene
training
• Workshops, video training,
one-on-one assistance
Food Safety Field Training Kit for
Fresh Produce harvesters
©Penn State Department of Food Science 2010
Need more information?
• Your nearest Cooperative
Extension office
• Penn State Department of Food
Science, Dr. Luke LaBorde
• Pennsylvania Department of
Agriculture
• www.foodsafety.psu.edu/gaps
©Penn State Department of Food Science 2010
http://foodsafety.psu.edu/gaps
©Penn
State Department of Food Science 2010
Winter 2011 GAP Workshops
8 locations throughout PA
• Registration
– online at
http://foodsafety.psu.edu/
gaps
– Telephone at
1-877-489-1398
Registration fee of $30 covers copies of presentations,
materials you can use to develop a GAP plan, and lunch.
For course content information, call Dr. Luke LaBorde at
814-863-2298 or lfl5@psu.edu
©Penn
State Department of Food Science 2010
Farm Food Safety
KEEP FRESH PRODUCE SAFE USING
GOOD AGRICULTURAL PRACTICES
(GAPs)
©Penn
State Department of Food Science 2010