Food Safe
Garden Practices
Growing, Harvesting, Handling and Storing Fresh Produce Safely
Introduction to Food Safe Garden Practices 2014
Prepared by Jeanne Brandt, OSU Extension Service, Family and Community Health,
Washington County, jeanne.brandt@oregonstate.edu 503-821-1117
For use by OSU Extension Service Faculty, Certified Volunteer Master Food Preservers, Certified
Master GardenersTM. Permission granted for distribution of printed copies of the presentation at
educational programs
Do not disseminate this presentation for use by other groups or organizations without
permission from the author
Graphics and photos are from USDA, NCHFP, OSU and public sources and are used by permission
2014 Food Safe Garden Practices – References and Resources; accompanying handout
http://extension.oregonstate.edu/washington/food_safety Under Food Safety category
Special thanks to Katie Johnson, Washington County Extension, for formatting and layout!
Food Safe Garden Practices
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Location, soil
Water source
Manure, fertilizer
Management; chemicals
(used or drift)
• Protection; animals, personal
hygiene
• Harvesting; equipment,
containers, cleaning produce
• Storage
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Food Safe Garden
Practices: Why the
Concern?
• Food gardening in the U.S.
is on the rise.
• Consumption of fresh
produce increasing.
• Produce-associated
foodborne disease
outbreaks on the rise.
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Survey-
Garden to Table:
Food Safety Practices of the
Home Gardener
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Many did not understand that
contamination from harmful bacteria
could come from a variety of places in
their garden.
Chemicals viewed as the bigger
problem.
Many composted, but did not use
the best practices.
Did not connect microbial issues to
organically grown produce.
Majority did not consider water a
source of disease causing bacteria.
Copyright: © 2004 Oregon State University
Photo credit: Lynn Ketchum, OSU EESC
• Consumers are not likely to consider food from their own
homes as the source of illness. Redmond, EC and Griffith, CJ. 2003. J. Food Protection. 66(1):130-161.
Can this belief be applied to community and school gardens?
Strawberry Pickers, 1946
Original Collection: Extension and Experiment Station Communications
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Survey Results Summary:
Gardeners need more
information to minimize
risk of foodborne illness
in homegrown fruits and
vegetables from Garden
to Table.
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Preparing for the Garden
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Site selection
Know the history of the site
Test the soil for heavy metals; lead and arsenic
Steer clear of railroad ties and older pressure-treated wood
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Photo: Lynn Ketchum Copyright: © 2009 Oregon State University
Water
Available
Potable
Food-grade quality hoses,
buckets
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Photo Credit: Linus Pauling Institute
Watering
• Water soil, not plant
• Reducing splash reduces spread of pathogens in soil or water
• Flooded commercial fields considered “unharvestable”
Photo: Lynn Ketchum
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Image: PNW- Growing Your Own
Chemicals
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Check restrictions for location
Keep chemicals in original containers
Follow manufacturers instructions
Notify others when chemicals are applied
Store carefully away from garden
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Photo by Bob Rost
Compost
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Properly managed compost can produce a safe product
Cafeteria food scrap collection requires training, is high maintenance
Meat and dairy should not be included
Compost needs to be managed, turned
Needs to reach 130’f for 3 days to destroy pathogens
Compost can attract animals and insects especially if improperly tended or
maintained
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Photo by Tiffany Woods.
Manure
• Not generally recommended for
school or community gardens
• Manure can provide nutrients, but
can also be a source of pathogens
dangerous to humans
• Fresh manure never recommended
• Needs to be thoroughly composted
• Apply manure in fall after harvest
• No harvest within 120 days of
manure application (GAPS)
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Animals Enjoy Gardens, too
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Animals
• Create deterrents
for animals
Photo: Theresa Hogue
• Watch for signs of
animal presence
• Remove cover for
animals around garden
Copyright: © 2010 Oregon State University
Photo credit: Lynn Ketchum, OSU EESC
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Personal Hygiene for
Gardeners
• Wash hands before and
after gardening
• Cover wounds
• Eliminate contact with
food when ill
• Use toilet facilities
appropriately
• Consider where you
have been walking
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Copyright: © 2009 Oregon State University
Photo credit: Lynn Ketchum, OSU EESC
Garden Tool Sanitation
Spading fork & garden spade help till
and prepare the soil for planting
vegetables. (Photo by Weston Miller)
Scuffle hoe works to both push and
pull. (Photo by Weston Miller)
Copyright: © 2009 Oregon State University
Photo credit: Lynn Ketchum, OSU EESC
• Designate tools for garden
• Scrub and sanitize gardens tools
The hori hori knife is a Japanese
gardening tool.(Photo by Weston Miller)
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Harvesting Produce- Handling, Selecting Fresh Produce
• Clean
• hands
• gloves
• containers
• Look for damage,
contamination
• Remove soil
• Sampling not
suggested at harvest
Photo by Lynn Ketchum
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Handling Fresh Produce
Wash?
Photo by Barbara Brody.
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Storing Fresh Produce
• Clean
• Protected
• Specific temperature and
humidity
• Check often
The portable community cannery was sponsored by Josephine
County Granges and the OSC Extension Service
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Photo credit: Bob Rost, OSU EESC
Serving Fresh Produce
Photo credit: Lynn Ketchum, OSU EESC
• Wash hands
(even with gloves)
• Wash produce under cool
running water
• Never soak produce
• Wash all surfaces
• Protect food
• Maintain temperatures
Photo credit: Lynn Ketchum
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Food Safe Garden Practices –
References and Resources
• Reference list http://extension.oregonstate.edu/washington/food_safety
Jeanne Brandt OSU Extension Service Washington County
155 N First Ave, #200 MS-48 Hillsboro, OR, 97124 503-821-1117
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