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
mpastor@cals.arizona.edu
602-827-8200 ext. 317