Food Safety Plan

Food Safety Plans Diane T. Ducharme Area Specialized Agent Henderson, Haywood, and Buncombe County (828) 697-4891 www.extensionfoodsafety.org

The Economics of Implementing GAPs, Animal health & hygiene
Reduced risk to growers and populace at large
Protected reputation
Reduce the possibility of catastrophic sales loss
Maintain/protect market access
Entrance to new markets – higher $ returns

Not in your backyard?......
“ Hepatitis A confirmed in restaurant worker in Asheville, NC” (TREVI) Sept. 2006
“ _____County Health officials say the spread of Hepatitis A cases are believed to have started at a county produce farm”
US, Mexico, and Canada - Spinach Recall due to E. coli Sept. 2006
The CDC and the FDA are investigating an nationwide outbreak of Salmonella typhimurium that has affected at least 171 people in 19 states…NC Nov. 2006
some form of produce, such as tomatoes or lettuce, is suspected.

What Are We Doing?
NC Food Safety Task Force – Education, Research, and Policy
Food Science – Trevor Phister
Horticulture – Chris Gunter
Members from NCDA, NC A & T, NC Farm Bureau, NC Coop. Ext, others
Grants to help with trainings
Annette Dunlap
Keith Baldwin
Food Safety Plan Template
Dr. John Rushing
Dr. Chris Gunter
Diane Ducharme

What Can You Do?
Educate yourself as the currant guidance available for your industry
Commodity Specific Guidelines?
Self-certification
3 rd party Audits
Educate your (marketing) neighbors on the importance of this as you stand for the industry collectively
Farmers Market trainings - certifications

What Can you Do
Go to trainings – get certifications
Sign, Sign, everywhere there’s a sign -Show the world what you know
Educate your public
Educate your Associations for the need
Write A Food Safety Plan!

Self Certification or 3rd Party Audits ?

Self Certification
Means going through the process of food safety on the farm
No cost
No Certification to show end marketers
UC Davis Self-Checklists
http://groups.ucanr.org/UC_GAPS/GAP_self-audits/
Cornell GAP

3 rd Party Audits
Annual Certification
During growing season
Costs $ - Ave. $300-500/farm
Defined as a neutral party to audit a defined process or procedure
Auditors
Primus Labs
Davis
NCDA
others

NCDA Cost-Share
the department will pay up to $400 of a grower’s cost for a first-time audit of the farm’s food safety program. Audits can be for farm review, field harvest and field packing activities, packing house facility, storage and transportation, and traceback.
Ross Williams
(919) 733-7887, ext. 237, or by e-mail at [email_address] .

Setting the Framework for Safe Food on the Farm

The “Skinny” on the GAP
Prevent Microbial contamination
Start program of GAPs
Human/animal feces
Water
Animal manure (proximity and days)
Worker hygiene/sanitation
Follow all applicable laws (pesticides, etc)
Traceback/recordkeeping/
documentation

USDA Audit Criteria
One to Eight Parts to audit- 80% passing – DON”T HAVE TO HAVE ALL 8!
USDA Audit in Book
General Farm
Part 1 – Farm Review
Part 2 - Field Harvest and Field Packing Activities
Part 3 - House Packing Facility
Part 4 – Storage and Transportation
Part 5 – Traceback
Part 6 – Wholesale Distribution Center/Terminal Warehouses
Part 6-A – Traceback
Part 7 – Preventive Food Security Procedures

Areas that typically fail in Audit
Worker Health & Hygiene
Water Usage
Livestock proximately

Our Weakest Link - Documentation
Not that Growers are not already doing many aspects of food safety
Maintaining adequate records can mean the difference staying in business or being sold and/or shut down.
Records allows for tracking problems and corrective action effectiveness.
Provide worker training for all workers including Hispanic workers
Document worker training
Post appropriate signage
for workers and the general public

Food Safety Plan Dr. John Rushing – NCSU Food Science Dr. Chris Gunter – NCSU Horticulture Diane Ducharme – NC Cooperative Extension Several Growers in Madison, Buncombe, Haywood, and Henderson Counties

Fanning-Fletcher Farms is committed to production of safe and high quality foods. We subscribe to the principle that the appropriate method to accomplish this is to minimize the microbial, chemical and physical contamination of produce at all points of the production process. In order to accomplish this, the following food safety plan is implemented and to be followed by all employees, contractors and visitors to Fletcher-Fanning Farms production sites and facilities. Suggestions to improve this plan are encouraged at any time. This plan will be reviewed and re-approved at least annually or at the beginning of the spring planting season.
Jim Farmboss, Owner and Operator
Documented Food Safety Plan – Purpose Statement

Statement on GAP Plans
This plan shall be in effect until authorized changes are made in writing and recorded.
Document with Date, Section Changed, Effective Date,Authorized by
2. Authorized changes to this document may be made at any time by Tim Greenthumb or Jack Crewchief who are designated to implement this plan.
3. Tim Greenthumb is GAP’s-trained and is designated to implement and to oversee this Food Safety Program. He will be responsible for training of employees and is provided with the authority and resources to fully accomplish this task.
4. All required documents are to be maintained at Fanning-Fletcher Farms Produce Packing offices after the date of their generation. Documents will be maintained according to the Document Log at Appendix I.

Documentation – Worker Training for Food Handlers
Worker Training for Food Handlers
Manejo de Alimentos: Deberes y Cuidados
Name of operation: Fanning-Fletcher Farm Date: August 21, 2007
Trainer: Tim Greenthumb or Jack Crewchief
Training Time:
Interpreter: Dawn Williams-Tox
Location: Haywood County, NC
I am committed to working safely with food to ensure the well-being and health of my family and those who eat this produce. I am informed of and will abide by these safe food handling practices.
Me encuentro comprometido a trabajar en forma segura y responsable con alimentos para asegura el bienestar y salud de mi familia y de aquellos que coman nuestro products. Afirmo que estoy informado y comprometido con las practicas seguras de manejo de los alimentos.
Employee Name (please print) Employee Signature
Nombre Empleado Firma
1.
Tim Greenthumb___________________________________
Jack Crewchief__________________________________
*Training material to be attached with a staple. All Documents

Keep Our Produce Safe Any Questions?

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Food Safety Plan

by dduchar on Dec 05, 2007

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Food Safety Plan — Presentation Transcript