Good Agricultural Practices (D. Ducharme)

Good Agricultural Practices (GAP) Diane T. Ducharme Area Specialized Agent Henderson, Haywood, and Buncombe County (828) 697-4891

Good Agricultural Practices Definitions
= GAP
= GHP – Good Handling Practices
= GMP – Good Manufacturing Practices
A tool for addressing food safety (human pathogens) on the farm
a Voluntary program (Now- 10/07)
Seven (7) practices highlighted to be taken throughout an operation

What does HACCP got to do with it?
HACCP stands for Hazard Analysis Critical Control Point
a system in which points in a process are identified and controls are put in place to ensure that food safety hazards are eliminated
Regulated for the Processed Food Industry not Fresh Produce!

HACCP and GAP
GAPs are based on the foundation of the HACCP steps
On the next slide you will see the similarities between the two

Processed vs Fresh
HACCP – Hazard Analysis Critical Control Points
Processed foods
7 basis principles
Required (Regulated)
GAP - Good Agricultural Practices
Fresh produce
7 basis principles
Voluntary
Business to business

Starting at the Beginning…
GAPs foundation is with the “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables”
Created in 1998 by the FDA, USDA and CDC
guidance document ("the guide") addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables

http://www.foodsafety.gov/~dms/prodguid.html#preface October, 1998

How this works
The “Guide” gives us steps or areas of concern for possible contamination
These steps will give the grower guidance in looking at their individual farms for possible areas where this food safety risk can be decreased or eliminated.

The “Skinny” on the GAP steps
Prevent Microbial contamination
Start program of GAPs
Human/animal feces
Water
Animal manure (proximity and 120 days)
Worker hygiene/sanitation
Follow all applicable laws (pesticides, etc)
Traceback/recordkeeping/
documentation

Preventing microbial contamination of fresh produce is favored over relying on corrective action once contamination occurs. GOOD AGRICULTURAL PRACTICE #1

GOOD AGRICULTURAL PRACTICE #2 To minimize microbial food safety hazards in fresh produce, growers, packers or shippers should use good agricultural or management practices in those areas over which they have control.

GOOD AGRICULTURAL PRACTICE #3 Fresh produce can become microbiologically contaminated at any point along the farm-to-table food chain. The major source of microbial contamination with fresh produce is associated with human or animal feces. (proximity)

Whenever water comes in contact with produce, water quality dictates the potential for produce contamination. Minimize the potential for microbial contamination from water used with fresh fruits and vegetables. GOOD AGRICULTURAL PRACTICE #4

Water Quality Irrigation Washing Cooling Icing Water is critical to all phases of produce handling! Cooling Courtesy of William C. Hurst, UGA

Water Contamination Sources
Livestock in surface ponds
Surface sources such as rivers, streams, irrigation ditches and canals
Unprotected well head
Courtesy of William C. Hurst, UGA

Practices using animal manure or municipal biosolid wastes should be managed closely to minimize the potential for microbial contamination for fresh produce. (120 days) GOOD AGRICULTURAL PRACTICE #5

Worker hygiene and sanitation practices during production, harvesting, sorting,packing and transport play a critical role in minimizing the potential for microbial contamination of fresh produce. GOOD AGRICULTURAL PRACTICE #6

Field Worker Hygiene Courtesy of Trevor Suslow Courtesy of Cornell GAPs Program
Are gloves worn?
Are facilities accessible?
Are toilets well stocked?
Courtesy of William C. Hurst, UGA

Handwashing Information
Study of handwashing
<2 times/day in restaurants, foodservice, healthcare settings
94 % say they wash their hands
68% of those observed wash their hands
FDA estimates
poor handwashing contributes to 80 million cases of illnesses in U.S

Hazard Identification in the Fresh Produce Industry
At 21 of 24 farms surveyed, worker health and hygiene were the major hazards to produce safety.
Inadequate hand washing was the most frequent hazard noted.
Inadequate hygiene training ranked #2, followed by unsanitary worker facilities.
J. Guzewich, Food Protection Mtg. 2003 Courtesy of William C. Hurst, UGA

Black light and Glowgerm is used to show incidence of bacteria

Field & Packing Shed Sanitation Sanitation is about attention to details. Employees Equipment Harvesting bins Transport Courtesy of William C. Hurst, UGA

Keep Grading Equipment Clean

Reduce chances of contamination from birds and other pests

Follow all applicable local, state, and Federal laws and regulations , or corresponding or similar laws, regulations, or standards for operators outside the U.S. for agricultural practices. GOOD AGRICULTURAL PRACTICE #7

Really about Documentation
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

Workers document training

Signs posted and check list posted for restroom facilities

What Can Growers & Packers Do?
Learn about the risks
Who is the enemy?
Develop a food safety plan
Document activities
Prevention is the key! Courtesy of William C. Hurst, UGA

In Summary
GAPs is a voluntary program, industry moving this forward
Food Safety is the Issue
Make it simple, but write definitive statements of how and when and how documents
Remember, don’t write anything in your SOPs that you don’t intend on doing and documenting!

Resources
National Gap Resources
http://www.gaps.cornell.edu/educationalmaterials.htm
NCSU Food Safety Gaps
www.extensionfoodsafety.com
USDA Audit Matrix
http://www.ams.usda.gov/fv/fpbgapghp.htm
Third-Party Auditor
NCDA
PRIMUS
Others

Keep Our Produce Safe Any Questions?

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Good Agricultural Practices (D. Ducharme)

by dduchar on Nov 01, 2007

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Good Agricultural Practices (D. Ducharme) — Presentation Transcript