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

= 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 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

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

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

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 “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

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

Livestock in surface ponds

Surface sources such as rivers, streams, irrigation ditches and canals

Unprotected well head

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

Are gloves worn?

Are facilities accessible?

Are toilets well stocked?

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

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

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.

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

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

Learn about the risks

Who is the enemy?

Develop a food safety plan

Document activities

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!

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

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?