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Module 5 Direct Delivery
- 1. Food Safety Recommendations for Direct Delivery Farmers Market Federation of NY Cornell Cooperative Extension, Jefferson County Funded by USDA AMS Food Safety for Direct Marketing
- 2. Introduction to Direct Delivery Definition of Direct Delivery Potential risks stem from: – Transportation – Drop-off – Containers – Vendor hygiene – Display Food Safety for Direct Marketing
- 3. Potential outcome of contamination/sickness – Lawsuits – Media coverage results in widespread scare and loss of consumer base/consumer confidence in your farm – Loss of income and potential loss of farm Minimize risks with a plan Food Safety for Direct Marketing
- 5. RECOMMENDATION: Truck beds used to transport products for consumption should be free from dirt, food residue, livestock or domestic animal manure and dander, chemicals, fertilizers and all other potential contaminants. Further, all loads should be covered or enclosed for transporting food products, either with an enclosed truck body, a truck cap or with a tarp to minimize exposure to the elements during transportation. The truck’s enclosed space should be brought to the proper temperature for foods being transported before loading. RECOMMENDATION: Proper temperatures must be maintained while en route and awaiting pick up. If using ice, there should be accommodations to allow melted ice to run off to ensure food products are not immersed in melted ice water. RECOMMENDATION: Segregate foods within the load to ensure there is no cross contamination, particularly raw meat, poultry and eggs. Food Safety for Direct Marketing
- 7. RECOMMENDATION: Products should be protected from adverse weather elements; including direct sun, rain, wind; and any other airborne contaminants. They should also be enclosed to protect against pests and rodents. RECOMMENDATION: Consumers who will not be home should be encouraged to leave a cooler in a shaded location. RECOMMENDATION: A drop log should be maintained that identifies product dropped at each location, with dates and times of each delivery. Food Safety for Direct Marketing
- 9. RECOMMENDATION: Direct delivery Containers should be easily washable and sanitized. Containers should be cleaned and sanitized between each use. RECOMMENDATION: A cooler or insulated container should be used to distribute foods that require cold or frozen temperatures to be maintained. Food Safety for Direct Marketing
- 10. Products within containers RECOMMENDATION: Know and understand GAPs standards and utilize GAPs best practices in production and post-harvest handling of fruits and vegetables. RECOMMENDATION: Separate boxes should be used to segregate raw produce from potentially hazardous foods such as meats, cheeses, eggs, etc. RECOMMENDATION: Containers should be covered to eliminate pests, rodents and other contaminants from entering the box. Food Safety for Direct Marketing
- 11. Potential Source of Contamination: FARMER HYGIENE
- 12. RECOMMENDATION: All direct delivery farmers and employees should have clean body, hair and clothes and be free from any signs of illness or open sores. RECOMMENDATION: All farmers and employees must wash hands any time they become soiled, i.e. after using restroom facilities, eating and drinking. Note that anti-bacterial gels are not a substitute for hand washing. RECOMMENDATION: Smoking should not be allowed while selling and/or handling food. NYS Health Laws prohibit smoking where food is being handled, whether it is preparation or the sale of food. Food Safety for Direct Marketing
- 14. All food should be kept off the ground or floor during storage and display Food Safety for Direct Marketing
- 15. Meat displays RECOMMENDATION: Direct delivery vendors should segregate the foods to ensure there is no cross contamination; particularly raw meat, poultry, or seafood, and eggs. Food Safety for Direct Marketing
- 16. Display materials RECOMMENDATION: Storage and display containers should be free from food residue and other debris. If possible, they should be sanitized between uses. RECOMMENDATION: Display surfaces should be clean. Food Safety for Direct Marketing
- 17. Shopping bags RECOMMENDATION: Bags for foods sold to consumers should be new and free from chemicals that would contaminate food products. Food Safety for Direct Marketing
- 18. Egg Cartons RECOMMENDATION: Using only new cartons is the safest action. However, if reusing cartons, all prior markings, including producer identification, grade and size statements should be removed from used egg cartons. The cartons should be clean and free of any residue, and re- labeled with the farmer’s identification, according to NYS Labeling Laws. RECOMMENDATION: Shell eggs must be held at 45° or below. Food Safety for Direct Marketing
- 19. Temperatures RECOMMENDATION: While on display all hot foods MUST remain hot, 140°F* or above, cold foods MUST remain cold, 41° or below, with shelled eggs held at 45° or below, and frozen foods remain frozen, 0°F or below.* RECOMMENDATION: All potentially hazardous and prepared/processed foods brought to the market must be prepackaged. Foods prepared on site under New York State Health Department Temporary Food Service Permit should be covered with protective cover, to prevent contamination. RECOMMENDATION: All ready-to-eat foods, prepared under NYS Agriculture and Markets regulation, such as baked goods, should be pre-packaged RECOMMENDATION: All prepackaged foods must be labeled in accordance with New York State Labeling laws. Food Safety for Direct Marketing
- 20. Traceability RECOMMENDATION: A product log for each delivery should identify fields, harvest dates, harvest crew(s) and dates and location food was distributed to. RECOMMENDATION: All direct delivery programs should include farm signage that identifies the name of the farm, the location and contact information. RECOMMENDATION: Any product offered that is sourced off- farm, should be identified to the consumer. RECOMMENDATION: A Harvest Log should be maintained for all products grown/produced on the farm identifies the name of the farm, the location, contact information, and food they provided to the customer. Food Safety for Direct Marketing
- 21. Project Committee Project Leaders: •Diane Eggert, Farmers Market Federation of NY •Amanda Root, CCE Jefferson County •Katherine Lang, CCE St. Lawrence County •Rosalind Cook, CCE Jefferson County Committee: •Betsy Bihn, National GAPs Administrator •John Lukor, NYSDAM, Food Safety Division •Dave Wyman, Wyman & Associates Insurance •Lindsay Ott, Lindsay Ott Communications •Laura Biasillo, CCE Broome County •Isabel Prescott, Riverview Orchards •Phil Harnden, Garden Share •JoEllen Saumier, Kirbside Gardens •Solveig Hanson, Harris Seeds •Michelle Sherman, University of Minnesota •Bob Buccieri, Seneca Falls Farmers Market •Robert Hadad, Cornell Ag Team Food Safety for Direct Marketing
- 22. QUESTIONS? Food Safety for Direct Marketing
- 23. What tools, equipment or supplies would assist a direct delivery program ensure food safety? Food Safety for Direct Marketing
- 24. Identify what products below have temperature requirements and what those temperatures are: •Tomatoes •Eggs •Bread •Sweet corn •Chicken •Soup Food Safety for Direct Marketing
- 25. When considering whether to start a direct delivery program, a farmer must weigh the added costs of fuel, manpower and vehicle upkeep against the potential for profit. What kinds of things must he consider to keep all foods safe from contamination: •During transportation? •While products are on display for purchase? •While waiting for consumer pick up at a drop off site? Food Safety for Direct Marketing
Editor's Notes
- Fifth in a series of presentations on Food Safety Recommendations for Farm Direct Marketing Activity: Farmers Markets Community Supported Agriculture (CSA) On-farm Sales Agritourism Direct Delivery Crisis Communication Optional Activity: Paper Pass: On the top of a sheet of paper, pose the following question: “What do you see as potential sources of contamination with Direct Delivery?” Then send the sheet around the room asking each person to list at least one potential source of contamination. Review at the end of the session. Handout: Direct Delivery Recommendations
- Direct delivery can operate similar to a CSA where orders are aggregated and delivered to a home or central site. Other direct delivery is similar to the old-time hucksters. A truck or trailer is outfitted to display produce from one farm or a group of farms. The truck then drives through neighborhoods, making stops to sell produce direct to consumers. Please note that Carrying potentially hazardous foods , unless the product’s are the farm’s own products, requires a 208AFood Store License from NYSDAM Processing of foods, such as cutting fruits and vegetables, baking, etc, requires a 20C license
- Foodborne illness outbreaks can be devastating to all concerned: Consumer health is compromised Consumer confidence in the farm can be damaged resulting in lost customer base and lost sales revenue Lawsuits stemming from an outbreak may cause financial ruin for the farm involved. Risks can be minimized with a plan: Follow recommendations for keeping your farm safe for your customers. Maintain adequate and appropriate records to assist in tracing the source of any foodborne illnesses. Create a crisis management plan to follow in the event of a foodborne illness outbreak that involves your farm.
- Resource: Food Safety Begins on the Farm: Good Agricultural Practices for Fresh Fruits & Vegetables, www.gaps.cornell.edu/ .
- Temperature of foods must be carefully monitored. All hot foods must stay above 140 degrees during transportation and at site of sale . All foods requiring refrigeration must be maintained at 41 degrees or cooler throughout transportation, at site of sale or until customer pick-up. Shell eggs should be maintained at 45 degrees. Temperature requirements vary between the NYS Health Department and the NYS Department of Agriculture and Markets. The range here encompasses both state agency regulations. Compliance with these temperature ranges will satisfy both sets of temperature regulations.
- Resource: Food Safety Begins on the Farm: Good Agricultural Practices for Fresh Fruits & Vegetables, www.gaps.cornell.edu/
- The farmer/vendor bears the responsibility for the safety of the foods being delivered and must take steps to ensure the foods maintain their quality and safety while being transported to the drop-off site, awaiting pick up and as they are picked up by the member. Handout: Drop Log
- Resource: Food Safety Begins on the Farm: Good Agricultural Practices for Fresh Fruits & Vegetables, www.gaps.cornell.edu/
- It is the seller’s responsibility to use containers for transportation and/or drop-off sites that are appropriate to maintain the required temperature of foods. If the food is being left at a drop off site, leave the container in a shaded spot, if a cooler or refrigerator is not available.
- Resource: www.gaps.cornell.edu
- Farmer hygiene is important to prevent contamination of foods. But it is also an important element in direct marketing. The visual image presented by the farmer helps to form a customers opinion of the food and its appeal.
- Resource: Food Safety Begins on the Farm: Good Agricultural Practices for Fresh Fruits & Vegetables, www.gaps.cornell.edu/
- Pathogens and contaminants may be transferred to product that is displayed on the ground, including insects, dirt, etc. It is also a good marketing practice to display products within easy reach of consumers: between knees and shoulders.
- Segregating potentially hazardous foods helps to eliminate cross contamination, either by the seller or the consumer. Resource: NYSDAM Meat Regulations: www.agmkt.state.ny.us/FS/industry/04circs/Art5Bsaleof meatCIR914.pdf and www.agmkt.state.ny.us/FS/industry/04circs/meatforsaleatretailCIR934.pdf
- The potential for contamination can come directly from the containers farmers bring their food to the delivery truck, as well as with any containers used for display. Keep storage containers closed or covered to minimize the risk of contamination.
- Used bags may be contaminated with soil, spoiled food particles, blood from meat, or other contaminants.
- Used egg cartons may be contaminated with pathogens, such as salmonella, that will then contaminate new eggs placed in the carton.
- Temperature requirements vary between the NYS Health Department and the NYS Department of Agriculture and Markets. The range here encompasses both state agency regulations. Compliance with these temperature ranges will satisfy both sets of temperature regulations. Keep a thermometer on hand and take temperature readings periodically, recording time and temperature in temperature logs. Foods held outside of required temperature longer than 2 hours must be discarded. No foods can be processed (ie cut, cooked or otherwise altered from their raw state) without a proper Dept of Health permit. Samples should be done in an approved kitchen and then pre-packaged. Handout: Temperature Log Resource: NYS Labeling Laws, www.agmkt.state.ny.us/FS/pdfs/FS1514.pdf
- This is also a good marketing tool – let your customers know who you are – mark your boxes, as well as provide your farm name on bags, business cards, signage, etc. It helps customers get to know you and remember the quality of your products. It also allows your customers to share your name with their family, friends and neighbors. Resource: Food Safety Begins on the Farm: Good Agricultural Practices for Fresh Fruits & Vegetables, www.gaps.cornell.edu/ Handouts: Traceability Procedures Harvest Log Product Log
- Optional Activity: Have participants consider their own direct delivery program and identify on paper, the things they will need to do differently to comply with food safety guidelines. These can either be discussed as a group, or just as a take-away to begin their own food safety plan. Questions for group discussion follow.
- Appropriate containers to maintain proper temperatures, such as coolers, insulated bags. Thermometer to monitor food temperatures New bags for purchases Sanitizer for containers, display surfaces and hands if no water is available
- Tomatoes – no temperature requirement Eggs – 45 degrees or below Bread – no temperature requirement for basic breads. However, some breads with additives may require refrigeration (ie Easter breads with hard boiled eggs baked in). In this case, the bread must be maintained at 41 degrees or cooler. Sweet corn – no temperature requirement Chicken – frozen meats must be kept a 0 degrees or less. Soup – soups, or any ready-to-eat hot foods, must be kept at a minimum of $140 degrees at all times.
- This is a general discussion about the full set of recommendations. This discussion should lead into each attendee beginning to formulate their own food safety plan for their direct delivery program.