Post-harvest lesson plan for GAPS Training. This was a handout during the short course "Food Safety & Liability Insurance"

1. New Entry Sustainable Farming Project
Spring/Summer Training Series
Post Harvest Handling & Food Safety
Instructional Objectives:
1) Review and Understand Good Agricultural Practices
2) Introduce best practices harvest techniques: 8 types of crops identified in New
Entry Post-Harvest Handling Guide according to the standards in the guide
3) Introduce best practice processing techniques: 8 types of crops identified in New
Entry Post-Harvest Handling Guide according to the standards in the guide
4) Introduce best practices storage techniques: 8 types of crops identified in New
Entry Post Harvest Handling Guide according to the standards in the guide
Learning Standards:
(3.3d ) Learners will be able to implement appropriate on-farm procedures and protocols.
Integrated Assessments: Worksheets and assessment rubric (attached).
1) Participants will demonstrate appropriate sanitation practices for preparing to bring
harvested produce to wash up station.
2) Participants will be able to differentiate between crops that were harvested, processed
and stored properly vs. crops that were not. (worksheet 3A)
3) Participants will be able identify the cause of crop damage caused by improper
handling, processing and storage (was it temperature, moisture, handling technique etc).
(worksheet 3B)
4) Participants will execute best practices by harvesting, processing and storing several
different crops. (In field practical assessment)
Materials Needed:
1) Harvest bins
2) Harvest knives
3) Wash bins
4) Wash station
5) Elastics
6) Twist ties
7) Plastic Bags
8) Certified scale (resource sheet on where to get scale “sealed” by Mass Dept of
Stds)
9) Disinfectant for harvest tools and equipment
10) Examples of several different harvested crops
11) New Entry Post Harvest Handling Guide
12) Worksheets / Handouts
13) Pre and Post assessments
14) Pens
15) Hand washing signs
NESFP In-Field Training Curriculum, Unit 3 Lesson 2.
Last Updated on June 17, 2010
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2. Preparation:
Prepare several examples of appropriately harvested processed crops. Also prepare
several examples of crops that were not harvested or processed according to protocols
and standards. Set up post harvest handling and wash station and display Food Safety
signs. Display harvest materials and cleaning solutions.
References:
1) New Entry Sustainable Farming Project- Guide to Handling your Crops, available
for download at:
http://nesfp.nutrition.tufts.edu/downloads/guides/PL_HarvestGuide.pdf
2) Cornell University’s Food Safety Investigation, GAPS Educational Curricula:
available for download at: http://www.gaps.cornell.edu/educationalmaterials.html
3) Kasisi Agricultural Training Centre materials, Lusaka, Zambia.
http://www.loyno.edu/~katc/index.htm
Procedure:
I. Review GAPS ( Good Agricultural Practices)
A. What are GAPS?
i. Actions or procedures used to reduce microbial food safety hazards
in growing, harvesting, sorting, packing, and storing fresh fruits
and vegetables.
ii. Clean hands, clean soil, clean water, clean surfaces. Provide
handouts.
B. Why are they important?
i. GAPS are important so that you are able to know how to provide
“clean” produce to your customers. GAPS help prevent microbial
growth on the fruits and vegetables that come from your farm.
Microbes that are on food can cause people to become very sick.
C. How do they relate to the way you harvest, process and store your crops?
(Clarify any language that may be unclear)
i. GAPS help teach you about the things you can do when you are
harvesting, processing and storing your crops to keep your food
clean and safe to be consumed by your customers.
Activity A. Open a discussion about what people can do to keep their food clean and
safe. Pose a question that encourages participants to think about the 4 areas for
cleanliness and food safety: clean hands, clean soil, clean water, clean surfaces.
Activity B. Discuss Q&A on Pre-/Post-Test from Cornell. Be sure folks know which are
the correct answers
Activity C. Have participants wash hands and disinfect surfaces and equipment for
today’s training.
NESFP In-Field Training Curriculum, Unit 3 Lesson 2.
Last Updated on June 17, 2010
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3. Activity: Present participants with examples of crops that were harvested well and also
harvested poorly. Ask them to explain what they think the problems are with the crops
that were not harvested according to the guidelines. Hand out the evaluation sheets
and have participants fill it in. Hand in to instructor.
II. Introduce best practices harvest techniques
A. Plant maturity
i. When are each of the 8 crops ready for harvest?
ii. What happens if you pick a crop too early or too late?
B. Time of day to harvest
i. When is it the best time to harvest each of the 8 crops?
ii. What happens if you harvest a crop when it’s too early or too late
in the day?
C. How do you harvest each of these crops?
i. What happens if your fingernails are too long?
ii. What happens if you do not have clean hands before harvesting?
iii. What happens if you do not have the proper tote/basket? Too deep,
too shallow etc?
III. Introduce best practice processing techniques
A. Review the basic NESFP guidelines for harvesting each of the 8 types of
crops.
B. Review washing guidelines for each of the crops
C. Review bunch sizes/quantity expectations for each of the 8 crops.
Activity: Working in the same groups, have each of the groups go out to a designated
section of field and harvest and process one unit of one crop (utilize as many different
crop types as possible). Instructors should be passively observing and taking notes when
necessary. Corrections and suggestions will be made when group reconvenes. Each
group will review their procedure for harvesting and processing the crop.
IV. Introduce best practices storage techniques
A. Review the basic NESFP guidelines for storing each of the 8 types of
crops.
B. Consider crop excess and adding value to excess harvests
NESFP In-Field Training Curriculum, Unit 3 Lesson 2.
Last Updated on June 17, 2010
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4. Activity: Final assessment. Hand last inspection worksheet out to groups. Have all
examples of produce displayed and numbered accordingly. Have each of the groups
make one final assessment on all of the crops/units on display. They should be assessing
(scoring) quality, cleanliness, unit size of each of the crops. If there is a problem with
any of these assessment categories, they should be able to note the cause of the problem
(eg. harvested too late in the day, not washed well, stored improperly, bunch size too
big, crop is past maturity etc). Ask if any participants observed “microbes” that could
contaminate produce or make people sick. Why or why not? Discuss why food safety is
important (can’t see it). Review participant evaluations and break down wash stations.
NESFP In-Field Training Curriculum, Unit 3 Lesson 2.
Last Updated on June 17, 2010
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