Farm Food Safety;
Best Practices and Plans
Agenda for the Day
Welcome and introductions
Introduction to FarmsShare/LFPA Program
Food safety for farms selling to LFPA program
Farm food safety policy and plans
Lunch
Activities
Introduction to LFPA/FarmsShare Program
FarmsSHARE is a local food system model that aligns a network of food hubs, small sustainable farms, and farmer cooperatives to aggregate local, seasonal foods. These foods are packed into CSA-style boxes or packed in bulk, then distributed by community organizations to those experiencing food insecurity. FarmsSHARE organizes a local supply chain that fairly compensates everyone along the way.
In 2023, FarmsSHARE will continue to build on the success of the Carolina Farm Stewardship Association (CFSA) efforts started in 2020, increasing access to fresh, healthy, locally-grown food in underserved communities across our state while investing in small North Carolina businesses to cultivate a stable, thriving local food system.
LFPA/FarmsShare Requirements for Farmers
Requirements from the questionnaire to receive approval:
Why do customers buy from you?�
Produce safety: Why does it matter?��
��Invisible
Enemies
Bacteria – E. Coli, Salmonella, Listeria
Viruses- Norovirus
Parasites- Cyclospora
Why is food safety so important?
One in six Americans get sick from food-borne illnesses each year.
46% of illnesses and
23% of deaths
come from contaminated fresh produce
FarmsShare Grower Questionnaire
Addresses practices on the farm that can impact food safety.
Are employees trained in food safety, health and hygiene?
Employees and volunteers need to be trained on your food safety practices including health and hygiene.
Do you have handwashing stations with potable water onsite or in the field?
Farmers are food handlers. Good handwashing practices and proper facilities are key to minimizing food safety risks.
Do you have clean restroom facilities on-site or in the the field?
Do you have cleaning and sanitation procedures in place at your operation?
Do you handle allergens onsite?
The nine major food allergens are: milk, eggs, peanuts, tree nuts, wheat, soy, sesame, fish, and crustacean shellfish.
Do you have a written food safety policy?
The following questions address good agricultural practices that are recommended but not required for FarmsShare growers.
Do you have an animal/pest control program (e.g., a control program or policy to minimize animals or pests from spreading human pathogens)?
Do you use raw, animal-based soil amendments (i.e., manure and other animal-based products that have not been treated to kill human pathogens)?
Do you conduct any water quality testing?
Do you clean and sanitize your equipment, tools, and harvest containers?
ACTION
PURPOSE
Clean
Sanitize
Disinfect
IMPORTANCE
Physical removal of soil and food residue from surfaces
Treatment of a clean surface to reduce microorganisms
Treatment of a clean surface to destroy all infectious organisms
Source: Dr. L. Johnston
Sanidate 5.0 (Active ingredient: peroxyacetic acid)
Sanitizer Procedure (food contact surfaces) | Disinfectant Procedure (non-food contact surfaces) |
Remove gross food particulate matter and soil by rinsing with warm water. Thoroughly wash surfaces or equipment with detergent or compatible cleaning solution. Rinse with potable water. Add 1.6 fl. oz. SaniDate to 5 gallons of potable water (147 ppm of active peroxyacetic acid), and apply by wiping, mopping, or coarse spray, or by adding to closed system. Allow a contact time of one (1) minute. Allow items and/or surfaces to drain thoroughly before resuming operation. Do not rinse. | Pre-clean to remove gross contamination. Add 0.5 fl. oz. in 1 gallon of water (230 ppm of active peroxyacetic acid). Apply solution with mop, cloth, sponge, brush, scrubber, or coarse spray device or by soaking so as to wet all surfaces thoroughly. Treated surfaces must remain wet for ten (10) minutes. Allow to air dry. |
Effective Against | Effective Against |
Bacterial pathogens: Escherichia coli, Staphylococcus aureus, Escherichia coli O157:H7 | Bacterial pathogens: Aspergillus fumigatus, Salmonella enterica, Pseudomonas aeruginosa, Klebsiella pneumoniae, Staphylococcus aureus, Listeria monocytogenes, Enterobacter aerogenes, Streptococcus agalactiae, Bacteroides melaninogenica, Bordetella bronchiseptica, Streptococcus uberis, Fusobacterium necrophorum, Streptococcus dysgalactiae, Trichophyton mentagrophytes, Methicillin-resistant Staphylococcus aureus (MRSA) Viruses: Human Influenza Virus (H1N1), Avian Influenza Virus (H9N2), Canine Distemper Virus |
Source: Dr. Lynette Johnston
Do you wash, dunk, rinse or spray your products either pre- or post-harvest?
Do you store your packaging material in a clean and sanitary location?
Do you ensure clean and sanitary transport?
Farm Food Safety Plans
Why have a written farm food safety plan?
Communicate your food safety policies and practices to customers and employees.
Organize your food safety practices.
?
Basic components of a food safety plan
Example Food Safety Policy
Our Policy
My Farm Name understands that food safety and quality is our responsibility. Management is committed to providing our customers with safe, quality food by supporting and guiding the development, implementation, and maintenance efforts within the farming operation in food safety, quality and continuous improvement for all products produced. In order to create a food safety culture and to accomplish all tasks associated with food safety and quality. My Farm Name: provides necessary staff, training, resources, communication, and opportunities for feedback and performance measurement.
Let’s take a few minutes for you to draft your own food safety policy.
Let’s look at a food safety plan template
Important things to remember about a food safety plan
Value-Added Processing
Food products that are raw or pre-processed commodities whose value has been increased through the addition of ingredients or processes that makes them more attractive to the buyer and/or more readily usable by the consumer.
Value-added processing is a means to utilize produce not used for fresh market sales and the surplus of product during the growing season.
Will usually have additional processing regulations that will need to be addressed.
What’s Expected of a Company Before Processing?
Who Do I Contact in North Carolina?
NC Department of Agriculture: Food Division
Inspections & Compliance
(984) 236-4820
NC State University’s Ei4F Program
Product Evaluation & Process Authority
(919) 513-2090
What to Expect During Inspection
First step: Contact the Food Compliance Office, speak with an Officer so they can best understand your operation and foods. They will provide applicable regulations & contact with a Regulatory Specialist (inspector)
Second step: Schedule an initial inspection or pre-operational inspection with your Food Regulatory Specialist.
Inspection
Post-inspection: Make adjustments or corrections before processing
Ultimate goal:
How are you making food safely?
Inspect facility
Investigate ingredients
Observe processing steps (focus on high-risk products/processes)
Warehousing & Distribution
The Regulations
All food manufacturers must comply with:
21CFR117 - Current Good Manufacturing Practices in Food (GMPs)
Additional regulations could apply for specific foods:
Frozen Vegetables - 21 CFR 158
Acidified foods (ex: pickles) - 21 CFR 114
Juices - 21 CFR 146