august 28, 2012 commissioner’s food safety forum food safety at farmers‘markets dr. ben chapman...
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August 28, 2012Commissioner’s
Food Safety Forum
Food safety at farmers‘marketsDr. Ben Chapman
Dr. Chris Gunter
Diane Ducharme
Dr. Lee-Ann Jaykus
Dr. Trevor Phister
Allison Smathers
North Carolina State University, NC Cooperative Extension
August 28, 2012
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August 28, 2012Commissioner’s
Food Safety Forum
Increasing demand and popularity of farmers' markets
USDA-AMS, 2011
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August 28, 2012Commissioner’s
Food Safety Forum
Food safety culture
• It is a set of shared attitudes, values and beliefs around food safetyo Production/sourceso Handling/storageo Preparation
• You can have a good food safety culture or a bad one
Powell, D.A., Jacob, C.J., and Chapman, B.J. 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22: 817-822.
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August 28, 2012Commissioner’s
Food Safety ForumFarmers' market outbreaks• In 2000, Escherichia coli O157:H7
linked to samples in Fort Collins, CO
o 14 illnesses, two hospitalizations
• In 2010, Salmonella Newport linked to guacamole, salsa and uncooked tamales in east-central Iowa
o 44 illnesses
• In 2011, Escherichia coli O157:H7 linked to strawberries sold at multiple farm stands and farmers' markets in Oregon
o One death, 15 illnesses, and seven hospitalizationsOregon Health Authority, 2011; Iowa Department of
Public Health, 2010; Bridges, 2000
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August 28, 2012Commissioner’s
Food Safety Forum
Message from public health
• Avoid strawberries sold at farmers’ markets and roadside stands in Oregon
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August 28, 2012Commissioner’s
Food Safety Forum
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August 28, 2012Commissioner’s
Food Safety Forum
Purpose of project
To use a risk-based approach to reduce the risks of pathogen contamination and increase positive food safety culture in the farmers’ markets of North Carolina
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August 28, 2012Commissioner’s
Food Safety Forum
Risk = probability x consequence
Norovirus vs. botulism
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August 28, 2012Commissioner’s
Food Safety Forum
Format for the project
• Evaluate needs by observing current practices
• Go to the literature and look for hazards/risks• Work with an advisory team to oversee
education format, style and pragmatism
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August 28, 2012Commissioner’s
Food Safety Forum
• Infrastructure and practices collected through secret shopper observationso Trained 20 secret shopperso Assessed current food safety practices and
knowledge 37 farmers’ markets 160 vendors
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August 28, 2012Commissioner’s
Food Safety Forum
Areas where focus was needed
• Handwashing o Infrastructure and practices
• Samplingo Preventative controls and tools
• Hazard identification• How to create a market system that supports
food safety as a prime value
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August 28, 2012Commissioner’s
Food Safety Forum
Delivery
• Train NC Cooperative Extension field faculty/extension agents
• Those agents have delivered to over 700 market vendors and managers across the state
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August 28, 2012Commissioner’s
Food Safety Forum
Impacts
• Selected 36 farmers markets to track in 2011 and 2012o Outside handwashing stations
increased from 1 to 9 o 4 markets built/brought
restroomso Decrease of hand santizer (a
good thing)o 8% increase in use of one-use
gloves
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August 28, 2012Commissioner’s
Food Safety Forum
"Contrary to the opinion stated by some, a personal relationship and warm feelings toward the vendor is not a reliable indicator of cleanliness, nor does it impart anti-bacterial properties.”
-Hal Prince, ME Dept of Agriculture
Bangor Daily News, Dec. 2, 2011
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August 28, 2012Commissioner’s
Food Safety Forum
ncgoodfarmersmarketpractices.com
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August 28, 2012Commissioner’s
Food Safety Forum
Special thank yous to
• Allison Smathers, MS student• Secret shoppers• Advisory team• NC Fresh Produce Safety Task Force• NC Tobacco Trust Fund Commission
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August 28, 2012Commissioner’s
Food Safety Forum
Dr. Ben [email protected] me on twitter @benjaminchapman919 809 3205ncgoodfarmersmarketpractices.comwww.foodsafetyinfosheets.comwww.barfblog.com