Food safety and liability for direct marketsElena Rogers

Area Specialized Agent, Food Safety- Fresh ProduceWestern NC

North Carolina State UniversityDepartment of Horticultural Sciences

NC Cooperative Extension

Objectives

• This session will focus on small and medium size farms that grow produce and discuss requirements and responsibilities under FSMA's Produce Safety Rule.

• We will discuss the importance of becoming familiar with produce safety principles for anyone who grows and handles produce and explore best practices at the farm level and at farmers markets.

Perspectives as we discuss produce safety

I now understand I need a food

safety program at my farmMy buyer asked me

to get GAP certified

I am exempt from FSMA (Produce

Safety Rule)

What about farmers

markets?

Bacteria – E. Coli, Salmonella, ListeriaNoroviruses Parasites

As a farmer, why should you be vigilant of food safety? • Prevent pathogens “invisible enemies” from contaminating

produce that causes foodborne illness• Protect your farm and assets• Provide you access to markets that require food safety

certifications and compliance with government regulations

As someone who sells fresh fruits and vegetables, why should this matter?

• Customers expect it• Public health • Outbreaks are financially devastating• Technology exists to trace back pathogens

6

Contamination Sources

Produce

Humans

Animals Water

Soil

Buildings Equipment

Tools

7

Microorganisms of Concernin Fresh Produce

• Bacteria– Salmonella, toxigenic E. coli, Shigella, Listeria

monocytogenes

• Viruses– Norovirus, Hepatitis A

• Parasites– Giardia lamblia, Cryptosporidium parvum,

Cyclospora cayetanensis, Toxoplasma gondii

8

Bacteria in the Farm Environment

• Bacteria are microorganisms that can multiply both inside and outside of a host

• Bacteria include pathogens such as E. coli O157:H7, Salmonella, and Listeria monocytogenes

• Bacteria can multiply rapidly given the right conditions: water, food, and the proper temperature

• Good Agricultural Practices can reduce risks by minimizing situations that support bacterial survival and growth

1. Are bacteria, viruses and parasites that can make someone ill only a problem in large farms?

Yes No

Standards For Growing, Harvesting, Packing And Holding Of Produce For Human Consumption

“Produce Safety Rule”• This regulation focuses on setting

federal regulatory standards for the production, harvest, and handling of fruits and vegetables, in an effort to prevent microbial contaminationand reduce foodborne illnesses associated with fresh produce.

• The standards are based on good agricultural practices (GAPs) and have to be research based.

2020 is here and FSMA’s Produce Safety Rule compliance dates have passed. Do you know how this impacts your farm?

1Farms not

covered by the Produce Safety

Rule

(Small farms)

2Farms eligible for a qualified exemption and

modified requirements

(Small and medium scale

farms)

3Covered Farms

(Medium and large scale farms

and packing houses)

Requirements

1. Not coveredNo requirements, recommend having a written record of produce sales.

Responsible for selling produce that is safe for human consumption.

2. Qualified Exempt

Financial record and receipts.

Labeling produce

Responsible for selling produce that is safe for human consumption.

Not subject to regular inspections but exemption can be withdrawn

3. Covered Farms

Subject to inspections

Attend a Produce Safety Alliance Training

Responsible for implementing all practices outlined in the PSR

Qualified Exempt FarmsLabeling produce

• Started January 20, 2020

• Label must have name and business address of the farm where the produce was grown on any packaging label.

• When food packaging label is not required, a poster, sign or placard or documents delivered with the produce can be used.

• Business address: Street address or PO Box, City, State and Zip code

Sunshine Farms160 Beaver RdTaylorsville, NC

28681

Important notes regarding FSMA’s Produce Safety Rule

Outlines practices that reduce the risk of produce being contaminated with pathogens that make consumers sick.

Being “not covered” from the provisions of the Produce Safety Rule doesn’t exempt anyone who grows, packs, holds and/or sells produce from the Federal Food and Drug & Cosmetic Act.

Adulterated produce: produce that has been grown, harvested, packed or held in a farm under such conditions that it is unfit for food or under unsanitary conditions where it can be contaminated with filth or have been rendered injurious to health.

2. If your farm is qualified exempt, will the records and labels make the produce safe from being contaminated with pathogens that can make others sick?

Yes No

Direct marketing and food safety • Generally speaking there are no requirements for

implementing food safety practices, food safety plans or GAP certifications when selling directly to consumers.

• The general public defines ”safe” produce with the following: non-Gmo, pesticide free, organic and local among other attributes.

• Consumers have heard about outbreaks from E Coli, Salmonella, listeria and expect the produce they buy to be safe and free from these, but have limited understanding of biological hazards.

Direct markets and food safety

• Do you know what practices are critical/relevant in a small farm to minimize the risk of contamination?

• What are you doing at the farm level? What practices do you have in place at the market?

• If a client or a DOH inspector contacts you and says your farm may be the source of an outbreak what would you say?

• Do you have liability insurance?

Case study from PA farmer markets• A three year research project assessed food safety behaviors at PA

farmers markets using direct concealed observations, state sanitarian observations, and self-reported vendor surveys.

• Specifically, vendors were found to demonstrate insufficient or high-risk behaviors in the areas of hand washing, personal hygiene and cross-contamination.

E Coli 20/50- 40% of beef samples9/50- 18% of pork samples15/54- 28% of kale samples15/52- 29% lettuce samples8/46- 17% of spinach samples

Listeria spp4/50- 8% of beef samples1/54- 2% of kale samples2/52- 4% of lettuce samples3/46- 7% of spinach samples

https://news.psu.edu/story/545445/2018/11/01/research/farmers-market-vendors-need-training-improve-food-safety-practices

3. If a farm does not have adequate handwashing near the growing, harvest and packing areas can bacteria and viruses in dirty hands contaminate produce?

Yes No

Upcoming programsFeb. 28, 2020. Produce Safety Alliance Grower Training. Mocksville, NC

March 3, 2020. Water treatment workshop. Salisbury, NC

March 10, 2020. Cleaning and Sanitation Workshop. Mills River, NC

March 18, 2020. Cleaning and Sanitation Workshop. Salisbury, NC

If you need help..• Understanding what

practices apply to your farm

• Training your workers (English and Spanish)

• Designing signage to provide clear guidelines to employees and visitors

• Understanding your buyer requirements regarding food safety

• GAP Training

Contact Information

Elena Rogers Area Specialized Agent Western NCOffice- Caldwell CountyElena_rogers@ncsu.edu828-352-2519

https://ncfreshproducesafety.ces.ncsu.edu