farm to fork: food safety local produce - school nutrition · • the application of food safety to...
TRANSCRIPT
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Amy Schober Food & Nutrition Service, Office of Food Safety
Mike Morrelli Agricultural Marketing Service
Christina Conell Food & Nutrition Service, Farm to School
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At the end of this session, you will understand:
• The application of food safety to Farm to Fork and local produce purchases
• Good Agricultural Practices (GAPs), Good
Manufacturing Practices (GMPs) and their relationship to local purchases
• How to address food safety when writing
specifications for local growers
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Addresses accidental (unintentional) contamination of food products.
The main types of food safety hazards are microbes,
chemicals and foreign objects.
Accidents can be prevented through safe food practices.
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48 Million Americans
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Source: CDC VitalSigns, June 2011
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• Benefits to Buying Local • Food Safety • Farm to School
Source: USDA Procuring Local Foods for Child Nutrition Programs Photo Credit: Leanne Dubois, Virginia Department of Agriculture and Consumer Services
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www.ams.usda.gov/gapghp Farm Soil Water Animals Worker Health & Hygiene
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• Require a formal GAPs audit • USDA GAPs Audit • Third Party Audits
• Require self-assessment checklist • Visit to Confirm
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• Checklists • Iowa State • Cornell • UC Davis • Penn State
• Initiates conversation
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• Safe drinking water • When in contact with plant or produce • When harvest washing produce
• Use surface water source (example: ponds) • When not in contact with plant or produce • Use for drip irrigation • Test for fecal coliforms and/or E.coli prior to use
• Test soil for coliforms in frequently flooded farm land
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• Composted manure • Aged manure • Location of manure
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• Harvest containers cleaned and sanitized • Equipment cleaned periodically • Avoid soil or unsafe water contamination • Create reasonable barriers to animals
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• Good handling practices (SOPs) • Avoid cross contamination with equipment or
animals (wild and domestic birds) • Pest prevention program
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• Maintain temperatures • Maintain refrigeration units (check for leaks) • Load trucks to prevent damage • Clean transport vehicles regularly
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• One step back; one step forward
• Date of harvest/pack date
• Field identification (may be color coded)
• Worker identification • Recordkeeping
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Time Refrigeration36°F
Room 70°F
Body 98°F
0 1 cell 1 cell 1 cell
4 hours 1 cell 16 cells 4,096 cells
6 hours 1 cell 64 cells 262, 144 cells
24 hours 2 cells 16,777,216 4,722,336,483,000,000,000,000 cells
Ohio State University Bulletin 901 (http://ohioline.osu.edu/b901/index.html)
Maintaining the cold chain is important.
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• Local Processing • Important to avoid Contamination and Microbial
Growth during manufacturing Regulations to prevent/reduce pathogens • Buildings/Facilities • Equipment/Tools • Instruments/Controls • Hygienic Practices • Employee Training
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• Design facility, including walls, ceilings, floors, vents, drains, etc. so they are easy to clean
• Have a sanitation plan and regular schedule • Proper product flow • Ventilation • Proper/Adequate drainage
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• Appropriate food contact surfaces – smooth, nonabsorbent, and easy to clean and sanitize
• Avoid cracks which can catch water and food particles and harbor pathogens
• Cutting: • Use sharp knife • Disinfect knife before use • Inspect and replace damaged knives
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• Maintain and calibrate (ie. Thermometers) • Sharpen knives and sanitize regularly • Monitor water quality • Monitor air quality and filters
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• Provide the proper equipment • Sink, warm water, soap,
disposable paper towels, garbage can
• Foot controls for faucets to reduce hand contamination
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• How to properly wash hands • When to change and wear gloves • How to calibrate, sanitize, and clean equipment and
food contact surfaces • Retrain!
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• What type of insurance is needed?
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Overview
» Procurement basics » Three ways to use specifications and evaluation criteria
to target local foods » Resources
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What Does Local Mean?
• Within a radius
• Within a county
• Within a state
• Within a region
A district’s definition of local may change depending on the:
• Season • Product • Special events
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Procurement Regulations
• Have a purpose, really! • Help you get the best quality and price • Ensure that program benefits (and taxpayer dollars!):
» Are received by eligible schools and children
» Are used effectively and efficiently, with no waste or abuse
• Leave room for flexibility and innovation
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Procurement Methods
(Federal Threshold = $150,000)
Small Purchase (Requires price quotes from
at least 3 bidders) Sealed Bids (IFBs)
& Competitive Proposals (RFPs)
(Requires public advertising)
Informal Formal
≤ Small Purchase Threshold >
Micro Purchase
Noncompetitive Purchase (value of purchase may not exceed
$3,000)
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• Contract Type
• Introduction/Scope
• General Descriptions of Goods and Services (AKA Specifications)
• Timelines and Procedures
• Technical Requirements
• Evaluation Criteria
Sections of a Solicitation
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Sections of a Solicitation • Contract Type • Introduction/Scope
» Ex. Farm to school is a priority and want to include as much local as possible. Our goal is to serve 20% local products.
• General Descriptions of Goods and Services (AKA Specifications)
» Ex. Product specifications
• Timelines and Procedures • Technical Requirements
» Ex. Determine responsive and responsible vendors
• Evaluation Criteria
Geographic Preference
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“Local” Can’t Be Used as a Specification
FNS regulations and guidance make clear that “local” (or any geographic area) cannot be used as a product specification or a vendor requirement. Therefore, this is not allowed:
“This solicitation is for flour from wheat grown and processed within 100 miles of
Coopersburg.”
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Potential Specifications, Requirements, and Evaluation Criteria to Target Local Products
• Such as:
» Particular varieties unique to the region
» Freshness (e.g. Delivered within 48 hours)
» Size of farm
» Harvest techniques
» Crop diversity
» Origin labeling
» Able to provide farm visits or class visits
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Other Things to Consider When Writing Solicitations to Target Local Products
• Be flexible
• Don’t include unnecessary requirements
• Consider what a vendor new to the school food market might not know
» Condition upon receipt of product
» Food safety needs
» Size uniformity
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Additional Production Standards • Certified Organic
• No-till
• Pesticide Free
• Grass-fed
• Cage Free
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Three Ways to Use Solicitation Language to Target Local Products
1. Use product specifications 2. Use additional requirements to determine vendor
responsiveness 3. Use criteria to evaluate vendor proposals
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Consider requesting:
• A variety that is unique to the region
• Products are delivered within 24 or 48 hours of harvest
Use Product Specifications to Target a Local Item
1
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Example: Use Product Specifications
Product Specification • Granny Smith or local variety, • US. Fancy or No. 1, • Prefer 5 - 185 count boxes per week but willing to
consider other pack sizes for September – December • Delivered within 48 hours of harvest
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• Remember that you must award to a vendor who is both responsive and responsible!
• Evaluate responsiveness in any procurement method – IFB, RFP or Informal.
• All vendors must be able to provide the products you need to be considered responsive. You can include additional vendor, including:
» Able to provide farm visits » State of origin or farm origin labeling » Provide products grown on a particular size farm
Use Additional Requirements to Determine Vendor Responsiveness
2
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Product Specification • Green apples, US. Fancy or No. 1, prefer 5 185 count boxes per week but willing to
consider other pack sizes for September - December
Example: Use Criteria to Determine Responsiveness
Apple Lane Great Granny’s Fred’s Fuji’s
Contractor ability to meet all specifications Product quality Delivery Packaging and Labeling
✓ ✓
✓
Three references, past history ✓ ✓ ✓ Able to provide harvest tour to two 3rd grade classes October
-- ✓ ✓
Able to provide state of origin on all products --
✓ ✓
Delivered within 24 hours of harvest -- ✓ ✓
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• Use those same criteria mentioned before, but assign weights to evaluate in an RFP.
• The amount of weight determines how important the criterion is.
• To evaluate proposals, think about including: » Able to provide farm visits » State of origin or farm origin labeling » Provide products grown on a particular size farm
3 Use Criteria to Evaluate Vendor Proposals
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Product Specification • Green apples, US. Fancy or No. 1, prefer 5 185 count boxes per week but
willing to consider other pack sizes for September - December
Apple Lane Great Granny’s Fred’s Fuji’s
Price = 40 30 35 40
Contractor ability to meet all specifications Product quality = 15 Delivery = 10 Packaging and Labeling = 5
25 30
30
Three references, past history = 10 10 10 10
Able to provide farm/facility tour or classroom visits = 5
0 5 5
Able to provide state of origin on all products = 5
0 5 5
Delivered within 24 hours of harvest = 10 0 10 7
100 possible points 65 95 97
Example: Use Criteria in an RFP
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Vendors will provide products:
• Delivered directly to multiple SDUSD school sites (not a central warehouse). The number of drops is to be determined by the district on a case-by-case basis;
• Produce should be generally free from insect damage and decay; and,
• Product must be rinsed, cleaned and packed in appropriate commercial produce packaging, such as waxed cardboard boxes. Standard industry pack (case counts) is required and/or half packs are allowable when it comes to bundled greens.
Example: San Diego Unified
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Vendors will provide products:
• Grown on farms that are less than 50 acres in size;
• Grown on farms that grow more than five food crops at one time;
• Grown on farms that utilize a majority of hand harvesting, hand packing or human labor power in growing, harvesting. and packing of food;
• Delivered directly to multiple SDUSD school sites (not a central warehouse). The number of drops is to be determined by the district on a case-by-case basis;
• Produce should be generally free from insect damage and decay; and,
• Product must be rinsed, cleaned and packed in appropriate commercial produce packaging, such as waxed cardboard boxes. Standard industry pack (case counts) is required and/or half packs are allowable when it comes to bundled greens.
Example: San Diego Unified
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Procuring Local Foods Website
» Guide » 12 Part Webinar Series » Policy Guidance » Fact Sheets
www.fns.usda.gov/farmtoschool
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