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Fresh Produce Safety

Karl McDonald

How Safe is Your Crop?

Teagasc Ashtown – March 14th 2017

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What is Fresh Produce?

• Fruits

• Vegetables

• Edible flowers

• Herbs

That are raw and have notbeen processed, or alteredby peeling, slicing, chopping,shredding etc.

or

By any preservation process,before being packaged

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What's the issue?

• Outbreaks of foodborne illness associated with freshproduce are increasing

• Consumer habits regarding consumption of fresh produceare changing

• A lot of fresh produce is eaten raw, so no consumer stepto reduce risk such as cooking

• Anything which comes into contact with fresh producehas the potential to cause contamination

• This places a big onus on growers to reduce the risk ofcontamination of fresh produce.

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Developing Guidance

FSAI guidance first published (2000)

New revised guidance required (2014)

Working group formed with four meetings:• February 2015• July 2015• November 2015• January 2016

Internal/External Consultation (February 2016 to March 2016):• FSAI staff• FSAI Fora (Retail, Food Service and Artisan)• FSAI Consultative Council

Final Document to Working Group (June 2016)

Approval as National Guide to Good Practice (Oct 2016)

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New Guidance Published (2016)

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Reducing risks from fresh produce

Simple Steps:

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1. Register

Before beginningprimary production offresh produce:

Primary producers arerequired to registerwith the Department ofAgriculture, Food andthe Marine (DAFM).

http://www.agriculture.gov.ie/farmingsectors/horticulture/foodproducerregistrationformsandinformation/

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2. Site Selection

Site History• Previous land use and practices• No recent history of livestock use on land (3 years)

Site Location• Proximity to livestock• Proximity to industry and urban dwellings• Topography of site e.g. risk of flooding, rivers• Public access to site• Avoiding mixed farming practices on the site

Soil Type and Geology• Avoiding soils which are shallow, highly permeable or prone to flooding or run-off

• Avoiding soils which naturally have high levels of contaminants which canaccumulate in certain root and leafy crops

Climate• Knowing the climate or prevalent weather patterns in the area including• Rainfall patterns which can increase the risk of surface water runoff• Localised flooding onto lands used to grow fresh produce

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3. Restricting Access

• Limiting access of livestock, wild animals, pests and pets

• Ensure that fencing, hedges, gates etc. prevent entry

• Check for the presence of grazing animals, industry and other farms

Example:

o Sites close to grazing animals, poultry houses etc. have increased risk due towater run-off or aerosol formation, i.e. transmission through the air, from theadjacent grazing areas

o If grazing animals are upstream from a fresh produce site, and river water isused for irrigation, there is potential for contamination of crops

• Check and limit public access to areas growing fresh produce

• Have a pest control system in place

• Where possible using a licenced/approved pest control contractor

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4i. Use Organic Fertilisers Safely

• Know source, type and treatment:

o Avoid using organic fertilisers from unapproved supplierso Avoid using poultry litter on land for fresh produceo Avoid using biosolids on land for fresh produceo Know the treatment and management history

• Don't collect or spread septic tank waste

• Treat organic fertilisers to reduce harmful bugs by:

o Storing as a batch for three to six months before useo Compostingo Aeratingo Adding lime

• Only apply organic fertilisers to soil before planting the crop

• Leave an interval between use of organic fertilisers and planting (120 days)

• Never apply organic fertilisers (treated or untreated) to a growing crop

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4ii. Use Organic Fertilisers Safely

• Consider method, timing and rate of applying

• Protect water supplies from contamination

• Keep records of all applications:

o Type of fertiliser applied

o Composting method (if applicable)

o Fields receiving application

o Date of application

o Rate of application (quantity per hectare)

o Method of application

o What fresh produce crops are planted in the field

All farmers must manage manure and slurry according to the Good Agricultural Practice forProtection of Waters Regulations, 2014 (S.I. No. 31 of 2014) to help reduce water pollution bynitrates, but it will also reduce risk of water supplies being contaminated with harmfulmicroorganisms

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5. Using Pesticides Safely

• Only use pesticides authorised by Pesticides Control Division of DAFM

• Only apply if appropriate training and equipment is provided

• Minimise where possible, the use of all pesticides

• Always read and follow the instructions for use

• Record all pesticide use

• Ensure appropriate storage and disposal

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6. Source and Use Safe Water

• Know the source and assess vulnerability

o Where possible, avoid the use of high-risk water sources

• Protect source against contamination:

o Animals

o Storage of organic fertilisers

o Using good farm practices

• Private wells:

o Located away from contamination sources

o Constructed and maintained to reduce contamination

o Use IGI and EPA guidance and services of a hydrogeologist

• Only use drinking water for:

o Irrigation in last two weeks before harvest (eaten raw or uncooked)

o Final washing, rinsing and cooling

• Take professional advice before purchasing water treatment systems

• Ensure water is tested regularly to ensure it is of a sufficient quality

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7. Use Good Harvesting Practices

• Have cleaning schedules for equipment, tools, etc

• Have post cleaning inspection

• Have daily start-up checks for cleanliness

• Ensure responsibility for cleaning

• Remove soil from produce before it leaves the field

• Avoid placing storage containers onto soil in the field

• Ensure collection/disposal by approved waste hauliers

• Ensure vehicles for produce transport used for that purpose only

• Ensure buildings designed to minimise access by pests and contamination

• Store packaging separately to prevent damage and contamination

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8. Training and Facilities for Staff

Medical questionnaire

Personal hygiene training

Access to PPE

Facilities e.g. Flush toilets, hot water (40C),soap, hand driers etc.

Avoid portable toilets if possible

Staff who are ill should not handleproduce

Staff should report illness

Staff excluded from work for agreedperiod

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9. Traceability and Recall

Documented and accessible

Records back to supplier and forward

to customers (other businesses)

Records should include:

o Names and addresses of suppliers

o Nature of raw materials and services supplied

o Dates of the transaction/deliveries

o Supplier batch codes/lot numbers

o Size of the delivery

o Delivery records, e.g. invoices, delivery dockets

o Pesticide application records

Identify any produce from other growers

Test recall procedure at least annually

All growers must establish a traceability system that can effectivelyidentify and remove unsafe food from the market in the event of a foodsafety incident occurring

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