General Questions

• Implementation of a food safety program

• Traceability (25 pts.)

• Worker health and hygiene (155 pts.)

• 180 total points possible

A documented food safety program that incorporates GAP and/or GHP has been implemented.

Points Yes _____ No_____ N/A_____ Document__D__

P-1 Implementing a Food Safety Program

P-2 Implementing a Food Safety Program

Each operation should designate an individual(s) to implement and oversee an established food safety program.

Points Yes _____ No_____ N/A_____ Document__D__

Implementing a Food Safety Program

P-1 P-2

First Point of Contact:

Second Point of Contact:

Implementing a Food Safety Program

G-1 Traceability

Points Yes __15___ No_____ N/A_____ Document__D__

• Track product to grower, production area and year • DOES NOT prevent a foodborne outbreak • CAN quickly identify the source of a product and speed an investigation • CAN limit damage to the consumer • CAN prevent damage to the innocent grower

Product Recalls

• Recalls are actions taken to remove the product from the market

• They may be conducted… On your own On the request of the buyer By the request of the FDA Under court order

Adopted from Penn State Extension, 2012

Making a Product Traceable

• Keep records Product name Grower name Production Area Harvest Date ID where product went

• Use crop production records, transportation bills, weigh tickets, farm maps to provide documentation

Adopted from Penn State Extension, 2012

G-1 Traceability Continued…

• All packed containers: ID with Date of Harvest Julian Date, or Calendar Date

Points Yes __15___ No_____ N/A_____ Document__D__

The Julian date is typically used…

See the general forms section for this chart

Producer / Ranch / Field / Harvest Area / Julian Date / Year / Crew

XX 1 2 a 051 12 A

Row? Rows? Field? Partial Field?

G-2 Traceability - Record Keeping: Mock Recall

Points Yes __10___ No_____ N/A_____ Document__R__

• To conduct an annual mock recall, contact one of your buyers to locate a load that they purchased.

• The mock recall could include one lot, a part of a lot, or multiple lots

• Find out how much of it is in stock and how much of it has been sold

• Date and time the mock recall was initiated

• Affected lot ID’s (date code(s), lot code(s), etc.)

• Any individuals who were involved in the mock recall including those at other companies. Record their name, job title and company

• Amount and percent of product located

• Any problems you encountered or things that you learned

• Impossible to track every individual who buys product sold at farmers markets or farm stands.

• Sale at the market or stand becomes the step forward.

• Sticker each bag or box with lot number and document what was sold (date and location) at days end. Each sale day is, essentially, a mock recall event.

• The product went to the Farmers Market following harvest or storage (one step forward). Identify where the product came from which field/plot when (one step back).

Traceability: Direct Sale and Farmers Markets

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Grower/Shipper information listed on each carton

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Adopted from Penn State Extension, 2012

Rec G-2

This portion of the section focuses on employee health and hygiene as well as the importance of identifying, reporting, and responding to illnesses.

Worker health and hygiene is very important to produce safety.

G-3 Worker Health & Hygiene

Potable water is available to all workers.

Points Yes __10___ No_____ N/A_____ Document__R__

G-4 Worker Health & Hygiene

Workers need to understand the impact their health and hygiene practices have on keeping fruits and vegetables safe.

Incorrect/Incorrecto Correct/Correcto

Points Yes __10___ No_____ N/A_____ Document__P__

G-5 Worker Health and Hygiene

Training on proper sanitation and hygiene practices should be provided to all staff.

Points Yes __15___ No_____ N/A_____ Document__D__

G-6 Worker Health and Hygiene

Employees as well as visitors need to follow good hygiene/sanitation practices. • Showering daily • Washing work clothes separately from family clothes to avoid spreading germs to others.

Points Yes __15___ No_____ N/A_____ Document____

G-7 Worker Health and Hygiene

• Using toilets properly and disposing of used toilet paper in the toilet. • Washing hands often and thoroughly with soap for 20 seconds before

beginning and after returning to work.

Points Yes __15___ No_____ N/A_____ Document____

Why Hand Washing?

Meet Some of the Germs on Your Hands: Hepatitis A

Jaundice

Diarrhea

Why Hand Washing? Meet Some of the Germs on Your Hands

Staphylococcus Streptococci

Staphylococcus-zits, boils, and other tissue infections.

Streptococci-sore throat (“strep throat”.)

Why Hand Washing? Meet Some of the Germs on Your Hands

Pseudomonas Haemophilus

Pseudomonas-infects open wounds.

Haemophilus- “pink eye”—highly infectious.

Why Hand Washing? Meet Some of the Germs on Your Hands

The Biggies: E. Coli, Salmonella, Shigella, Campylobacter Cause Severe Diarrhea Cramps Fever Infections of Blood and Other Organs And Can Lead to Death

G-8 Worker Health and Hygiene

Signs need to be posted to instruct employees to wash their hands before beginning or returning to work. These signs need to be easily understood.

Points Yes __10___ No_____ N/A_____ Document_____

G-9 Worker Health and Hygiene

• All restrooms or field sanitation facilities are to be kept clean • They must be stocked with single use towels, toilet paper, and hand soap or antibacterial soap • Potable water for hand washing.

Points Yes __15___ No_____ N/A_____ Document_____

G-10 Worker Health and Hygiene

All toilet/restroom/field sanitation facilities must be serviced and cleaned on a scheduled basis.

Points Yes __10___ No_____ N/A_____ Document__R__

G-11 Worker Health and Hygiene

Break areas must be kept clean and in an area away from production.

Points Yes __10___ No_____ N/A_____ Document__P__

G-12 Worker Health & Hygiene - Ill Employee Restrictions

Employees who are ill should not be allowed to perform tasks that could allow them to contaminate others or fresh produce. Employees with diarrheal disease or symptoms of other infectious disease should not:

• Pick, pack, or handle fruits or vegetables • Handle or touch food contact surfaces such as boxes or conveyers • Handle or prepare food for others

Supervisors should be able to identify worker illness symptoms.

Go Home!

Points Yes __15___ No_____ N/A_____ Document__P__

It is possible that sick workers will not feel ill. All workers, and supervisors, however, should look out for any of the following symptoms:

• Nausea • Vomiting • Diarrhea • Stomach cramps or pain • Fever, chills • Skin infections, wounds or sores

containing pus • A cold with runny nose, frequent

coughing or sneezing • Frequent trips to the bathroom

Points Yes __15___ No_____ N/A_____ Document__P__

G12 Worker Health & Hygiene – Ill Employees Continued….

It is important to document worker illnesses. Develop a record keeping system to document when workers report illnesses and the action that was taken as a result of the illness.

Points Yes __15___ No_____ N/A_____ Document__P__

G12 - Worker Health & Hygiene – Ill Employees Continued….

G-13 Worker Health and Hygiene

There is a policy describing procedures which specify handling/disposition of produce or food contact surfaces that have come into contact with blood or other body fluids.

Points Yes __15___ No_____ N/A_____ Document__P__

G14 - Worker Health and Hygiene

Whenever a worker has an injury, he/she should be instructed to seek prompt treatment with clean first aid supplies for cuts, abrasions and other injuries.

Points Yes __5___ No_____ N/A_____ Document__P__

G15 - Worker Health and Hygiene - Training

Everyone at a facility should be trained and be able to explain the importance of worker health and hygiene to food safety.

Points Yes __10___ No_____ N/A_____ Document__R__