problems observed during the 2008 audits wesley l. kline rutgers cooperative extension new jersey...
TRANSCRIPT
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Problems Observed During the 2008 Audits
Wesley L. KlineWesley L. Kline
Rutgers Cooperative Extension Rutgers Cooperative Extension New Jersey Agricultural Experiment StationNew Jersey Agricultural Experiment Station
Rutgers UniversityRutgers University
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Worker Hygiene
• Port-a-Johns– Must be kept clean!– Service companies must do a good job in
cleaning and stocking – If the port-a-john has heavy use it may need to
be checked between service company visits.
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Worker Hygiene
• Handwashing– Handwashing stations must be located
outside port-a-johns and a handwashing station should be located in a place where employees have access before returning to work.
– Sign must be posted to encourage handwashing
– If the station is near a building be sure that birds do not roost over the station.
– Hands must be washed properly!
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11 22 33 44 55 66 77 88 99 1010 1111 1212 1313 1414 1515 1616 1717 1818 1919 2020
Proper HandwashingProper Handwashing Reduces infection 35 to 50%Reduces infection 35 to 50% Reduces GI-illness up to 80%Reduces GI-illness up to 80%
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Birds/Wildlife
• Areas where birds can roost should be covered to exclude birds
• Check for birds nest in the packing area
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Develop a System for Maintaining Develop a System for Maintaining Carton and Tote SanitationCarton and Tote Sanitation
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Harvesting and Field Packing
•Eating in the field–Eating is not allowed in the field. Workers can eat on the edge of the fields
–All rubbish should be picked up at the end of the day.
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Water
• Water sources must be tested– Irrigation, spray and wash water – Surface water is not acceptable in the packing
shed
• Schedule for testing– Municipal water – acquire test results annually– Well water – Twice a year
• Beginning of season and at peak use
– Surface water – Three times a year• Beginning of season, peak use and near harvest
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Acceptable levels for irrigation
– Generic E. coli
• Geometric mean of 5 samples - <126 CFU/100 ml
with no sample over 235 CFU/100ml
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• All dump tanks, hydrocoolers and packing lines where water is used should be monitored on a regular basis
• Temperature, disinfectant content, pHThese should be checked hourly if manual and at least three times a day if automated.
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Packingshed
• Clean the packing shed and storage on a regular basis
• Place pans under all motors• Have a pest control program in place• Do not use raw wood in areas that will
come in direct contact with produce
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GAPsNET
http://www.gaps.cornell.edu
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www.njveg.rutgers.eduwww.njveg.rutgers.edu
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UMass GAP Website
• http://extension.umass.edu/nutrition/programs/food-safety/programs/good-agricultural-practices/gap-manual
• OR just “google”: UMass GAP
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Remember The First Step in Food Safety is Common Sense
Food Safety is Everyone’s Responsibility