INDIANA-ILLINOIS FOOD SAFETY INITIATIVE

Good Agricultural Practices

for Food Safety
on Fruit and Vegetable Farms

Purdue University is an Equal Opportunity/Equal Access Institution

Funded in part by a USDA Specialty Crops Block Grant

from the Indiana State Department of Agriculture

Fruits and Vegetables are

Good For You!

Diets rich in fruits and

vegetables may reduce the

risk of some types of cancer
and other chronic diseases.

Foodborne Illness in the U.S.

Every year about one
in six Americans, or
48 million people
get sick each year
from something
they eat
128,000
hospitalizations
3,000 deaths

Causes of illness in 3,562 outbreaks of single food

commodities, 19982010

Source: CDC National Outbreak Reporting System, 20042010.

http://www.cdc.gov/WinnableBattles/FoodSafety/pdf/Food
Safety_WB_At_a_Glance.pdf
Source: US Centers for Disease Control. www.cdc.gov/foodborneburden/cdc-and-food-safety.html

Produce Safety is a Concern

Of 110 recent outbreaks, 35% were
associated with fresh fruits and vegetables
-Centers for Disease Control, August 2005
Fresh fruits and vegetables are responsible,
by far, for more illnesses than any other
commodity we regulate
-FDA, April, 2006

Recent Outbreaks Traced to Produce

Mangoes, 2012: Salmonella Braenderup. 15 states, 127 sick, 33 hosp.
Cantaloupe, 2012. S. Typhimurium and Newport, 24 states, 261 sick, 94 hosp., 3 deaths
Raw clover sprouts (Jimmy Johns), 2012, E. coli O26, 11 states, 29 sick, 7 hosp.
Romaine lettuce, 2011, E. coli O157:H7, 10 states, 60 sick, at least 30 hosp.
Cantaloupe, 2011, Listeria monocytogenes, 28 states, 147 sick, 143 hosp., 33 deaths
Papayas, 2011, Salmonella Agona, 25 states, 106 sick, 10 hosp.
Alfalfa and spicy sprouts, 2011, Salmonella Enteritidis, 5 states, 25 sick, 3 hosp.
Cantaloupe, 2011, Salmonella Panama, 9 states, 20 sick, 3 hosp.
Hazelnuts, 2011, E. coli O157:H7, 3 states, 8 sick, 4 hosp.
Alfalfa sprouts, 2010 Salmonella I 4,[5],12:i:-, 26 states, 150 sick, 33 hosp.
Alfalfa sprouts, 2010 Salmonella Newport, 12 states, 44 sick, 7 hosp.
Shredded romaine lettuce, 2010, E. coli O145, 5 states, 33 sick, 12 hosp.
Alfalfa sprouts, 2009 Salmonella Saintpaul, 14 states, 235 sick, 7 hosp.
Raw produce, 2008 Salmonella Saintpaul, 43 states, 1442 sick, 286 hosp., 2? deaths
Cantaloupe, 2008 Litchfield, 16 states, 51 sick, 16 hosp.
Tomatoes, 2006 (Jimmy Johns), 2012 Salmonella Typhimurium, 21 states, 183 sick, 22 hosp.
Fresh spinach, 2006 E. coli O157:H7, 26 states, 200 sick, 102 hosp., 3 deaths

Source: CDC Multistate Foodborne Outbreak Investigations http://www.cdc.gov/outbreaknet/outbreaks.html

A recent outbreak you may remember...

Jalapenos, serranos,
May-Aug., 2008
43 states, D.C., Canada
1442 Salmonella infections
286 hospitalized
possible role in 2 deaths

Tomatoes were also implicated early

in the outbreak.
Tomato producers and marketers
felt the effect.

Why the Increase in ProduceRelated Illness?

We're eating more produce
Fresh, minimally processed
New packaging methods with less room for error
New microbes associated with produce
Distribution is very wide
More people with suppressed immune systems
Elderly, very young, pregnant, transplant
recipients, others
Better detection, reporting

Produce is Different
V.S.

Likely to be contaminated?
Interventions at processor?
Interventions by retailer/
consumer?
Eating trends?
Eaten raw?

Yes
Good

No
Weak

Excellent
Steady
No

Poor
Increasing
Yes

It will Take a Farm to Fork Approach

Farm

Packing facility
Transport

Cooling/Storage
Distribution

Direct
Market

Repacking

Fork
Home/Rest
aurant

Transport
Retail

Everyone has a stake and

responsibility in reducing risk:
From Farm to Fork

In fields, greenhouses, orchards

During harvesting and transport
During cleaning and packing
In distribution and marketing
In restaurants and food service facilities
In the home

Why should Indiana growers be

concerned about on-farm food safety?
Customers want wholesome, nutritious food.
Industry standards are changing attention to food
safety issues on the farm is the way of the future.
Carelessness of one grower can affect markets for many.
Liability is reduced when recommended practices are
followed.
Many buyers demand proof of on-farm food safety
practices.
Good Agricultural Practices for food safety can also
reduce postharvest losses.

Good Agricultural Practices

GAPs are the conditions,
growing practices, and
harvesting practices
recommended for
minimizing risk of
microbial contamination
to produce safe and
wholesome fruits and
vegetables.
National GAPs Program
www.gaps.cornell.edu

Guides to Minimize Microbial

Food Safety Hazards of:
Fresh-cut Fruits and
Vegetables (February 2008)
Tomatoes (July 2009)
Melons (July 2009)
Leafy Greens (July 2009)
Guidance, not regulation
Enforced by buyers
GAPs regulations
authorized in FSMA
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/default.htm

Microorganisms That Cause

Foodborne Illness
Bacteria Single-celled organisms that live
independently.
Parasites Intestinal worms or microscopic
protozoa that live in a host animal or
human.
Viruses Small particles that live and can
only replicate in a host.

Where can Pathogens be Found?

Soil
People
Water
Manure
Livestock
Pets
Wildlife

How do Pathogens Get On/In the Produce?

From soil,
water, animals

To roots, leaves,
stems, fruit
Surface
Internal tissues

Pathogens get onto and into produce

and cant be washed off.
E. coli on lettuce

Salmonella on
muskmelon
Photo credits: E. Maynard, Peter Cooke, Stephen Ausmus, Scimat Science Photo Library, Institute of Food Technologists

Bioluminescent E. coli shows up in roots

of sprouts in the lab

Both images show plants grown in an agar substrate with a bioluminescent E. coli, which emits light when active.
The E. coli associated with the roots are glowing (right) when viewed in the dark. (Credit: Photo provided by Bruce
Applegate)

Washing Produce Wont Solve the Problem

Washing with water reduces number of
pathogens
Adding antimicrobial reduces number more
But enough pathogens remain to be a problem
Preventing contamination is key!

Other Contaminants

Chemicals
Metals
Natural Toxins
Glass/Plastics
Stones
Wood
Personal effects (Jewelry,
hair clips, pens, etc.)

Good Agricultural Practices

Reduce Risk (not eliminate)
Science-based
Tailored to specific operation
1. Water
2. Manure and Biosolids
3. Worker Health and Hygiene
4. Sanitary Facilities
5. Field Sanitation
6. Packing Facility Sanitation
7. Transportation
8. Traceback

FDA Guide to Minimize Microbial Food Safety Hazards for

Fresh Fruits and Vegetables - 1998

Water - Agricultural
Match water quality to
intended use.
Water sources:
assess risk of,
test for,
protect from,
microbial contamination

Choose methods that minimize

contact of produce by water
close to harvest.

Water risk is related to source

Municipal water least risk
This water has been treated
Private well water more risk
Can be contaminated by flood events or if well is
located close to manure that can cause
contamination
Surface water most risk
Easily contaminated and quality can very in a very
short time

Post-harvest water use

Transporting product
Washing product
Cleaning and sanitizing
Delivery of fungicides and
wax coatings
Drinking and handwashing

Water - Postharvest
Start with water that meets
microbial standards for drinking
water.
If water is reused, treat to
prevent microbial buildup.
Monitor treatment chemicals
and parameters.
Change water as needed.
Use appropriate wash methods
and temperatures.
Keep equipment clean.

Manure and Biosolids

Treat manure to reduce
pathogens
Manage storage, treatment,
handling to avoid contamination
of produce fields and handling
Avoid recontaminating treated
manure
For untreated manure:
incorporate and maximize time
between application and harvest
or dont use
Keep domestic animals out
Manage high populations of
wildlife

Manure Management
Date of spreading manures is important for
records
If composting, data such as temperature of
pile and length of time composted
How manures are stored and for how long.
Preventing animals in you fields even wild
animals that visit frequently.

Purdue University is an Equal Opportunity/Equal Access institution.

Soil Amendments
When used as soil amendments,
animal manure represents a
significant source of potential
contamination.
Root crops > low growing crops > tree fruit
Properly treated manure
can be effective and safe
fertilizer if food safety control
measures are in place.

Worker Health and Hygiene

Train employees in proper
hygiene
Identify workers with
infectious diseases and
dont let them contact
produce directly or indirectly
Establish health and
hygiene policy for visitors
and customers on the farm

Infectious Disease Policy

Workers with symptoms of infectious disease or
open wounds should not handle fresh produce.
Diarrhea
Workers should be
Open lesions
instructed to report
Boils
such health conditions
Sores
to their supervisors!!!
Infected wounds
Jaundice

Sanitary Facilities
See OSHA, GMP, Food Code
Toilet facilities:
accessible
properly-located
well-supplied
Proper disposal of sewage
Plan for spill or leakage
Hand washing facilities
should be accessible

Field Sanitation
Clean storage facilities
Control rodents, birds,
insects
Clean and sanitize
containers
Avoid contamination of fieldpacked produce
Remove dirt in field if
possible
Clean and maintain
equipment

Packing Facility Sanitation

Keep equipment clean
Clean packing area
daily
Inspect and clean
cooling system
Clean storage areas
regularly
Control pests, keep a
pest control log
Maintain grounds

Transportation
Keep transportation
vehicles clean
inspect
be aware of prior loads
Maintain proper
temperatures
Load to avoid damage
and contamination
during transport

Traceback
Date of harvest
Farm identification
Who handled produce

Thank You

Good Agricultural Practices

GAPs Awareness and Training
Farm Self Assessment
Written Farm Food Safety Plan
Plan Implementation
Third Party Audit
Certification

Indiana Farms that Sell Fresh

Produce Wholesale
Register with Indiana State Dept. of Health
https://forms.in.gov/Download.aspx?id=10956
No charge to register
Re-registration required only when business
changes ownership, location, or character

Indiana Farms that Sell Fresh

Produce Wholesale
Register with Indiana State Dept. of Health
https://forms.in.gov/Download.aspx?id=10956

Indiana Farms that Sell Fresh

Produce Wholesale
Register with Indiana State Dept. of Health
https://forms.in.gov/Download.aspx?id=10956

Indiana Farms that Sell Fresh

Produce Wholesale, cont.
Submit Documentation of Food
Safety Training to ISDH
for example
Attendance at a Purdue GAPs program
Other Food Safety Certification

Indiana Food Safety Farm

Consultants
Work with farmers, trade associations, other
stakeholders
Provide technical assistance and education
Conduct environmental assessments
Collect surveillance produce samples
Focus on fresh fruits and veggies eaten raw

Indiana Food Safety Farm

Consultants
Jen Coleman Northern Indiana
jencoleman@isdh.in.gov
Jennifer Parker Southern Indiana
jeparker1@isdh.in.gov

Where to Learn More About

GAPs
Purdue GAPs A to Z Workshops
Saturday, March 9 in Salem and Marengo
Future events will be posted at
ag.purdue.edu/hla/fruitveg/Pages/default.aspx

National GAPs Program

www.gaps.cornell.edu

Food Safety Plan for You

http://safety.cfans.umn.edu/fsp4u/

Onfarmfoodsafety.org

Food Safety Modernization Act

Produce Safety Rule
Grow, harvest, pack, hold
For produce consumed raw
Exemptions based on farm size

Preventive Controls for Human Food

Manufacture, process, pack, hold
GMP and HACCP

Buyers may require more than FDA

FSMA Section 105 Standards for Produce Safety

Timeline
Jan. 2013 Notice of proposed rule in FR
Updated GAPs and Guidance

Jan.-May 16 Comment period on rule

Public input -- March 11 in Chicago

www.regulations.gov/
#!docketDetail;D=FDA-2011-N-0921
2013 ? Final Rule in FR
2014? (60 days after final rule) Effective
date

FSMA Section 105 Standards for Produce Safety

Timeline
? 2014 Effective date
2 years to comply: 2016
Small operations (<$500 K): 3 years to
comply (2017)
Very small operations (<$250 K): 4 years to
comply (2018)

Produce Safety Rule: Does it Apply to You?

www.fda.gov/Food/FoodSafety/FSMA/ucm334554.htm

1. Does your farm grow, harvest, pack or hold

produce?
No: not covered
Yes: go to question 2

2. Is your produce rarely consumed raw?

Yes: not covered
No: go to question 3

3. Is your produce only for personal/on-farm

consumption?
Yes: not covered
No: go to question 4

Produce Safety Rule: Does it Apply to You?

sec. 112.2(a)(1)Produce Rarely Consumed Raw
arrowhead, arrowroot, artichokes, asparagus,
beets, black-eyed peas, bok choy, brussels
sprouts, chick-peas, collard greens, crabapples,
cranberries, eggplant, figs, ginger root, kale,
kidney beans, lentils, lima beans, okra, parsnips,
peanuts, pinto beans, plantains, potatoes,
pumpkin, rhubarb, rutabaga, sugarbeet, sweet
corn, sweet potatoes, taro, turnips, water
chestnuts, winter squash (acorn and butternut
squash), and yams.

Produce Safety Rule: Does it Apply to You?

4. Does your farm manufacture/process, pack, or
hold produce that is not a Raw Agricultural
Commodity?
Yes: not covered under produce (but covered under
food facility)
No: go to question 5

5. Is your produce intended for commercial

processing with a kill step?
Yes: not covered except Sections 112.(b)(2) and (3)
No: go to question 6

Produce Safety Rule: Does it Apply to You?

6. Does your farm on average have less than $25K
annual food sales?
Yes: not covered
No: go to question 7

7. Does your farm on average have less than

$500K annual food sales
and
a majority of food (by value) sold directly to
consumer or local restaurant or retail food
establishment
Yes: you are exempt except per Section 112.6
No: you are covered

Information for Exempt

Operations
Will need to put name and address on
package or at point of purchase
Exemption may be removed by HHS to
protect public health or in case of active
investigation
May need to document eligibility and that
they are meeting local regulations

Proposed Produce Safety Rule

www.fda.gov/Food/FoodSafety/FSMA/ucm334114.htm

Comment electronically at
www.regulations.gov/#!docketDetail;D=FDA-2011-N-0921

Fax comments to FDA 301-827-6870

Mail comments to
Division of Dockets Management (HFA-305)
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

More Info on Produce Rule

Factsheets to Subparts of the Proposed Rule:
www.fda.gov/Food/FoodSafety/FSMA/ucm33
4552.htm#L
Proposed Rule-at-a-Glance and Decision Tree
for Exemptions/Exclusions:
www.fda.gov/Food/FoodSafety/FSMA/ucm33
4554.htm

Questions?

Ann Delchambre
adelcham@purdue.edu
Scott Monroe
jsmonroe@purdue.edu
Purdue University is an Equal Opportunity/Equal Access institution.

Liz Maynard
219-531-4200 ext. 4206
emaynard@purdue.edu