Preparing for GAPs Certification Audits

1. Preparing for GAPs Certification Audits David Martin University of Maryland Extension Baltimore County

2. Key topics… • Setting the stage: Produce Safety Background • Basics of Good Agricultural Practices (GAPs) • What Maryland Growers are doing • Water Quality Issues • GAPs Certification

3. What was different? Prior to the 1970’s • Meals primarily meat and potatoes • Fresh produce was limited and highly seasonal • Most meals prepared in home • Most fruits and vegetables were canned

4. What is different? Today… • Much more consumption of fresh produce • Disappearance of seasonality… Fruits and vegetables are available year-round, so… - shipping longer distances - off-season may be coming from outside US • More exotic foods • Increased convenience foods and meals prepared outside home

5. Food Safety for Produce: GAPs… Background • Situations of food borne illness outbreaks have been traced to fresh produce contamination • Some outbreaks associated with growing and handling practices • Resulting in methods aimed at reducing contamination • HACCP- Hazard Analysis and Critical Control Point (meats, poultry & eggs, seafood)

6. Food Safety for Produce: GAPs … Background • 1998 FDA published… Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables • Beginnings of GAPs • Efforts in both US and Europe - (EuroGAP) • Now around the world

7. Food Safety for Produce: GAPs… Background GAPs / GHPs / GMP… Good Agricultural Practices… Good Handling Practices Good Manufacturing Practices

8. Food Safety for Produce: GAPs… Background GAPs… • Goal is to produce safe, wholesome fruits and vegetables • For smaller farms it is a Voluntary, comprehensive examination of the growing and harvestingand post-harvest handling operations • … larger operations will be regulated • Examination goal is to identify potential areas of contamination to reduce the risk of human disease contamination on fresh produce

9. Food Safety for Produce: GAP/GHP … Background Focus on Fresh Produce… • Often eaten raw • Detection of pathogens prior to sale is very difficult • Sanitizing contaminated produce is very difficult • “Prevention is Key”

10. Fresh Produce - Concerns • Grown in a non-sterile environment • Opportunities for contamination • Likely to be consumed raw • Presence of Pathogens is NOT the natural state of fresh produce – practices can minimize risk • These factors are factors consistent with “high risk foods”

11. Types of Food Outbreaks FDA Regulated Foods (1996 – 2008)

12. Outbreaks by Commodity 1996-2008 Lettuce 15 Tomatoes 15 Romaine lettuce 6 Mixed lettuce 1 Cabbage 1 Spinach 3 Cantaloupe 9 Melons 2 Honeydew melon 2 Raspberries 7 Green onions 3 Mango 2 Almonds 2 Parsley 2 Basil 4 Cilantro 1 Green grapes 1 Snow Peas 1 Basil or Mesclun 2 Squash 1 Unknown 2

13. Outbreaks by Commodity 1996-2008 Lettuce 15 Tomatoes 15 Romaine lettuce 6 Mixed lettuce 1 Cabbage 1 Spinach 3 Cantaloupe 9 Melons 2 Honeydew melon 2 Raspberries 7 Green onions 3 Mango 2 Almonds 2 Parsley 2 Basil 4 Cilantro 1 Green grapes 1 Snow Peas 1 Basil or Mesclun 2 Squash 1 Unknown 2

14. Produce Outbreaks 1998-2008 5 commodity groups make up >80 % of produce related outbreaks Commodity% produce outbreaks Lettuce/leafy greens 32.9 Tomatoes 17.1 Herbs (basil, parsley, cilantro) 8.5 Melons (cantaloupe) 15.9 Berries (raspberries) 8.5 Total % - 5 top commodities* 82.9% *“Priority commodities”

15. GAPs Hazards • Hazards are things that could cause harm to the consumer • Hazards that can be associated with fresh produce are: • Biological hazards • Chemical hazards • Physical hazards

16. Why are Some Food-borne Diseases Increasing? HOSTS MICROBES ENVIRONMENT

17. Host factors • Changes in types of foods consumed • fresh fruits & vegetables increasing, canned decreasing • Increased numbers of susceptible persons • Aging , HIV infection, immunosuppressive drugs • Dietary, "fast food“, eating out, ready-to eat … • Improved surveillance & detection • Bioterrorism

18. Environment factors • Changes in food production: • Cattle feeding & the manure glut • Centralized production • Globalization of food supply

19. Microbe Factors-New & Emerging Diseases: The most prevalent food-borne illness was only recently identified Norwalk-like virus Campylobacter Salmonella C. perfringens Giardia S. aureus 4,000,000 8,000,000 0

20. Biological…Microorganisms • Microorganisms can be divided into five major groups: • Bacteria • Viruses • Parasites • Yeasts • Molds

21. Biological…Microorganisms • Microorganisms can be divided into five major groups: • Bacteria • Viruses • Parasites • Yeasts • Molds

22. SOIL MANURE ANIMALS SEWAGE WATER Sources of Biological Hazards

23. Biological… Logarithmic Increasein Bacteria Time (hrs) Bacteria 0 1 1 8 2 32 3 256 4 2,048 5 16,384 6 131,072 7 1,048,576 8 16,777,216 9 134,217,728 10 1,073,741,824 In 10 hours one cell can generate over a billion cells. This is a 9-log increase in bacteria.

24. Biological… Washing Won’t Solve the Problem Microbes Hide on the Surface Some Commodities Cannot be Washed

25. Good Agricultural Practices Any operational procedure or activity that reduces microbial risk to fruits and vegetables on the farm or in the packinghouse.

26. Four Major Concerns on the FDA Priority Watch…“Four Ws” • Water • pre-harvest and postharvest • Waste • manure, compost, biosolids • feeding and grazing operations • Wildlife • Workers

27. Pathogen Giardia Cryptosporidium Salmonella Campylobacter Yersinia E. coli O157:H7 Frozen < 1day > 1 year > 6 mo 2-8 weeks > 1 year > 6 mo Cold (5C) 2 mo > 1 year > 9 mo < 2 wk > 1 year > 9 mo Warm (30C) < 3 wk < 3 mo > 6 mo < 1 wk < 2 wk < 3 mo Survival of Fecal Pathogens in Water

28. Storm flooding of sewage Land History Concerns • Soil may be contaminated from prior use • Identify possible sources of contamination • Microbial • Chemical Biosolid spreading

29. History of Adjacent Land Use • Identify hazards that may increase the risk of contamination of fresh produce with pathogenic bacteria or toxic substances • Contamination can be spread by water or wind, insects, animals, workers, vehicles, or equipment

30. Potential for Contamination Farm diagram & layout GAPs planning begins with a complete site analysis

31. Manures… • Prevent Fecal Contamination • Human or animal: keep manure off produce • Observe the 120 Day rule with manure

32. Managing Risks To reduce the risk of contaminating crop when using treated or composted manure consider: • Characteristics of the crop and mode of consumption(Sweet Corn vs. Cantaloupe) • Avoid physical contact of the edible portions of fruits or vegetables with the ground • Morphology of the fruit or vegetable (leafy green, rough surface melon)

34. Animal Vectors • Feces – a major source of pathogens • Feathers and animal skin – Salmonella, Staphylococcus, and Streptococcus. • Wild birds, reptiles, and amphibians – potential sources of Salmonella

35. Animal Exclusion • Establish physical barriers or vegetation to block entry (especially important near harvest time) • Do not bring dogs, cats, or other domestic animals into the field • Dispose of dead or trapped animals (birds, insects, rats, etc) promptly to avoid attracting other animals (bury or incinerate)

36. The Fourth W WORKERS AND HYGIENE • Screen sick workers • Hand washing facilities • Toilet facilities • Remove trash • Use of gloves, masks, • or hair coverings • when needed If you are in the field or handling produce … You are a Worker

37. Four Major Concerns on the FDA Priority Watch…“Four Ws” • Water • pre-harvest and postharvest • Waste • manure, compost, biosolids • feeding and grazing operations • Wildlife • Workers

38. Summary of the 2010 Grower Survey • Six locations with 157 participants … using clickers • 19% had <5 years experience growing fruits or vegetables … 49% had >20 years experience. • 28% did not grow any fruit and 15% did not grow any vegetables; - Of those that grew fruit, 50% were <5 acres and 7% grew >50 acres - Of those that grew vegetables, 47 % of the production was <5 acres and 9 % was >50 ac. • 40% of the farms sell their produce both in wholesale and direct markets ;whereas 8% sell only wholesale.

39. Survey results (Cont.) • 85% said that they never were asked to have a third party GAP audit and - 6 % said that they had been requested; - 4 % had completed a GAP third party audit • 61% had never attended GAP training

40. Do you have written procedures and policies for how you grow and handle your produce?

41. Survey results (Cont.) • For those producers with hired workers, 57% had never conducted “food safety training concerning harvest and post-harvest handling of their products; • 48% of the farms do not use manure, compost or sludge in their operation; - 24% who do use organics, do so on 50% or more of their acreage. • 28% never wash or sanitize their harvest containers; 11% clean the harvest containers on a daily basis.

42. How often do you have all of your water sources tested for bacterial contamination?

43. Survey results (Cont.) What obstacles are keeping you from developing a GAP plan for your operation? • I don’t know enough about GAP to answer this question …. 26.80% • I don’t think GAP applies to my size operations …………..… 18.40% • I don’t have enough training to do a GAP plan ……….…….. 13.60% • I don’t have enough help to put a plan together …….……… 9.60% • Developing a GAP plan takes too much time …………….…. 8.80% • Developing a GAP plan costs too much ……………..……….. 6.40% • The GAP training takes too much time …………………..…… 4.80% • None, I do have a GAP plan in place for my farm ……..…… 4.40% • Other ………………………………………………………………. 7.20%

44. Thanks to… Dr. Chris Walsh, Professor of Horticulture, College of Agriculture and Natural Resources at the University of Maryland Ms. Deanna Baldwin, Food Quality Assurance Program Manager, Maryland Department of Agriculture

45. Questions… Comments ?