Title: Keeping food safe at your local farm direct markets
1Keeping food safe at your local farm direct
markets
- Food safety tips for Oregon food producers
- Oregon Department of Agriculture, Food Safety
Division
2Overview of presentation
- Why we care about food safety?
- Handle with care
- Handwashing
- Preparing for market
- Safe sampling
- Additional guidelines and market requirements
- Product labeling
- Licensing
- Contact information
3Why we care about food safety at farmers markets?
- Foodborne illnesses are seasonal and peak during
market time.
- Cases of foodborne disease caused by specific
pathogens,by month, FoodNet sites, 20041
1FoodNet Surveillance Report for 2004. CDC
Foodborne Diseases Active Surveillance Network.
June 2006.
4Why we care about food safety at farmers markets?
- Foodborne illness outbreaks commonly start at the
market with poor worker hygiene and food safety
practices.
- Ill food workers
- Improper handwashing
- Room temperature food storage
5Washington State Foodborne Illness Outbreaks
Courtesy of Washington Department of Health
6Why we care about food safety at farmers markets?
- You dont want customers to get sick!
7Handle with care
- Levels of handling
- Package safely
- Keep food off the ground
- Wrap or cover
- Keep food hot or cold
- How to keep food cold
8Levels of handling care
- Strictest potentially hazardous foods
- cheese, meat, poultry, milk, eggs, seafood,
salsa, cut produce, cooked food.
- Keep food off the ground, protected, and COLD.
- Middle product not easily washed by consumers
- breads, baked goods, kettle corn, canned jams and
jellies, honey.
- Keep food off the ground and protected.
- Least restrictive fresh produce, in-shell nuts
- Keep food off the ground.
9Package safely
- Food packages
- Make sure packages are in good condition
- Should protect contents from adulteration and
contamination
- Vacuum packing
- Only appropriate for smoked fish, not fresh
fish.
- Cooked seafood (ex. whole crabs)
- Can be sold on ice
- Must have a barrier to prevent customers from
touching
10Keep food off the ground
- Put empty crates under produce
11Protect food cover or wrap
- Wrap package items in a licensed facility
before bringing to market.
12Protect food cover or wrap
- Cover keep items in completely enclosed bulk
bin display.
- Provide a handwash setup.
- Wash hands before handling food.
- Use clean tongs, wax paper, or single-use gloves
to remove items from bins.
13Keep food cold or hot
- Food to keep cold or hot
- meat and poultry
- seafood and shellfish
- eggs and dairy products
- previously cooked food
- bakery items with high water contents
(cheesecake)
- some foods containing any of the above
ingredients
- Keep cold samples 41F.
- Keep hot samples 130F.
- Use thermometers to monitor food temperatures.
14How to keep food cold
- Use ice chests or other containers with clean
ice, dry ice or ice packs to keep product cool.
- Avoid contaminating food with dirty ice water by
draining melted ice.
- Surround food with ice, especially on hot days.
Do not just lay food on an ice surface.
15Handwashing
- When to setup a temporary handwash station
- How to setup a temporary handwash station
- When to wash your hands
- How to wash your hands
- Other considerations
16When to setup a temporary handwash station
- You need a handwash station if you are
- sampling
- handling bulk-dispensed or unwrapped products
17How to setup a temporary handwash station
- Setup
- Closed five gallon container with hands free
dispensing spigot
- Warm, potable water
- Soap
- Single-use paper towels
- Wastewater catch basin
Spigot needs to stay open to allow a constant
flow of water for two-hand washing
Container must hold enough water for duration
of market day
18Sample handwash setup
19When to wash your hands
- Before you
- handle or prepare food.
- After you
- use the toilet
- touch animals
- cough or sneeze
- smoke, eat, or drink
- handle dirty equipment or utensils
- Between when you
- handle raw and ready-to-eat foods.
20How to wash your hands
- Wet hands with warm running water
- Apply soap
- Thoroughly rub hands together for at least 20
seconds, scrubbing all surfaces
- Rinse with clean, running water
- Dry hands
- Turn off the water
University of Nebraska Lincoln Extension Services
21Other considerations
- Hand sanitizers and moist towelettes DO NOT
replace the need for handwashing.
- Before using single-use gloves, wash your hands.
- When switching tasks, wash your hands and switch
gloves.
22Preparing for market
- Clean food
- Clean tools
- Cleaning food contact surfaces
- Sanitizers
23Start with clean food
- Thoroughly rinse fruits and vegetables in cool
potable water before cutting. This removes dirt,
soil, and other contaminants.
- Do not use other chemicals to rinse produce
unless they are approved to use on food.
24Clean Tools knives, cutting boards, spoons,
plates, bowls
- Equipment and utensils must be easily cleanable
and in good condition
- Impervious and nonabsorbent materials
- Free of cracks
- Utensils must be stored
- covered during transit to market and when not in
use.
- in ice or in product with the handles above top
of the food between uses.
- Utensils not stored in ice or product should be
cleaned and sanitized between uses.
25Cleaning food contact surfaces, equipment, and
utensils
- Wash wash and scrub with hot, soapy water.
- Rinse rinse with warm, clean water.
- Sanitize immerse for two minutes in lukewarm
water containing the correct concentration of an
approved sanitizer.
- Air dry allow to air dry without wiping.
26Sanitizers
- Mix
- Household bleach
- 1/2 tablespoon per gallon of water 50-100 ppm
- Quaternary ammonium
- 1 tablespoon per gallon of water 200 ppm
- (or mix as manufacturer recommends)
- Monitor sanitizer concentrations w/ test strips.
- Mix can last up to four hours.
27Sanitizer tips
- More is not necessarily better!
- Bleach dissipates over time.
- Spray bottles hold sanitizer concentration
longer.
28Safe sampling
- Sample protection
- Cross-contamination
- Sampling design
- Successful sampling setups
- Sampling examples
29Sample protection
- Cover samples when not actively sampling
(examples, containers with hinged lids, sneeze
guards, glass domes).
- Wash your hands.
- Prevent contamination by the customer.
30Cross-contamination
- Separate foods to insure there is no
cross-contamination between
- raw meats, poultry or seafood and ready-to-eat
foods
- between two different types of raw meat, poultry
or seafood
- Equipment must be cleaned and sanitized between
uses if the same equipment is used for sampling
both.
- Clean and sanitize all raw meat equipment
immediately after preparing these foods.
31Sampling design
- Design sampling setup to prevent customers from
touching others samples.
- Use disposable single use utensils for
distributing samples (paper cups, toothpicks, wax
paper, plastic spoons).
- Have waste basket for single use items available.
32Successful sampling setups
- Capped squeeze bottle (honey)
- Modified shaker bottle (nuts, grapes)
- Shakes out a limited number of items
- Bulk liquid container (juice)
- Pour into single use cup from a closed container
with down-facing, self-closing spout
- Small sample cup (jams, dips, salsa, popcorn)
- Cups are filled by vendor for individual
distribution
33Successful sampling setups
- Covered serving dish (dips, salsa, jams)
- Vendor uses single use spoon to scoop sample from
a covered container that opens towards the
vendor
- Foods with individual toothpicks (sliced produce)
- Sneeze guards
- Must be of big enough to intercept fluids and
contaminants from the public
34Sample setup
35Sample setup
Customers use tongs to pick out own sample and
samples stay protected.
36Sample setup
Vendor spoons samples for customers.
37Sample setup
Each sample has an individual toothpick,
discouraging contamination.
38Sample setup
Toothpicks are available but customers may still
use their hands.
39Sample setup
Toothpicks are available but customers may still
use their hands.
40Sample setup
41Sample setup
42Bad sample setups
43Additional guidelines and market requirements
- Licenses
- Vendors requiring licenses must have licenses on
hand.
- Animals
- Keep animals at least 20 feet from any food
handling, display, or storage.
- Toilet facilities
- Provide clean and convenient toilet facilities.
- Locate handwashing facilities nearby.
- Waste water
- Dispose of waste water in an approved manner.
- Do not dump down stormwater drains.
44Product labeling
- All packaged foods must be labeled with
- Name of product
- Net weight in both standard (lbs) and metric (g)
- Ingredients in descending order by weight,
including sub-ingredients
- Producer or distributors name and address
including city, state, and zip.
45Product labeling
- Bulk food items must have ingredient information
available to the customer by
- Posting ingredients on bulk bins.
- Posting a sign reading ingredients available
upon request
46Contact for further information
- Food Safety Division
- 635 Capitol St. NE
- Salem, OR 97301
- (503) 986-4720 phone
- http//oregon.gov/ODA/FSD
- Agricultural Development and Marketing
- Division
- http//oregon.gov/ODA/ADMD
- Measurements Standards Division
- http//oregon.gov/ODA/MSD
- Commodity Inspection Division
- http//oregon.gov/ODA/CID
Oregon Department of Agriculture
http//oregon.gov/ODA Oregon Farmers Market As
sociation http//www.oregonfarmersmarkets.org
Oregon Guide to Farm-Direct Marketing
http//oregon.gov/ODA/pub_fd_toc.shtml
ODA license database http//www.oregon.gov/ODA/
license.shtml County health departments directo
ry http//oregon.gov/DHS/ph/lhd/lbd.shtml