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Food Safety Plans

Food Safety Plans. GAP/Food Safety Plan Processor/Preventive Controls Food Safety Plans. Produce Food Safety Plan. GAP Food Safety Plan. Policies and procedures: GAP standards Water quality Manure/Biosolids Worker Health and Hygiene Toilet/Handwashing Facilities

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Food Safety Plans

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  1. Food Safety Plans • GAP/Food Safety Plan • Processor/Preventive Controls Food Safety Plans Produce Food Safety Plan

  2. GAP Food Safety Plan • Policies and procedures: GAP standards • Water quality • Manure/Biosolids • Worker Health and Hygiene • Toilet/Handwashing Facilities • Sanitation – in field/harvesting, field house, packing facility, PYO, transportation • Temperature Control • Traceability • Pest Control • Training

  3. GAP Food Safety Plan • General grower information • Who are you? • Crops grown, site location? • Person(s) responsible • Water source? • Type of soil amendments/handling/storage • Facilities available • What are you going to do? What is your policy? • How are you going to do it? • Analysis • Training • Treatments • How often are you going to do it? • Are you keeping any records?

  4. Penn State:http://extension.psu.edu/food-safety/farm

  5. Processor/Preventive Controls Food Safety Plans • Pre-requisite programs • Sanitation, Food defense, GMP’s etc. Records when needed. Separate or part of plan? • HACCP-type food safety plan - written • Hazard assessment and identifying prevention controls – biological, chemical, physical – reasonably likely to occur. • What are these? Guidance? • Critical points: limits to control hazard, monitor, records, correct as needed, verify • Reassessment requirements • Goal: Ensure controls in place to keep food that may cause foodborne illness from entering commerce

  6. We still don’t really know

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