Food Safety and Produce

1. Unit Two Food Safety and Produce AEC 317 November 13, 2013

2. Where did this tomato come from?How was it handled?How do I know it’s safe?I thought fresh produce was good for my health. Food Safety

4. Focus of the Presentation • Increasing link for consumers between food and health • Produce lightening rod • Managing food safety • Government (FDA) • Industry supply chain strategies • Marketing Food Safety

5. Health Costs of Foodborne illness • A recent study estimated total health costs of food safety outbreaks at $152 billion in the U.S. • Physician services • Hospital services • Medicines • Quality of life losses • Deaths • Pain and suffering • Disabilities This does not include agricultural losses

8. The big picture • Between 6 and 33 million people affected by foodborne illness each year (all foods) • Post Sept 11 expanded to include biosecurity • Deaths as high as 8,000 in a single year • Main food safety challenges in produce Pathogens (bacteria, etc.) Chemical residues Foreign matter (glass, staples, etc.) Pathogens by far the largest source of risk

9. The big picture • Produce quality assurance regulated by the Food & Drug Administration • 639 outbreaks and over 31,000 reported illnesses connected with produce   • Class I recall—The product poses a reasonable probability of serious adverse health consequences or death. Example: E. coli in spinach. • Class II recall—The product may cause temporary or medically reversible adverse health consequences, or the probability of serious adverse health consequences is remote. Example: undeclared milk allergens in soup. • Class III recall—The product is not likely to cause adverse health consequences. Example: Soda labeled “caffeine-free” is found to contain caffeine.

10. An interesting fact… • There is no evidence that anybody has ever died from pesticide residues on food from lawful application of pesticides

11. An interesting problem…. • The science to detect the smallest threats is far ahead of the science to protect a food system from these threats • The degree of safety is highly subjective and hazards characterized more by “uncertainy” (the unknown) than by “risk” (observed actuarial).

12. Food Safety Rating By Kentucky Producers Source: Woods, 2003

13. Perceptions of the safety of produce in U.S. markets Farmers Farmers

14. Where do most food safety problems occur? Farmers vs Consumers

15. Risk of Pesticide Related Death High risk L M N O P Q R S

17. System wide supply chain priorities Source: Perisio, et al., 2001

18. Current Industry Best Management Practices • Preserving the cold chain • Worker sanitation (clean, healthy workers) • Facility sanitation • Hazard Analysis of Critical Control Points (HACCP) • Implemented in most fresh cut and packing/shipping operations • Lower inventories and accelerated time to market

19. Certification • Many industry safety guidelines are voluntary • Third party certification • Hinton Strawberry Farms • Primus Labs • American Food Safety Institute • Signals of quality assurance increasing in importance to most retail and foodservice customers

21. Certification • Signals of quality assurance increasing in importance to most retail and foodservice customers • Global Good Ag Practices • California Leafy Greens – toward a mandated order?

22. Marketing Food Safety • Growth in organics • Major retailers • Natural foods stores • USDA • Eco-labeling • Ecolabeling Standards • Traceback systems – Radio frequency id tags – Dole, WalMart • Growth in direct marketing and association of ‘local’ with ‘safe’?

23. Marketing “Green” Packaging Recyclable containers

24. Marketing “Green” Packaging Recyclable containers

25. Food Safety Modernization Act (2011) • Mandatory food safety programs for produce and other food processors • Includes farm-level third party audits • Exempts small firms under $500,000 • Fairness and effectiveness questioned