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INTRODUCTION TO GAP/ FOOD SAFETY IN EDIBLE CROP PRODUCTION

INTRODUCTION TO GAP/ FOOD SAFETY IN EDIBLE CROP PRODUCTION. 2011 Local Food System Conference Building the Market Presentation by Wythe Morris, Commercial Horticulture Agent Virginia Cooperative Extension. Food Safety Concerns.

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INTRODUCTION TO GAP/ FOOD SAFETY IN EDIBLE CROP PRODUCTION

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  1. INTRODUCTION TOGAP/ FOOD SAFETY IN EDIBLE CROP PRODUCTION

    2011 Local Food System Conference Building the Market Presentation by Wythe Morris, Commercial Horticulture Agent Virginia Cooperative Extension
  2. Food SafetyConcerns Americans are concerned about the safety of the U.S. foodsupply: NPR survey (July 2010) 61% indicatedsignificantconcern about foodsafety Top concerns: Meat (51% concerned) Seafood (25.1% concerned) FreshProduce(23.4% concerned)
  3. Food SafetyStatistics Some say that the U.S. has one of the safest food systems in the world, but each year there are: 48 million foodborne illnesses 128,000 hospitalizations 3,000 deaths “Preventing foodborne illnesses and death remains a major public health challenge.” CDC
  4. FreshProduceConsumption Trends In the U.S. between 1970 and 2008, consumption of freshvegetablesincreased by 67% 108 lbs. Per capita in 1970 180.5 lbs. Per capita in 2008 From 1976 to 2007 consumption of fresh fruit increased by 19% 84 lbs. Per capita in 1976 100 lbs. Per capita in 2007
  5. OutbreaksAssociatedWithFreshProduce Fresh produce outbreaks as % of total outbreaks Less than 1% in 1970’s More than 6% in 1990’s Median size of produce-related outbreaks doubled Proportion of outbreak-associated cases attributed to fresh produce increased from <1% to 12% of illnesses Now greater public awareness of fresh produce as a source of foodborne illness Lynch et al. 2009. Epidemiol. Infect 137:307-315.
  6. Response to ProduceSafetyConcerns Government FDA Published food safety guide for produce in 1998 USDA Implemented GAPs audit for certification of operations Universities Increased produce safety research Produce Buyers Began requiring produce food safety programs Cooperative Extension Developed GAPs training programs Help prepare growers for audits
  7. FDA Food SafetyModernizationAct of 2010 USDA and FDA Issue Joint Statement: Coordinating Efforts to Ensure Safety of Produce FDA will handle compliance and regulation USDA will still handle audits Immediate impacts of the new law Mandatory recall Imported Food Safety
  8. Third Party Audits/ Certification BeforeDecember, 2010 IndustryDriven Voluntary Depends on BuyerRequirements AfterDecember, 2010 FDA Food SafetyModernizationAct Farmbased audits same as before
  9. GAPGood Agricultural Practices Fresh produce food safety program designed to minimize risk of foodborne illness acquired by consumption of fresh produce. Areas of management Pre-Plant Production Harvest Post-Harvest
  10. GAP Training Classes
  11. Worker Sanitation/ Training
  12. Product Handling / Transport / Storage
  13. Water Quality
  14. Livestock/ Wildlife Management
  15. Product Traceability Shipping Date Grower/ Vender Customer/ Destination Lot No. John J. Smith
  16. RegionalGrowers, Packers, and DistributorsGet GAP Certification
  17. A Pattern begins to form…
  18. Future GAP Auditees Waiting…
  19. FDA Food SafetyModernizationAct “The new program will take several years to roll out; even longer to become fully effective.” GAP Certification continues to be voluntary until a future statement is issued by FDA. The program continues to be industry driven although the law is on the books. Know what your buyers want in the way of GAP Certification. Don’t wait until the last minute if you know you need to be GAP Certified… the process takes reasonable time and effort.
  20. One Last Point… What about the exemption related to the new FSMA? Growers may choose to be exempt if they produce less than $500,000 of product per year. Remember, GAP Certification program is still industry driven. You may choose to be exempt but you may severely limit your buyers and marketsto limited wholesale or direct markets. Exempt growers will be required to post to their customers that they have chosen not to participate in a Food Safety/ GAP Certification program Point of purchase displays Labels Internet, invoice and other Note to Direct Marketers: CSA’s, Farmers Markets, Roadside Stands, PYO are all considered retail food establishments under new law.
  21. Questions ?? Wythe Morris, ANR Agent Commercial Horticulture Virginia Cooperative Extension Email: morrisw@vt.edu Special Thanks to Dr. Robert Williams, PhD. Virginia Tech Food Science & Technology For Parts of this Presentation
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