Author
Mary Joe

June Newsletter Article
Jasmine D. Hendrix, PhD, Food Scientist, Freedmen Heirs Director of Programs

The American consumer’s food palate has become more diverse due to their interest in and desire for fresh and innovative food products. There is also an increasing consumer demand for nutritious, safe, and high-quality foods, and the agriculture industry has responded to this demand. Agribusinesses are diligently delivering advanced food production technologies that support the processing, distribution, and safe consumption of food products. The production of these foods is essential in building a resilient and safe food supply and sustainable agriculture sector. 

U.S. agriculture and food sectors continuously face foodborne illness outbreaks that distort supply chain functionality at all levels. Significant economic loss occurs when recall protocols are employed, brand credibility diminishes, and most detrimental, millions of consumers suffer from the harsh side effects contaminated foods can cause. The CDC (2011) estimates that approximately 1 in 6 Americans are medically treated for foodborne illnesses annually and roughly 3,000 cases result in death due to the application of poor food safety practices. 

Food safety is a major concern that can’t be overlooked. Food can become contaminated at various points along the food supply chain, beginning at the farm level and ending at consumption. Therefore, regulated food safety measures and practices must be implemented to reduce potential foodborne risk factors during farm-to-fork processes. 

In efforts to combat these threats, the United States Department of Agriculture (USDA) and Food and Drug Administration (FDA) provide science-based recommendations, Good Agricultural and Handling Practices (GAP/GHP), to mitigate food safety risks associated with pre and post-harvest food applications. The concepts of GAP and GHP stemmed from the development of FDA’s guidelines to reduce the risk of contamination among fresh produce via the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. Implementing GAPs and GHPs addresses common food hazard concerns such as agriculture water quality, safe use of manure and compost, worker health and hygiene, contamination from animals, facilities and equipment sanitation, and pest control management (80 FR 74353). 

USDA and third party services currently offer GAP and GHP audit verification programs that emphasize the implementation of safe operational efforts by farmers to minimize the risk of contamination among fresh fruits and vegetables. GAP and GHP audits are voluntary verification programs, and it is not federally mandated for farmers to be GAP and GHP certified; however, obtaining a food safety certification like GAP and GHP is beneficial for farmers via opportunities for: 1) Market access to large wholesalers, retailers, or processors and potential for increased profits, 2) Building trust among consumers that showcase high regards towards their safety and health, and 3) Increased compliance with food safety regulations. 

Below are some basic GAP and GHP recommendations for farmers to employ: 

  • Be committed to food safety. Everyone has a responsibility to minimize food safety risks in food production. It is recommended that food safety principles be embedded in the policies and culture of the farming operation. Having a focus on food safety practices can protect farming operations and the people served. 
  • Create a food safety manual. Be proactive and create a guide that identifies food safety hazards for the entire farming operation and establish methods to prevent or decrease the likelihood of food hazard occurrences. Templates to guide the development of a food safety manual can be found here. 
  • Decrease risks of contamination. Develop and implement processes for frequent and effective cleaning and sanitation. Keep farm vehicles, equipment, tools, and supplies washed and cleaned from dirt and debris. Ensure all contact surfaces (e.g., containers, tables, storage shelves) are properly cleaned, sanitized, and disinfected to eliminate risks of cross-contamination. 
  • Conduct best farm practices. Utilize appropriate and accurate operational procedures (e.g., application of compost and manure as fertilizers) to ensure safety of food, livestock, and workers. 
  • Build and train an impact team. Train team members to be aware of food safety risks and how to follow proper on-farm procedures to prevent food contamination. Training can include, but not limited to, hygiene practices such as hand washing; accident prevention procedures, and other standard food safety procedures for farming operations. Team accountability is important for all food safety management plans. 

References and Additional Resources: 

Tags
Food Safety