Agriculture Reference
In-Depth Information
improved granulation, water infi ltration, water holding capacity, nutrient content, soil
biota activity, soil fertility, soil tilth, and overall productivity (National Research
Council 1989). Using manure also serves the animal production industry as a way to
manage animal waste (Bihn and Gravani 2006). Raw animal manure from cattle,
sheep, swine, and chickens may contain a variety of pathogens, and, if not properly
applied to fi elds, can contaminate fruits and vegetables that are grown there.
Abandoning manure use to reduce risk is one option, but the best option is to under-
stand the risks that exist and minimize these risks through GAPs implementation (Bihn
and Gravani 2006). The USDA National Organic Program guidelines recommend a
90-day interval for crops whose edible portion does not come in contact with the soil
and a 120-day interval between the application of raw manure and harvest of crops
whose edible portion has direct contact with the soil (National Organic Standards
Board 2002). Another option is to properly compost raw manure to reduce the patho-
gen load prior to soil application. The role of manure and compost in produce safety
is discussed in detail in chapter 8.
Worker Health and Hygiene
The health and hygiene of all workers who handle fresh produce, whether it's on the
farm, or in the packinghouse, terminal market, grocery store, or foodservice operation
is of paramount importance in preventing produce-associated outbreaks. Organisms
such as
Shigella
spp.,
E.coli
O157:H7, Hepatitis A virus, and norovirus can be easily
spread to produce via the fecal-oral route of transmission from infected workers who
work when they are ill. Strategies for preventing contamination by workers involve
well-designed and -delivered education and training programs that include information
on the importance of good health and hygiene to produce safety, proper use of fi eld
and packinghouse toilets, effective hand-washing practices, and the appropriate use
of gloves. Even though discussing urination and defecation are diffi cult topics to
address, it is vital that workers understand their role in preventing the contamination
of the produce they handle. It is also important for workers to be reminded that they
are handling ready-to-eat products and are considered food handlers! Growers and
packinghouse managers are responsible for providing clean, sanitary, and well-stocked
toilets, with adequate hand-washing facilities containing water, soap, and single-use
paper towels that are in close proximity to where people are working. It is not only a
legal requirement, but it is a matter of common decency and privacy to provide clean
and sanitary toilets and hand-washing facilities to all workers (Bihn and Gravani
2006). There are many educational resources available in several languages that can
be used in worker education and training programs (National Good Agricultural
Practices Program 2008). Additional information about worker health and hygiene can
be found in chapter 16.
Cleaning and Sanitation
There are a number of key areas throughout the farm-to-table produce supply chain
where effective cleaning and sanitation must be practiced, but this discussion will be
limited to cleaning and sanitation in the packinghouse.
Inside the packinghouse, there are several areas to consider when addressing
product safety (Bihn and Gravani 2006). First, the fl ow of product and personnel is
