Agriculture Reference
In-Depth Information
Microbial Food Safety Hazards for Fresh Fruits and Vegetables
(U.S. FDA 1998),
GMPs as identifi ed earlier, a documented pest control program, and a well-rounded
sanitation plan.
GAPs
Usually GAPs refer to the food safety standards applied at the growing and harvesting
level for all produce commodities. In addition to the general guidelines available from
FDA, there are specifi c guidelines for several commodities that have been recognized
as having greater risk factors. Those specifi c guidelines are
Microbiological Safety
Evaluations and Recommendations on Sprouted Seeds
(U.S. FDA 1999),
Commodity
Specifi c Food Safety Guidelines for the Melon Supply Chain
(U.S. FDA 2005),
Commodity Specifi c Food Safety Guidelines for the Fresh Tomato Supply Chain
(U.S.
FDA 2006a), and the
Commodity Specifi c Food Safety Guidelines for the Lettuce and
Leafy Greens Supply Chain
(U.S. FDA 2006b).
The California Leafy Greens Council issued its latest compliance document in
October 2007 entitled
Commodity Specifi c Food Safety Guidelines for the Production
and Harvest of Lettuce and Leafy Greens
(California Leafy Green Products Handler
Marketing Agreement 2007). It has more details regarding the food safety standards
to be used in lettuce and leafy greens production. When conducting a risk assessment,
one must consider the growing conditions for each commodity so that specifi c stan-
dards can be developed to address hazards that might be associated with incoming
raw products. Using any of these guidelines for a similar commodity may be helpful,
if stringent food safety practices are the goal.
Raw Product Specifi cations
Establishing raw product specifi cations can go a long way in addressing food safety.
A front-line practice of inspecting each incoming load can address hazards that may
be associated with the raw products. Some of the items on an inspection checklist
might be to verify that there is a letter of guarantee on fi le, the truck trailer is clean
and free of contamination, and the produce meets visual indicators of cleanliness. One
recent trend in purchasing lettuce, spring mix, and other leafy greens is to have the
product tested for microbiological pathogens in the fi eld before harvest. Once the tests
are confi rmed negative, the fi eld can be harvested and the product shipped to the
processor.
In addition to collecting test results or Certifi cates of Authenticity (COA) that are
required for incoming products, inspection procedures for each load of raw product
can record a lot of important information. Incoming temperatures, condition of the
truck trailer and containers, and general quality of commodity are some of the char-
acteristics that could be recorded for use in future analysis. COA are also appropriate
for chemicals or other materials used for manufacturing and should be verifi ed before
the materials are accepted at the dock.
Washing and Water Sanitation
A washing step is critical in fresh-cut operations, and a whole day's production could
be discarded if the water system becomes contaminated. In a fresh-cut plant, water is
used to move, chill, and wash products. All of these uses are critical in an effi cient
