Protecting Fresh Produce Post-Harvest, Integral to Safe Food
During the height of the summer, at least in the Midwest, farmers markets are in full swing and fresh produce is plentiful. Every backyard gardener is reaping the benefits of their work, with bountiful harvests of tomatoes and cucumbers. Everyone seems to have a neighbor who is trying to pawn off his or her over-production of cucumbers or summer squash during this time of year. When picking up that produce at the farmer’s market or from your neighbor down the street, have you ever given any thought to the microbial safety of it? Honestly, even in my position, it certainly is NOT the first thing that comes to my mind. But, earlier this month, I came across a news story out of Wisconsin discussing a Salmonella outbreak associated with shelled peas sold at a local farmers market. Who would have thought shelled peas would be impacted? The story noted, and it served as a great reminder, that most outbreaks associated with Salmonella in produce are due to mistakes made in handling or transportation of produce after harvesting.
If you are unfamiliar with Salmonella, check out a blog we did earlier this year that provided some information about the bacteria. In short, it accounts for almost a third of all food-related deaths in the United States each year, causing about 450 deaths yearly. Mild symptoms usually include diarrhea, fever, and abdominal cramps.
…we must also realize that what we do in our own gardens or homes cannot be the same practices we employ in our operations when feeding hundreds, if not thousands of guests per day – all with different immune system and food backgrounds than our own.
Proper handling of produce is vital to ensuring Salmonella or any one of the many foodborne illnesses does not grow to a level that it will case illnesses. First, be sure to order your produce from a reputable supplier. Working with a local farmer is perfectly acceptable. Certainly, having the Good Agricultural Practices or Good Handling Practices designation is good, but it is not required as long as they are following those practices on the farm.
When receiving fresh produce, be sure to check for quality and freshness. While there is no temperature requirement for whole fresh produce, be sure the quality is up to your standards and, even with the current issue we are having with supply chains, don’t feel pressured to accept a lower quality product.
When storing produce, be mindful of temperature and humidity, which can both impact shelf life. While many produce items do well at 32°F, some are cold sensitive and may require a higher temperature. To check the optimal storage conditions for fruits, vegetables, and herbs use free online resources from reputable authors. Our two favorite for fruits and vegetables are the fact sheets from Cornell University Cooperative Extension or the University of Maine.
I know…I know…it is fresh produce; how dangerous can it be? I am sure everyone reading this is thinking back to the time that they ate raw produce – fresh peas from the shell as you were picking them, corn off the cob as you were putting it up for the winter, or the crème de la crème for all gardeners – a fresh red, ripe tomato straight from the vine. I must admit, I have tried all of them and didn’t even wash them before consuming, and yet I live to tell the tale. However, we must also realize that what we do in our own gardens or homes cannot be the same practices we employ in our operations when feeding hundreds, if not thousands of guests per day – all with different immune system and food backgrounds than our own. Risk Nothing.
Evaluating Food Safety
One of the suggestions I made in the last blog was to assess the food safety culture in your organization by observing the food handling techniques of workers. Let’s explore that some more. You can do an overall assessment or you can hone in on specific areas of the operation, such as production or cleaning practices. Remember, when the environmental health inspector visits your operation, he/she just gets a snapshot of what is going on in your operation on that particular day at that specific time. You are there nearly every day, so you have a much better understanding on what really happens in your operation.
September is National Food Safety Month: The Future of Food Safety
Each September we recognize the importance of food safety every day in our operations by celebrating National Food Safety Month. This year’s theme, The Future of Food Safety, emphasizes the changing environment in which foodservice operates. Each week of September has a unique focus:
September is Food Safety Education Month: The Culture of Food Safety
Developing a culture of food safety is important for any foodservice operation. You may be wondering--just what is a culture of food safety? Let’s start talking about it by first defining what is meant by culture. When you look culture up in the dictionary, you will see terms such as shared knowledge, beliefs, values, attitudes, and meanings; a way of life; patterns of behavior; learned behavior of a group of people; and transmitted from generation to generation. I think these descriptors provide good insight into the meaning of a culture of food safety. You can also think about where you grew up, and a vision of culture comes. For example, I grew up in rural Oklahoma, graduating in the 1970’s with a class of 24 students. My culture instilled in me an appreciation for rural life, hard work, and independence. As I grow older, I realize I haven’t changed very much from my early years, even though I have completed a PhD, lived a lot of places, and traveled throughout the world!
Produce Safety: Special Considerations
In our last blog, I talked about general produce safety. Today, I want to talk about some special products—melons, tomatoes, leafy greens, and sprouts. These are all foods that have a history of bacterial contamination leading to foodborne illness. I also want to discuss salad bars because they have some special risks.
