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.
Remembering the Importance of Food Safety During Food Safety Education Month
In the foodservice industry, every plate that leaves your kitchen carries not just flavors and aromas, but also the responsibility of providing safe and wholesome meals to customers. Celebrated each September, National Food Safety Education Month provides a platform for foodservice professionals to reaffirm their commitment to food safety. It's a reminder that excellence in foodservice operations must always be accompanied by excellence in food safety; a reminder that any great meal begins with safe food as the foundation.
Embracing Technology for Enhanced Food Safety in Foodservice Operations
Technology. We love it, we hate it. I’ve always been fascinated by technology; I remember getting my first Blackberry in the mid-90s and thinking it was the pinnacle of technological advances. Before that, I remember ordering a dictation program in college that was going to revolutionize the way I “typed” my assignments. Looking back, it really wasn’t worth the box that the program came in. Now, we have ChatGPT that will write the entire paper for us!
Meat Color and Doneness: Persistent Pinking
Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time. One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner. While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle. That immediately brought to my mind the phenomenon known as persistent pinking. A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.
Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.
In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa. One of the questions that was asked caught me a little off guard. The question was about quat binding. It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.
