Safely Shopping at Farmers’ Markets: A Food Safety Guide for Foodservice Operators and Chefs
Farmers’ markets are an appealing source of fresh, local, and seasonal ingredients for individuals and families across the United States. They also provide an excellent source of products for foodservice operators and chefs. Local farmers’ markets offer the opportunity to build relationships with local growers, reduce food miles, and bring fresh flavors to the plate. However, shopping at farmers’ markets for a commercial kitchen involves more than selecting the ripest tomato or the best watermelon; it requires a careful eye toward food safety.
One of the benefits of sourcing from farmers’ markets is the ability to speak directly with the people growing your food. Use this opportunity to ask about their food safety practices, including how the produce is harvested, washed, and stored; what the source of the water used for irrigation and washing is, and how livestock and produce areas are separated to avoid cross-contamination.
Further, inquire if the farmer participates in any food safety training or certification programs, such as the USDA’s Good Agricultural Practices (GAP) program. While GAP certification is not mandatory, it verifies that farms are following science-based guidelines to minimize the risk of microbial contamination during growing, harvesting, packing, and transporting food. Even if a grower is not certified, many adopt the practices, so it’s worth having an informed conversation.
…Many consumers think local means safer. And while you may know the grower and perhaps even the plot of land that a product comes from, it doesn’t necessarily mean that it is safer.
When selecting produce, keep an eye on the basic quality of the product, just as you would inspect the product if it were delivered from your broadline distributor. Is the skin or rind intact, with no visible mold, bruising, or decay? Observe the packaging and display areas. Are they relatively clean? Ensure that no produce is placed directly on the ground. Determine if there is a clear separation between raw animal products (e.g., eggs or meat) and produce to avoid cross-contamination. If dairy, eggs, or meats are sold, verify that they are held at safe temperatures with proper refrigeration or coolers.
After purchase, the safety of the product becomes your responsibility. Transport perishable items in coolers with ice packs or insulated containers. Always label and date products as you would with any other product in your business. Store items in separate containers to prevent cross-contamination between produce and proteins.
Although farmers’ markets may not offer the same level of documentation as large-scale distributors, traceability is still essential. Keep records of what was purchased, from whom, and on what date. Save receipts or take photos of vendor signs along with your purchases.
If your state or local regulations mandate that you use only approved or licensed sources, check with your local or state regulatory agency to ensure your farmers’ market purchases are compliant. Some local regulations require documentation for farm-sourced products used in commercial settings.
Last, but certainly not least, ensure your kitchen staff are trained on safe handling practices for locally sourced foods, which may not arrive in the same packaging or condition as commercial deliveries. Reinforce the importance of checking temperatures, washing all produce, and documenting sourcing. Develop a standard operating procedure for handling farmers’ market purchases or update your existing SOPs.
If you develop ongoing partnerships with local growers, consider encouraging them to pursue GAP certification or share their current food safety plans with you. Collaborating on food safety builds trust and contributes to a stronger local food system.
Many consumers think local means that the product is safer. And while you may know the grower and perhaps even the plot of land that a product comes from, it doesn’t necessarily mean that it is safer. By building relationships and applying the same due diligence to your local purchases as you do your other orders, you can bring the best of the farmers’ market to your menu with confidence and care. Risk Nothing.
Getting Your Playbook for Food Safety Organized
As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.
Getting Started with Building the Infrastructure
Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.
Food Safety Resolutions for the New Year
Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.
To Toss or Not to Toss? That is the question.
Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.
