Farm to Table

1
Farm to Table

• Food Safety Interventions

2
Farm

• Good Agricultural Practices (GAPS)
• Water
• Manure and municipal biosolids
• Worker health and hygiene
• Sanitary facilities
• Field sanitation
• Packing facility sanitation
• Transportation
• Traceback

3
Food Processing

• Good Manufacturing Practices -- procedures for
  processing and packing under sanitary conditions.
  
• Standard Sanitary Operating Procedures -- ensure
  a clean and sanitary environment
• HACCP -- Systematic approach to identify, assess
  and control the risks of identified hazards.

4
Foodservice -- HACCP

• HACCP seven steps to systematically identify,
  assess, and control identified hazards.
• Not all foodservice establishments must have a
  HACCP plan. If do the following, a HACCP plan
  is needed
• Vacuum package food
• Service of raw meats
• Package fresh squeezed orange juice
• Serve shellfish directly from a tank
• Curing or smoking food for preservation

5
Home Four Steps to Fight BAC!

• CLEAN Wash hands and surfaces often
• SEPARATE  Don't cross-contaminate!  
• COOK  Cook to proper temperature 
• CHILL  Refrigerate promptly
• Fight BAC! -- national food safety campaign
  targeting consumers.