Wallace Center’s "PRACTICAL FOOD SAFETY" FOR FARMERS AND HANDLERS

Farmer Webinar

Information sheet for Local Food Safety Experts

-There is pre-course farm mapping homework

-Handouts are at

-Audience: Farmers who sell through hubs.

Group / Day 1 / Day 2
LINC Foods (Washington)
La Montanita / December 5 / December 12

TRAINING DAY SCHEDULE: Webinars will begin promptly at their start time. Arrive early.

Start time:
Day One/Day Two / Duration (mins) / ET / CT / MT / PT
Arrive & Tech / 30 / 12:00 PM / 11:00 AM / 10:00 AM / 9:00 AM
Session 1 & 5 / 90 / 12:30 PM / 12:30 PM / 10:30 AM / 9:30 AM
Break / 30 / 2:00 PM / 1:00 PM / 12:00 PM / 11:00 AM
Session 2 & 6 / 90 / 2:45 PM / 1:45 PM / 12:45 PM / 11:45 AM
Break / 30 / 3:15 PM / 2:15 PM / 2:15 PM / 1:15 PM
Session 3 & 7 / 90 / 4:30 PM / 3:30 PM / 2:30 PM / 1:30 PM
Break / 30 / 6:00 PM / 5:00 PM / 4:00 PM / 3:00 PM
Session 4 & 8 / 90 / 6:15 PM / 5:15 PM / 4:15 PM / 3:15 PM
End / 7:45 PM / 6:45 PM / 5:45 PM / 4:45 PM

AGENDA

Before webinar starts, the facilitator creates dialogue and warms up the audience

Day 1

Session F-1

- Introduction to Food Safety and the "PRACTICAL FOOD SAFETY" Program

Prepare Your Materials

1. Farmer Webinar Agenda

Start Time / Minutes / ET / CT / MT / PT
Session F-1 / 90 / 12:30 PM / 11:30 AM / 10:30 AM / 9:30 AM

WEBINAR

  • Presenters and Wallace Center Staff Introductions
  • Introduction to the Practical Food Safety Program
  • Farmers are Food Handlers
  • What is the issue? A few statistics
  • Intro: Food Safety Modernization Act (FSMA) Produce Rule

BREAKOUT As needed

The FSMA Produce Rule and Your Farm

Is your operation?

  • Exempt
  • Qualified Exempt
  • Required to be in full compliance
  • What are your compliance dates

WEBINAR

  • Factors that influence pathogen reduction and persistence
  • Intro: sources and pathways (water, air, domestic and wild animals, humans)
  • Risk Analysis
  • Buyer conflicts with conservation goals
  • Developing food safety procedures for the size and scale of the farm: differences between food safety action plans, food safety plans, food safety audits, and FDA inspections
  • Definition: Policies and Standard Operating Procedures

BREAKOUT

1. What food safety demands does your food safety system need to satisfy?

  • Do your buyers require a 3rd party audit?
  • Can you negotiate with your buyers to accept a Food Safety Action Plan or Food Safety Plan instead of a 3rd party audit?

2. Full group discussion, questions, and farmers share what they took away from this session.

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Session F-2

- Record Keeping and Traceability

Prepare Your Materials

1. FSMA Record Keeping Requirements

Start Time / Minutes / ET / CT / MT / PT
Session F-2 / 90 / 2:45 PM / 1:45 PM / 12:45 PM / 11:45 AM

WEBINAR

  • Recordkeeping as a habit
  • Recordkeeping design and systems
  • Introduction to traceability
  • FSMA recordkeeping requirements

BREAKOUT

1. On the FSMA Record Keeping Requirements document, identify what FSMA required records you already are keeping.

2. For records not yet kept, identify if there is a record already that it could be incorporated into.

GROUP DISCUSSION VIA WEBINAR

Session F-3 & F-4

- Land Use - Risk Assessment

Prepare Your Materials

1. Land Use Action Plan

2. Your Farm Map

Start Time / Minutes / ET / CT / MT / PT
Session F-3 / 90 / 4:30 PM / 3:30 PM / 2:30 PM / 1:30 PM
Session F-4 / 90 / 6:15 PM / 5:15 PM / 5:15PM / 3:15 PM

WEBINAR

  • Introduce the Land Use Action Plan and Farm Map up front so that as presenter talks, the participants are noting pathogen sources and areas of risk management.
  • How Pathogens Get on the Farm
  • Introduce the Multiple Barrier Approach
  • Barriers that Prevent Pathogens from Entering the Farm
  • Location of airborne and waterborne pathogen sources in watershed
  • Domestic animals (location and pathogen prevalence)
  • Wildlife (types, location, and pathogen prevalence, co-existence and/or discouragement)
  • Conservation practices that help reduce pathogens
  • FDA regulations for managing domestic and wild animals
  • Barriers that Prevent Pathogens from Contaminating Produce Crops
  • Choosing crop type and appropriate location of field
  • Monitor for animal signs
  • Wildlife (co-existence and/or discouragement)
  • Monitor water quality
  • Conservation practices that help reduce pathogen movement and presence
  • Biological soil amendment management
  • FDA regulations water sources and biological soil amendments
  • Barriers that Prevent Pathogens from Spreading from Livestock to the Crops
  • Avoiding contamination
  • Managing grazing animals and working animals
  • Barriers that Prevent Pathogens from Moving to the Wider Landscape
  • Locating manure and compost piles
  • Intercepting waterborne pathogens with conservation practices
  • Map, Land Use Action Plan

BREAKOUT

1. Each participant discusses with group one of the food safety risks or mitigation measures they have noted on the Farm Map.

2. Group then goes back to those risks/mitigation measures to discuss how they would fill those out in the Land Use Action Plan.

BREAKOUT

1. Continue adding risks/mitigation measures to Farm Map.

2. Continue filling out Land Use Action Plan.

Day 2

Session F-5

- Designated Food Safety Person, Human Health and Hygiene and Worker Training

Prepare Your Materials

  1. Designated Food Safety Person
  2. Hand Washing SOP
  3. Worker Training Documentation
  4. Human Health and Hygiene Action Plan

Start Time / Minutes / ET / CT / MT / PT
Session F-5 / 90 / 12:30 PM / 11:30 AM / 10:30 AM / 9:30 AM

WEBINAR

  • Personnel qualifications and training

BREAKOUT

- Fill out Designated Food Safety Person handout

WEBINAR

  • Human Health and Hygiene Action Plan

BREAKOUT

– Hand washing training and documents

1. PAIR UP All participants pair up with another person in the room.
2. DECIDE which of you will be the “trainer” and which the “trainee”
3. TRAIN: Using, “Hand Washing SOP,” the “trainer” will train the “trainee” how to properly wash their hands.
4. DOCUMENT: After the “trainees” questions are answered, and the “trainer” is satisfied that the “trainee” is fully trained, collect signatures on the handout “Worker Training Documentation.”

WEBINAR

  • Human
  • Sick people
  • Personal cleanliness
  • Jewelry
  • Fingernails
  • Gloves
  • Contamination from animals
  • Personal possessions
  • Food and water, gum, and tobacco
  • Toilets and hand-washing facilities
  • Visitors
  • First aid
  • Blood and body fluids
  • Writing SOPs
  • Review handout, Write a Standard Operating Procedure

BREAKOUT As Needed

  • Fill inHuman Health and Hygiene Action Plan

Session F-6 and F-7

- Harvest, Postharvest, and Transportation Sanitation and Practices

Prepare Your Materials

  1. Sanitation Plan
  2. Harvest, Postharvest, and Transportation Action Plan

Start Time / Minutes / ET / CT / MT / PT
Session F-6 / 90 / 2:45 PM / 1:45PM / 12:45 PM / 11:45 AM
Session F-7 / 90 / 4:30 PM / 3:30 PM / 2:30 PM / 1:30 PM

WEBINAR

  • General Cleanliness, Cleaning, Sanitizing
  • Zones
  • 4-step Process
  • Food contact surfaces
  • Hygienic design
  • Separating covered and excluded produce

BREAK OUT

15 minutes

Participants work on their Sanitation Plan. Check in if there are questions.

WEBINAR

  • FSMA Harvest Training Requirements
  • Dropped produce
  • Animal contamination
  • Harvest contact surfaces
  • Pick it clean, keep it clean
  • Bruised and damaged produce
  • Inspecting containers
  • Lot numbers at harvest
  • Wash systems
  • Sanitizers
  • Water temperature
  • Measuring instruments
  • Ice and sanitation
  • Packaging
  • Transportation
  • Minimum packing shed requirements
  • Monitoring and control for pests
  • Perform and record regular inspections
  • Standing water and drains
  • Design can lead to more contamination risk
  • Food grade lubricants
  • What belongs in the packing area

BREAKOUTS As NeededTime permitting, throughout the sessions we will take short breakouts to fill in theSanitation Plan and Harvest, Postharvest, and Transportation Action Plan

Session F-8

- Food Safety Action – Create Your Food Safety System

Prepare Your Materials

  1. Write a Standard Operating Procedure

Start Time / Minutes / ET / CT / MT / PT
Session F-8 / 90 / 6:15 PM / 5:15 PM / 4:15PM / 3:15 PM

Webinar

- Write a Standard Operating Procedure (SOP)

BREAK OUT 30 minutes

- Write a SOP

Materials Needed

  1. Write a Standard Operating Procedure
  2. Paper and writing tool

15 minutes

  1. Break into small groups (2-4 people)
  2. As a group, write a SOP on one of the listed Policies, utilizing the handout Write a Standard Operating Procedure

-Cleaning and Sanitizing Food Contact Surfaces

-If Blood And Other Body Fluids In Contact With Produce And/Or Food Contact Surfaces

-Produce Contamination in Field by an Animal

15 minutes

  1. Full classroom discussion: each group report on their SOP & discuss

Webinar –

  • Review: Self-audit and update Farm’s Food Safety – Atina 5 min
  • Share tips on how to have a successful audit or inspection – Jo Ann 5 min
  • Traceability Recalls and Recall recovery plan (NM State’s Food Defense Disaster Recovery Template) – Steve 20 min

BREAK OUT Managed By the local food experts and hub facilitators

– Presenters Are Not Present

Below are some questions you might like to use to facilitate a discussion with your audience. Feel free to introduce different discussion, you are the local food safety experts, bring in regional issues, and respond to what the group is interested in.

  • General Q & A
  • Identify present barriers to your farmers committed to addressing and developing food safety systems on the farm.
  • What services and support do the local food safety experts have available to farmers?
  • Hubs/local food safety experts talk about local resources the farmers can tap into.
  • Access to bulk purchases – sanitizer, boxes . . .
  • Farmers identify additional resources that would be helpful.
  • Hub staff explains what its buyer’s are requesting, and if the hub has requirements now or in the future for food safety certification.

WRAP UP

- Presenters Are Not Present.

- Room facilitators, this is very important. Please calculate how much time you will need for it based on how many participants there are and facilitate each person sharing at least one thing.

  • Each participant talks about his or her next steps.

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