Food safety for small and developing farms: What is missing and how can we improve?

Kristen E. Gibson, PhDUniversity of Arkansas

Department of Food Science

Center for Food Safety

Arkansas Association of Food Protection Annual Meeting

September 13, 2011

Why is this important?

• Local (“slow”) food movement• Increase in farmers’ markets• More small farms• Increase in produce consumption• Foodborne disease outbreaks (FBDO)

frequently linked to fresh produce

Local Foods• What is the definition of local food?

– Geographical location• 100 miles, 400 miles, within the same state

– Type of production• Sustainable

– Length of supply chain– Personality and ethics of the grower– Production size

Definition used may vary by consumer, supplier, buyer, and related regulatory agencies and organizations.

Local Foods

Farmers’ Markets

• USDA reported 16% growth from 2009 to 2010

• 3.5 fold increase since 1994

As of August 2011, more than 1,000 new farmers’ markets reported across the U.S. revealing a 17% growth.

Small Farms

• Definition varies by amount in sales per year– < $1,000,000 (large retailer)– < $500,000 (Food Safety Modernization Act)– < $250,000 (National Commission on Small Farms)– < $50,000 (ERS/USDA)

• Comprised 88% of U.S. Farms in 2007– 5.7% of small farms grow high value crops

(vegetables, fruit, and tree nuts)

Source: Structure and Finances of U.S. Farms: Family Farm Report, 2010 Edition, EIB-66

Fresh Produce

• Steady increase in consumption over past 20 years– 120 lb2 to 140 lb2 per capita

• Three-fold increase in leafy vegetable consumption

• 1 in 6 U.S. consumers make it a priority to buy local– Fruits and vegetables at top of list– Produce sales account for over half of direct

sales to consumers at farmers’ markets.

RANK (by risk)

COMMODITY PATHOGEN OUTBREAKS ILLNESSES % OF PRODUCE OUTBREAKS a

1 Greens Salad Norovirus 165 5,840 21.4%

2 "Fruit” Salad Norovirus 34 2,031 4.4%

3 Lettuce Norovirus 32 1,052 4.2%

4 Sprouts Salmonella 25 1,879 3.3%

5 Mushrooms Chemicals/Toxins 20 98 2.6%

6 Greens Salad Salmonella 19 1,030 2.5%

7 Tomatoes Salmonella 17 1,943 2.2%

8 Lettuce E. coli 17 544 2.2%

9 Melon Salmonella 16 1,137 2.1%

10 Greens Salad E. coli 16 724 2.1%

FBDO and Fresh Produce in the U.S. (1990-2006)

Source: Outbreak Alert! 2008 Center for Science in the Public Interest

During production or preparation…????

Rise in FBDO due to increase in contamination, consumption, or detection…????

Supplier

LargeMedium

Small

Local Food Key Players

Buyer

Retail Direct

Supplier

LargeMedium

Small

No unified definition

Livestock Crops

Food Safety Focus

Supplier

LargeMedium

Small

No unified definition

Livestock Crops

Fruits and Vegetables

Food Safety Focus

High RiskBerriesCucumbersGreen onionsHerbsLeafy greensMelonsMushroomsNutsPapayasSproutsTomatoes

Buyer

Retail Direct

Supplier

LargeMedium

Small

No unified definition

Livestock Crops

Fruits and Vegetables

Food Safety Focus

Buyer

Retail Direct

Supplier

LargeMedium

Small

No unified definition

Livestock Crops

Fruits and Vegetables

Local Nat’l

Food Safety Focus

Supplier

LargeMedium

Small

No unified definition

Livestock Crops

Fruits and Vegetables

Buyer

Retail Direct

Local Nat’l CSAFarmers’Markets

Food Safety Focus

Supplier

LargeMedium

Small

No unified definition

Livestock Crops

Fruits and Vegetables

Buyer

Retail Direct

Local Nat’l CSAFarmers’Markets

Food Safety Focus

Food safety requirementsare not the same.

Spectrum of Food Safety Requirements

• To sell “high risk” fresh produce to a large, wholesale or retail buyer:– Global Food Safety

Initiative (GFSI) Program• Third-party GAPs

certification should be completed

• GlobalG.A.P. • Intermediate Level

Assessment

More than 160 control points forintermediate level audit required

to sell fruits and vegetables.

Source: http://www.globalgap.org/cms/front_content.php?idart=1353

24

80

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• To sell “high risk” fresh produce at a Farmers’ Market or CSA– No universal standard– Requirements vary by market

• Depends on state and market manager initiative

• Markets often offer recommendations

– Farmers accustomed to complete freedom in how they grow and harvest

Spectrum of Food Safety Requirements

No required control points besidesvisual assessment of farm byfarmers market operators (?)

Is there even a food safety issue on small farms?

• Small to medium-sized farms surveyed (n = 226):

– More than 45% wait less than 120 days between application of manure and harvest

– More than 25% and 15% use untested water for irrigation and washing produce, respectively

– About half harvest crops with bare hands

– Over 40% do not sanitize surfaces that contact produce at the farm

– Only 33% always clean transport containers between use

Source: IAFP 2011 Poster Presentation. Harrison et al. “Survey of Food Safety Practices on Small to Medium-sized Farms and in Small Farmers’ Markets” P2-60

Small and developing farmers are eager to learn and want to provide

a safe product, but is the right information reaching them?

How do we bridge the “GAP”?

• Be PROactive– EVERY farm should have a food safety program or

plan regardless of size and customer base• Start with standard operating procedures (SOPs) based on

simple, common sense practices and then easier to scale-up

– Buyers should provide resources to help farms-- regardless of size--succeed and pass third-party audits• Small and developing farms often fail the risk assessment

and documentation aspects of certification

Resources for Small Farms• TONS of information available

– National GAPs Program (Cornell University)• Online based programs• Downloadable materials

– FamilyFarmed.org (USDA funded website)• Online tool to help create personalized on farm food safety

plan (Beta version)• “Wholesale Success”

– Growing for Market (membership website)

Some farmers may want a more interactive option.

How does the farmer know where to start and then how to implement?

Local farms need local resources…

• Small Farms Academy– University of Florida Extension program could be used as a model– Offer workshops on risk assessment and developing on-farm SOPs– Cater to region-specific topics

• Local Food Safety Roundtables– Model after University of Arkansas HACCP roundtables for poultry

industry• Farmers• Extension specialists• Regulatory experts• Industry buyers• Market managers• Health department

• Develop searchable databases specific to small farm GAPs– State-by-state difference in needs and most relevant food safety issues.

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Food for Thought…

WASH YOUR HANDS