Agricultural Water
Used in wash water for apples, nectarines, plums, cherries, grapes (or muscadines), leafy greens, peppers, tomatoes, peas, melons, cabbage, green onions, cucumbers, and zucchini squash, but NOT berries
What is Chlorine?
Workers who are ill from or who have been exposed to any disease that is likely to be transmitted through food
Who should be excluded from contact with produce for the length of the illness or the appropriate period where symptoms might develop after exposure?
Transporting fresh produce in a truck that has been used to transport live animals, animal parts, soil, or chemicals
What is the wrong way to transport produce?
Rings and studs in other exposed parts of the body such as noses and eyebrows
What is not allowed while working with food?
Fresh manure that has touched the plants or product
What you should look for when scouting the fields daily?
The water that may come into contact with the edible portion of a crop during growing, harvesting, processing, and packing, according to the produce safety rule of the Food Safety Modernization Act.
What is Agricultural water?
Cuts, bruises and insect or disease damage on individual fruits or vegetables
What is can harbor unwater microbes?
Suitable for the purpose, in good physical condition, dry (no dripping or standing water), well maintained and clean; inspected for debris, soil and odors prior to loading.
What are all transportation vehicles and containers?
• Water (hot and cold)
• Liquid soap
• Sanitary hand drying devices (single-use paper towels)
• Wastebasket
• Signage
What are the components a hand-washing station must have?
Must be removed from fruit and vegetable fields 90 days prior to harvest
What are cattle, goats, sheep, chickens, and other grazing animals?
Unusual events such as waste discharges, human and animal activities or construction work upstream from your surface water
What are the sources that may rapidly change the quality of water?
A high priority for maintaining quality and reducing food safety risks; extends the storage life of fruit and vegetable crops and reduces the reproduction of spoilage microorganisms and many foodborne pathogens
What is Cooling?
1. Produce quality
2. Temperature and humidity
What are the factors affecting fresh produce safety during transportation?
Workers who have reported suffering from infected wounds, skin complaints, vomiting, or diarrhea
Who must be excluded from contacting food in the food packing area?
• Installing screens on doors and windows
• Place rubber snakes, flashing objects or other means in rafters
What should be used to discourage birds roosting and rodents from entering the packing and storage areas?
The municipal water supply, well water (groundwater) and surface water.
What are the three main sources of agricultural water?
Standard operating procedures, as well as dates and signatures by each of the required items
What are records that must be kept?
A manner that allows for proper air circulation.
How should you place produce and/or containers during transportation?
A standardized produce safety course that is approved by the Food and Drug Administration (FDA) to meet the training requirement outlined in the Produce Safety Rule (PSR)
What is required for farm food safety person or owner (if farms do not have designated food safety person)?
• The date
• Location of the affected area
• Type of crop
• Corrective actions that were taken to minimize food safety risks.
What must be included in records when animal intrusions occur?
Use a drip or trickle irrigation system to irrigate produce that is consumed raw.
What is the general practice is using untreated surface water?
Avoiding harvest on a rainy day or when produce is covered with heavy dew
What are ways to prevent cross-contamination?
* Vehicles and transportation equipment
* Transportation operations
* Training
* Records
What are the FSMA Final Rule on Sanitary Transportation of Human and Animal Food key requirements?
Training including principles of food hygiene and food safety, health and personal hygiene, and other topics as applicable (proposed §§ 112.21 and 112.22)
What is required by personnel who handle covered produce or supervise such personnel?
These should not be located uphill or upwind of your field
What are livestock, manure and septic fields?