IFH Group GAP Packingsheds - ifvga. · PDF fileSanitizing? 3. Sorting? 4. Packing? 5. ......
Transcript of IFH Group GAP Packingsheds - ifvga. · PDF fileSanitizing? 3. Sorting? 4. Packing? 5. ......
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Food Safety &
Packingshed Design
Teresa Wiemerslage
ISU Extension and Outreach –Local Foods Team
(563) 794-0599
The Group GAP Advantage:
• GroupGAP makes food safety certification accessible for small and middle-sized producers by allowing farmers, food hubs, and other marketing organizations to work together to undergo GAP certification as a group.
• This allows group members to pool resources to implement food safety training programs and share the cost of certification.
Group GAP Overview:
1. A group is a collection of farms that are organized under a leadership team who manages a Quality Management System (QMS), which oversees the group’s activity (Iowa Food Hub or IFH)
2. The group’s leadership assigns internal auditors, who are trained by the USDA to inspect using the same audit standards as the USDA
3. Every farm in the group is inspected by an internal auditor each year, and receives at least one unannounced audit.
Group GAP Overview, continued:
4. instead of auditing every farm at the farmer’s expense, the USDA audits a portion of the farms in the group, serving as a representation of all the farms in the group. They also review the audits of the internal auditors.
5. USDA also audits the group’s QMS for evidence that the system is working. Once the farm audits and group audits are complete, the entire group receives Group GAP certification.
6. Learn more: https://www.ams.usda.gov/services/auditing/groupgap
2016 Farms:
1. River Root Farm, 2.5 acres
2. Gordon’s Gardens, 1 acre
3. Kymar Acres, 2.5 acres
4. Nature Haven Farm, 2 acres
5. Luther College Farm, 2 acres
6. Iowa Food Hub facility
More than “Cheaper”
• Expert and peer coaching increases compliance
• Motivation for “continuous improvement”
• Less like “farmer vs. auditor”
• A system instead of a snapshot in time
• A “culture of food safety” and a culture of quality
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1. Washing?
2. Sanitizing?
3. Sorting?
4. Packing?
5. By Hand or Machine
6. Existing building or new
7. Enclosed or not
What do you want to do?
What assets do you have?
FSMA Produce Rule:
112.121 What buildings are subject to the requirements of this subpart?
Buildings subject to the requirements of this subpart include:
(a) Any fully- or partially-enclosed building used for covered activities, including
minimal structures that have a roof but do not have any walls; and
(b) Storage sheds, buildings, or other structures used to store food contact surfaces
(such as harvest containers and food-packing materials).
FSMA Produce Rule:
112.126. What requirements apply to my BUILDINGS?
(a) All of the following requirements apply regarding buildings:
(1) Buildings must be suitable in size, construction, and design to facilitate
maintenance and sanitary operations for covered activities to reduce the
potential for contamination of covered produce or food contact surfaces
with known or reasonably foreseeable hazards.
(2) You must provide adequate drainage in all areas where normal operations
release or discharge water or other liquid waste on the ground or floor of the
building.
(b) You must implement measures to prevent contamination of your covered
produce and food contact surfaces in your buildings, as appropriate, considering the
potential for such contamination through:
(1) Floors, walls, ceilings, fixtures, ducts, or pipes; and
(2) Drip or condensate.
1. Roof for shade and protection from the elements (walls optional)
2. Designated space. Not shared with machines, repair or storage areas.
3. Potable water
4. Restroom facilities (can be in the house)
5. Designated handwashing station.
6. System to clean and sanitize equipment and tools
7. Pest control program (rodents, flies, birds, bugs and pets).
8. Cold storage unless shipping immediately after cooling or if you are
harvesting moderate to low respiration crops
9. Cleanable food contact surfaces
10. Safe, clean area to stand. Beware of slippery concrete surfaces or areas
that can become muddy.
10 Requirements for Packing Shed
What do you want to do?
What assets do you have? 1. Roof
2. Designated space
3. � Potable water
4. � Restroom
5. Handwashing station
6. Cleaning System
7. Pest control program
8. Cold storage
9. Food contact surfaces
10. Clean floor
� All farms use potable well
water for washing.
� All farms use house
bathrooms or field sanitation
units with handwashing
stations.
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1. GAP certified 4 years
2. On-farm processing kitchen
3. Family labor
4. Field production
5. Chemical-free
6. Washing and packing
7. Livestock on-site
8. Sell to farmers markets, food
hub and their kitchen
Tale of Three Farms
Farm #1
1. �Roof **
2. � Designated space
3. � Potable water
4. � Restroom
5. Handwashing station
6. Cleaning System
7. Pest control program
8. Cold storage
9. Food contact surfaces
10. � Concrete floor
Farm #1
1. Roof
7. Pest control program
8. Cold Storage
Farm #1
5. Handwashing station
• Soap
• Water
• Towels
• Trash
Farm #1
6. Cleaning system
9. Food contact surfaces
Farm #1
1. GAP certified 2 years
2. Farmstand with kitchen
3. Family labor
4. Chemical-free
5. Field and high tunnel
6. Primarily field harvest
7. Livestock on-site
8. Sell to farmers markets,
nursing homes, their
farmstore
Farm #2
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Farm 2
1. Roof
2. Designated space
10. Gravel floor
• Packing shed has a screen door =
enclosed
• Field packs into bags or containers
• Uses totes and lids to keep
packaging off the ground
Farm #2
1. Roof
2. Designated space
10. Gravel floor
6. Cleaning system
9. Food contact surfaces
5. Handwashing Station
Farm #2
1. Not GAP certified
2. New packingshed in 2016
3. Family and hired labor
4. Certified organic
5. Field and high tunnel
6. Washing and packing
7. Livestock on-site
8. Sell to farmers markets,
restaurants, food coop
Farm #3
1. Roof. Walls optional.
2. Designated space
10. Concrete floor
1. Roof. Walls optional.
1. Roof
7. Pest Control System
Lights in sleeves
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1. Roof
7. Pest Control System
Lights in sleeves
Cleanable surfaces
8. Cold Storage
10. Clean floors
Idea Sharing
Sinks Handwashing Stations
Drains Signs tell your policies
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Convenient recordkeeping Clean tools and containers
Cold Storage
Resources
https://www.youtube.com/iowafoodandfitness
Leopold Center Cool Tools
www.leopold.iastate.edu
http://www.leopold.iastate.edu/cool_tools/wash_stations1
U of WI Healthy Farmers, Healthy Profits tipsheets
http://bse.wisc.edu/HFHP/tipveggy.htm
Atina Diffley
http://atinadiffley.com/food-safety-and-post-harvest-handling/
Iowa Food Hub GroupGAP
www.iowafoodhub.com