Rocky Mountain Food Safety Conference May 22, 2013.

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Presentation transcript:

Rocky Mountain Food Safety Conference May 22, 2013

Seed StartingSpring Planting

Making pestoFresh tortillas

Ready to sell!Selling to the community

2012 YFM season 29 school sites 3 Boys & Girls Clubs 141 Markets 23,080 pounds sold $26,313 in sales $16,774 from farms $8,997 in profits Late season produce

Callicrate BeefLocal produce

Scratch Cooking TrainingIntroduction of Salad Bars

What would it take? Adapt GAP/GHP - Proper training - Documentation - Workers’ health - Sanitation - Clean harvest baskets - Water source

Concerns associated with produce Outbreaks associated with raw produce over last decade Most raw produce outbreaks come from a contamination event combined with temperature abuse OR viral contamination Pathogens commonly associated with raw produce: Salmonella E. coli Hepatitis A Listeria Shigella

Complexity of our commercial food supply Sprouts potentially hazardous food since ‘90s Tomatoes become PHF in 2009 Cut leafy greens PHF in 2013 Increased industry self- regulation More regulatory oversight Changing regulatory environment Example: What are the HD considerations?

Compared to frequency of consumption, raw produce is LESS likely to be implicated than many other foods Implementing good food safety practices can make produce even safer in school kitchens

Handling of harvesting equipment Restriction of ill children/handlers Hygienic practices Washing of produce Refrigeration after harvesting, preparation Supervision of salad bar (covered with DPS, not in these procedures) Cleaning & sanitization of kitchen equipment

Physical activity Healthy eating Community growth Teaching new skills/traditions Encourages habits which are “greener” Changes culture Many of these benefits contribute positively to Healthy People 2020 goals and Colorado’s Winnable Battles Given their Environmental Public Health impact, what can local HDs do to minimize barriers to participation in these programs?

Protocols include: - Training of GTC leaders - No ill students - Wash hands - Sanitized baskets - Field wash - Tracking sheet - Final approval of kitchen - Refrigerated separately from other produce

A morning harvestSelling to the cafeteria

2012 GTC season 14 school sites 29 types of fruits and veg 1,123 pounds sold $ in sales Fresh produce from gardens