1. Yuma Safe Produce Council
Worker Food Safety Guidelines
Olivia Ortiz

2. Changing and Improving our People’s Behaviors, Habits, and Minds
Setting the Example
Be a good example and a good leader.
Educating
Train your people consistently.
Explain WHY, and what the consequences are.
Give them examples.
Have an open communication with them.
Taking Corrective Actions
Discipline your people adequately.
Address the problem right away.

3. DIFFERENT TYPES OF HAZARDS
Chemical
Physical
Biological

4. Buildings Equipment Tools
Contamination Sources
Produce
Humans
Animals
Water
Soil
On the farm, contamination can come from a number of sources.
Do growers have these things on their farms (e.g., water, workers, soil, tools, or animals)? Of course they do—which is why every grower needs to understand food safety risks and how to reduce them on the farm.
This course will cover each of these areas and the risks they may pose to the contamination of produce. The next five slides will introduce the risks associated with each of these areas.
Additional Resources:
Beuchat, L.R. (2002). Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microb Infect, 4(4), 413–423.
Park, S., Szonyi, B., Gautam, R., et al. (2012). Risk factors for microbial contamination in fruits and vegetables at the pre-harvest level: a systematic review. J Food Prot, 75(11), 2055–2081.
Strawn, L.K., Fortes, E.D., Bihn, E.A., et al. (2013). Landscape and meteorological factors affecting prevalence of three food-borne pathogens in fruit and vegetable farms. Appl Environ Micro, 79(2), 588–600.
Buildings Equipment Tools

5. Routes of Contamination
Clothing
Hands
Feces
Here are some ways that workers can introduce contamination.
Feces (poop) can contaminate produce directly if workers defecate (poop) in the field or if there is a leak in the sewage system.
Workers' hands can also cross-contaminate produce if they do not wash their hands after using the toilet or returning from a break (e.g., after eating or smoking) and then handling produce.
Another example of indirect contamination can occur when workers' clothing is contaminated for example, by animal feces, that can be transmitted to covered produce or food contact surfaces. When working with animals or handling manure, workers may need to use protective outer garments (e.g., aprons or coveralls) to protect their clothing from contamination.
Injuries can result in blood or other bodily fluids contaminating produce, so it is also important to stress worker safety on the farm.
Workers can contaminate tools/equipment if proper hygiene practices are not followed.
Tools & Equipment
Footwear
Illness & Injury

6. SANITARY FACILITIES
Supervisors should make periodic inspections for sign/labels, cleanliness and portable toilets are in good working condition. Always carry extra supplies to refill if needed.
Remind employees to report facilities that are in need of cleaning or missing supplies.
Proper use of Sanitary Facilities
Dispose of toilet paper and paper towels properly.
Proper use of seat covers, urinals and toilets
Hand wash- use soap and paper towels.
Personal Protective Equipment is not allowed in sanitary facilities.
Employees must refrain from urinating and defecating in the field or irrigation system.

7. BAD HABITS
Spitting
Employees must refrain from spitting in the field or irrigation system
Smoking
Smoking or using smokeless tobacco is prohibited in growing areas
Eating and Drinking
Eating and Drinking (with the exception of water) is prohibited in growing areas
Chewing Gum
Chewing gum in the field is prohibited

8. EMPLOYEE HYGIENE
Employees are required to wash their hands after handling chemicals, breaks, smoking, or any other time hands get contaminated
Regularly bath, wash hair, and maintain clean hands and fingernails
Wear clean and proper clothes to work
Always wash your clothes separately.

9. Washing your Hands .

10. IMPORTANCE Helps reduce microbes on hands.
Prevents contamination to our vegetables.
Washing hands regularly will help keep you healthy.

11. WHEN BEFORE WORK BEGINS BEFORE PUTTING ON GLOVES
AFTER EATING, DRINKING OR SMOKING
AFTER A BREAK
AFTER SNEEZING OR COUGHING IN HANDS
AFTER USING THE RESTROOM

12. STEPS TO CLEAN HANDS WET HANDS APPLY SOAP
SCRUB HAND WITH SOAP FOR 20 SECONDS
RINSE HANDS WITH WATER
DRY HANDS WITH PAPER TOWEL
THROW PAPER TOWEL IN TRASH CAN

14. PERSONAL ITEMS
Employees may not carry personal items (i.e. keys, change, wallets) in front or back pockets of clothing while working in the growing area
The use of jewelry (with the exception of a single band ring) is prohibited in growing areas

15. PERSONAL PROTECTIVE EQUIPMENT
Appropriate use of
Gloves
Hairnets
Aprons
Other Food Safety apparel is required.
Personal Protective Equipment should never be worn when using the restroom.

16. FIELD SANITATION
Produce visibly contaminated with known or foreseeable hazards (feces, etc.) should not be harvested
Glass is prohibited in growing areas
Domestic, wild and livestock animals are prohibited in growing areas
The employee’s responsibility is to alert your supervisor to any possible evidence of contamination in the growing area or water distribution system caused by bird, animal, human or machinery
Picking up trash is everyone’s responsibility.

17. VISITORS
Employees need to alert Foreman or Supervisor of suspicious people or activities in the growing areas.
Visitors must read and understand company policy and sign in before entering the growing areas.
Children are prohibited in growing areas