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Kent Widdicombe
Oregon Department of Agriculture
503-681-9756
FARMERS MARKET 2013FOOD SAFETY
AGENDA
Handwashing
No Bare Hand Contact
Hot and Cold Holding
Sampling, Cross Contamination, and Sanitizing
Pathogens
Labeling
HAND WASHING
• Hand Wash Station
• Water Container with spigot
• Catch Bucket with Lid
• Hand Soap and Paper Towels
HAND WASHING
• Turn the spigot on
• Begin with hand soap and wash for 20 seconds
• The friction of the hands rubbing removes pathogens
• Rinse hand completely with clean water
• Hand dry hands with the paper towels to remove more potential pathogens
• Wash hands after any nonfood contact
HAND WASH STATION
NO BARE HAND CONTACT
• FDA 2009 Food Code states: No Bare Hand Contact with ready to eat foods
• Use gloves, tongs, paper between the hand and food
• Always apply gloves after washing hands
• This applies only to foods made or assembled sold direct to the customer.
HOT AND COLD HOLDING
• Hot foods are now to be held at 135°F or hotter
• Cold foods are to be held at 41°F or colder
• Eggs are allowed to be held at 45°F or colder
• Use approved coolers, appliances, ice, gel packs
• All Food Contact Surfaces sanitized every 4 hours
• Food Out of Temperature must be discarded at 4 hours.
SAMPLING, CROSS CONTAMINATION, SANITIZING
• Sampling
• Pre-make samples at home hold in container
• Use small cups, limit amount displayed
• Rotate samples frequently
• Use two coolers to allow one to cool down
• Submerge containers to cover sides up to rim
• Record date, time, product and temperature
SAMPLING SUGGESTION
SAMPLING, CONTAMINATION, SANITIZING
• Cross Contamination
• Personally dispense samples using spoons, cups
• Avoid a communal bowl or cup for sampling
• Minimize exposure of samples and products
• Wash hands frequently when handling samples
• Dedicate one person to provide samples
SAMPLING, CONTAMINATION, SANITIZING
• Sanitizing
• All food contact surfaces require wash/rinse/sanitize
• Use sanitizer and test strips and fill a small bucket
• Hand Wash Station for emergency cleaning
• Label all containers that hold any material
• Clean and calibrate all thermometers for use
SANITIZING TEST STRIPS
SAMPLING – LABEL CONTAINERS
SAMPLING - THERMOMETER
SAMPLING – FOOD SAFETY PAMPHLET
PATHOGENS
• Norovirus
• Raw produce, contaminated water, uncooked foods, cooked foods that are not reheated after contact with a infected food handler, shellfish
• 12 to 48 hours-nausea, vomiting fever, diarrhea
• Avoid public contact with surfaces and face
SALMONELLA
• Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables
• 6 to 48 hours, diarrhea, abdominal cramps and vomiting
• Properly cook items, wash raw fruits and vegetables
LISTERIA
• Unpasteurized milk, soft cheeses made with unpasteurized milk and ready to eat deli meats
• 9 to 48 hours, fever, muscle aches, nausea or diarrhea. Pregnant women, elderly and immunocompromised patients are main group of concern
• Keep products off the ground, from splash or dirt, hold at proper temperatures.
LABELING - PRINCIPLE DISPLAY PANEL
• Product Identity• Truthful or Common Name
• Required to be in the Middle
• Must be Dominant and Stand Out
• Bold and Contrasting Type Normal
LABELING - PRINCIPLE PANEL
LABELING - PRINCIPLE DISPLAY PANEL
• Net Weight• Must be Located in Lower 30%
• No Other Type adjacent or Below
• List US and Metric System of Measure
• Minimum Height is 1/16th Inch
• List Minimum Net Weight Not Average
LABELING - INFORMATION PANEL
• Nutrition Facts• Listed to the Right of Display Panel
• Nutritional Panel usually Required-Transfat
• Small Firms may File Exemption
• Nutritional Claims must have Panel
• Recommend No Health Claims
LABELING - INFORMATION PANEL
LABELING - INFORMATION PANEL
• Ingredient Statement• Located below Nutritional Panel
• Located above Manufacturers Information
• Include Food Colorings and Preservatives
• Contains Statement-List Every Allergen
LABELING - INFORMATION PANEL
• Ingredient Statement• Ingredients Listed by Weight in Descending Order
• Sub-Ingredients May be Declared by a Common Name
• All Sub-Ingredients Must be listed
• Must Contain Specific Allergen Information
LABELING - INFORMATION PANEL
• Place of Address• Located on Lower Portion
• Name, Address, City, State, Zipcode
• May List City, State and Zipcode only if Business is in Local Phone Book
• Manufactured For or Distributed By
INFORMATION PANEL
LABELING - INFORMATION PANEL
• Food Allergen Labeling and Consumer Protection Act of 2006• Clearly Label all Ingredients that are Class I
Allergens
• Failure to List Class I Allergens may Lead to a Recall
• May Contains not Substitute for GMP’s
LABELING - INFORMATION PANEL
• Class I Allergens• Peanuts
• Tree Nuts-Walnuts, Hazelnuts, Almonds etc.
• Milk
• Eggs
INFORMATION PANEL
• Class I Allergens• Soy
• Wheat
• Seafood
• Crustaceans
LABELING - INFORMATION PANEL
• Contains Statement• List Allergens with Common Names
• List Specific Tree Nuts
LABELING - INFORMATION PANEL
• Ingredient Statement• List Common Name of Allergen
• May List Allergen Only Once
• Derivatives-List Common Name• Whey-(Milk)
LABELING- INGREDIENTS
• Ingredients• Is Love an ingredient?
• Lecithin-Soy (?)
• Flour-Wheat, Amaranth, Spelt (?)
• Spices
• Cream/Butter
LABELING - EXAMPLE
CLOSING COMMENTS
• Hand Washing
• No Bare Hand Contact
• Hot and Cold Holding
• Sampling, Cross Contamination, Sanitizing
• Pathogens
• Labeling
THANK YOU – WALLOWA LAKE
