Module 3 - On Farm Sales

Food Safety Recommendations for On-farm Sales

Farmers Market Federation of NYCornell Cooperative Extension, Jefferson

CountyFunded by USDA AMS

Food Safety for Direct Marketing

Definitions

• Farm-based direct marketing operations• Self-serve roadside stands• Roadside stands• Farm markets/stores


Potential Risks• Product contamination• Water• Farmer/worker hygiene• Displays• Buildings• Consumer contamination• Events and information sharing• Bathrooms


• Potential outcome of contamination/sickness– Lawsuits– Media coverage results in widespread scare

and loss of consumer base/consumer confidence in your farm

– Loss of income and potential loss of farm

• Minimize risks with a plan



Potential Source of Contamination:

Products

Production & Post Harvest Handling

RECOMMENDATION: Understand and implement GAPs to reduce food safety risks that exist in production and post-harvest handling of fruits and vegetables.


Washing ProduceRECOMMENDATION: All water used in post-harvest handling should be potable.

RECOMMENDATION: All water used in a communal or dunk tank must contain a disinfectant appropriate for the commodity with levels monitored for effectiveness.


RECOMMENDATION: Signs should be posted with a message to consumers to thoroughly rinse all produce in cool, running water before consumption.

Live animals for saleRECOMMENDATION: All live animals for sale or on display should be maintained segregated and downwind from all other foods being sold.



WATER


RECOMMENDATION: All water being used for food preparation, handwashing and drinking, that is not from a municipal source should have microbiological testing conducted prior to each season opening and as often as required by county regulatory agencies


FARMERS/EMPLOYEES


RECOMMENDATION: All market sellers should have clean body, hair and clothes and be free from any signs of illness or open sores. RECOMMENDATION: All vendors must wash hands before beginning work and any time they become soiled, i.e. after using restroom facilities, handling live animals, eating and drinking. Note that anti-bacterial gels are not a substitute for hand washing. RECCOMMENDATION: Smoking should not be allowed while selling and/or handling food. NYS Health Laws prohibit smoking where food is being handled, whether it is preparation or the sale of food.


PRODUCT DISPLAYS

RECOMMENDATION: All foods should be kept off the ground or floor during storage and display.

RECOMENDATION: All displays of food should have overhead protection, such as a permanent roof or a canopy.

RECOMMENDATION: Foods on display should be segregated from potentially hazardous foods to ensure there is no cross contamination; particularly raw meat, poultry, seafood, and eggs.


Display MaterialsRECOMMENDATION: Storage and display containers should be free from food and plant residue and other debris. They should be cleaned and sanitized (if possible) before each use. RECOMMENDATION: Display surfaces should be clean and sanitized before each use.


PackagingRECOMMENDATION: Bags for foods sold to consumers should be new and free from chemicals that could contaminate food products.

RECOMMENDATION: Using only new egg cartons is the safest action. If reusing cartons, all prior markings, including producer identification, grade and size statements should be removed from used egg cartons. The cartons should be clean and free of any residue, and re-labeled with the farmer’s identification, according to NYS Labeling Laws. RECOMMENDATION: Shell eggs must be held at 45° or below.


TemperatureRECOMMENDATION: While on display all hot foods MUST remain hot, 140°F or above, cold foods MUST remain cold, 41°F or below, with shell eggs held at 45°F or below, and frozen foods MUST remain frozen, 0°F or below.

RECOMMENDATION: All potentially hazardous and prepared/processed foods must be prepackaged. Foods prepared on site under New York State Health Department Temporary Food Service Permit must be displayed under a protective cover, to prevent contamination.

RECOMMENDATION: All prepackaged foods must be labeled in accordance with New York State Labeling laws.


Animals on the Farm

RECOMMENDATION: All live animals for display should be maintained segregated and downwind from food displays.

RECOMMENDATION: Any person working with the animals should not handle foods.

RECOMMENDATION: Consumers should be prohibited from eating in the animal display area.

RECOMMENDATION: A first aid kit, hand wash station, and signs should be used to remind visitors to wash their hands after visiting the exhibit


RECOMMENDATION: All animals should be excluded from anywhere food is being grown, harvested, prepared for sale, or being sold.


Building Conditions

RECOMMENDATION: Foods should be stored off the floor and not in direct contact with the cooler walls.

RECOMMENDATION: Condensation within a cooler should be prevented from dripping on food products or food containers.

RECOMMENDATION: Lighting fixtures should be covered to prevent contamination of food products should the lights blow out.


RECOMMENDATION: Cooler walls, ceiling and floor should be easily cleanable and periodically sanitized to eliminate the build-up of dirt, debris and mold.


CONSUMER CONTAMINATION


RECOMMENDATION: Signs should be posted for consumers indicating, “Food Safety is a priority at our farm. Please wash your hands after using the restroom, touching animals, eating or any time they are dirty.”

Additional Considerations for On-farm Sales:

Events & Information SharingRECOMMENDATION: Food demonstrations must follow the Food Demonstration Guidelines for Direct Marketing Venues as outlined in the attached reference. RECOMMENDATION: Food sampling must follow the Food Sampling Guidelines for Direct Marketing Venues as outlined in the attached reference.

RECOMMENDATION: All recipes and information shared should be consistent with federal and state regulations. In addition, cite sources for recipes and information shared to mitigate personal liability. RECOMMENDATION: information on food preservation should be avoided, instead directing consumers to Cooperative Extension Educators for accurate and up-to-date information.


Bathroom Facilities• Port-a-johns positioned close enough to be

convenient, but far enough to prevent contamination from a spill

• Service records to show frequency of cleaning

• Spill containment plan• Hand-washing station• Signage

TraceabilityRECOMMENDATION: All farms should display farm signage and label all bags and containers of food they sell with their farm name and contact information.

RECOMMENDATION: All products being sold that are not produced on the farm, should be marked with the farm of origin.

Project CommitteeProject Leaders:•Diane Eggert, Farmers Market Federation of NY•Amanda Root, CCE Jefferson County•Katherine Lang, CCE St. Lawrence County•Rosalind Cook, CCE Jefferson County

Committee:•Betsy Bihn, National GAPs Administrator•John Lukor, NYSDAM, Food Safety Division•Dave Wyman, Wyman & Associates Insurance•Lindsay Ott, Lindsay Ott Communications•Laura Biasillo, CCE Broome County•Isabel Prescott, Riverview Orchards•Phil Harnden, Garden Share•JoEllen Saumier, Kirbside Gardens•Solveig Hanson, Harris Seeds•Michelle Sherman, University of Minnesota•Bob Buccieri, Seneca Falls Farmers Market•Robert Hadad, Cornell Ag Team


QUESTIONS?


What’s wrong in this story?Farmer Jones has a dairy farm, milking 150 cows. He also raises a few vegetables to sell at a table out in front of the farm, along the street. Each summer, he sets up a table with an umbrella to keep the sun off the produce. A signboard is used to mark the prices of whatever is in season. The plastic bags his wife brings home from the grocery store are gathered and put out for customers to bag their own purchases. He believes in the honor system and places a money box on the table for customers to pay for their produce.

Along with cows, Farmers Jones has a few chickens that are free to wander throughout the farm. Sometimes he finds them in his vegetable fields. Since they eat the weed seeds and insects, he lets them be. Other times, the chickens are out front as greeters for the customers that stop by.

Each day, eggs are gathered and placed in cartons that neighbors drop off for him. He adds the eggs to the table and offers them to customers at an affordable price.


What’s wrong in this story?Part of Dave’s marketing program is a farm store, where he sells his produce, along with produce from other local farmers. He also resells meats, cheese and eggs from other local farmers to round out his offerings to customers. Meats are kept in a display freezer out front, which maintains an even 0 degree temperature. Another display cooler out front for eggs and cheese is also kept at 45 degrees. Produce is displayed in plastic bins with a bed of ice to keep them fresh and cool. Dave finds that even though the ice melts during the day, it maintains a cold water bath that still keeps the produce cool. The ice is made in the back room with an automatic ice machine that draws water from the farm well.Dave’s Farm believes in marketing his farm name. He has his name on every product in the store, on his bags and even printed on the tee shirts his employees wear.Speaking of employees, Dave hires a few of the neighborhood teens to staff his farm store. While he has a strict policy of no smoking, some of the teens can still be found smoking while they are restocking the shelves or manning the cash register.


Module 3 - On Farm Sales

Government & Nonprofit

food safety risks

bathrooms food safety

plan food safety

food safety recommendations

sale of food

food preparation

usda ams food safety

andor handling food