kent widdicombe oregon department of agriculture 503-681-9756 kwiddicombe@oda.state.or.us farmers...

Kent Widdicombe

Oregon Department of Agriculture

503-681-9756

kwiddicombe@oda.state.or.us

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

QUESTIONS ???

Kent Widdicombe

Phone-503-681-9756

kwiddicombe@oda.state.or.us …

Salem Office – 503-986-4720

THANK YOU – WALLOWA LAKE