Q&A: Growers urged to limit produce contamination
Pesticides, the water supply, harvest procedures, and staff protocols can be sources of the increasing outbreaks of foodborne illness associated with fresh produce.
Today, we continue the Food Safety Authority of Ireland’s new guidance to assist Irish growers with fresh produce safety on their farms.
FSAI Chief Executive Dr Pamela Byrne said anything which comes into contact with fresh produce can cause contamination, and it is vital that growers take the necessary steps to limit contamination.
“A lot of fresh produce is eaten raw such as fruits, vegetables and herbs, so any harmful bugs that may be in the produce will not be removed by cooking,” said Dr Byrne.
Pesticides
Contamination of fresh produce with pesticide residues above the legal limits.
Only use pesticides authorised by the Pesticides Control Division of the Department of Agriculture, Food and the Marine.
Minimise use of pesticides, where possible.
Only apply pesticides if appropriate training and equipment is provided.
Always read and follow the instructions for use, and record all pesticide use.
Ensure appropriate pesticide storage and disposal.
Safe Water Supply
Contamination of fresh produce with a wide variety of harmful micro-organisms and chemicals.
Know your water source and assess its vulnerability to contamination.
Ensure water storage tanks are covered, to prevent contamination, and that water sources are protected from contamination by animals.
If using a private well, ensure it is located away from contamination sources, is constructed to prevent contamination, and is well maintained.
Follow Institute of Geologists of Ireland guidelines for drilling wells for private water, and Environmental Protection Agency guidance on protecting your private well.
Use a hydrogeologist’s services before constructing a well or borehole, and get professional advice before purchasing/installing water treatment systems.
If storing farm manures, ensure there are no leaks or spillage, and that they are downhill from the water source.
Where possible, avoid use of high-risk water sources, such as poorly stored rainwater, untreated wastewaters and surface waters from rivers and lakes.
Only using drinking water for irrigation, etc, in the last two weeks before harvesting fresh produce that is usually eaten raw or uncooked; for any final washing and rinsing; and for cooling of fresh produce.
Ensure water is tested regularly for quality.
Harvesting
Potential to contaminate fresh produce with harmful micro-organisms, chemicals and materials such as fuel, oil and plastics.
Follow cleaning schedules for equipment, tools, containers, storage areas etc, and post-cleaning hygiene inspections.
Have daily start-up checks for cleanliness, ensure someone on the farm has responsibility for cleaning.
Remove excess soil from fresh produce before it leaves the field.
Avoid placing of storage equipment such as crates directly onto soil in the field.
Ensure collection and disposal of waste materials by approved waste hauliers.
Ensure vehicles such as trailers, used to transport fresh produce, are used for just that purpose.
Ensure buildings and storage areas are designed and constructed to minimise access by pests and contamination of fresh produce.
Store packaging materials separately, to prevent damage and contamination
Staff
Staff can contaminate fresh produce with harmful micro-organisms.
Ensure that all staff before beginning work complete a medical questionnaire, or be passed as fit to work with food by a medical doctor.
It helps staff understand the importance of not handling fresh produce when ill.
Provide staff with basic training in personal hygiene, including effective hand-washing.
Ensure all staff have access to appropriate protective equipment, flush toilets and hand-washing facilities with running water adjacent or close to their work area (within a five-minute walk ).
Provide hand-washing facilities which include hot water (typically 38-40C), preferably with hands-free operation, liquid soap, single-use towels or hand driers.
Avoid use of portable toilets, except where staff access to toilets is limited due to the logistics of harvesting (for example, field grown crops).
Ensure staff suspected or known to be ill do not handle fresh produce, and that staff report any illness to employers and are excluded from work for an agreed period, based on medical advice.
Traceability and recall
All growers must establish a traceability system that can effectively identify and remove unsafe food from the market in the event of a food safety incident occurring.
The traceability system used by the grower must be documented, on-file and accessible to other businesses, customers and the competent authorities.
It must include records/ information of all raw materials and services (seed, packaging, water, chemicals, etc) back to the suppliers and forward to customers (if supplying fresh produce to another business).
Records/information will include names and addresses of suppliers, the nature of raw materials and services supplied, dates of transaction/ deliveries, supplier batch codes/lot numbers, size of the delivery, delivery records such as invoices, delivery dockets etc, and pesticide application records.
Distinguish between and include fresh produce from other growers if supplied (growers may supplement their output to ensure continuity of supply throughout the season or supply other fresh produce items which they don’t grow themselves).
Include a documented recall/withdrawal procedure, on file and accessible to other businesses, customers and the competent authorities.
The recall procedure should be tested on a regular basis (at least annually) to ensure it operates effectively.
