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Premium member Presentation Transcript OASIS : OASIS Manufacturer Country: Egypt Product code: 28BGH04 Importers product description: BASIL (SWEET BASIL), GROUND, CRACKED (SPICE);PLASTIC, SYNTH Refusal date: 12-NOV-2008 FDA_District: LOS-DO sample analysis: Yes FDA record of private lab sample analysis: No Charge(s): SALMONELLA Charge : Charge SALMONELLA 402(a)(1), 801(a)(3) The article appears to contain ADULTERATION Salmonella, a poisonous and deleterious substance which may render it injurious to health. Good Agricultural Practices (GAPs) and Produce Safety : Good Agricultural Practices (GAPs) and Produce Safety FDA-CFSAN Programs on Produce Safety : FDA-CFSAN Programs on Produce Safety Good Agricultural Practices (GAPs) GAPs/GMPs Guide Train-the-trainer courses with JIFSAN Produce Safety Initiative Produce Safety Action Plan The Risk of Fresh Produce : The Risk of Fresh Produce Microbial contamination can occur easily during harvest Contamination can be introduced by workers, soil, animals, equipment, field containers, packaging material, cooling water and air Preventing contamination is the key to success Manual Harvesting : Manual Harvesting For fresh market commodities where appearance matters Delicate commodities such as lettuce, berries, grapes, peppers, etc. Some produce is packed in the field without cooling or washing Field packing increases chance of contaminating produce with pathogens Manual Harvesting and Field Packing Considerations : Manual Harvesting and Field Packing Considerations Worker hygiene Field and equipment sanitation Packing and packaging containers Transportation vehicles Mechanical Harvesting : Mechanical Harvesting For produce that can withstand handling, such as root crops May damage produce by: Increasing water loss Increasing respiration rate Initiating ethylene synthesis Producing undesirable colors Facilitating penetration of pathogens Safety of Field Packed Produce : Safety of Field Packed Produce Clean fields daily Remove garbage and objects that harbor pests Clean harvesting and packing equipment Remove visible dirt and other contaminants Disinfect Safety of Field Packed Produce : Safety of Field Packed Produce Avoid direct contact of packages, containers or products with the soil All containers, baskets, boxes should be clean and free of visible dirt, oil/grease, chemical contaminants Safety of Field Packed Produce : Safety of Field Packed Produce Store harvest containers and harvested produce in clean locations away from animal pests Store packaging materials in clean place Transportation : Transportation Clean and sanitize transportation vehicles to prevent cross contamination Never transport fresh produce in vehicles used for animal or carcass transport Eliminating Field Heat : Eliminating Field Heat Immediately after harvest fresh produce temperature is high Temperature is generally reduced 24 hours after harvest Heat elimination is commonly applied to heat-perishable produce, such as fruits Benefits of Cooling Produce : Benefits of Cooling Produce Improves shelf life and quality Reduces respiration rate Reduces ethylene production rate Reduces water losses Reduces spoilage Limits growth of pathogenic bacteria Cooling Systems : Cooling Systems Air Room cooling Forced air cooling Vacuum cooling Water Hydro-cooling Packing in ice Air Cooling : Air Cooling Air or vacuum cooling -- lowest risk for contaminating produce with pathogens Microorganisms can be in the air, on dust particles, and in water droplets Particles in the air can contaminate Air Cooling Considerations : Air Cooling Considerations Air should be clean and free of pathogens Exclude animals from area around air intake Locate compost storage away from air sources Use a filtration systems and keep filters clean Hazards Associated with Water and Ice Cooling : Hazards Associated with Water and Ice Cooling Greatest potential for contaminating produce Use potable water Free of pathogens, protozoa, viruses Replace water regularly Make and hold ice under sanitary conditions \ Reducing Water-Related Risks : Reducing Water-Related Risks Use good quality water Maintain equipment Use disinfectants in cooling and wash water Monitor water quality, pH, temperature concentration of disinfectants Sanitary condition of water and ice EPA Drinking Water Specifications : EPA Drinking Water Specifications Total Coliforms 0 CFU/ 100ml Fecal Coliforms 0 CFU /100 ml Cryptosporidium 0 mg/ml Giardia lamblia 0 mg/ml Turbidity 5 NTU* pH 6.5 to 8.5 *Nephelometric turbidity unit Types of Water : Types of Water Post-Harvest Processing Water : Post-Harvest Processing Water Reduce the risk of contaminating processing water by: Periodic water sampling and microbial testing Ensure packinghouse water sanitation Change water as needed to maintain sanitary conditions Post-Harvest Processing Water : Post-Harvest Processing Water Clean and sanitize water contact surfaces Install backflow devices and air gaps to separate clean from dirty water Routinely inspect and maintain equipment Purpose of Water Disinfection : Purpose of Water Disinfection To prevent cross contamination of produce by water At present, it is not possible to sanitize produce Rough surfaces Internalization of pathogens Microbial Infiltration : Microbial Infiltration Avoid infiltration into produce by monitoring water temperature Pathogens accumulate in dump tanks Putting warm produce into cold water creates a pressure differential Microbial Infiltration : Microbial Infiltration Water is drawn into the produce Adjust temperature of wash water > 5° C warmer than product May interfere with field heat removal Consider alternative cooling methods – air instead cold water Summary : Summary Microbial contamination can happen during harvest Field packing presents several challenges Post harvest water quality is critical to safety Air quality also has an impact on the safety of fruits and vegetables Summary : Summary Water disinfection is important and can be done using chlorine Product cooling is important for quality and safety A last consideration : A last consideration Traditional practice of outdoor drying on ground of produce (spices, beans, dried fruits, etc.) Exposure to inspects, rodents, birds Leads to adulteration with filth and pathogens Processing improvements result in development and successful trade Charge : Charge FILTHY 402(a)(3), 801(a)(3) The article appears to consist ADULTERATION in whole or in part of a filthy, putrid, or decomposed substance or be otherwise unfit for food. 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FDA - GAP's and Produce Andrew.Smale Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 249 Category: Others/ Misc License: All Rights Reserved Like it (0) Dislike it (0) Added: March 06, 2009 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript OASIS : OASIS Manufacturer Country: Egypt Product code: 28BGH04 Importers product description: BASIL (SWEET BASIL), GROUND, CRACKED (SPICE);PLASTIC, SYNTH Refusal date: 12-NOV-2008 FDA_District: LOS-DO sample analysis: Yes FDA record of private lab sample analysis: No Charge(s): SALMONELLA Charge : Charge SALMONELLA 402(a)(1), 801(a)(3) The article appears to contain ADULTERATION Salmonella, a poisonous and deleterious substance which may render it injurious to health. Good Agricultural Practices (GAPs) and Produce Safety : Good Agricultural Practices (GAPs) and Produce Safety FDA-CFSAN Programs on Produce Safety : FDA-CFSAN Programs on Produce Safety Good Agricultural Practices (GAPs) GAPs/GMPs Guide Train-the-trainer courses with JIFSAN Produce Safety Initiative Produce Safety Action Plan The Risk of Fresh Produce : The Risk of Fresh Produce Microbial contamination can occur easily during harvest Contamination can be introduced by workers, soil, animals, equipment, field containers, packaging material, cooling water and air Preventing contamination is the key to success Manual Harvesting : Manual Harvesting For fresh market commodities where appearance matters Delicate commodities such as lettuce, berries, grapes, peppers, etc. Some produce is packed in the field without cooling or washing Field packing increases chance of contaminating produce with pathogens Manual Harvesting and Field Packing Considerations : Manual Harvesting and Field Packing Considerations Worker hygiene Field and equipment sanitation Packing and packaging containers Transportation vehicles Mechanical Harvesting : Mechanical Harvesting For produce that can withstand handling, such as root crops May damage produce by: Increasing water loss Increasing respiration rate Initiating ethylene synthesis Producing undesirable colors Facilitating penetration of pathogens Safety of Field Packed Produce : Safety of Field Packed Produce Clean fields daily Remove garbage and objects that harbor pests Clean harvesting and packing equipment Remove visible dirt and other contaminants Disinfect Safety of Field Packed Produce : Safety of Field Packed Produce Avoid direct contact of packages, containers or products with the soil All containers, baskets, boxes should be clean and free of visible dirt, oil/grease, chemical contaminants Safety of Field Packed Produce : Safety of Field Packed Produce Store harvest containers and harvested produce in clean locations away from animal pests Store packaging materials in clean place Transportation : Transportation Clean and sanitize transportation vehicles to prevent cross contamination Never transport fresh produce in vehicles used for animal or carcass transport Eliminating Field Heat : Eliminating Field Heat Immediately after harvest fresh produce temperature is high Temperature is generally reduced 24 hours after harvest Heat elimination is commonly applied to heat-perishable produce, such as fruits Benefits of Cooling Produce : Benefits of Cooling Produce Improves shelf life and quality Reduces respiration rate Reduces ethylene production rate Reduces water losses Reduces spoilage Limits growth of pathogenic bacteria Cooling Systems : Cooling Systems Air Room cooling Forced air cooling Vacuum cooling Water Hydro-cooling Packing in ice Air Cooling : Air Cooling Air or vacuum cooling -- lowest risk for contaminating produce with pathogens Microorganisms can be in the air, on dust particles, and in water droplets Particles in the air can contaminate Air Cooling Considerations : Air Cooling Considerations Air should be clean and free of pathogens Exclude animals from area around air intake Locate compost storage away from air sources Use a filtration systems and keep filters clean Hazards Associated with Water and Ice Cooling : Hazards Associated with Water and Ice Cooling Greatest potential for contaminating produce Use potable water Free of pathogens, protozoa, viruses Replace water regularly Make and hold ice under sanitary conditions \ Reducing Water-Related Risks : Reducing Water-Related Risks Use good quality water Maintain equipment Use disinfectants in cooling and wash water Monitor water quality, pH, temperature concentration of disinfectants Sanitary condition of water and ice EPA Drinking Water Specifications : EPA Drinking Water Specifications Total Coliforms 0 CFU/ 100ml Fecal Coliforms 0 CFU /100 ml Cryptosporidium 0 mg/ml Giardia lamblia 0 mg/ml Turbidity 5 NTU* pH 6.5 to 8.5 *Nephelometric turbidity unit Types of Water : Types of Water Post-Harvest Processing Water : Post-Harvest Processing Water Reduce the risk of contaminating processing water by: Periodic water sampling and microbial testing Ensure packinghouse water sanitation Change water as needed to maintain sanitary conditions Post-Harvest Processing Water : Post-Harvest Processing Water Clean and sanitize water contact surfaces Install backflow devices and air gaps to separate clean from dirty water Routinely inspect and maintain equipment Purpose of Water Disinfection : Purpose of Water Disinfection To prevent cross contamination of produce by water At present, it is not possible to sanitize produce Rough surfaces Internalization of pathogens Microbial Infiltration : Microbial Infiltration Avoid infiltration into produce by monitoring water temperature Pathogens accumulate in dump tanks Putting warm produce into cold water creates a pressure differential Microbial Infiltration : Microbial Infiltration Water is drawn into the produce Adjust temperature of wash water > 5° C warmer than product May interfere with field heat removal Consider alternative cooling methods – air instead cold water Summary : Summary Microbial contamination can happen during harvest Field packing presents several challenges Post harvest water quality is critical to safety Air quality also has an impact on the safety of fruits and vegetables Summary : Summary Water disinfection is important and can be done using chlorine Product cooling is important for quality and safety A last consideration : A last consideration Traditional practice of outdoor drying on ground of produce (spices, beans, dried fruits, etc.) Exposure to inspects, rodents, birds Leads to adulteration with filth and pathogens Processing improvements result in development and successful trade Charge : Charge FILTHY 402(a)(3), 801(a)(3) The article appears to consist ADULTERATION in whole or in part of a filthy, putrid, or decomposed substance or be otherwise unfit for food.