GAPs in Organics
Fresh Produce Safety from Pre-planting through Production

by Shari L. Plimpton, Ph.D.
June 27, 2006

In my travels as a food safety educator, I enjoy the privilege of visiting a variety of fresh produce farm operations from orchards to muck crop to organic growers. When it comes to food safety, conventional method growers will sometimes point the finger away from themselves and insist their practices have to be safer than "those organic growers." Then sometimes organic growers point the finger away from themselves and insist that their methods are more natural and therefore safer than those "conventional growers." Of course, in both cases each grower is pointing three fingers back at themselves, needlessly. Good Agricultural Practices (GAPs) are about common sense methods to improve food safety and aren’t about pointing fingers at anyone.

When food safety educators present Good Agricultural Practices and Good Handling Practices (GAPs and GHPs, respectively), we all emphasize and repeat (to the point of boring the audience) that fresh produce food safety is based on Prevention, Reduction, and Education. I like to emphasize prevention based simply on common sense: the fewer microorganisms and other hazards are present on the produce, the less likely they will be able to slip through defenses in the packinghouse. This is true regardless of the methods used. Every grower’s focus is best placed in minimizing the risk of foodborne contamination from seed to fork.

When looking for opportunities to reduce your risk of foodborne infection from pre-planting through production look hard at the following potential risk areas:

• Previous Land-Use History

• Manure/fertilizer use;

• Worker Health and Hygiene;

• Pesticide Management; and

• Animal and Pest Control.

Consider each of these basic areas in terms of potential for contamination as you review your pre-planting and production practices. Pathogenic microorganisms (the ones that can make people sick) tend to come from soil, fecal (animal or human) contamination, humans, rodents, or insects. Also, keep things in perspective and recognize that we are looking for practical ways to minimize risk. Total elimination of the risk is not practical, therefore, it is not our goal.

Land can be a source of contamination if it has recently been used for purposes other than growing specialty crops. When selecting a site be sure that it has not been used for livestock in any way for at least 3 years. And while this certainly should automatically be a consideration for organic growers, we still like to remind people to check to be sure the land hasn’t been used for dumping, nor has a history of chemical contamination.

Recognize that when you are handling manure, it is a potential source of contamination. When managed properly, manure will pose little risk to fresh produce. Composting, incorporation, and timing are the keys to using manure safely. Composting is preferred since high temperatures and aerobic conditions will kill most pathogenic microorganisms. Refer to organic certification standards for the time and temperature requirements for composting. Preferably, apply manure in the fall or at least two weeks before planting. At the minimum, allow 120 days from the time manure is applied to the date of harvest.

Water is one of the more important potential sources of contamination of fresh produce. Consider your source of water and the water quality. Surface water sources (lakes, ponds, streams, rivers, etc.) are a particular concern as are reservoirs or cisterns of rainwater. Wells should be evaluated for potential leaks that may result in siphoning and backflow, as well as, the potential for surface water contamination into the well. Back flow valves are critical to preventing chemical, as well as, microbial contamination and maintaining the quality of your water source. Testing water for coliforms (recommend <100 cfu/ml) and E. coli (recommend negative) as indicators of pathogenic contamination is an option to consider. A treatment method using chlorine or another type of sanitizer should be considered for your water source if you detect the risk of microbial contamination through testing.

One of the greatest sources of contamination is people. I like to emphasize worker health & hygiene, including the use of sanitary facilities as one of your best opportunities to improve food safety. Human contamination is a possibility preharvest usually through sprays workers have inadvertently contaminated or unsanitary practices in the field. Encourage workers to report health problems, and have alternative work available for those who are sick and could come in contact with the produce in the field. Also, make clean sanitary facilities available very near the field and include some way for workers to wash their hands. Remember that family members are workers when they are working.

Training and education are our most powerful tools for preventing contamination from workers. Worker training videos and DVDs are available for Ohio and Indiana growers via the Fresh Produce Risk Management Initiative being administered by Mid American Ag and Hort Services (MAAHS). Supervisory emphasis on sanitary worker practices and the use of posters as reminders help to reinforce food safety training. Posters about proper hand washing and using field facilities are also available for Ohio and Indiana growers by contacting MAAHS.

Finally a few words about pesticide management and pest control. Following the requirements for use and documentation for pesticide use is normally adequate for managing pesticides safely. It is simply important to remember that pesticides, even natural and organically certified pesticides, are a potential hazard and should be carefully managed to avoid contamination. Excluding animals and pests from the field is critical for food safety. Animals and insects both are potential carriers of some foodborne illnesses.

Once again, we are recommending managing for preventing and reducing the risk as much as is practically possible. You can’t count on washing the microorganisms away if they are already there. Each operation is unique and should be reviewed to determine the potential risks for foodborne illness in each of the critical areas discussed above.

Consultation for GAPs, developing food safety programs, and passing third party audits is available through CIFT. You can reach us by calling Shari L. Plimpton at 614-314-4627 or emailing us at foodsafety@eisc.org.

Good Agricultural Practices Articles...

• ABCs of GAPs

• Cleanliness is Next to Food Safety

• The Distant Sound of Drumming

• The Efficient Use of Chlorine and Other Sanitizers in Postharvest Fruit and Vegetable Operations

• The Elements of Produce Food Safety Programs

• GAPs in Organics: Fresh Produce Safety from Pre-planting through Production

• Handling Your Food Safety Risks

• Its Not All in the Bag

• Passing a Third Party Food Safety Audit

• Pest Patrol for Fruit and Vegetable Growers

• Planning for Prevention: Fresh Produce Safety from Pre-planting through Production

• So, Just How Clean is Your Water

• Sustaining Healthy Soil

• The Value of a Food Safety Plan

• Water, Water Everywhere

• Worker Hygiene Keeps Produce Clean