School Nutrition Association Conference, June 20, 2013
Greensboro, NC
Food Safety Training addressing GAPs in Raleigh
Today every farm, large or small, needs to have a smart plan for ensuring food safety. “Good Agricultural Practices” or “GAP” certification is one way to put a plan in place. It has the added bonus of opening doors to markets that require GAP. But will GAP work in the small farm context? The answer increasingly is — yes!
This training will address how local farmers can achieve USDA Good Agricultural Practices (GAPs) certification (USDA GAP checklist), provide information on risks behind specific GAPs requirements, and outline logistics for preparing and scheduling a GAPs audit. The USDA GAPs certification program is an independent audit of produce suppliers that focuses on best agricultural practices to verify that fruits and vegetables are produced, packed, handled and stored in the safest manner possible to minimize risks of microbial food safety hazards.
Please email csmitchell@wakegov.com to register on a First Come First Serve basis while there still is space available.
EVENT DETAILS
Wake County
Wednesday, February 20, 2013 1:00 PM – 5:00 PM
NC Cooperative Extension, Wake County Office
4001-E Carya Dr, Raleigh, NC 27610-2914
Auditorium Rm 107
Contact: Carol Mitchell, 919-250-1094, csmitchell@wakegov.com
Presenters: Audrey Kreske, PhD and Katie Baros, MS
Collaborate Session: Adoption of FDA Model Food Code in NC
Below are supplemental material for the November 20, 2012 Collaborate session detailing changes and effective dates for new retail food service regulations in North Carolina.
Summary of changes PowerPoint file from Collaborate
Inspection report marking scheme
Sample inspection report
NC RULES GOVERNING THE FOOD PROTECTION AND SANITATION OF FOOD ESTABLISHMENTS
Good Agricultural Pracitces (GAP) workshops for Small Farm Operators
Sustainable Agriculture Conference, Greenville, SC, October 26-28
Carolina Farm Stewardship Association, To learn more information, please visit the conference website.
GAP Certification for the Small Farm
Friday October 26th, Pre-Conference Intensive
9:00 am to 12:00 pm
NCSU Presenters: Ben Chapman, PhD, Audrey Kreske PhD, and Chris Gunter, PhD
Today every farm, large or small, needs to have a smart plan for ensuring food safety. “Good Agricultural Practices” or “GAP” certification is one way to put a plan in place. It has the added bonus of opening doors to markets that require GAP. But will GAP work in the small farm context? The answer increasingly is — yes! Come join top experts from NCSU who have been studying the best ways for small operators to take advantage of GAP. They will lead you step-by-step through the process. Ben and Audrey have years of experience in food safety in the farm-to-fork path and are excited to share their knowledge with you. You will come away with a new confidence to tackle the GAP.
Farm Business, Food Safety on the Farm
Saturday October 27th
8:30 am to 10:00 pm
NCSU Presenters: Audrey Kreske PhD and Chris Gunter, PhD
2012 Southeast Strawberry Expo, Charlotte, NC, November 7-10
NC Strawberry Association
To learn more information, please visit the conference website.
Wednesday afternoon, Nov. 7
On-Farm Workshop 2 pm -4:30 pm
Presenters: Audrey Kreske PhD, Diane Ducharme, GAPs Program Coordinator, and Katie Baros, Extension Produce Safety Assistant
A Critical Eye, Food Safety Risk Investigation: a hands-on approach to identifying food safety risks and GAPs audits
Learn how to identify hazards and risks – and learn some insight into what GAPs auditors look for. This hands-on workshop will take place at a nearby farm. Participants will be taught how outbreaks happen, and be shown techniques to evaluate risks and discuss management options. For those who wish to obtain GAPs certification to help open new markets, the workshop will also help prepare for an audit. Clipboards and sharp pencils provided…
Small Farms GAP workshop I – Pender County
Monday, November 19, 2012 1:00 PM – 5:00 PM
Pender County Cooperative Extension Office
801 S. Walker St.
Burgaw, NC 28425
Small Farms GAP workshop II – Richmond County
Friday, November 30, 2012 1:00 PM – 5:00 PM
Ag Services Center
123 Caroline Street
Rockingham, NC
Richmond County
Small Farms GAP workshop III – Buncombe County
Tuesday, December 4, 2012 1:00 AM – 5:00 PM
Mountain Horticultural Crops Research & Extension Center
455 Research Drive
Mills River, NC 28759
Small Farms GAP workshop IV – Chatham County
Wednesday, December 12, 2012 1:00 PM – 5:00 PM
Chatham County Agriculture Building Auditorium
45 South Street Pittsboro, NC 27312
International Association for Food Protection Annual Meeting, July 24, 2012
Exploring temperature patterns of leafy greens in institutional kitchens
Ellen M. Thomas and Benjamin Chapman
Introduction: Leafy greens have been linked to over 40 outbreaks of foodborne illness since 1990. As potential pathogens such as Escherichia coli O157:H7 can grow on or in cut leafy greens at temperatures above 5°C, the U.S. Food and Drug Administration recommends that leafy greens be kept at refrigerated temperatures (5°C or lower).
Purpose: There is a lack of research in determining the temperature profile of leafy greens within a food service establishment, especially the variation in temperatures through storage, preparation, serving, restorage, and reservice. The purpose of this study was to determine the temperature profiles and patterns that leafy greens in single serving clamshell containers were exposed to through a typical school meal program.
Methods: Temperatures of ready-to-eat leafy greens (whole head and cut/shredded) were recorded using data loggers, infrared and probe thermocouples in 20 schools over a 3-day period. Temperatures were taken by stabbing the probe into the leafy green, or through a thermocouple in the case of the data loggers; temperatures were taken in storage coolers, on the line, and in the prep cooler.
Results: Data showed that temperatures of leafy greens in clamshell containers reached above 5°C for more than 3 hours throughout the process as high as 8°C. Various temperature patterns were seen, including temperatures rising above 5°C for at least one hour up to 3 consecutive days. Leafy greens were shown in all cases to be exposed to temperature variability.
Significance: The results show the importance of developing a standard for thermometer use and temperature monitoring of leafy greens in school kitchens to avoid the potential for harmful pathogen growth. This data can be used both in risk assessment calculations and as an example to show food handlers the importance of a strict temperature verification regime.
Food Safety Culture Team 