Food safety at farmers ‘ markets

1. Food safety at farmers‘markets Dr. Ben Chapman Dr. Chris Gunter Diane Ducharme Dr. Lee-Ann Jaykus Dr. Trevor Phister Allison Smathers North Carolina State University, NC Cooperative Extension August 28, 2012

2. Increasing demand and popularity of farmers' markets USDA-AMS, 2011

3. Food safety culture Powell, D.A., Jacob, C.J., and Chapman, B.J. 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22: 817-822. • It is a set of shared attitudes, values and beliefs around food safety • Production/sources • Handling/storage • Preparation • You can have a good food safety culture or a bad one

4. Farmers' market outbreaks Oregon Health Authority, 2011; Iowa Department of Public Health, 2010; Bridges, 2000 • In 2000, Escherichia coli O157:H7 linked to samples in Fort Collins, CO • 14 illnesses, two hospitalizations • In 2010, Salmonella Newport linked to guacamole, salsa and uncooked tamales in east-central Iowa • 44 illnesses • In 2011, Escherichia coli O157:H7 linked to strawberries sold at multiple farm stands and farmers' markets in Oregon • One death, 15 illnesses, and seven hospitalizations

5. Message from public health Avoid strawberries sold at farmers’ markets and roadside stands in Oregon

7. Purpose of project To use a risk-based approach to reduce the risks of pathogen contamination and increase positive food safety culture in the farmers’ markets of North Carolina

8. Risk = probability x consequence Norovirus vs. botulism

9. Format for the project Evaluate needs by observing current practices Go to the literature and look for hazards/risks Work with an advisory team to oversee education format, style and pragmatism

10. Infrastructure and practices collected through secret shopper observations • Trained 20 secret shoppers • Assessed current food safety practices and knowledge • 37 farmers’ markets • 160 vendors

11. Areas where focus was needed • Handwashing • Infrastructure and practices • Sampling • Preventative controls and tools • Hazard identification • How to create a market system that supports food safety as a prime value

12. Delivery Train NC Cooperative Extension field faculty/extension agents Those agents have delivered to over 700 market vendors and managers across the state

13. Impacts • Selected 36 farmers markets to track in 2011 and 2012 • Outside handwashing stations increased from 1 to 9 • 4 markets built/brought restrooms • Decrease of hand santizer (a good thing) • 8% increase in use of one-use gloves

14. "Contrary to the opinion stated by some, a personal relationship and warm feelings toward the vendor is not a reliable indicator of cleanliness, nor does it impart anti-bacterial properties.” -Hal Prince, ME Dept of Agriculture Bangor Daily News, Dec. 2, 2011

15. ncgoodfarmersmarketpractices.com

16. Special thank yous to Allison Smathers, MS student Secret shoppers Advisory team NC Fresh Produce Safety Task Force NC Tobacco Trust Fund Commission

17. Dr. Ben Chapman benjamin_chapman@ncsu.edu Follow me on twitter @benjaminchapman 919 809 3205 ncgoodfarmersmarketpractices.com www.foodsafetyinfosheets.com www.barfblog.com