United Fresh Fruit & Vegetable Association in cooperation with
The U.S. Food and Drug Administration
Presents
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United Fresh Fruit & Vegetable Association in cooperation with |
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Speakers:
Donna GarrenOVERVIEW: Overall course expectations were considered valuable to participant’s understanding of GAPs, the topics were well covered, and the Q & A session adequately answered concerns regarding GAPs. Although the majority of participants were aware of GAPs, some indicated that they had no prior knowledge on how to conduct a recall or traceback procedure and how it can effect domestic operations. The FDA perspectives, requirements and discussions on source of contamination reconfirmed the importance of implementing effective food safety programs to contain and prevent future outbreaks.
This workshop was attended by processors, researchers, government farm inspectors, manufacturers, quality assurance and food safety managers, vegetable growers, harvesters, retailers and farm managers.
AREAS OF BENEFIT: Major focus was on good record keeping, understanding FDA’s policies, guidelines, procedures; regulations on traceback and recall of products and what is expected; tools and methods used in preventing possible contamination, transmission and sampling of microorganisms; testing irrigation water for E. coli; human/water hygiene; field sanitation programs outlining policies and procedures for sanitation/handwashing, field facilities and treatment, farm tools, soil, and surrounding environment (birds, and wildlife/animals); how to implement GAPs; understanding the importance of product coding; and understanding the ecology of pertinent microorganisms.
SPECIFIC PRACTICES: As a result of this workshop, there was an indication that some participants will modify or enhance their own GAP programs by emphasizing and promoting more employee/supervisor training/education (using visuals and training material and etc.); improve recordkeeping/documentation; promote good worker hygiene; determine water sources (potable and etc.); recognize, identify, and record illnesses in the field; and improve sanitation programs.
FUTURE WORKSHOP TOPICS: Other areas included, recording keeping, use of more case studies, product coding, well design, list of FDA requirements (investigations and feedback reports); steps taken during a traceback investigation, more information on water quality; symptoms of the various foodborne illnesses; identifying the source of contamination and the preventive action that was taken (how effective, efficient and successful was it); training of employees on GAPs and an in-depth information of how to deal with a recall.
COMMENTS: Overall, the course was rated excellent. The use of scientific language was difficult for some to understand, but they all strongly agreed that the presenters and course material were very good. The importance of covering possible risks supported by graphics and visual aids was useful and helpful to participants in achieving the workshop objective.
POSITIVE: The one-day workshop was favorable limited to one hour for each speaker, participants liked the small classroom setting, the Q&A session was very informative, and the Cornell booklet was an excellent source of information and knowledge.
NEGATIVE: The room was cold and cramped, there was a need to provide more specific examples of "good" record keeping on a traceback, use less technical/scientific language which caused confusion especially for participants who have a limited knowledge of science.
Speakers:
Donna GarrenOVERVIEW: Overall course expectations were met with a better understanding of the importance of proper handling of products throughout the distribution chain. Unlike Yuma, AZ, some participants expected the workshop to be on "How to establish a traceback or a recall program." There was some disappointment that product coding methods were not well covered including a review of a systematic process in reducing risk, identification of possible sources of pathogens that might contaminate fresh produce, and how to be better prepare for a FDA investigation. Prior to the workshop, there was some assumption by many participants that only organic fertilizers were the cause of contamination not people or water. The FDA's perspective was informative and detailed in showing ways of how contamination occurs and areas of potential risk and was beneficial in reinforcing the importance of recordkeeping/documentation. Participants showed a lot of interest in certification, for example, what information should a restaurant owner/operator use to qualify products as being "safe," and an explanation of what constitutes risk. Generally, many were comfortable with the course material and had a good comprehension of GAPs.
This workshop was attended by processors, researchers, government farm inspectors , manufacturers, distributors, quality assurance and food safety managers, vegetable growers, harvesters, retailers/buyers, shippers and farm managers/owners.
AREAS OF BENEFIT: The focus for most participants was the implementation of GAPs and how to improve their own programs using the information provided in this course, including information on auditing and need to develop good GAPs programs; testing of imported/domestic targeted crops; update of federal regulation on food safety; the use of sample training scripts for food safety supervisors which cover hygiene/health for personnel; biofilms; foreign material/products; the application of GAPs; field sanitation; harvest practices; how to improve worker participation and education, especially in hand washing; understanding the difference between regulations vs. voluntary guidance; auditing and verification procedures for GAPs; getting a better understanding of what investigators look for; irrigation/canal/pond water testing; water recycling and identifying sources of contamination; handling of products; sanitary design of equipment; highlighting examples of poor and inadequate sanitary practices; rodent intrusion/pest control; and cross contamination of raw products.
SPECIFIC PRACTICES: Information gained during the workshop will allow participants to further enhance specific practices which include third party audits of harvest crews, monitoring sanitation, identification of proper water sources, improving water testing methods, verification of SOPs, product handling, worker hygiene, worker food safety training/education, enforcing proper hand washing, learning how to enforce these practices within the current policies, labor laws and regulations.
FUTURE WORKSHOP TOPICS: The speakers and course materials were generally very useful, but many participants would have preferred more detailed coverage of GAPs and GMPs in simpler language, especially regarding information on microbiology. More emphasis should also be placed on product identity and coding, pathogen ecology and transmission, well designed models of sanitation and traceback programs and how to develop and implement these programs, identification of risks on farms, more detailed information of FDA requirements, regulations and mandatory laws, food safety alerts, receive updates and changes on the guideline to minimize food safety hazards, focus more on processing and transportation, what does a recall program accomplish, how to effectively conduct a comprehensive audit, provide more statistical data on risk, how to maintain good records, and possibility of having more workshops (once a quarter).
COMMENTS: Overall, the course was rated excellent and beneficial to the attendees.
POSITIVE: Great speakers, visual aid, good checklist and photos of actual investigations were very useful, more in-depth and detailed information (possibly having a course for two days), the overview of pathogens was a refresher for many. Some wanted to know how to obtain internet information on GAPs.
NEGATIVE: Some felt that the information was repetitive and somewhat disorganized especially the course material which was not in order of the presenters. Some speakers rushed through their presentation; however the course content and overall message did not suffer. Some felt that they needed more time to review the material.
Speakers:
Donna GarrenOVERVIEW: This was a great educational course for many in understanding proper food handling and outbreaks for those without prior knowledge of the subject. The workshop demonstrated to many participants how vulnerable the produce industry is to potential contamination and foodborne illness. Attributes of the workshop that participants found useful include discussion of food-borne pathogens, preventive control measures, FDA inspection activities, farm worker hygiene training and GAPs application. The session further enhanced participant knowledge of food safety.
The workshop was attended by government inspectors, food safety program managers, retailers, harvesters, growers, packers/shippers, biologists, quality assurance managers, processors and farm owners.
AREAS OF BENEFIT: The areas most concerned participants focused on proper handling of produce, poor hygiene practices (washing of fruits/vegetable, hand-washing), good sanitation facilities and cleanliness of employees, cross contamination, water management and testing, recordkeeping, and document development (logs, checklists, etc.).
SPECIFIC PRACTICES: Following the workshop, participants will enforce proper hand washing procedures, promote worker health and hygiene and food safety training, reinforce the importance of clean handling practices and sanitation, improve recordkeeping.
FUTURE WORKSHOP TOPICS: Future educational programming suggestions include detailed information on GAPs and GMPs, manure handling, farm worker hygiene, water management, sanitary guidelines, water contamination, effective methods for processing foods, sanitary storage and handling storage practices, different sources of contamination, importance of record keeping, the "how to's" of corrective actions, responsibility of retailers in handling fresh product in a safe and sanitary manner, and pesticide management.
COMMENTS: The workshop was very informative for most participants and was considered very well organized.
POSITIVE: Participants would like the course to be longer and more detailed, but the overall information was beneficial. Some participants would like video material on field investigations and their findings for future workshops.
NEGATIVE: Although the workshop started late, the food was great!
Speakers:
Donna GarrenOVERVIEW: Overall course expectations and objectives were met, the topics were well covered, and the Q & A session was valuable in addressing GAPs and GMPs. The FDA perspective, requirements and discussions on GAPs and GMPs were a good source in understanding pathogens and what government farm investigators look for when conducting an investigation.
The workshop was attended by processors, researchers, government farm inspectors, manufacturers, quality assurance and food safety managers, packers/shippers, importers, auditors, cooperative extension specialists, vegetable growers, harvesters, retailers and farm managers.
AREAS OF BENEFIT: The issues that interested participants most in this session include proper composting, irrigation water sources, sanitation procedures of irrigation water, surface water as a possible cause of contamination, worker hygiene, equipment, pesticide/chemical management, correlation between possible risks to actual sources of outbreak, farm worker training, fresh-cut HACCP, GAPs in organic farming, soil testing, and sanitation procedures.
SPECIFIC PRACTICES: After reviewing the available course information, participants indicated that they would focus on reducing surface contamination, promote worker and public hygiene/health through education, review and possibly modify or enhance GAP documents in their operations, develop plans for water treatment.
COMMENTS: Overall, the course was rated excellent and beneficial in understanding GAPs.
POSITIVE: Great speakers and visual aides and photos of actual investigations. Some had suggested that they would like to attend more commodity specific workshops which discuss retail/buyer liabilities and responsibilities during a recall/traceback.
NEGATIVE: Some felt that the information was repetitive, speakers were not in the order of the course material provided making it difficult to follow presentations, and several photos and slides were difficult to view. Some participants indicated that they did not adequately learn enough about GAPs, what factors trigger traceback investigations were not fully addressed, and there lacked grower participation.
Speakers:
Donna GarrenOVERVIEW: Participants found this session very useful in gathering information on food-borne illnesses and in implementing GAP/GMP programs. Understanding FDA's perspective and what they look for provided the participants with a better understanding of farm investigations, including the types of pathogens, problems with worker hygiene and sanitation, viruses and the risk of an outbreak and knowing how to improve GAPs.
The workshop was attended by government inspectors, cooperative extension, educators and researchers.
AREAS OF BENEFIT: Participants at this session were concerned about obtaining information that will be useful in developing and implementing GAPs and GMPs programs, especially in addressing water quality, handling of product, education and training of proper worker hygiene, hand-washing in packing houses, manure handling, water quality of irrigation uses and animal and pest control.
SPECIFIC PRACTICES: With the information provided at this workshop, many increased their understanding of the reasons and need for traceback investigations. The workshop materials will assist participants in the development and implementation of better employee food safety training programs, water risk assessments and water testing methods and programs and recordkeeping.
FUTURE WORKSHOP TOPICS: The participants were concerned about resources for growers to use in assisting with GAPs, manure handling, water quality, and worker health and hygiene.
COMMENTS: It was considered an excellent workshop/program.
POSITIVE: The information was useful especially for growers in preventing outbreaks of foodborne illnesses and implementing GAPs and GMPs.
NEGATIVE: Some issues discussed were considered not feasible (not specified).
Speakers:
Donna GarrenOVERVIEW: This session was considered a good start in understanding good food safety practices especially for growers. It was an opportunity for participants to share their views of GAPs and assist growers/packers/shippers to adhere to a voluntary guideline of a good GAPs program. It is hoped that United will continue to provided these types of workshops/courses which are a good source of information and an opportunity to interact with other attendees. The session further enhanced knowledge of good food safety programs.
The workshop was attended by government inspectors, food safety program managers, retailers, consultants, lab technicians, harvesters, growers, packer/shipper, quality assurance managers, processors and farm owners.
AREAS OF BENEFIT: Participants at this session were more concerned about violators and the subsequent repercussions, including examples of violators and findings of farm practices, the enforcement of regulation and federal guidelines with more emphasis on contamination rather than on a traceback. Although many participants wanted more detail on how to facilitate an actual traceback investigation, overall the workshop materials were very helpful.
SPECIFIC PRACTICES: The information obtained through this workshop will be used by grower/suppliers to emphasize and promote further training for supervisors and ensure they enforce safe GAPs, check water quality more frequently, enforce/promote proper sanitation, handling of wildlife, worker hygiene/sanitation, and verify on water sources in the field/sheds.
FUTURE WORKSHOP TOPICS: There is a need for more visual aids on good food safety practices, samples of coding methods, traceback/recall procedures, worker hygiene training for packers and processors, sanitary practices, manure handling and composting, handling wildlife (deer, rabbits), proper storage of materials, ill worker exclusion policies, and adequate handwashing practices and training.
POSITIVE: Participants were concerned about how to effectively draft a protocol on facilitating a traceback. It was suggested that a list of cooperative extensions be provided to assist growers/packers/shippers to adhere to a voluntary GAP program. The workshop was also a great opportunity to interact with moderators and other attendees. Extension specialists need to get more involved in these educational programs because they are a good source in obtaining and learning about food-borne illnesses.
NEGATIVE: There was hope that this program would provide more hands on information. The program was considered too generic. Although the presenters were very humorous, the course material was sometimes repetitive. Some participants had problems taking notes since the course materials did not correspond to the presentations. Also, the information was specifically for growers. Some participants commented that the materials and presentations need to be in simpler language. These workshops are a good start and will be more beneficial if the had more hands-on examples, especially at the farm level.
Hypertext updated by bjj/bap 2001-MAY-30