On-Farm Food Safety Section

Keep up with the latest news on this dynamic topic that impacts growers on multiple levels. Developing a farm food safety plan is a good idea for all growers, and may be required as part of food safety audits if you sell to certain buyers.

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July 8, 2020

Gov. Murphy to Sign Order Requiring Outdoor Face Coverings

As reported at njbiz.com Wednesday morning, NJ Governor Phil Murphy has indicated he will be signing “an executive order mandating that masks or other face coverings be worn outdoors, as the COVID-19 virus surges across the country and the transmission rate creeps up in New Jersey.”

The state currently requires the use of face coverings indoors and at many outdoor businesses, and strongly encourages their use when in crowded public spaces, such as at the beach. The new order will require that masks will have to be worn outdoors when social distancing is not possible.

There are many outdoor operations around the farm. Be sure to plan accordingly with supplies of masks/face coverings for all agricultural workers and harvesters, in addition to planning all field work with adequate space for individuals to keep socially distanced.

For more information on keeping you, your workers and your family safe, be sure to read and implement the recommendations in NJ’s “INTERIM CORONAVIRUS DISEASE 2019 (COVID-19) GUIDANCE FOR MIGRANT AND SEASONAL FARMWORKERS, THEIR EMPLOYERS, AND HOUSING PROVIDERS.”

 

Filed Under: Commercial Ag Updates, Field, Forage & Livestock, Food Safety, Fruit, Landscape, Nursery, & Turf, Vegetable Crops Tagged With: , , ,
June 10, 2020

On-Farm Readiness Reviews to Resume

The Food and Drug Administration (FDA) has lifted the restrictions on carrying out On-Farm Readiness Reviews (OFRR).  The New Jersey Department of Agriculture (NJDA) in cooperation with Rutgers Cooperative Extension will start offering OFRR’s in the next couple of weeks.

The objectives of the On-Farm Readiness Review program are to:

  • Offer a voluntary, non-regulatory, pre-inspectional “readiness” review primarily for covered farms and discuss whether the farm is covered by Food Safety Modernization Act (FSMA) Produce Safety Rule or whether the farm may be exempt from parts of FSMA
  • Promote coordination between farmers, regulators & educators
  • Educate regulators about on-farm practices and conditions
  • Familiarize non-qualified farms with the regulations

 

This is a confidential review of individual farm operations.  Usually there are two individuals on the team, one each from NJDA and Extension.  This is not a records review, but an overall assessment of the farm operation and how the farming practices conform to the Produce Safety Rule.  The team walks around the operation with the grower and discusses the different aspects of the farm.  Once the review is over the group sits together and reviews the findings and makes suggestions for possible changes to meet the rule.  Any notes that are taken during the review are left with the grower.

Any fruit or vegetable operation with sales over $25,000 are eligible for the review.  It is encouraged that someone on the farm has gone through the Produce Safety Alliance (PSA) training prior to the review.  The PSA training meets the requirement for training under the Product Safety Rule that someone on the operation must receive training recognized by FDA.

The OFRR is a good way to help a grower understand what is required under the Rule.  How do you schedule for a review?  Contact Chris Kleinguenther, NJDA, at  Christian.Kleinguenther@ag.nj.gov.  Chris will contact the grower and schedule a date and time for the review.

Filed Under: Food Safety, Fruit, Vegetable Crops
June 10, 2020

Food Safety Modernization Act (FSMA) Produce Safety Rule Inspections to Resume

The Food and Drug Administration has announced that FSMA inspections can resume when the state is ready.  The New Jersey Department of Agriculture (NJDA) will be starting inspections of fruit and vegetable operations in the next couple of weeks.  NJDA will contact individual growers to schedule the inspection.  These will be educational inspections covering operations with sales of $250,000 and above.  If the farm thinks they are qualified exempt they will need to show some type of financial records for the last three years proving they meet the qualified exemption standard.

To be eligible for a qualified exemption, the farm must meet two requirements:

  1. The farm must have food sales averaging less than $500,000 per year adjusted for inflation during the previous three years.
  2. The farm’s direct sales to qualified end-users must exceed sales to all other buyers combined during the previous three years. A qualified end-user is either (a) the consumer of the food or (b) a restaurant or retail food establishment that is located in the same state or not more than 275 miles away.

If the operation is qualified exempt the requirement other than the financial records is to label either individual containers or have a roadside stand/farmers market sign prominently and conspicuously displayed that has the name and complete business address of the farm where the produce was grown.

For additional information contact Chris Kleinguenther, at Christian.Kleinguenther@ag.nj.gov

Filed Under: Food Safety, Fruit, Vegetable Crops
June 3, 2020

Recorded Sessions Available: May 2020 “On-Farm Direct Marketing” Weekly Webinar Series

A weekly “On-Farm Direct Marketing” webinar series was hosted in May 2020, by Agricultural Sign for Covid directionsAgents Michelle Infante-Casella, Meredith Melendez, William Bamka, Stephen Komar and Wesley Kline to educate famers selling directly to the public about changes occurring to the industry as a result of the COVID-19 pandemic. Four sessions in May were presented with the last session being a farmer panel discussion about changes on farms forced due to the pandemic. Farmers included Tracy Duffield – Duffield’s Farm Market, Dave Specca – Specca You-Pick Farm, and Jess Niederer – Chickadee Creek Organic Farm. In May, 145 participants attended this online series, offered on Tuesday Evenings from 7:00-8:00 PM. All sessions were recorded and are available to view online. The topics included the following:

Session 1: Maintaining Social Distancing and Food Safety Handling: Guidance for Farm Markets. Recording found at: https://go.rutgers.edu/pqalghh7 – Wesley Kline, Ag Agent, RCE of Cumberland Co. and Meredith Melendez, Ag Agent, RCE of Mercer Co.

Session 2: Meeting Customer Demands for New Jersey Agricultural Products in Response to the COVID-19 Pandemic. Recording found at: https://go.rutgers.edu/8u8r4qb8 – William Bamka, Ag Agent, RCE of Burlington Co. and Stephen Komar, RCE of Sussex County

Session 3: U-Pick Best Management Practices During COVID-10 and Executive Order Compliance. Recording found at: https://go.rutgers.edu/dy026twh  – Meredith Melendez, Ag Agent, RCE of Mercer Co.

Session 4: Farmer Panel – Changes Made to On-Farm Direct Marketing Due to the COVID-19 Pandemic. Recording Found at: https://go.rutgers.edu/zm5msjt0 – Moderators & Co-Organizers: Meredith Melendez, RCE of Mercer Co. and Michelle Infante-Casella, RCE of Gloucester Co.

For more information on COVID-19 Farm Safety and other Food Safety resources see the Rutgers On-Farm Food Safety webpage.

Filed Under: Commercial Ag Updates, Food Safety, Fruit, Organic Production, Vegetable Crops Tagged With:
June 2, 2020

Are Disinfectant Wipes Working for You?

Disinfectant wipes can seem like an easy Disinfecting wipesoption to disinfect surfaces during the COVID-19 pandemic. Label instructions for disinfectant wipes include a “allow to remain wet” statement for efficacy. In many cases, the surface needs to stay wet for at least 4 minutes in order to be effective. Check your product label to verify the time for your specific wipes.

How wet your wipe is to start, how large of a surface you use the wipe on, the surface type and environmental conditions will all impact how long the surface stays wet. In a simple test to evaluate the ability to maintain the required wet time, three disinfectant wipe products were tested on fours surfaces. In an indoor setting at 70 degrees and 60% relative humidity without much air movement these wipes were used on a finished wood surface, a solid countertop, a plastic folding table, and a plastic table cloth. In all cases one wipe on a 4 [Read more…]

Filed Under: Commercial Ag Updates, Field, Forage & Livestock, Food Safety, Fruit, Landscape, Nursery, & Turf, Plant Diagnostic Lab, Vegetable Crops Tagged With: , ,
June 1, 2020

Hand Sanitizers for Use in the Field

Under the “Interim COVID-19 Guidance for Migrant and Seasonal Farmworkers, Their Employers, and Housing Providers”, employers are required to provide hand sanitizers with at least 60-95% alcohol in various locations and employers are to schedule handwashing breaks every hour.  If soap and water are not available, an alcohol-based sanitizer that contains 60-95% alcohol may be used.  Hand sanitizers may be difficult to find, but a grower can make their own.  Visit the onfarmfoodsafety.rutgers.edu website for a factsheet entitled “Home-made Hand Sanitizer”.  This walks you through how to make a cheap effective sanitizer.

The next question is, what is the proper method to apply and use the sanitizer?  Research has shown that a two-step sanitizer method is the best method for alcohol-based sanitizers.

  1. Step 1: Apply three pumps of sanitizer from the dispenser.
  2. Step 2: Rub hands for 20 seconds making sure to cover the palms, backs of hands, and between fingers up to the wrists.
  3. Step 3: Wipe the hands on a disposable paper towel.
  4. Step 4: Apply one pump of the sanitizer from the dispenser.
  5. Step 5: Rub hands until dry.

Hand sanitizers do not take the place of handwashing before starting or returning to work; after using the toilet; before and after eating and smoking; before putting on gloves; after touching animals or animal waste or any other time hands may become contaminated under the Food Safety Modernization Act or for most audits.

Filed Under: Field, Forage & Livestock, Food Safety, Fruit, Landscape, Nursery, & Turf, Vegetable Crops