Improving Food Safety at Farmers Markets Through Good Agricultural Practices (GAP)

In our previous post about food safety at farmers markets, we ended our discussion by noting that current regulations try to balance the needs of both farmers and consumers. The Food Safety Modernization Act (FSMA) excludes many small farmers from intensive restrictions to protect their economic interests. On the other hand, federal agencies recognize that many farmers and market managers do in fact implement their own food safety programs to protect the health of their customers and communities.

In this post, we’ll take a detailed look at the Good Agricultural Practices (GAP) and farmers market supply chain best practices that the USDA and the FDA recommend to ensure public health in lieu of expensive certifications.

Good Agricultural Practices (GAP)

GAP is a voluntary audit program created by the USDA to help farmers demonstrate to buyers that they are adhering to industry standards. GAP covers all aspects of produce production on the farm, from planting through postharvest handling, as well as transportation to market and sales to the public.

These practices minimize microbial contamination and reduce the chances of foodborne illness. GAP certification allows farmers to communicate that they are both in compliance and concerned about community wellbeing. For their part, market managers should take the time to learn about GAP and strongly encourage vendors to implement these easy and affordable food safety guidelines.

Farmers Market Supply Chain Best Practices

Many state governments are adapting information from the GAP program and providing best practices on their websites for farmers in their jurisdiction. What follows are the most commonly identified sources of pathogens, and how to avoid contamination.

Land

On the farm during the growing season, three major safety concerns are fertilization, composting, and preventing animals from accessing fields. If farmers choose to use raw manure as fertilizer, they should take special precautions during harvesting of fruits and vegetables, particularly those (like romaine lettuce) that are eaten raw and rarely cooked. Growing areas should be quarantined from livestock with adequate fencing, due to the fact that dander, saliva, urine, and feces can easily contaminate crops. Finally, farmers should consult an expert to help them develop composting practices that minimize the growth of microbial pathogens.

Water

Impure water can be a source of bacteria contaminating foods at many points along the supply chain. Thus, water quality and its varied uses are key when assessing food safety risk (such as in HACCP plans). Farmers should test all water sources, especially those used for irrigating crops and washing produce intended for the market.

Air

Most farmers markets are outside, where wind and air currents can blow contaminants onto vending displays. On dusty days, farmers should cover their more perishable food products to reduce exposure risks. No matter what the weather, farmers are advised to set up a canopy or tent over their stand to protect foods from falling leaves and bird droppings.

Transport

Most farmers use their own private trucks and vans to transport goods to the market. Unlike professional distribution companies, they may not have state-of-the-art monitoring equipment in their vehicles for ensuring product quality. That doesn’t mean, however, that they can’t take basic measures to reduce risks.

For example, special areas within vehicles should be reserved for food products intended for the market, kept free of all potential contaminants, and always cleaned thoroughly before and after trips to the market. Likewise, food products should be packed and transported in plastic crates that can be sanitized between use. Finally, when transporting a mixed load, potentially hazardous foods, such as raw meats and eggs, should be separated from other foods such as fresh produce.

Temperature Monitoring

Meat, poultry, eggs, dairy, cut produce for samples, and perishable foods are at risk if they fall outside the recommended temperature range for safety during transportation and sale. Basic tools to ensure proper temperatures include coolers, ice packs, insulated containers, and probe thermometers. To verify that each vendor has not jeopardized perishable goods during a temperature excursion, market managers can inspect temperatures during set up, or require that temperature logs be taken at intervals along the chain.

Product Displays and Samples

All surfaces and containers used to display foods should be sanitized before and after the market. If any potential cross-contamination occurs, affected surfaces should be re-sanitized and any suspect foods quarantined. All goods should be kept at least 6 inches off the ground. Prepared and ready-to-eat foods for sale must be properly wrapped or protected by a sneeze guard.

Providing food samples is great for customers, unless, of course, they cause food poisoning. Extreme care must be taken when properly displaying and serving food samples. Farmers should check with their city or county health departments to determine proper handling regulations. Market managers should develop a strict product sampling policy and ensure adherence by all vendors. Requirements should include keeping perishable foods on ice, using disposable gloves to serve samples, and providing customers with cups and utensils.

Hygiene

Good personal hygiene practices should be a no brainer, but are too often neglected. Farmers must provide adequate bathroom facilities for workers in their fields and packing sheds, as well as sanitation training for all workers involved with handling products during transportation and sales. Market managers should recognize that consumers can also contaminate foods with dirty hands, sneezes, and pet dander. Managers can place hand sanitizer at vendor displays and post signs encouraging consumers to wash all produce in cool water at home before preparation and consumption.

Good Public Health is Good Public Relations

Farmers and market managers should consider food safety not only as a health issue, but also as a marketing tool. By implementing good food safety guidelines and practices, farmers can share this information with their customers, thereby demonstrating their commitment to community safety – and subsequently increasing sales. For their part, market managers can provide educational resources to consumers on proper produce handling and preparation at home, both on the farmers markets website and in flyers distributed on market day. In the end, good health is good public relations. After all, better to spread positive word of mouth than foodborne illness.

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