GOOD AGRICULTURAL PRACTICES TO ENSURE FRESH
GOOD AGRICULTURALPRACTICES TOENSURE FRESHPRODUCE SAFETYOSUPRODUCESAFETYPresented by the OSU ExtensionFruit and Vegetable Safety Team2019 - 2020
TABLE OF CONTENTSPageTraining ProgramsThe TeamLand Use Risk Assessment345Sample SOP: Land Use Risk Assessment7LOG 1 - Sample Land Use Risk Assessment Log9Examples of Property Maps11Water13Sample SOP: Agricultural Water for Production Testing15LOG 2 - Sample Water Testing Log17LOG 3 - Sample Water Source Inspection Log18Analytical Laboratories for Greenhouse, Nursery, Fruit and Vegetable Producers19LOG 4 - Sample Water Distribution Inspection Log21Sample SOP: Changing Postharvest Water in a Bulk Tank, Bin, or Container22LOG 5 - Sample Water Monitoring Log24Equipment, Tools, & Buildings25Sample SOP: Cleaning and Sanitizing Surfaces, Tools, and Equipment27LOG 6 - Sample Tools and Equipment Cleaning and Sanitizing Log28LOG 7 - Sample Soil Amendment Application Log29Manure & CompostLOG 8 - Sample Compost Process LogWildlife & Domestic Animals3133351
Sample SOP: Worker Training to Identify, Report, and Respond to AnimalActivity and Fecal Contamination in Produce Production Areas37Sample SOP: Monitoring Wildlife and Domestic Animal ActivityDuring the Production Season38LOG 9 - Sample Wildlife and Domestic Animal Monitoring Log39Sample SOP: Managing Wildlife and Domestic Animal Intrusion and Contamination 40Sample SOP: Pest Monitoring, Management, and Corrective Actions Program toMinimize Food Safety Risks in Packing and Postharvest Handling Areas42LOG 10 - Sample Pest/Rodent Control Log43Worker Health, Hygiene & Training45SOP for Proper Hand Washing47Sample SOP: On-Farm Illness and Injury49Sample Visitor Health and Hygiene Policy50LOG 11 - Sample Worker Training Log51LOG 12 - Sample Restroom Monitoring and Cleaning Log52LOG 13 - Sample First Aid Kit Monitoring LogLOG 14 - Sample Illness/Injury Reporting LogTraceability535455Sample SOP: Traceability57Sample Recall Contact List59LOG 15 - Harvest, Packing, Storage and Shipping Log61LOG 16 - Sample Mock Recall Log62Resources65Food Safety in Gardens67Food Safety and Garden Flooding71Produce Safety and Flooded Fields75Tip sheet: Manure in Organic Production Systems81Key Requirements: Final Rule on Produce Safety912
OSU PRODUCE SAFETY TRAINING PROGRAMSGOOD AGRICULTURAL PRACTICES (GAPs) Provides training to assist growers with achieving GAPs certification Specialized trainings for Plain Growers or Hydroponic GrowersCurriculum based on the National GAPs ProgramConducted by OSU Extension Fresh Produce Safety Team membersParticipants receive a Certificate of Completion and Record-keeping templatesThree-hour program, 30 participation feeFOOD SAFETY MODERNIZATION ACT (FSMA) Provides training to help growers comply with the FSMA Fresh Produce Safety RuleCurriculum based on the Produce Safety Alliance (PSA) Training ProgramPrior training in GAPs is strongly encouragedConducted by OSU Extension Fresh Produce Safety Team members with PSA trainingTrainings require the presence of a PSA Lead Trainer who can be from within the state or out-ofstateParticipants receive a Certificate of Completion and all program materialsAll day (8 hr) mandatory participation, 85 minimum fee requiredOSU FRESH PRODUCE SAFETY TEAMThe OSU Fresh Produce Safety Team consists of State Extension Specialists, OSU Extension Educators andother staff members with expertise in fresh produce safety. To discuss training opportunities, contact yourcounty Extension office or one of the team members listed below.STATE SPECIALISTSSanja Ilic, PhDOSU Extension, Columbus CampusFresh Produce Safety Team Co-LeaderOSU Food Safety Extension SpecialistMelanie Lewis Ivey, PhDOSU Extension, Wooster CampusFresh Produce Safety Team Co-LeaderOSU Fruit Pathology & Fresh Produce SafetyGAPs, Produce Safety Alliance Trainer andPreventive Controls Trainer614-292-4076ilic.2@osu.eduExtension SpecialistGAPs and Produce Safety Alliance Trainer330-263-3841ivey.14@osu.edu3
EXTENSION EDUCATORSEric BarrettOSU Extension, Mahoning County ANRExtension Educator- GAPs Trainer 330533-5538barrett.90@osu.eduSuzanne Mills-WasniakOSU Extension, Miami Valley EERA Montgomery CountyExtension Educator-GAPs and Produce Safety AllianceTrainer937-224-9654 ext. 109mills-wasniak.1@osu.eduBrad R. BergefurdOSU Extension, Scioto County & South CentersExtension Educator- GAPs Trainer740-289-2071 ext. 136bergefurd.1@osu.eduBeth Scheckelhoff, PhDOSU Extension, Greenhouse SystemsExtension Educator-GAPs and Produce Safety AllianceLead Trainer419-592-0806scheckelhoff.11@osu.eduMary GriffithOSU Extension, Madison CountyANR Extension Educator- GAPs Trainer740-852-0975griffith.483@osu.eduSabrina SchirtzingerOSU Extension, Knox CountyANR Extension Educator-GAPs Trainer740-397-0401schirtzinger.55@osu.eduJerry IlesOSU Extension, Fairfield CountyANR Extension Educator- GAPs and Produce SafetyAlliance Trainer740-653-5419iles.9@osu.eduAshley KulhanekOSU Extension, Medina CountyANR Educator-GAPs Trainer330-725-4911 ext. 106kulhanek.5@osu.eduJacqueline Kowalski, MAOSU Extension, Summit CountyExtension Educator-GAPs and Produce Safety AllianceTrainer330-928-4769 ext. 2456kowalkski.124@osu.eduMarcus McCartneyOSU Extension, Washington CountyANR Extension Educator- GAPs Trainer740-376-7431Mccartney.138@osu.eduAmy StoneOSU Extension, Lucas CountyANR Extension Educator- GAPs Trainer419-213-4254stone.91@osu.eduAnn ChanonOSU Extension, Lorain CountyANR Extension Educator- GAPs Trainer440-326-5851chanon.1@osu.edu4
Land Use RiskAssessment5
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Sample SOP: Land Use Risk AssessmentRevision: 3.0Date: 7/2/20141—PurposeDescribes how to assess previous and nearby land use for risks to make sure that they are not a source ofcontamination to fresh fruit and vegetables.2—ScopeApplies to people involved in deciding where crops are to be planted or those responsible for assessingproduce fields prior to planting.3—ResponsibilityPrior to planting, farm owners/managers should evaluate previous and nearby land uses for possiblesources of contamination and document the assessment. When necessary, actions should be taken tocorrect or reduce contamination risks that are identified to prevent contamination of the produce crop.4—Materials Land Use Risk Assessment Log Pen or pencil5—ProcedureTo be completed before planting produce fields, reviewed, and updated annually or as relevant changes incommodities, farming practices, land use, or environmental conditions occur.1. Review and assess field risks including previous and adjacent land uses.a. Check sewage treatment or septic systems on site (if present) to make sure they are properlymaintained to prevent contamination to fields and water sources.b. Review condition and location of sanitation units in the field to make sure they are properlylocated and have not leaked or spilled.c. Assess wildlife activity by reviewing the Wildlife and Domestic Animal Activity logs. Determinewhether actions need to be taken to minimize animal activity in produce fields.d. Gather information related to application of chemicals to land or near your fields that may posea food safety hazard.e. Review your water sources including wells, open water sources, and municipal systems toensure there are no potential sources of contamination nearby.f.Assess impact from nearby land. Be sure to evaluate animal operations that are nearby yourland, talk with neighbors about their current land uses, and gather information about previousland uses.2. Choose fields for production based on where there is the least likelihood of contamination.(This could mean not planting in a field or planting a lower risk crop in a field of concern.)On-Farm Decision Tree Project: Land Use—v5 07/02/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.edu7
3. Record any risks in the Land Use Risk Assessment Log.4. If you identify any risks, make the necessary changes to correct or reduce the risks. Depending onthe risk, this might include actions such as testing the water or soil for chemical and biologicalcontaminants, creating buffer zones, building berms to contain manure/compost, or constructingfences to keep domestic animals away from produce growing areas or water sources.Record all corrective actions taken in the Land Use Risk Assessment Log.Keep records [enter location here] and review before planting each season.On-Farm Decision Tree Project: Land Use—v5 07/02/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.edu8
Sample Land Use Risk Assessment LogName of farm:This evaluation should be completed yearly or as changes are made to the farm or production practices.TaskYesorNoObservationsCorrective ActionsDateInitialsAre there any current or previous landuses that may represent a risk ofcontamination to fruit and vegetableproduction?Have there been any significant changesto land use this year (e.g. addition ofgrazing animals, field location changes)?Have neighboring properties changed oradded activities that might affect fieldsand water sources (e.g. animals, manureor compost storage)?Has there been any runoff from compostand manure storage areas, animal pens, orgrazing areas?Were there any flooding events this yearor last year?Have you inspected your well head tomake sure it is in good condition and notin need of any repair?On-Farm Decision Tree Project: Land Use—v5 07/02/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduFor more information visit: 9www.producesafety.osu.edu
Sample Land Use Risk Assessment Log (cont.)Name of farm:This evaluation should be completed yearly or as changes are made to the farm or production practices.TaskYesorNoObservationsCorrective ActionsDateInitialsHave you inspected your septic tank andleach field to make sure they do not leadto contamination of produce fields?Are portable toilets and handwashingstations used in the field functioningproperly (i.e. no leaks or spills) andlocated away from produce growing andhandling areas?Have there been any treatments orchemical applications to the land that maypose a risk to food safety?Has fecal contamination or damage tocrops by wildlife or domestic animals beenan issue in the past year? (Check Wildlifeand Domestic Animal Activity Logs)Reviewed by:Title:On-Farm Decision Tree Project: Land Use—v5 07/02/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduDate:For more information visit:www.producesafety.osu.edu10
Example of Property MapMap by: Thomas Troyer, 2010; Fruit and Vegetable Safety Workbook
Use this grid to draw a map of your farm. Include fields, buildings, rivers,streams or lakes, woods and other features that may impact the safety ofyour produce.For more information visit: www.producesafety.osu.edu
Water13
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Sample SOP:Agricultural Water for Production TestingRevision: 2.0Date: 7/16/141—PurposeDescribes how to sample surface water for generic E. coli analysis. It can also be used when samplingwell or municipal water.2—ScopeApplies to any farm personnel responsible for sampling water and submitting it to a laboratory foranalysis.3—ResponsibilityAnyone responsible for sampling water or submitting the samples to a laboratory should understandthis SOP. Anyone responsible for keeping records of water tests results should also be familiar withthe SOP in case there are unusual test results so they might be able to identify a problem with thesampling, shipping, or analysis.4—Materials Marker for labeling sampling container Water sampling stick (not required but helpful for sampling surface water) Disposable gloves Sealed, sterile sampling container (1 Liter bottle or lab provided container) Cooler Ice packs Tape Zipper-seal bags Garbage/disposal bag for waste Shipping labels (if mailing to lab)5—Procedure*Always follow instructions provided by selected lab regarding container and sampling protocol.Water Sampling Protocol for Surface Water1. Label container with sampler name, water source, date, and time of collection.2. Identify good sampling area, sampling as close to water use point as possible.3. If using a sampling stick, assemble bottle on sampling stick.4. Put on gloves.On-Farm Decision Tree Project: Agricultural Water for Production—v4 07/17/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.edu 15
5. Open collection container as close to sampling area as possible. Do not place fingers on thecontainer lip or inside the container.6. Dip container into source and collect water. If sampling from irrigation equipment, it may benecessary to let the water run for a while to ensure you are getting water that has not beensitting in the pipes. Do not let container lip contact irrigation equipment. Collect at least 100 mlsof water from each location. Sample the water after it flows through the irrigation filter(if applicable).7. When the container is full, seal the container. Do not to touch the inside or lip of the container.8. Double check container label to be sure it is correct.9. Place the sample in a 1 gallon zipper-seal bag and seal (only critical if shipping samples).10. Place in cooler with ice packs.11. If shipping, label cooler and seal.12. Deliver to selected lab or drop off at shipping company for shipment. Be sure delivery meetsthe hold-time requirement set by the laboratory; otherwise, test results may not be accepted bythe buyer, auditor, or regulatory agency.Water Sampling Protocol for Well Water1. Label sampling container with sampler name, water source, date, and time of collection.2. Sample nearest point of use as possible.3. Turn faucet on. Let the water run long enough so that you are testing water from the well andnot just the water that has been sitting in the pipes or hose. Depending on your water system,this could be as long as 10 minutes or as short as 1 minute. If you know the volume of yoursystem and flow rate, allow 2-3 times the volume of the system to evacuate prior to sampling.4. Put on gloves.5. Open sampling container as close to point of use as possible. Do not place fingers on thecontainer lip or inside of the container.6. Place sampling container into running water and collect at least 100 mls of water.7. When the container is full to shoulder or fill line*, seal container. Do not to touch the lip or insideof the container. *Leaving a little head space makes it easier for the laboratory to pour thesample once it arrives.8. Double check container labeling to be sure it is correct.9. Place the sample in a 1 gallon zipper-seal bag and seal (only critical if shipping samples).10. Place in cooler with ice packs.11. If shipping, label cooler and seal.12. Deliver to selected lab or drop off at shipping company for shipment. Be sure delivery meetsthe hold-time requirement set by the laboratory; otherwise, test results may not be accepted bythe buyer, auditor, or regulatory agency.On-Farm Decision Tree Project: Agricultural Water for Production—v4 07/17/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.edu16
Sample Water Testing LogName of farm:See farm policy and SOP for specific water sampling procedures.Date/TimesampledName ofsamplerWaterSource/SamplelocationDate/TimeS ShippedD DroppedoffLaboratorynameQuantifiedGeneric E. coliresults andmethodDate resultsreceivedExceed126 CFUper 100ml(yes/no)Correctiveactions :Reviewed by:Title:On-Farm Decision Tree Project: Agricultural Water for Production—v4 07/17/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduDate:For more information visit:www.producesafety.osu.edu17
Sample Water Source Inspection LogName of farm:See farm policy for specific water source inspection procedures.DateReviewed by:Water SourceObservationsCorrective Actions TakenTitle:On-Farm Decision Tree Project: Agricultural Water for Production—v4 07/17/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduInitialsDate:For more information visit:www.producesafety.osu.edu18
OHIO STATE UNIVERSITY EXTENSIONAnalytical Laboratories for Greenhouse, Nursery, Fruit and Vegetable ProducersTesting Laboratory(Shaded cells indicate types of analyses performed by lab)Media and AmendmentAnalysisSoilAgricultural Analytical ServicesLaboratoryPenn State UniversityUniversity Park, PA 16802(814)863---0841aasl.psu.eduA & L Great Lakes Lab3505 Conestoga DriveFort Wayne, IN 46808(260)483---4759algreatlakes.comBrookside Labs308 S. Main St.New Knoxville, OH 45871(419)753---2448www.blinc.comC. Wayne Ellett Plant and PestDiagnostic Clinic8995 E. Main Street, Bldg. 23Reynoldsburg, OH 43068---3399(614)292---5006ppdc.osu.eduHolmes Laboratory3559 U.S. RT. 62Millersburg, OH omLogan Labs620 North Main Street, PO Box 326Lakeview, OH um Analytic Inc.PO Box 639Washington Courthouse, OH 43160(800)321---1562spectrumanalytic.comQuality Analytical Laboratories403 East 11TH StreetPanama City, FL tionDiseaseCFAES provides research and related educational programs to clientele on anondiscriminatory basis. For more information: http://go.osu.edu/cfaesdiversity.InsectWater nking/Microbialproducesafety.osu.edufirm.osu.edu19
Additional Laboratories for Microbial Water Testing for Food SafetyAdams Water Laboratory, Inc.912 East Tallmadge Ave.Akron, OH 44321330-633-3991adamswaterlab.comBiosolutions, LLC10180 Queens Way #6Chagrin Falls, OH 44023440-708-2999biosolutionslab.comQ Laboratories1400 Harrison Ave.Cincinnati, OH 45214513-471-1300qlaboratories.comAllowayLima, Mansfield and Marion, OHlocations 1-800-436-1243alloway.comCardinal Environmental Labs2870 Salt Springs Rd.Youngstown, OH 445091-800-523-0347North Coast EnvironmentalLaboratories, Inc.10100 Wellman Rd.Streetsboro, OH 442411-800-586-4666northcoastlabs.netAmerican Analytical Labs840 South Main St.Akron, OH 44311330-535-1300aal-inc.comEastern Laboratory Services1035 Medina Rd.Medina, OH 442561-877-357-5227elslab.comReam & Haager EnvironmentalLaboratory, Inc.179 West Broadway St.Dover, OH 44622330-343-3711rhlab.usBelmont Laboratories25 Holiday DriveEnglewood, OH 453221-800-723-5227Jackson Co. Water Company124 W. Huron St.P.O. Box 309 Jackson, OH 45640740-286-5929jacksoncountywater.orgSuperior Laboratories Inc.1075 Amity Rd.Galloway, OH 43119614-870-6826Benchmark Environmental Labs4319 Indianola Ave.Columbus, OH 43214614-267-4588benchmarklabs.bizNorth Coast EnvironmentalLaboratories, Inc.10100 Wellman Rd.Streetsboro, OH 442411-800-586-4666northcoastlabs.netTCCI Laboratories, Inc.120 W Broadway,New Lexington, OH 43764740-342-1110tccilabs.comThe inclusion of a lab on this list does not imply endorsement by Ohio State University Extension, nor does the exclusion of a lab imply any condemnation.Ohio State University Extension does not assume any liabilities associated with the selection and use of these labs. Updated 1/1820
Sample Water Distribution Inspection LogName of farm:See farm policy for specific water distribution inspection procedure.DateReviewed by:Water DistributionSystemObservationsCorrective Actions TakenTitle:On-Farm Decision Tree Project: Agricultural Water for Production—v4 07/17/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduInitialsDate:For more information visit:www.producesafety.osu.edu21
Sample SOP: Changing Postharvest Waterin a Bulk Tank, Bin, or ContainerRevision: 7.0Date: 07/16/20141—PurposeDescribes the process for changing postharvest water in a bulk produce washing tank, bin, orcontainer, including how often the water should be changed and how to monitor turbidity to assure it isbeing changed often enough to reduce food safety risks. Frequently changing postharvest waterreduces the risk of pathogen build up in the water and minimizes the risk of fresh produce crosscontamination.2—ScopeThis SOP covers the bulk tanks that are use for fresh produce washing in the main packing shed.3—ResponsibilitiesThe farm owner is responsible for determining the frequency of water changes based on whatcommodity is being cooled or washed, the volume of produce being run, the size of washing bins,sanitizers used, and other factors such as turbidity.The packinghouse manager is responsible for making sure that the water is monitored and changedaccording to the farm policy.4—Materials Bulk tank, bin, or container Water Water Monitoring log Cleaning and Sanitation log Detergent [add name here] Cleaning brush Sanitizer [add name here]5—ProcedureAll procedures must be tailored to the type of tank/bin, the amount of water used, access to drains,and water source.1. Empty the tank/bin. Use an outlet hose to direct the emptying water directly into a drain or to anarea away from the postharvest handling or produce growing areas.On-Farm Decision Tree Project: Postharvest Water—v7 07/16/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.edu 22
2. Rinse the tank/bin with clean, potable water.3. Add detergent and scrub tank/bin with a cleaning brush to remove any dirt stuck to the walls orfloor of the water container.4. Empty the detergent and wash water into an appropriate drain.5. Rinse again with clean, potable water to rinse off all the detergent.6. Refill the container to the desired volume using clean, potable water.7. Add sanitizer to the water. Follow the SOP for adding sanitizer to the water to make sure youreach the level that is effective for reducing food safety risks. Wear appropriate protectiveclothing (e.g., gloves, apron, eye wear).8. Document on the log sheet when the water was changed, the tank/bin was cleaned, and whenthe new batch of water was mixed with sanitizer. Be sure to document the level of sanitizerbefore returning to produce washing/cooling. Include any actions taken to adjust the water suchas changing the pH or temperature.9. Put away any chemicals, including detergent and sanitizer, tools, or materials used whilechanging the water and store protective equipment in the appropriate location.10. Resume washing/cooling produce.11. At the end of each day, empty the tank/bin, then clean and sanitize it (rinse if necessary). Allowthe tank/bin to air dry. If the containers are outdoors and can be moved, transfer them insidewhere they are protected from bird or rodent activity.On-Farm Decision Tree Project: Postharvest Water—v7 07/16/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014www.gaps.cornell.edu23
Sample Water Monitoring LogName of operation:Please see the food safety plan for overall water treatment procedures.DateReviewed by:TimeWater pHWaterTemperaturePulpTemperature(if applicable)Title:On-Farm Decision Tree Project: Postharvest Water—v7 07/16/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduTurbiditySanitizer(name & rate)WaterChanged(yes or no)InitialsDate:For more information visit:www.producesafety.osu.edu24
Equipment,Tools, &Buildings25
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Sample SOP: Cleaning and Sanitizing Surfaces,Tools, and EquipmentRevision: 1.0Date: 07/22/20141—PurposeDescribes how food contact surfaces, tools, and equipment are to be cleaned and sanitized.2—ScopeApplies to farm and packinghouse personnel including farm owners and workers.3—ResponsibilityWorkers are responsible for following the SOPs to properly clean and sanitize food contact surfaces.Farm owners and food safety managers are responsible for training the workers on proper technique,providing necessary resources such as tools, detergents and sanitizers, and making sure the cleaningand sanitizing steps are followed correctly.4—Materials Detergent name, brand, and concentration (labeled for use on food contact surfaces)[Provide name here] Sanitizer name, brand, and concentration [Provide name here] Container(s) as needed for mixing and using detergent(s) and sanitizer(s) or for washingtools Brushes, sponges, or towels for scrubbing tools and equipment Clean water (microbial equivalent to drinking water)5— Procedure1. The surface should be brushed or rinsed to remove visible dirt and debris.2. Prepare the detergent [Add detergent mixing or preparation instructions here].3. Apply the prepared detergent solution and scrub the surfaces moving in the direction topto bottom for large pieces of equipment. Detergent should be mixed according to theproduct instructions.4. Rinse the surface with clean water until all soap suds are rinsed away moving in thedirection top to bottom for large pieces of equipment.5. Prepare the sanitizer. [Add sanitizer mixing or preparation instructions here].6. Apply the prepared sanitizer solution. Allow it to sit for [Enter number of minutesaccording to product instructions] minutes.7. Rinse with clean water.8. Let the surface air dry.On-Farm Decision Tree Project: Sanitation and Postharvest Handling—v5 08/11/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.edu 27
Sample Tools and Equipment Cleaning and Sanitizing LogName of farm:C Cleaned S SanitizedCleaning List (check each)DateReviewed herTitle:On-Farm Decision Tree Project: Sanitation and Postharvest Handling—v5 08/11/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 ate:For more information visit:www.producesafety.osu.edu28
Sample Soil Amendment Application LogName of farm:This log should be used to record soil amendments applied to fields on your farm. Use one log for each crop for each season.Date:Plot:Crop:QuantityUsed:Type ofAmendment:Date This is the code name of the field/plot/row you have designated for that area (same as you will use in your traceability program).For example, A is the field and 1 is the plot within that field.Reviewed by:Title:On-Farm Decision Tree Project: Soil Amendments—v5 7/16/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduDate:For more information visit:www.producesafety.osu.edu29
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Manure &Compost31
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Sample Compost Process LogName of farm:Type of compost method:Date piled: Date finished: Row number:List all ingredients added to compost:Use this log if you produce compost on your farm. Record all ingredients and your composting method including the date piled,turning dates, and the temperatures maintained. Use one sheet for each pile or row.Date TurnedTemp Test Area 1Temp Test Area 2Temp Test Area 3Temp Test Area 4InitialsProper compost production requires that a temperature of between 131ºF and 170ºF be maintained for 3 days using an enclosed system OR atemperature of between 131ºF and 170ºF for 15 days using a windrow system, during which the materials must be turned 5 times (National OrganicProgram. 2012. Rule 7 CFR part 205.203. Soil fertility and crop nutrient management practice standard. http://ecfr.gpoaccess.gov/cgi/t/text/textidx?c ecfr&rgn div5&view text&node 7:3.1.1.9.32&idno 7#7:3.1.1.9.32.3.354.4).Reviewed by:Title:On-Farm Decision Tree Project: Soil Amendments—v5 7/16/2014E.A. Bihn, M.A. Schermann, A.L. Wszelaki, G.L. Wall, and S.K. Amundson, 2014 www.gaps.cornell.eduDate:For more information visit:www.producesafety.osu.edu33
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Wildlife &DomesticAnimals35
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Sample SOP: Worker Training to Identify, Report,and Respond to Animal Activity and FecalContamination in Produce Production AreasRevision: 3.0Date: 07/16/20141—PurposeDescribes how workers are to identify, report, and respond to animal activity in produce productionareas.2—ScopeApplies to farm personnel including workers, owners, and managers.3—ResponsibilityFarm owners, managers, and workers must be able to recognize the signs of animal activity and takecorrective actions to prevent the harvesting and packing of fresh produce.4—Materials Worker training materials (videos, handouts, teaching notes)5—ProcedureTo be included in training programs for all workers and reviewed on an annual basis. Workers should:A. Be able to identify signs of wildlife or domestic animal intrusion such as: downed fences,damaged product, presence of fecal material, animal tracks, or other indicators that the cropmay be contaminated.B. Be instructed to report any food safety concerns in the field or packing area to a designatedperson who can determine what corrective actions to take.C. Workers should be instructed to NOT harvest or pack any product that is in close proximity to1or in direct contact with fecal material.D. Establish a buffer zone1 around any fecal material as designated by the farm food safety plan.E. Follow procedures for proper removal and disposal of fecal material and contaminated product.F. Be instructed to wash their hands with soap and water after handling contaminated product orfecal material.G. Be instructed to wash and sanitize all tools, equipment, and other items that came into contactwith or were used for the removal of contaminated product or fecal contamination.1.If fecal contamination is identified in the field, it is recommended that a buffer zone around the contamination beestablished and that no product in the buffer zone be harvested. These buffer zones should be a minimum of a 5 footradius from the contaminated crop or feces, depending on the crop type, climate, and contamination event.On-Farm Decision Tree Project: Wildlife and Animal Management—v3 07
OSU Extension, Scioto County & South Centers Extension Educator- GAPs Trainer 740-289-2071 ext. 136 bergefurd.1@osu.edu Beth Scheckelhoff, PhD OSU Extension, Greenhouse Systems Extension Educator-GAPs and Produce Safety Alliance Lead Trainer 419-592-0806 scheckelhoff.11@osu.edu Mary Griffith OSU Extension, Madison County
The following At-A-Glance charts present comparative admission, cost, curricula and other relevant information about the state universities. . Agricultural Communications Agricultural Economics Agricultural Industries Agricultural Mechanization Agricultural Occupational Education Agricultural Production Agricultural Science Agronomy, Field Crops
Good morning, good morning Good afternoon Good evening, good evening Good night, good night Nice to meet you Nice to meet you, too. Goodbye, goodbye. See you. (repite x2) See you later! The Greetings Song (Saludos) Good morning, good morning Good afternoon Good evening, good evening Good night, go
India’s food and agricultural exports jumped from 16.8 billion in 2009 to 35.06 billion in 2015. For an overview of the Indian market and agricultural trade, read the USDA Foreign Agricultural Service International Agricultural Trade Report from December 2016: India Agricultural Trade: Expanding Export Opportunities Amid Persistent Limitations.
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Dawson (2005) examined contribution of agricultural exports to growth in developing nations. The first model was based on agricultural production function, including agricultural and non-agricultural exports. The second model included agricultural and non-agricultural where each sector was sub divided into exports and non-export sector.
An Agricultural Pest Control Adviser (PCA) is any person who offers a recommendation on any agricultural use, holds himself/herself as an aut rit y on an agricultural use, or solicits services or sales for any agricultural use (Food and Agricultural Code [FAC] sections 11410, 11411). emption You are exempt from this licensing requirement if you .
work/products (Beading, Candles, Carving, Food Products, Soap, Weaving, etc.) ⃝I understand that if my work contains Indigenous visual representation that it is a reflection of the Indigenous culture of my native region. ⃝To the best of my knowledge, my work/products fall within Craft Council standards and expectations with respect to
Agricultural Real Estate Agricultural real state: All tracts of land and the improvements and structures located on them which are in good faith used for agricultural purposes. IAC 701-71.1(3). Excludes agricultural dwellings ("farm houses"). - Agricultural dwellings valued as residential property. Iowa Code 441.21(6); IAC 701-72.12.
