foodborne illness and produce outbreaks emphasized the importance of
protecting their customers and why it is
essential to reduce pathogen risk at the
farm level.
Understanding the science increased
commitment to adopting GAPs principles. Producers mentioned that providing information beyond how to meet
certain certification standards was beneficial. Farmworkers who understand
pathogen sources can identify practices
that increase the risk of contamination
and practices that promote pathogen
growth. This foundation of food safety
knowledge can lead to identification of
alternative practices to reduce risk.
Engage the Audience and Be Flexible
Encourage active learning and emphasize discussion during training sessions. Several lectures during Session I workshops evolved into a discussion-based format based
on participant questions. Evaluations mentioned that presentations were delivered in a
way that created an atmosphere that allowed participants to feel secure and comfortable with the information presented and with the speakers. Providing participants with
a voice in the educational process enhanced participant interest and encouraged a positive environment for group discussions. Active discussions increase participant confidence with the topics and may influence dissemination of information within their
operations.
Make Pathogen Risk “Real,” Not
Scary
Conveying the reality of low levels of
microscopic foodborne pathogens in
farming environments can be challenging. A useful approach is to discuss differences between typical food spoilage
microorganisms and foodborne
pathogens. Illustrate that spoilage microorganisms ultimately leave indicators
of their presence: off-odors, colors and
flavors. However, contaminated foods
often look safe to eat. Pathogens are difficult to detect yet threaten the health of
customers and the operation. Emphasis
on preventing pathogen introduction is
important because pathogens are not easily eliminated once present on fresh produce. Giving participants an appreciation
that pathogens are complex organisms
with unique survival strategies provides
context for GAPs.
To assist with these concepts, the lecture on pathogens and produce featured
an E. coli Giant Microbe (a rod-shaped
plush doll). This training tool was well
received by participants and assisted in
visualizing pathogens. It was also used if
participants had questions about the
meaning of O157 and H7 antigens.
Pathogen risk can be an overwhelming
topic for producers. Although it is a serious topic, using training tools and strategies to make the training fun and
enjoyable for participants is important.
Several participants shared that they incorporated these tools into their own
employee training programs.
Share Challenges and Solutions
Program participants valued learning from each other. However, the format for
sharing information was important to consider. Many local and regional producers
were reluctant to serve as speakers or
panelists on GAPs implementation dur-
ing Session I workshops, a more formal
lecture-style format. Session II workshops
were discussion-based and attended by
smaller numbers of participants ( 4–32
people per session). The interactive for-
mat of Session II allowed participants to
highlight their experiences and share in-
formation with other producers in a less
formal environment. Producers sharing
specific practices and successful strategies
for GAPs implementation was important.
Additionally, sharing challenges associ-
ated with GAPs implementation pro-
vided opportunities for problem solving among participants and trainers. Producers
appreciated knowing that others shared similar experiences and found feedback from
other producers encouraging.
“Food safety team embers can contribute to assessment of preventive control plans, traceability and documentation practices.”
Train Key Personnel to Serve as Food Safety Resources
Identify your key employees and invest in food safety training for them. Results indicated that individuals with food safety knowledge will communicate with others in
the operation about food safety issues. Establishing a network of communication
about food safety within an operation is likely to enhance success of GAPs
implementation.
Moving Forward
In the coming months, opportunities exist to make progress on GAPs programs
and the factors emphasized by the FDA for upcoming FSMA regulations. Enhance
food safety infrastructure within your operation: management commitment, food
safety teams and employee training. Investing in employee training to increase food
safety knowledge will enhance support for evaluating food safety programs and increase food safety awareness throughout the operation. Effective food safety programs,
like GAPs, are developed, implemented, reassessed and adjusted regularly. These are
not static programs. Assessing your current operational practices and food safety programs now and strengthening areas related to risk assessment and preventive control
plans, traceability and documentation in the future will be time well spent prior to release of the initial FSMA rule related to produce. n
Acknowledgements
WSU GAPs program material is based upon work supported by USDA National Institute
of Food and Agriculture award 2010-49200-06203.
