Extension to teach National ServSafe food safety course in September, 2013

Is the food you are eating prepared safely? Knowledgeable, well-trained staff equals customer confidence!

The University of Delaware Sussex County Cooperative Extension office in Georgetown will offer two different levels of food safety courses, ServSafe® and Dine Safe in September, 2013. Workshops will be held at the Elbert N. and Ann V. Carvel Research and Education Center, 16483 County Seat Highway, Georgetown. Both ServSafe® and Dine Safe are appropriate for any individual who works for the food industry (restaurant, church cafeteria, school) or who handles, prepares and serves food to the public.

Food safety in a food service establishment is non-negotiable; each year, an estimated 6 to 12 million Americans contract a food-borne illness as a result of micro-organism contamination. These illnesses are preventable. Proper training is the key to preparing food in a safe environment.

Dr. Anne Camasso, Family & Consumer Science educator for Sussex Cooperative Extension, is a certified ServSafe instructor and a registered ServSafe proctor. She teaches both ServSafe and Dine Safe at the Carvel Facility in Georgetown. Camasso said employee instruction in food safety practices is not only vital, but makes good business sense.

“With all the information about food borne illnesses in the news today people want to make sure they get the best for their money, restaurants who can demonstrate that they have done all in their power to provide safe, as well as tasty food, have a better chance of bringing in the business, ” says Camasso. “If someone from your restaurant takes either of these classes, post a copy of their certificate in your facility so show your patrons that you care.”

ServSafe logo 2012

The ServSafe® program is the premiere food safety certification offered by the National Restaurant Association Educational Foundation (NRAEF). The program is designed for the food-service professional.

A ServSafe® certificate from the NRAEF will be awarded to individuals who complete the course and receive a passing grade on the written exam. The cost of $150 for the course covers the training, textbook, lunch, and certification examination from the NRAEF. A reduced course fee of $130 is available for three or more registrants from one establishment. A ServSafe certification is valid for five years and is nationally recognized.

Delaware Dine Safe is a three hour short course designed to focus on the basic principles of food safety and handling. Each participant receives a training guide with the information covered in the program. The instructor will use presentations and hands-on activities to reinforce the lessons taught. All participants will receive a certificate of participation.

The Dine Safe training concentrates on five food service topics: Food Safety; Ensuring Proper Personal Hygiene; Purchasing, Receiving and Storing Foods; Preparing Cooking and Serving Food; and Cleaning and Sanitizing. The Dine Safe short course is $25. Dine Safe can be scheduled at a business location provided there are at least 10 employees enrolled.

It is the policy of the Delaware Cooperative Extension System that no person shall be subjected to discrimination on the grounds of race, color, sex, disability, age or national origin. If you have special needs, please advise the office upon registering.

Below is the course schedule and contact numbers:

ServSafe® will be taught on:

  • Tues., Sept. 24, 2013

All ServSafe® classes are from 9 a.m. to 5 p.m. Deadlines to register for ServSafe® are approximately three weeks prior to class date, in order for student to obtain and study materials for the national exam.

Dine Safe ($25) will be offered on:

  • Wed., Sept.10,2013. The class runs from 6:30-9:30 p.m.

There is no exam for Dine Safe.

For a full listing of all food safety classes county and statewide and to download registration forms please visit our food safety website at http://extension.udel.edu/fcs/food-safety/ For more information contact Kim Lewis at 302-856-2585 ext 542.

Child care credits, accepted by the Delaware Office of Child Care Licensing are available with both courses. Please notify us at registration if you will require a OCCL certificate.

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ServSafe® national certification training – April 16, 2013, Georgetown

Is the food you are serving or consuming safely prepared?
ServSafe®-trained staff provides customer confidence!

ServSafe logo 2012The University of Delaware Sussex County Cooperative Extension office in Georgetown will offer ServSafe® food safety course, on Tuesday, April 16, 2013. The training will be held at the Elbert N. and Ann V. Carvel Research and Education Center, 16483 County Seat Highway, Georgetown.

The ServSafe® program is the premiere food safety certification offered by the National Restaurant Association Educational Foundation (NRAEF). The program is designed for the food-service professional, but is also appropriate for anyone that handles and serves food to the public (cafeterias, churches, halls, schools).

A ServSafe® certificate from the NRAEF will be awarded to individuals who complete the course and receive a passing grade on the written exam.  The cost of $150 for the course covers the training, textbook, lunch, and certification examination from the NRAEF. A reduced course fee of $130 is available for three or more registrants from one establishment. A ServSafe® certification is valid for five years and is nationally recognized.

Food safety in a food service establishment is non-negotiable; each year, an estimated 6 to 12 million Americans contract a food-borne illness as a result of micro-organism contamination. These illnesses are preventable. Proper training is the key to preparing food in a safe environment.

Dr. Anne Camasso, Family & Consumer Science educator for Sussex Cooperative Extension,  is a certified ServSafe® instructor and a registered ServSafe® proctor.  Camasso said employee instruction in food safety practices is not only vital, but makes good business sense.

“With all the information about food borne illnesses in the news today people want to make sure they get the best for their money, restaurants who can demonstrate that they have done all in their power to provide safe, as well as tasty food, have a better chance of bringing in the business,” says Camasso. “If someone from your restaurant takes either of these classes, post a copy of their certificate in your facility so show your patrons that you care.”

Delaware Cooperative Extension extends knowledge and changes lives. It is the policy of the Delaware Cooperative Extension System that no person shall be subjected to discrimination on the grounds of race, color, sex, disability, age or national origin. If you have special needs, please advise the office upon registering.

Below is the course schedule and contact numbers:

ServSafe® will be taught on:

  • Tues., April 16, 2013
  • Thurs., June 20, 2013
  • Tues., Sept. 24, 2013 New Date! (Changed from previously advertised Sept. 17)

All  ServSafe® classes are from 9 a.m. to 5 p.m.  Deadlines to register for ServSafe® are approximately three weeks prior to class date, in order for student to obtain and study materials for the national exam.

For a full listing of all food safety classes county and statewide and to download registration forms please visit our food safety website at http://extension.udel.edu/fcs/food-safety/  For more information contact Kim Lewis at 302-856-2585 ext 542.

Child care credits, accepted by the Delaware Office of Child Care Licensing are available with both courses. Please notify us at registration if you will require a OCCL certificate.

2013 dates for ServSafe, Dine Safe announced by Sussex County Cooperative Extension

Is the food you are eating prepared safely? Knowledgeable, well-trained staff equals customer confidence!

The University of Delaware Sussex County Cooperative Extension office in Georgetown will offer two different levels of food safety courses, ServSafe® and Dine Safe in 2013. Workshops will be held at the Elbert N. and Ann V. Carvel Research and Education Center, 16483 County Seat Highway, Georgetown. Both ServSafe® and Dine Safe are appropriate for any individual who works for the food industry (restaurant, church cafeteria, school) or who handles, prepares and serves food to the public.

Food safety in a food service establishment is non-negotiable; each year, an estimated 6 to 12 million Americans contract a food-borne illness as a result of micro-organism contamination. These illnesses are preventable. Proper training is the key to preparing food in a safe environment.

Dr. Anne Camasso, Family & Consumer Science educator for Sussex Cooperative Extension,  is a certified ServSafe instructor and a registered ServSafe proctor.  She teaches both ServSafe and Dine Safe at the Carvel Facility in Georgetown.  Camasso said employee instruction in food safety practices is not only vital, but makes good business sense.

“With all the information about food borne illnesses in the news today people want to make sure they get the best for their money, restaurants who can demonstrate that they have done all in their power to provide safe, as well as tasty food, have a better chance of bringing in the business, ” says Camasso. “If someone from your restaurant takes either of these classes, post a copy of their certificate in your facility so show your patrons that you care.”

ServSafe logo 2012

The ServSafe® program is the premiere food safety certification offered by the National Restaurant Association Educational Foundation (NRAEF). The program is designed for the food-service professional.

A ServSafe® certificate from the NRAEF will be awarded to individuals who complete the course and receive a passing grade on the written exam.  The cost of $150 for the course covers the training, textbook, lunch, and certification examination from the NRAEF. A reduced course fee of $130 is available for three or more registrants from one establishment. A ServSafe certification is valid for five years and is nationally recognized.

Delaware Dine Safe is a three hour short course designed to focus on the basic principles of food safety and handling. Each participant receives a training guide with the information covered in the program. The instructor will use presentations and hands-on activities to reinforce the lessons taught. All participants will receive a certificate of participation.

The Dine Safe training concentrates on five food service topics: Food Safety; Ensuring Proper Personal Hygiene; Purchasing, Receiving and Storing Foods; Preparing Cooking and Serving Food; and Cleaning and Sanitizing. The Dine Safe short course is $25. Dine Safe can be scheduled at a business location provided there are at least 10 employees enrolled.

It is the policy of the Delaware Cooperative Extension System that no person shall be subjected to discrimination on the grounds of race, color, sex, disability, age or national origin. If you have special needs, please advise the office upon registering.

Below is the course schedule and contact numbers:

ServSafe® will be taught on:

  • Tues., April 16, 2013
  • Thurs. June 20, 2013
  • Tues., Sept. 17, 2013

All  ServSafe® classes are from 9 a.m. to 5 p.m.  Deadlines to register for ServSafe® are approximately three weeks prior to class date, in order for student to obtain and study materials for the national exam.

Dine Safe ($25) will be offered on:

  • Wed., Feb.13, 2013. 9:30 a.m. to 12:30 p.m.
  • Tues., May 21, 2013.  1:00 p.m. to 4:00 p.m.
  • Wed., Sept.10,2013. The class runs from 6:30-9:30 p.m.

There is no exam for Dine Safe.

For a full listing of all food safety classes county and statewide and to download registration forms please visit our food safety website at http://extension.udel.edu/fcs/food-safety/  For more information contact Kim Lewis at 302-856-2585 ext 542.

Child care credits, accepted by the Delaware Office of Child Care Licensing are available with both courses. Please notify us at registration if you will require a OCCL certificate.

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UDel offers produce food safety training – good agricultural and handling practices

2012 Produce Food Safety Training Session 2012

Good Agricultural Practices (GAP’s) – Good Handling Practices (GHP’s)

All produce growers who did not attend voluntary produce food safety (GAP/GHP) training sessions in 2011 or previous years are encouraged to do so in 2012.  This training program is offered by the University of Delaware Cooperative Extension, and the training certificate is issued by the Delaware Department of Agriculture.

The textured skin of cantaloupes requires careful handling and processing

Training covers microbial food contaminants, outbreaks associated with produce, how produce becomes contaminated, Good Agricultural Practices in the field (water sources; animals, manures, and compost; field sanitation; and worker hygiene) and Good Handling Practices from harvest to sales (packing area sanitation, worker hygiene, storage, handling, and shipping).  For wholesale growers, this training certification program satisfies some wholesale buyer requirements that growers attend GAP/GHP training.

For those expecting to go through an audit this year, this program will help you to know what is covered in an audit and how to develop your farm food safety plan.  Smaller growers who market locally are also encouraged to become trained and learn about best ways to keep produce safe from foodborne pathogens.

TRAINING CERTIFICATION SESSIONS IN SUSSEX COUNTY 2012

March 21, 2012, 6:00 – 9:00 p.m.  All growers large and small.  Sessions at the University of Delaware, Carvel Research and Education Center, 16483 County Seat Highway, Georgetown 19947.  Call Karen Adams at (302) 856-2585 ext. 540 to register.  Contact Tracy Wootten or Cory Whaley (302) 856-7303 for more information.  A second session to fulfill requirements for wholesale growers will be scheduled as needed.

By: Gordon Johnson, Extension Vegetable and Fruit Specialist, University of Delaware

 

Delaware Cooperative Extension awards excellence at annual conference

Mary Argo, 2011 Director Spirit of Extension Award

Cooperative Extension professionals from University of Delaware and Delaware State University met on Tues. Oct. 18, for their annual conference in Dover, to celebrate their unique partnership and excellence in Extension outreach programing that serves Delaware’s families and agricultural constituents.

The conference’s keynote speaker was Linda Kay Benning, executive director of Northeast Cooperative Extension Director and associate director for Extension and Outreach at the Association of Public and Land-grant Universities, located in Washington D.C. Benning remarked on Extension’s rich history, the value of its current programming and the future of Extension funding at regional and national levels in the 21st century. Benning addressed the importance in raising awareness of the diverse programming that Cooperative Extension delivers to families, farmers, businesses and industry.

In recognition of Delaware’s Extension contribution the past year, the 2011 Cooperative Extension Awards of Excellence were announced:

Integration of Extension and Research Award:

  •  Gordon Johnson, Maggie Moor-Orth, Richard Taylor, Phillip Sylvester, Rose Ogutu, Brigid McCrea, Megan, John Clendaniel, Dahlia O’Brien, Mike Wasylkowski, Lakhe Paudel, and Joann Walston.

Positively Outrageous Service Award for Innovative Marketing of Extension – Individual:

  •   Carol Scott – 4-H Educator Afterschool program “Moving Youth Ahead.”
  •   Mary Argo – 4-H Educator in Sussex County.

Positively Outrageous Service Aware for Innovative Marketing of Extension – Team:

  • Tracy Wootten, Maggi Moor-Orth, and Sussex County Master Gardeners:  Brent Marsh, Jessica Clark, Jane Casazza, Susan Trone, Tracy Mulvaney, Mary Perkins, Mary Noel, Mary Hall, Marge Lewis and Linda Peters for:  “Peter Rabbit’s Adventure in Farmer McGregor’s Vegetable Garden,” a mobile theatrical presentation for children.

Outstanding Programming Award:

Bill's program, The Resourceful Leader, was recognized as an Outstanding Extension Program

  • Tracy Wootten, Laurie Wolinski, and Maria Pippidis – for “Annie’s Project” which supports and empowers women in agriculture.
  •  Maggie Moor-Orth, Tracy Wootten, and Brian Kunkel – “How Do You Like Me Now – Insects and Their Damage” and;
  • Gordon Johnson, Maria Pippidis, Kathleen Splane, Phillip Sylvester, Anne Camasso, Tracy Wootten, and Cory Whaley – “Food Safety on the Farm”
  • Karen Johnston, Michelle Ernst, and Amelia Uffelman – “4-H Health Rocks Program – Youth tobacco prevention program.”
  • Bill McGowan, “The Resourceful Leader”-Community development and economic gardening initiative.

 

 

 

 

Recipients of the Director’s Spirit of Extension Awards: Ernesto López, Rhonda Martell, Kathleen Splane and Albert Essel.

Ernie Lopez recipient of the 2011 Director's Spirit of Extension Award and Dr. Jan Seitz

Epsilon Sigma Phi (ESP) the association of Extension professionals presented the following awards:

  • Adult Outstanding Volunteer Award- Hetty Francke.
  • Youth Outstanding Volunteer Award- Terra Tatman.
  • Group Outstanding Volunteer Award- Emerson Farms.
  • Friend of Extension- Agilent Technologies.
  • Meritorious Support Service Award- Sharon Webb.

Delaware State University recognized two Extension professionals:

  • Brigid McCrea – “1890 Administrator’s Award” for Extension Agriculture and Youth. Development.
  • Andy Wetherhill – “1890 Administrator’s Award for Diversity” in Agricultural Extension programs.

Earlier in the morning, the conference’s 100 attendees separated into agriculture, family and consumer science and 4-H youth development groups and discussed initiatives and exchanged new ideas on how to effectively reach their constituents’ future needs.

The ag group focused on how to enhance an $8 billion agriculture industry given current economic challenges.  Items of note included the ability to understand and anticipate the needs of the ag community, the capacity to engage those needs in a timely fashion and development, and implementation of a strategy that creates an understanding and support for the value of Cooperative Extension.

Family and consumer science and EFNEP agents discussed what they see as emerging issues in nutrition, food safety, financial management and family well-being and how best to effectively communicate revised guidelines and research to local constituencies.

Through their diverse programming, 4-H reaffirmed that effective outreach to Delaware’s youth must rest on eight principles: a positive relationship with a caring adult, a safe emotional and physical environment, an inclusive environment, engagement in learning, opportunity for mastery, opportunity to see oneself as an active participant in the future, opportunity for self-determination and opportunity to value and practice service to others.

Tuesday’s gathering marked the last Extension Conference under the tenure of Associate Dean and Director of Cooperative Extension, Janice Seitz, who is retiring in the spring, 2012. The ninth conference however, will not be Seitz last. In 2003, Seitz established the Lighthouse Award as a special honor bestowed to an Extension professional who “lights the way for others.” Each year, the holder of the Extension beacon has the sole responsibility to pass the award onto a deserving colleague. Doug Crouse, 2010 recipient, carefully considered his many options, but concluded on one obvious choice, Dr. Jan Seitz, the founder of the award.

The award assures Seitz’s  return to next year’s conference to once again confer the award. But Seitz’s future participation with Delaware Extension was never in doubt.  Though stepping out of her leadership role, Seitz plans to lend support and resources whenever needed.   “This is the greatest job I have ever had,” Seitz said. “I love Extension so much.”

 

Images of the conference are available on UD Flickr site:

http://www.flickr.com/photos/carvel/sets/72157627800614733/

Cooperative Extension offers food safety classes in Sussex County

Is the food you are eating prepared safely? Knowledgeable, well-trained staff equals customer confidence!

The University of Delaware Sussex County Cooperative Extension office in Georgetown will offer two different levels of food safety courses, ServSafe® and Dine Safe in September 2011. Workshops will be held at the Elbert N. and Ann V. Carvel Research and Education Center, 16483 County Seat Highway, Georgetown. Both ServSafe® and Dine Safe are appropriate for any individual who works for the food industry (restaurant, church cafeteria, school) or who handles, prepares and serves food to the public.

Food safety in a food service establishment is non-negotiable; each year, an estimated 6 to 12 million Americans contract a food-borne illness as a result of micro-organism contamination. These illnesses are preventable. Proper training is the key to preparing food in a safe environment.

Dr. Anne Camasso, family and consumer science educator for Sussex Cooperative Extension teaches the ServSafe® and Dine Safe classes at the Carvel facility. Camasso said employee instruction in food safety practices is not only vital, but makes good business sense.

“With all the information about food borne illnesses in the news today people want to make sure they get the best for their money, restaurants who can demonstrate that they have done all in their power to provide safe, as well as tasty food, have a better chance of bringing in the business, ” says Camasso. “If someone from your restaurant takes either of these classes, post a copy of their certificate in your facility so show your patrons that you care.”

The ServSafe® program is the premiere food safety certification offered by the National Restaurant Association Educational Foundation (NRAEF). The program is designed for the food-service professional.

A ServSafe® certificate from the NRAEF will be awarded to individuals who complete the course and receive a passing grade on the exam. Instructors are registered ServSafe® instructors with the National Restaurant Association Educational Foundation. The cost of $150 for the course covers the training, textbook, lunch, and certification examination from the NRAEF. A reduced course fee of $130 is available for three or more registrants from one establishment. A ServSafe certification is valid for five years and is nationally recognized.

Delaware Dine Safe is a three hour short course designed to focus on the basic principles of food safety and handling. Each participant receives a training guide with the information covered in the program. The instructor will use presentations and hands-on activities to reinforce the lessons taught. All participants will receive a certificate of participation.

The Dine Safe training concentrates on five food service topics: Food Safety; Ensuring Proper Personal Hygiene; Purchasing, Receiving and Storing Foods; Preparing Cooking and Serving Food; and Cleaning and Sanitizing. The Dine Safe short course is $25. Dine Safe can be scheduled at a business location provided there are at least 10 employees enrolled.

It is the policy of the Delaware Cooperative Extension System that no person shall be subjected to discrimination on the grounds of race, color, sex, disability, age or national origin. If you have special needs, please advise the office upon registering.

Below is the course schedule and contact numbers:

ServSafe® will be taught on Wednesday, Sept. 14. The class is from 9 a.m. to 5 p.m. Download the ServSafe® registration form here.

Dine Safe ($25) will be offered on Wednesday, Sept. 21. The class runs from 6-9 p.m. For a full listing of all food safety classes visit our website (www.rec.udel.edu) where the entire statewide listing of food safety classes is available at all county Cooperative Extension offices. For more information contact Michele Walfred at 302-856-2585 ext 550. You can also download the Delaware food safety course offering brochure here.

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Food safety starts at the farm-Extension professionals train produce growers

From seed to salad plate, the journey that Delaware fresh fruits and vegetables undergo can be eventful. As they sprout from the soil, are harvested by human hands and tumble from bushel basket to market display, Delaware Cooperative Extension experts are making every effort to ensure Delaware produce travels safely from farm to fork.

Certain fruits and vegetables, such as lettuce, spinach and cabbage, are more vulnerable to contamination and therefore riskier for consumers, says Gordon Johnson, University of Delaware extension specialist and assistant professor in plant and soil science. Produce that grows at or near soil level, such as cauliflower, and fruits, such as raspberries and strawberries, that are individually hand-picked, have an increased chance of transmitting dangerous bacteria.

E.coli 0157.H7, Courtesy of USDA

The two biggest biological trouble makers, Johnson says, are salmonella and E. coli bacteria, specifically a recent strain, Escherichia coli 0157.H7. These pathogens have become infamous newsmakers.

In 2006, an E. coli outbreak in spinach grown in 26 states, received national attention and devastated an industry that is still recovering from the repercussions. In 2008, a similar scare struck tomato growers and tomato sales plummeted.

Neither outbreak had a Delaware origin and that is a track record Delaware intends to maintain.

Recognizing a need in the industry, in 2008, through a grant with the Delaware Department of Agriculture, Johnson and Sue Snider, UD extension specialist, met with other Delaware Extension colleagues to develop a proactive plan to educate commercial growers about the origins and prevention of food borne pathogens in produce. In addition to agriculture and horticulture agents, family and consumer science educators contributed to the outreach strategy for a complete approach to educate those at the front line of food production – where it grows.

“Family and consumer sciences had already been doing food safety training in the service industry,” Johnson says. “Together with those of us who work on the agriculture end, working with produce growers, it made sense.”  Further collaboration with Delaware State University, Fruit and Vegetable Growers Association of Delaware (FVGAD) and the Delaware Department of Agriculture (DDA) coalesced into the first formalized session offered to growers in 2009.

The training sessions have been a success. “We have trained more than 200 growers with 156 being certified,” Johnson says. “Another 100 farm workers have also been trained in workplace and personal hygiene.” Now in their third year, the voluntary trainings, free to growers, will be offered in 2011 in March and April at all three county Extension offices.

From left to right, Anne Camasso, Cory Whaley, Gordon Johnson and Tracy Wootten. Since 2009 Cooperative Extension has taught growers food safety in Sussex County.

Food safety trainings are separated into two categories: a three-hour workshop for small scale growers, who typically supply to or sell through farmers markets, road side stands and u-pick locations; and a six-hour training designed for large scale growers who sell wholesale. Each session reinforces and assists producers in understanding and implementing national Good Agricultural and Good Handling Practices (GAPs and GHs) in their operations. The longer session also offers certification sponsored by the DDA.

Although the certification process is voluntary, industry is requiring self-regulation. Newsworthy contaminations at fast food restaurants are also motivating the industry to act. Produce buyers for well-known, national retailers and regional supermarket chains are demanding that their suppliers and growers complete the certification process and enforce this compliance with private audits.

“They are insisting on it,” Johnson says. Retailers want to reduce their liability for food borne illnesses, Johnson explains, and want to ensure, through record keeping, that their suppliers are implementing nationally recognized best practices. “They want to make sure growers are doing everything they can to keep produce safe,” he adds.

The audit process can be extensive.  “It’s a massive amount of record keeping,” Johnson continues. “Large growers may consider hiring someone full time. A minimum of one two hours a day in record keeping is necessary.” Future plans in cooperation with FVGAD to assist growers in creating written plans, necessary for the audits, is in the works.

The current strain of E.coli is particularly troublesome, with the potential to cause internal bleeding. “Pathogens we are working with now are not the pathogens from the past,” Johnson explains. “We’ve seen shifts in the pathogens. E.coli has picked up some genes from other bacteria.  Bacteria share genes all the time and this new exchange has made this particular strain toxic.”

Tracy Wootten, Extension’s horticultural agent for Sussex County, sees the same pressures facing smaller growers. Many of her constituents are medium to small producers who supply local farmers markets and small operations that provide organic produce. “People care about their industry and their farms,” Wootten says. “They have gone into this voluntarily. It shows they want to support it and be safe. It gives them an advantage.”

In Sussex County, the sessions are presented through Extension teamwork. Joining Wootten and Johnson are Anne Camasso, family and consumer science agent and Cory Whaley, agriculture agent.

In addition to the annual GAP and GHP workshops and certification sessions, Extension professionals are available to provide more specific onsite inspections, survey individual produce operations, conduct mock audits and pinpoint areas of improvement. Extension educators focus on four critical areas of fruit and vegetable production: assuring a safe water supply for irrigation and washing; manure application and animal management; worker hygiene; and field sanitation.

“Water integrity has been a recent revelation to growers,” Johnson says.  Water testing is strongly urged and growers are taught to purify recycled wash water. Tomatoes for instance, are susceptible to water borne bacteria and must be washed properly. Wootten agrees. “Water temperature is crucial,” she adds. “If the wash water is not at the appropriate temperature, it can draw contaminates into the fruit.”

By far, the biggest and most dangerous villain is the bacteria E. coli. “Excluding animal manure from fields is crucial,” Johnson says. Warm-blooded animals from livestock and wildlife can carry E.coli bacteria in their guts and excrete them onto fields. Extension agents strongly advise that all livestock production be segregated completely from crop production. “We don’t want to see raw manure or use of other bio-solids around the time to harvest,” Wootten adds.  The heat from properly composted manure kills bacteria and is safe to use 120 days prior to harvest.

Controlling wildlife is more challenging, Johnson admits. “It’s difficult to keep a deer from depositing waste in a field.” Avian wildlife is less of an issue according to Johnson. Another preventative is sanitation at the field site. “Harvest containers, knives, bins, trucks and any equipment that come in contact with produce,” Johnson says, are all targets of evaluation with growers.

The human component however, is a big factor.  E. coli and the virus hepatitis can be transferred by people. “All produce is handled,” Johnson says. “Hand washing, hand washing, hand washing-it is a big thing.”  Training stresses the importance of having proper wash stations available for workers, especially after using restrooms.

It is this stage of the training session where Anne Camasso provides a literal hands-on demonstration with “glo germ” lotion (fake germs) and ultraviolet lamp.  Growers are asked to “contaminate” their hands with the purple virtual germs and then wash their hands. Hands are put under the UV light before and after to see how well they did with the sanitation exercise.

“They are surprised to see a lot of the purple glo-germs are still there,” Camasso says. “They thought they had done a good job!” Camasso explains that calluses on hands are rough and can trap bacteria. A nailbrush should be used to thoroughly clean fingernails and knuckles and any place with skin wrinkles, just like cantaloupes.

The round fruit with the thick, but fissured skin can harbor bacteria.  As Cooperative Extension specialists and growers become increasingly proactive in food safety, the individual consumer also has a major safety role to play.  Produce can be handled by multiple people while in stores. The kitchen knife can be an extension agent too – the wrong kind. Contamination in the home remains an issue.

A knife used for meats should never be used for produce. “If you chop one vegetable and something is wrong with it, and go to another with the same knife, the consumer can cross contaminate,” Wootten says, adding that everyone has a responsibility. “Growers are doing their job and doing everything they can to keep it from being contaminated when it gets to house. What the consumer does is equally important.”

Johnson points out that consumption of raw produce remains the biggest concern.  Properly cooked, the threat is diminished. Fruits and vegetables that go through commercial processing in cans and jars and frozen packaging are safe for consumers.

Johnson is mindful that for Delaware farmers, training of safe food handling is yet another obligation to fit into what is already a busy schedule. Regulations, be they voluntary or mandatory, are ever on the horizon. “It’s another step they have to do, but they are appreciative of the information we provide.”

Article and photo by Michele Walfred

Free produce safety courses/certifications offered to small and wholesale growers

Produce Food Safety Certification Sessions 2011   ♦  Good Agriculture Practices (GAP’s) – Good Handling Practices (GHP’s)

All produce growers who did not attend voluntary produce food safety (GAP/GHP) training sessions in 2009 or 2010 are encouraged to do so in 2011.  This training program is offered

Courtesy of Fruit and Growers Association of Delaware

by the University of Delaware Cooperative Extension, and the certificate is issued by the Delaware Department of Agriculture.  Trainings are also sponsored by the Fruit and Vegetable Growers Association of Delaware.  This certification program satisfies wholesale buyer requirements that growers attend GAP/GHP training.  Smaller growers that do not market wholesale are also encouraged to be certified and learn about best ways to keep produce safe from food borne pathogens.

Growers that do limited wholesale and mostly direct market will only need to do 3 hours of training.

Growers that do significant wholesale must attend 6 hours (2 sessions) of training to be certified.

CERTIFICATION SESSIONS IN 2011

SUSSEX COUNTY – Sessions at the University of Delaware, Carvel Research and Education Center, 16483 County Seat Highway, Georgetown, DE 19947.  Call (302) 856-7303 to register.  Email Tracy Wootten, wootten@udel.edu or Cory Whaley, whaley@udel.edu for more information.  Dinner is provided.

Small Growers (limited or no wholesale) – 3 hour training, April 14, 2011, 6-9 pm.

Wholesale growers – session 1, March 10, 2011, 6-9 pm., session 2, March 17, 2011, 6-9 pm.

KENT COUNTY Sessions at the Kent County Extension Office, Dover (UD Paradee Building), 69 Transportation Circle, Dover, DE 19901. Call (302) 730-4000 to register. Contact Phillip Sylvester for more information.

Small growers (limited or no wholesale) – 3 hour training, April 4, 2011, 6-9 pm.

Wholesale growers – 6 hour training, March 3, 2011. 9 am-3 pm.

NEW CASTLE COUNTY – April 26, 6 to 9 p.m. is the session in Newark.