STUDIO V G A P s h e d GAP SHED 1 GOOD AGRICULTURAL PRACTICES - PowerPoint PPT Presentation

STUDIO V G A P s h e d GAP SHED 1 GOOD AGRICULTURAL PRACTICES OVERVIEW 2 SPACE PLANNING 3 MATERIALS 4 CLEANING 5 COOLING 6 ENERGY & WATER STUDIO V GAP SHED 7 MOBILE AND MODULAR DESIGN

STUDIO V G A P s h e d GAP SHED 1 GOOD AGRICULTURAL PRACTICES OVERVIEW 2 SPACE PLANNING 3 MATERIALS 4 CLEANING 5 COOLING 6 ENERGY & WATER STUDIO V GAP SHED 7 MOBILE AND MODULAR DESIGN

STUDIO V G A P s h e d Clemson FDA Prefabricated Farm-to-Fork FoodSafety fruit mobile CU Producers GAPs wash animals Tools farms Farmers Prevention Solar documentation VEGGIES Produce Marketfamily QUALITY Market pre-cooling guidance TRAINING Records cross-contamination PATHOGENS foodborne reduceRISK agriculture FOOD HARVEST Vegetables Standards Grow Educate Regulations CHANGE TRUST Nutrient commitment Growers WHAT IS GAP ?

STUDIO V G A P s h e d Every year, microbial contamination results in an estimated : GAPs are guidelines to ensure that fresh produce is handled in ways to prevent microbial contamination during g rowing, harvesting, + 76 million cases of foodborne illness sorting, packaging and storage . + 325,000 people hospitalized for foodborne illness + 5,200 needless deaths each year + Economic losses between 10-83 billion dollars DEFINITION WHY WE NEED GAP + Improve safety of nation’s food supply + Based on the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (Oct. 1998) + Produce identifjed areas of concern + Secretary of HHS in partnership with the Secretary of Agriculture + Provide assurance that fruit and vegetables GAP is not a regulation…but GUIDANCE and in close cooperation with the agricultural community,to issue guid- consumed by Americans meet the highest health and safety standards. ance on Good Agricultural Practices and Good Manufacturing Practices for fruits and vegetables TARGET DOCUMENT CONCLUSION WHAT IS GAP ?

STUDIO V G A P s h e d GAP Checklist General Questions Part 4 -- Storage and Transportation: + Food Safety Program + Containers and Pallets 1. Farm review + Worker and Visitor Health and Hygiene Practices + Pest Control + Trace back + Ice 2. Field harvest and fjeld packing activities + Storage and Temperature Control Part 1 -- Farm Review: + Transportation and Loading 3. House packing facility + Water Usage, Sewage Treatment, Animals / Wildlife / Livestock + Trace back + Manure and Biosolids 4. Storage and transportation + Soils -- Previous Land Use Part 5 -- Suspended + Trace back 5. Not used Part 6 -- Wholesale Distribution/Terminal Markets: Part 2 -- Field Harvest and Field Packing: + Receiving 6. Wholesale distribution center/ terminal warehouse + Worker Sanitation + Storage Facility/Temperature Control + Field Harvesting and Transportation + Pest Control 7. Preventive food defense procedures + Trace back + Repacking and Reconditioning + Shipping and Transportation Part 3 -- House Packing Facility: + Receiving Part 7 -- Preventative Food Security Procedures: + Washing/Packing line + Tiis section covers the possibility of intentional contamination or + Worker Health and Personal Hygiene tampering of the product. + Packinghouse General Housekeeping + Food defense plan + Pest Control + Training GAP AUDIT + Trace back + Visitor check-in policy + Vehicle parking for employees and visitors VERIFICATION CHECKLIST HOW DOES GAP WORK ?

STUDIO V G A P s h e d REQUIRED DOCUMENTATION STRENGTHS WEAKNESSES + Reduce microbial risks in fruits and vegetables by developing a + Record keeping and certifjcation will increase production costs + A documented Food Safety Plan comprehensive extension and education program for growers and + A written standard operating procedure (SOP) packers. + Tie GAPs training will take a long time -- Tiis will explain or demonstrate how your farm or production company complies with each audit section. + Reduce microbial contamination in each aspect of production, from + Equipment should be cleaned in time, especially in harvesting, if + Records for specifjc actions that are taken fertilizer and irrigation to picking and packing. harvesting involves bins, bins should be cleaned and stored to protect -- regular cleaning of food contact surfaces, refrigeration areas or from animal infestations and contamination with animal feces. It is transportation machinery. + Regard to food safety and quality diffjcult to get access to high pressure washes and steam cleaning in + Records of periodic and scheduled self-audits or internal audits of fjeld. the program. OPPORTUNITIES THREATS + Ensuring safety and quality of produce in the food chain + Growers are hesitant to do it because of the cost + State departments of agriculture, with USDA’s assistance, are devel- + It’s requires a higher standard of management and record keeping oping an audit-based program to help the farmer to maintain GAP + Creating new market opportunities for farmers and exporters + GAPs is a win-win situation for everyone - growers, buyers, and consumers. TARGET GAP Audit Verifjcation Checklist SWOT ANALYSIS

STUDIO V G A P s h e d + Facilities shall be so designed, fabricated, and fjnished as to minimize Based on GAP Guidelines, we could just grasp some basic + Walls, fmoors and ceiling shall be kept clean and in good repair. the entrance of insects, birds, rodents, dogs, cats, and other pests. information of the system. In order to get more detail of our shed, Tiey should be constructed of tile, smooth surface concrete, I also fjnd some Guidelines of Food Processors and Food Storage cement plaster, FRP (Fiberglass Reinforced Plastic), + All parts of the food storage warehouse shall be lighted so as to Warehouses which published by South Carolina Department of or other suitable materials. Tie paint should be an oil base paint or permit the activity for which the premises are used to be carried Agriculture as additional condition. epoxy and should be light colored. on safely and to permit efgective cleaning and inspection of the premises. + Each cold storage room shall be equipped with an accurate and “Food processing areas shall be suitable in size, construction and design to easily visible thermometer with the sensing device at least fjve feet + Storage methods shall be used which will minimize deterioration permit easy maintenance and a sanitary operation. Food processing areas above the fmoor. and prevent contamination of stored food products. Shelves, shall be completely separated from living quarters by solid, impervious cabinets, and pallets shall be used to protect food products from walls with no connecting openings.” + Freeze fmoors shall be constructed of material that can be kept contamination and deterioration. All food items, except those stored easily cleaned, sanitary and in good repair. on shelves, cabinets and metal racks shall be stored at least twelve -------------Guidelines for Food Processors inches away from the wall. + Food contact surfaces should be smooth, free from pits and “Warehouse buildings shall be suitable in size, construction, and design crevices and relatively non-absorbent. to facilitate maintenance and sanitary operations” + Personnel shall wear clean outer garments and maintain a high -------------Guidelines for Food Storage Warehouses degree of personal cleanliness ADDITIONAL CONDITION GUIDELINES FOOD PROCESSES FOOD STORAGE WAREHOUSES ADDITIONAL GUIDELINES

STUDIO V G A P s h e d GAP SHED 1 1 GOOD AGRICULTURAL PRACTICES OVERVIEW GOOD AGRICULTURAL PRACTICES OVERVIEW 2 2 SPACE PLANNING SPACE PLANNING 3 3 MATERIAL OPTIONS MATERIALS 4 4 CLEANING STANDARDS CLEANING 5 5 COOLING COOLING TECHNIQUES 6 6 ENERGY & WATER ENERGY & WATER STUDIO V GAP SHED STUDIO V GAP SHED 7 7 MOBILE AND MODULAR DESIGN MOBILE AND MODULAR DESIGN

STUDIO V G A P s h e d ADVANTAGES 1. Easy access form Field to Dirt Tool Storage, Cleaning Area and Tool Storage. 2. Dirt Tool Storage may provide shadow for Cool Storage room and Storage room 3. Can use Cold Storage provide cool air for Cool Storage. 4. Both Cool Storage and Cold Storage can use the Loading Area, as well as the Dirt Tool Storage 5. Easy access form Cleaning Area to Both Cool Storage and Clean Storage 6. Cleaning Area can have sunshine and breeze 7. Cleaning Area can have good view of Field DISADVANTAGES 1. Have to walk through Cool Storage when you want to get to Cold Storage. 2. No directly access from Cleaning Area to Dirt Tool Storage. SPACE RELATIONSHIP 1 SPACE PLANNING

STUDIO V G A P s h e d ADVANTAGES 1. Easy access form Field to Dirt Tool Storage, Cleaning Area and Tool Storage. 2. Cleaning Area may provide shadow for Cold Storage 3. Have access from Cleaning Area to every other parts 4. Both Cool Storage and Cold Storage can use the Loading Area 5. Directly access form Cleaning Area to Cool Storage, Cold Storage and Clean Tool Storage 6. Cleaning Area can have sunshine 7. Cleaning Area can have good view of Field DISADVANTAGES 1. Have to walk through Cool Storage when you want to get to Cold Storage. 2. Can’t use Cold Storage provide cool air for Cool Storage. 3. Tiere is no Loading Area for the Dirt Tool Storage 4. Direct access may make it hard to maintain the tempreture of Cold Storage SPACE RELATIONSHIP 2 SPACE PLANNING