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Genesee County Agricultural and Farmland Protection Plan

Genesee County Agricultural and Farmland Protection Plan

APPENDIX D: INDUSTRY

APPENDIX D: INDUSTRY PRACTICES Hazard Analysis and Critical Control Point (HACCP) Changes in consumer demand combined with a new regulatory approach to managing public health dictate process and facility improvements in the food marketing and distribution system. While these changes will not affect all facets of the industry, the inclination of most firms is to be competitively positioned to profit from heightened food safety concerns. The primary change in food safety management is the early adoption of Hazard Analysis and Critical Control Point (HACCP) planning in both fresh produce marketing and valueadded processing. Despite the fact that the produce industry is not subject to mandated HACCP planning, many institutional and large wholesale buyers have made it a requirement. In support of this, the Food and Drug Administration, the United States Department of Agriculture, and the Centers for Disease Control have issued a Guide for Industry bulletin entitled “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables.” The Guide specifically addresses food safety within packing facilities and transportation which many professionals within the industry feel will become the basis for future regulations. In addition to the Guide, the Food and Drug Administration (FDA) is responsible for inspecting food plants that manufacture pack, and hold produce. FDA authority and guidelines are detailed in Title 21, Volume 2, Parts 100-169 of the Code of Federal Regulations. Part 110 sub-part B relates directly to the design and maintenance of facilities engaged in manufacturing and is directly related to facility planning. Together, the Guide and Title 21 regulations are instructive in regards to facilities, maintenance, and hygiene as follows: Facilities: Plant construction and design must support sanitary operations and facilitate maintenance. • Provide sufficient space for the placement of equipment and storage of materials as is necessary for sanitary production of food. • Permit the taking of proper precautions to reduce the risk of food contamination through design, operating practices, and food safety controls. • Constructed to be easily cleaned, kept in good repair, has adequate unobstructed workspace, and is constructed with food grade materials. • Provide adequate ventilation or control equipment to minimize odors and vapors. • Provide adequate lighting in all areas. • Provide screening to protect from pests and airborne contaminants. • Provide a clean area for storing new containers. Maintenance • Maintain an area for disposal, repair, cleaning, and sanitization of containers and pallets. Copyright©, 2000: Agricultural & Community Development Services, Inc, Columbia MD 22

APPENDIX D: INDUSTRY PRACTICES • Maintain an area to remove as much dirt and mud as practical from fresh produce outside of packing facilities or packing areas. • Maintain the cooling system to ensure proper functioning. • Clean product storage and packing areas regularly. • Keep machinery and equipment that comes into contact with food clean. • Establish a pest control system. • Maintain the grounds in good condition. • Maintain facilities regularly. Hygiene • Promote good hygienic practices. • Provide clean properly supplied, and conveniently located toilets. • Keep all facilities clean and free of debris. • Contain and treat any effluent, storm water, and/or sewage leaks. Copyright©, 2000: Agricultural & Community Development Services, Inc, Columbia MD 23

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