Notes

Outline

Guidelines for Controlling Microorganisms on Mushroom Farms or  Key Elements Necessary to Produce Safe Mushrooms Luke F. LaBorde Assistant Professor of Food Science Penn State University

Mushroom Farm Food Safety and Security Self-Assessment Increasing Awareness and Setting Priorities

Mushroom Farm Food Safety and Security Self-Assessment Food Safety Plan Development Safety of Water Worker Hygiene And Practices To Prevent Contamination Of Mushrooms Product Security Hand Washing and Toilet Facilities Receiving and Storage of Raw Materials and Compost Field Sanitation

Mushroom Farm Food Safety and Security Self-Assessment (cont.) Field Packing and Protection of Harvested Mushrooms Proper Labeling, Use, and Storage of Toxic Chemicals Cleaning and Sanitizing of Food Contact and Indirect Contact Surfaces Pest Control Trace-Back and Product Recall Equipment Maintenance and Calibration Employee Training

Key Elements Necessary to Produce Safe Mushrooms A documented, verifiable food safety plan Safe water Field sanitation practices Cleaning and sanitizing Clean, sanitary, and adequately supplied toilet and handwashing facilities Workers who follow proper hygiene practices including regular and frequent handwashing

Key Elements: A documented, verifiable food safety plan

Food safety plan Does your farm have a written food safety plan in place? Are written records kept for all cleaning, sanitizing, maintenance, pest control, and other activities related to the food safety plan? Are records readily available for inspection?

Grower Information and Food Safety Contacts Name and address of grower Address Contact person Telephone, fax, email Food safety team members Contact information at each site Corporate food safety contact

Facility Layout Location of raw materials storage areas Phase I areas Growing areas Traffic routes

Food safety training documentation When it was offered What was discussed Who attended

Sanitation Standard Operating Procedures Monitoring goal Control measures and monitoring procedures Corrective measures Records

Key Elements: Water that contacts mushrooms and food contact surfaces is safe to use

Safe Water Is potable water used for all operations where water may contact mushrooms or food contact surfaces? Is water used in growing areas regularly tested for microbial and chemical contaminants?

Safe Water Are wells regularly inspected and maintained to prevent contamination form occurring?

Safe Water Are all faucets, fixtures, and hoses in production areas fitted with backflow-prevention devices?

Safe Water “Air Gaps”

Key Elements: Field sanitation practices are in place to protect mushrooms from contamination during growing, harvesting, and transportation

Receiving and Storage of Raw Materials and Compost Compost, casing, and other raw materials Are measures taken to collect or divert seepage and runoff from phase I compost areas so that cross-contamination cannot occur?

Receiving and Storage of Raw Materials and Compost Harvesting containers and packaging materials Are food contact containers stored indoors on pallets and protected from condensate, floor splash, loose wall or ceiling materials, machinery, etc?

Receiving and Storage of Raw Materials and Compost Harvesting containers and packaging materials

Field Sanitation Layout and maintenance of grounds and building exteriors Are the grounds regularly cleaned and maintained so they are free of tall grass and weeds, litter, debris, and trash? Are the grounds well drained so that standing water cannot accumulate?

Field Sanitation Layout and maintenance of grounds and building exteriors Are equipment and materials properly stored outdoors and sufficiently far away from entrances so that they do not become a source of pests?

Field Sanitation Layout and maintenance of grounds and building exteriors Are building foundations, walls, and roofs in good repair with no sign of entry points for pests or water?

Field Sanitation Condition and cleanliness of breezeways and growing rooms Are building interiors clean and uncluttered with adequate space for movement of employees and equipment?

Field Sanitation Condition and cleanliness of breezeways and growing rooms Are exterior doors and windows intact, in good repair, and sealed so that there are no gaps greater than ¼ inch?

Field Sanitation Condition and cleanliness of breezeways and growing rooms Do floor drains have removable grates or plugs and flow freely?

Field Sanitation Condition and cleanliness of breezeways and growing rooms Are windows made of shatterproof materials?

Field Packing and Protection of Harvested Mushrooms Are harvest containers (baskets, lugs, trays, and boxes) prevented from contacting the floor during field packing?

Field Packing and Protection of Harvested Mushrooms Are containers of mushrooms protected from condensate, floor splash, loose wall or ceiling materials, machinery and equipment parts, and other materials that may fall into the product?

Key Elements: Food contact and indirect contact surfaces are appropriately cleaned and sanitized

Cleaning and Sanitizing Technique Remove debris ® wet clean ® rinse ® sanitize

Clean and Sanitary Food Contact and Indirect Contact Surfaces Are cleaning and sanitizing procedures and frequencies for cleaning documented? Are floors, walls, trash areas, fixtures,and equipment regularly cleaned?

Clean and Sanitary Food Contact and Indirect Contact Surfaces Are baskets, lugs, trays, knives, etc. cleaned and sanitized before use?

Master Cleaning Schedule Food contact surfaces Grounds and buildings Storage facilities Equipment Air handling equipment

Key Elements: Toilet and handwashing facilities are clean, sanitary, and adequately supplied

Hand Washing and Toilet Facilities Are toilet facilities well ventilated, have self-closing doors, have clean running warm water, and continuously stocked with toilet paper, hand soap, disposable paper towels, and trash receptacles?

Toilet and handwashing facilities Are toilets cleaned and sanitized each day Are they monitored daily to make sure that they function properly, are clean, and are properly supplied?

Portable toilets and handwashing stations

Toilet and Handwashing Station Inspection Checklist Floors, walls, stall dividers, doors, fixtures clean and sanitary Toilet functioning properly / adequately supplied Handwashing station functioning properly / supplied with warm water, soap, disposable towels Waste containers emptied Handwashing sign posted

Key Elements: Workers follow proper hygiene practices including regular and frequent handwashing

Worker Hygiene and Practices to Prevent Contamination of Mushrooms Are harvesters trained to wash their hands each time they use the toilet, after any absence from their workstation for breaks or lunch, or after handling soiled materials?

Proper Handwashing……… Wet hands with warm water  (> 1100F) Lather and rub using warm water (20 sec) Rinse Dry with disposable paper towels Avoid recontamination

Worker Hygiene and Practices to Prevent Contamination of Mushrooms Do harvesters wear wear appropriate hair restraints and clothing that prevents contamination of exposed mushrooms?

Worker Hygiene and Practices to Prevent Contamination of Mushrooms Are harvesters with diarrheal illness, open wounds, or skin infections prohibited from handling mushrooms?

Slide 45

Worker Hygiene and Practices to Prevent Contamination of Mushrooms Are personal belongings and food items stored in designated areas away from production areas?

Mushroom Farm Food Safety and Security Self-Assessment Increasing Awareness and Setting Priorities

The Penn State Food Safety Web Site http://foodsafety.cas.psu.edu/

Guidelines for Controlling Microorganisms on Mushroom Farms or Key Elements of an On-Farm Food Safety Plan Luke F. LaBorde Assistant Professor of Food Science Penn State University