What Farmers Do to Keep You Safe
With a product grown in nature for raw consumption the elimination of microbes or pathogens is impossible, but the fresh produce industry has been improving food safety measures for decades and is committed to taking every precaution to prevent and minimize the potential for the dangerous pathogens to contaminate their products. Produce farmers have voluntarily developed Good Agricultural Practices (GAPs) to ensure the public's safety. These GAPs are constantly improved as science and technology inform us about better ways to protect these products.
Other developments include the California Leafy Green Products Handler Marketing Agreement (LGMA) and the Arizona Leafy Greens Marketing Agreement. These agreements are procedures and programs that enhance the safety of leafy greens grown in the two states.
Since September 2006, California leafy green growers have:
More than doubled their food safety staff
Spent three times as much on food safety measures
Increased the number of water tests completed by 389%
Source: Leafy Green Marketing Agreement, Yearly Report
What You Can Do to Protect Yourself
Just as the agricultural industry and other parts of the supply chain have a role in food safety, so do consumers. Once you have purchased your produce, there are steps you can take to prevent food born illness.
Plan Ahead Make the grocery store the last stop on your trip Select dry and canned goods before selecting your fresh and refrigerated items
Clean Wash your hands and cooking surfaces thoroughly and often
Wash fruits and vegetables under running water before cutting, cooking or eating
Cut away any damaged or bruised areas
If appropriate, remove surface dirt with a vegetable brush
Separate Keep raw meats separate from ready to eat foods, avoid cross-contamination
Cook Cook all foods to proper temperatures
ChillRefrigerate cold items as soon as you return from the grocery store
Refrigerate leftovers promptly
Refrigerate to below 40 degrees
|
