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Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods (Hardcover, 1st ed. 2017)
Loot Price: R2,135
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Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods (Hardcover, 1st ed. 2017)
Series: Practical Approaches
Expected to ship within 12 - 17 working days
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This book describes practices used on farms and in farmers markets
selling foods directly to consumers in U.S. and international
markets. It identifies hazards associated with those practices that
could put consumers at increased risk for foodborne illness. It
also provides tools for identifying hazards on farms and in markets
and guidance for establishing food-safe markets. The local food
movement, inspired by initiatives such as the USDA's "Know Your
Farmer, Know Your Food"; "Farm to School"; "Farm to Pre-school";
and "The People's Garden", is sweeping the country. Nowhere is this
interest more evident than at farmers markets. The number of
farmers markets has increased almost 400% since the early 1990s,
with over 8,600 farmers markets listed in the USDA's market
directory in 2016. Many of the customers for local markets are
senior adults, people who may have health concerns, and mothers
with young children shopping for foods they perceive to be
healthier and safer than those available in grocery stores. This
means that many of the customers may be in population groups that
are most at risk for foodborne illness and the serious
complications that can result. In surveys, however, farmers selling
directly to consumers self-reported practices that could increase
risk for foodborne illnesses. These included use of raw manure as
fertilizer without appropriate waiting periods between application
and harvest, as outlined in the National Organic Program, a lack of
sanitation training for farm workers handling produce, a lack of
proper cleaning and sanitizing of surfaces that come in contact
with produce, and use of untested surface water for rinsing produce
before taking it to market. Surveys of market managers found that
many had limited experience and most had no food safety plans for
their markets. Observational studies in markets have corroborated
self-reported practices that could increase foodborne illness
risks, including lack of handwashing, lack of access to
well-maintained toilet and handwashing facilities, use of materials
that cannot be cleaned and sanitized appropriately, and lack of
temperature control for foods that must have time and temperature
controlled for safety. These potential food safety risks are not
only seen in U.S. farmers markets, but also have been identified in
international markets. This book is unique in that it provides
evidence-based information about food safety hazards and potential
risks associated with farmers markets. It presents an overview of
farm and market practices and offers guidance for enhancing food
safety on farms and in markets for educators, farmers, producers,
vendors and market managers. Dr. Judy A. Harrison is a Professor in
the Department of Foods and Nutrition at the University of Georgia
(UGA) where she has been named a Walter Bernard Hill Fellow for
distinguished achievement in public service and outreach. Serving
as a food safety specialist for UGA Cooperative Extension, she has
provided 25 years of food safety education for a variety of
audiences across the food system.
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