In 2014, several training opportunities will be offered. For the three certification sessions (I-III) growers may choose which of the county trainings they wish to attend. Attending all three sessions is not mandatory.
I. Produce Food Safety Training Certification Sessions 2014
II. Update Sessions for Recertification – 2014
III. Food Safety Training for Potential On-Farm Food Entrepreneurs – TBA
I. DELAWARE PRODUCE FOOD SAFETY TRAINING CERTIFICATION SESSIONS IN 2014
All Delaware produce growers who have not attended voluntary produce food safety (GAP/GHP) training sessions in are encouraged to do so in 2014. This training program is offered by the University of Delaware Cooperative Extension, and the training certificate is issued by the Delaware Department of Agriculture. Trainings are also sponsored by the Fruit and Vegetable Growers Association of Delaware. Training covers microbial food contaminants, outbreaks associated with produce, how produce becomes contaminated, Good Agricultural Practices in the field (water sources; animals, manures, and compost; field sanitation; and worker hygiene) and Good Handling Practices from harvest to sales (packing area sanitation, worker hygiene, storage, handling, and shipping). For wholesale growers, this training certification program satisfies some wholesale buyer requirements that growers attend GAP/GHP training. For those expecting to go through an audit this year, this program will help you to know what is covered in an audit and how to develop your farm food safety plan. Smaller growers who market locally are also encouraged to become trained and learn about best ways to keep produce safe from food borne pathogens. Growers that market locally and do limited or no wholesale will only need to do 3 hours of training. Growers that do significant wholesale must attend 6 hours of training to be certified.
For growers who have attended previous trainings, we are having a SPECIAL FDA RULE UPDATE. The FDA has put forward rules that will affect all growers who sell wholesale. This update sessions will go over each aspect of the proposed rules and how they will affect your business. All wholesale growers are encouraged to attend.
- NEW CASTLE GROWERS April 3, 2014. 6:00 – 9:00 p.m. This will be a 3 hour basic GAP training session for all New Castle County produce growers. New Castle County Extension Office, 461 Wyoming Road Newark, Del., 19716, Phone (302) 831-2506 to register. Contact Maria Pippidis for more information.
- KENT COUNTY March 31,2014. 9-12 p.m. & 12-3 p.m. (wholesalers afternoon) 9-noon all growers large and small, afternoon optional session to complete training for those that do wholesale. Sessions at the Kent County Extension Office, Dover (UD Paradee Building), 69 Transportation Circle, Dover, Del. 19901. Call (302) 730-4000 to register. Contact Phillip Sylvester for more information.
- SUSSEX COUNTY March 27, 2014. 6:00 – 9:00 p.m. All growers large and small. Sessions at the University of Delaware, Carvel Research and Education Center, 16483 County Seat Highway, Georgetown, Del. 19947. Call (302) 856-7303 to register. Contact Tracy Wootten or Cory Whaley for more information.
II. Special Update Sessions for Recertification- 2014
For growers who have attended previous trainings, we are having two update sessions which will provide the latest information on produce food safety science, industry actions, audit requirements, and the status of the FDA rule. A portion of the session will be spent on recommendations for produce wash water disinfection and produce contact surface disinfection. Recertification credits will be given.
- KENT COUNTY March 25,2014. 9 a.m. – Noon Session at the Kent County Extension Office, Dover (UD Paradee Building), 69 Transportation Circle, Dover, Del. 19901. Call (302) 730-4000 to register. Contact Phillip Sylvester for more information.
- SUSSEX COUNTY March 19, 2014. 6:00 – 9:00 p.m. Session at the University of Delaware, Carvel Research and Education Center, 16483 County Seat Highway, Georgetown, Del. 19947. Call (302) 856-7303 to register. Contact Tracy Wootten or Cory Whaley for more information.
These 3 hour sessions will satisfy re-certification requirements for the 3 year period.
III. Food Safety Training for Potential On-Farm Food Entrepreneurs
Tentative Date – March 29, 2014. 7:45 a.m. to 4 p.m. Delaware Dept. of Agriculture, Dover
Dr. Sue Snider, University of Delaware Cooperative Extension, will provide food safety training for potential on-farm food entrepreneurs who wish to produce non-potentially hazardous foods in their licensed on-farm kitchen. The eight hour training will be held at the Delaware Department of Agriculture in two four-hour segments on March 19 and March 26 from 6-10 pm. Registration deadline is March 15, 2013.
Participants must complete eight hours of training and pass a written test on the materials presented in order to receive a certificate and be eligible to have their on-farm kitchen inspected and to be licensed.
As a result of training in food safety, participants will be able to: Identify potentially hazardous and non-potentially hazardous foods, Appreciate foodborne pathogens and understand ways to control them, Apply basic principles to reduce the risk of foodborne illness Evaluate their plan for controlling potential microbial problems in their operation, and Understand requirements of the regulations for farm produced non-potentially hazardous food items.
In January 2006, Delaware’s regulations governing “On-Farm Home Processing of Non-Potentially Hazardous Foods” were adopted. Farmers who wish to process non-potentially hazardous foods in their on-farm home kitchens for sale to the public at farmers’ markets, on-farm markets, or roadside stands must abide by these regulations. These regulations established standards of practice for on-farm home food processing operations that safeguard public health and provide consumers with food that is safe, unadulterated, and honestly presented.
The regulations provide definitions, define operator qualifications, and establish operation food safety and physical facility requirements. Non-potentially hazardous foods include: Baked breads, cakes, muffins, or cookies with a water activity of .85 or less; Candy (non-chocolate); Containerized fruit preparations consisting of jellies, jams, preserves, marmalades, and fruit butters with an equilibrated pH of 4.6 or less or a water activity of 0.85 or less; Fruit pies with an equilibrated pH of 4.6 or less; Herbs in vinegar with an equilibrated pH of 4.6 or less; Honey and herb mixtures; Dried fruit and vegetables; Spices or herbs Maple syrup and sorghum Snack items such as popcorn, caramel corn, and peanut brittle Roasted nuts
Under the regulations, potential on-farm food entrepreneurs will be required to have eight hours of food safety training and have their farm kitchens inspected.
Copies of these regulations and applications are available on the Delaware Department of Agriculture website: www.dda.delaware.gov
On-farm kitchens will be inspected by appointment.
For more information, to register for the training, or to receive a copy of the regulations, please call or e-mail Andrea Jackson at the Delaware Department of Agriculture: 302-698-4545 email: Andrea.Jackson@state.de.us