Understanding Food Safety Regulations
The Food Safety Modernization Act (FSMA) established produce safety standards for farms selling fresh fruits and vegetables. Most farms must comply with Good Agricultural Practices (GAPs) covering water, soil amendments, worker hygiene, and equipment.
Water Quality Management
Test irrigation water annually for generic E. coli. Water contacting edible portions of crops must meet safety standards. Treat contaminated water or switch to safer sources.
Municipal water is presumed safe. Well water, surface water, and pond water require testing and possible treatment. Drip irrigation reduces contamination risk compared to overhead irrigation.
Manure and Compost Safety
Raw manure cannot be applied within 120 days of crop harvest (90 days for crops not contacting soil). Properly composted manure has no waiting period when compost reaches 131-170°F for 3 days minimum in windrows turned 5 times.
Document composting temperatures, dates, and turning schedules. This record-keeping proves compliance with both organic certification and food safety regulations.
Worker Health and Hygiene
Provide handwashing stations with soap, running water, and towels at field entrances and within 1/4 mile of workers. Workers must wash hands before starting work, after bathroom breaks, and before handling food.
Train workers on hygiene importance, illness exclusion policies, and proper food handling. Documentation of training satisfies regulatory requirements and reduces contamination risk.
Harvest and Post-Harvest Safety
Clean and sanitize harvest containers, tools, and surfaces contacting fresh produce. Use food-grade containers and avoid cross-contamination between dirty field equipment and clean produce.
Cooling facilities and storage areas must be clean, pest-free, and separated from potential contamination sources. Regular cleaning schedules and pest monitoring programs maintain safety.