Monday, June 22, 2015

Food safety at farmers' markets


Food safety guru Dr. Doug Powell and his associate, Ben Chapman, have some advice for vendors and shoppers at farmer’s markets.

“I don't care what size the farm is, where they are located geographically or what their production style is - I only want to know whether the person making what I'm eating can manage food safety risks or not. And whether they do it all the time,” writes Powell on his blog – Barfblog.com .

“When our group started working with farmers markets a few years ago we created a strong partnership with the North Carolina Department of Agriculture and Consumer Services.
“Together, with funding from the North Carolina Tobacco Trust Fund, we developed best practices and engaged with market managers and vendors through workshops and on-site visits.
“The focus was to help market folks manage food safety risks - and engage with the interested public around what they do to keep food safe.

Powell says that when he shops at farmers’ markets “I go full food safety nerd and ask about handwashing (and other stuff).”

Ben Chapman, who graduated from the University of Guelph, as did Powell, and now works from North Carolina State University, writes that “markets are subject to state and local food safety rules, but some practices – including the provision of hand-washing facilities for vendors – should be followed everywhere.”
Chapman also asks whether workers have had food safety training and how equipment is kept clean.
Finally, he asks about farming practices, including how farm water is tested for safety and how farms that raise animals keep animals and their waste out of fruit and vegetable fields.
“Illness outbreaks have been linked to foods sold at both grocery stores and farmers markets, he says.
 "I think there's a perception that the products you would get at a farmers market are safer. But we don't have that data."