Good Agricultural Practices Workshop
The demand for locally grown fruit and vegetables by consumers has dramatically increased, which has raised concerns about the safety and farm management practices of growers. Education and outreach efforts are critical to ensure that growers are fully equipped with knowledge of how to operate a farm under good agricultural and management practices. Increasingly, producers are recognizing the need to expand their business to include more marketing venues and value added products remain profitable. With these business expansions education in business management, food regulations, good agricultural best practices and traceability are critical.
Iowa State University Extension and Outreach, through a grant funded by the USDA Agricultural Marketing Services Specialty Crop Block Grant Program, will conduct a sequential three level Good Agricultural Practices Workshops for fruit and vegetable producers throughout Iowa. Thus, this three-level on-farm food safety program will provide education on Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), food regulation, marketing and economics, GAP auditing criteria, and aid them in creating on-farm food safety plan, becoming market ready, and GAP audit ready to prepare producers to expand markets and ensure safe products are produced. In addition to this three-level pilot program, an annual webinar will be provided to update producers about changes in the regulatory environment, such as the Food Safety Modernization Act and Food Code, will be held. The key instructors will be Dr. Angela Shaw, Dr. Catherine Strohbehn and Linda Naeve.
The course descriptions for both levels are as follows:
Level 1 KNOW: farmers who provide food direct to consumers through community–supported agriculture (CSA) or farmers’ markets or considering retail foodservice sales will be trained in good agriculture best practices and market considerations.
Level 2 SHOW: farmers are those considering sales to retail foodservices, such as grocers, restaurants, hospitals, and other institutions, and those interested in adding value to fresh produce and selling products in a convenience form. Those completing this workshop will have the “bones” of their farm’s written food safety plan in place to demonstrate GAPs are in place and provide food safety assurances to buyers.
Level 3 GO: Trained farmers will be GAP-audit ready and fully equipped to service large-scale food distribution.
Who Should Attend
AGENDA for LEVEL 1 GAPs On-Farm Food Safety Workshop - KNOW
9:00 am Introductions and Pre-workshop assessment
9:15am Why are we here?
9:30am Is produce really safe? Microbial risks
10:00am Food Safety Culture and the Regulatory Landscape
10:45am Good Agricultural Practices: Production and Safety Issues
11:30am LUNCH with local foods as available
12:15pm Post Harvest Handling: Production and Safety Best Practice
1:45pm The Paper Chase: Developing your Food Safety Plan
2:15pm WWUD OR Producer Sharing
2:45pm Evaluation and Wrap Up
3:00pm Program Ends
AGENDA for LEVEL 2 Development of On Farm Food Safety Plan Workshop - SHOW
9:00 am Introductions and Pre-workshop assessment
9:15am Good Agricultural Practices Review
10:00am Overview of On Farm Food Safety Plan
10:45am Example On Farm Food Safety Plan
11:45am WORKING LUNCH: Marketing Seminar
1:00pm Part 1: Preparation of On-Farm Food Safety Plan
2:15pm Part 2: Preparation of On-Farm Food Safety Plan
3:00pm Evaluation and Wrap Up
3:15pm Additional time to prepare On-Farm Food Safety Plan
4:00pm Program Ends
AGENDA for LEVEL 3 Audit Ready Workshop - GO
Half day workshop on host farm. Combination of walking and lecture. Guided by USDA auditor.
Registration is open Summer/Fall 2015
Registration and payment is due 10 days prior to the session. If paper registration is used, payment and registration form must be received by host site 10 days prior to session.
Cancellation Policy: Full refunds will be offered to those who cancel in writing 7 days prior to the session.
Pre-registration is required to attend this course. No walk-in registrations will be accepted. All registrations and payment must be received by midnight, 10 days prior to the session.
There must be a minimum of 12 people with paid registration 10 days prior to the workshop for the workshop to occur. If the minimum is not met, the workshop will be cancelled and refunds will be issued accordingly.
Each workshop is $55 for an individual or $90 for two participants from the same farm.
2015-2016 GAP courses will team with MarketReady courses and additional discounts will be provided.
There is a discount provided for those who participate in more than one workshop.
Dates will be posted late Summer 2015
Request for Fall or Spring courses can be given to Dr. Angela Shaw (firstname.lastname@example.org).
UPDATES OF ALL DATES CAN BE FOUND IN A BLOG
Iowa State University Local Foods Page – presents findings from funded research projects; Extension publications; presentations; and links to related sites.
Farm to School
Good Agricultural Practices
Cleaning of Products
Organic Materials Review Institute - Founded in 1997, the OMR provides organic certifiers, growers, manufacturers, and suppliers an independent review of products intended for use in certified organic production, handling and processing.
Food Safety Documentation Resources
The USDA audit forms changed November 2009.
University of Minnesota – a Farm Food Safety Plan Template at
Iowa State University Checklist Retail Foodservice Buyers of Local Foods – PM2046A (PDF)
Standard Operating Procedure Templates
How to write an SOP Click on Education and Training, SafeFood© Motivators Modules
On Farm Food Safety Series ISU:
Guide to Good Agricultural Practices
Guide to Worker Health and Handling –PM 1974B
Guide to Cleaning and Sanitizing
UC Davis Post Harvest Handling
USDA BioPreferred Catalog – an electronic Organic Crops at catalog useful to find and compare information about environmentally friendly products
Buying local foods for retail foodservices. Reviewed by Judy Harrison, Iowa Department of Inspection and Appeals. PM 2047
Frequently Asked Questions on Food Regulations for Small Market Food Producers
Iowa Water Testing Laboratories – Selected
What producers should know about selling to local foodservice markets PM 2045
What retail foodservices should know when purchasing local produce directly from farmers. PM 2046
ISU Market Maker a web based resource for producers and buyers
Sanitizer Test Strips - Chlorine
Portable Hand Washing Stations
Hand washing facilities must not be used for the cleaning of equipment, storage of wiping cloths, or the disposal of liquid waste.
Disposable paper towels and hand washing soap should be provided
Purchased manufactured or Do-It-Yourself (DIY)
DIY - Minimum of 2-5 gallons of potable water can be kept in a container capable of dispensing water through a valve. This valve shall enable a constant flow of water when opened. The waste water shall be collected and disposed of in a sanitary sewer.
Department of Food Science and Human Nutrition
| 2312 Food Sciences Building, Ames, IA 50011-1061
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