Produce Safety Program inspectors give a food safety presentation in Spanish to more than 50 organic growers at a recent workshop hosted by the Agriculture and Land-Based Training Association (ALBA) in Salinas. (Photo courtesy of ALBA)
CDFA’s Produce Safety Program works to ensure that California farmers understand how to implement all food safety practices required by the federal Food Safety Modernization Act’s Produce Safety Rule.
As part of PSP’s Educate, Implement and Regulate strategy to accomplish this, three PSP inspectors recently gave a Produce Safety Rule presentation in Spanish to more than 50 organic growers at a workshop hosted by the Agriculture and Land-Based Training Association (ALBA) in Salinas. After the 30-minute presentation, PSP inspectors fielded questions from attendees particular to their small organic farms.
“Thank you CDFA for the Produce Safety Rule workshop,” ALBA posted to its Facebook page (@albafarmers). “It’s important to understand new policies and learn how to stay in compliance. The ultimate goal is to prevent any contamination.”
“Gracias CDFA por el taller de reglas de seguridad de productos agrícolas frescos de hoy. Es importante comprender las nuevas pólizas y aprender a cumplirlas. El objetivo final es prevenir cualquier contaminación.”
Note — In recognition of Hispanic Heritage Month, CDFA wishes to acknowledge the extensive work of ALBA to create opportunities for farmworkers through training in organic farm management, helping them advance their careers or pursue the dream of farm ownership. CDFA Secretary Karen Ross visited ALBA yesterday in Salinas and in the photo below speaks with a grower in the training program tending to kale and broccolini.
Click here to view this original post on CDFA Planting Seeds.
The California Department of Food and Agriculture (CDFA) Technical Assistance Program (TAP) continues to help small-scale farmers across California become compliant with the federal Food Safety Modernization Act (FSMA) Produce Safety Rule for growing fruits, nuts and vegetables. This effort is strengthened through contracts with six multilingual University of California Cooperative Extension (UCCE) specialists.
Recently, TAP’s UCCE specialists provided six one-on-one meetings with growers to provide on-farm assessments. In-person meeting topics included food safety, FSMA compliance, on-farm treatment for pre-harvest and post-harvest ag water, and pesticide illness prevention training.
TAP specialists also held four workshops, three presentations and two webinars about food safety for diverse groups of growers, potential growers and farmworkers. Topics included overall food safety and sessions particular to strawberries and elderberries.
A factsheet, “Preparing for FSMA Inspections: Top 5 Recommendations for Small Farms,” was developed, distributed and translated into Spanish and Simplified Chinese. Work is progressing on a FSMA Inspection Preparation Checklist for modules of Produce Safety Alliance curriculum.
The California Department of Food and Agriculture (CDFA) is announcing two vacancies on the Feed Inspection Advisory Board Technical Advisory Subcommittee (TASC).
This subcommittee provides technical and scientific advice to the Feed Inspection Advisory Board and CDFA on animal food nutrition, safety and efficacy data review of new and unapproved feed ingredients, research project oversight, and other issues that will affect the Commercial Feed Regulatory Program, Livestock Drug Program and Safe Animal Feed Education (SAFE) Program.
Applicants must demonstrate technical, applied and scientific expertise in the fields of toxicology, pathology, and ruminant and non-ruminant nutrition, as well as possess general knowledge about the California feed industry.
The term of office for subcommittee members is three years. Members receive no compensation but are entitled to payment of necessary travel expenses. Individuals interested in being considered for appointment should send a resume and a Feed TASC Prospective Member Appointment Questionnaire (http://www.cdfa.ca.gov/is/ffldrs/pdfs/FIAB-TASC_PMAQ.pdf) to SAFE@cdfa.ca.gov. The application deadline is September 30, 2022.
For further information about the Feed Inspection Advisory Board TASC, please contact CDFA Feed, Fertilizer and Livestock Drugs Regulatory Services branch staff at (916) 900-5022 or visit http://www.cdfa.ca.gov/is/ffldrs/Feed_FIAB.html.
CDFA Karen Ross (speaking in top photo and holding ribbon in bottom photo) participates in last night’s ribbon cutting ceremony for the Food Literacy Center’s new teaching kitchen, outdoor education space, and community garden at Leataata Floyd Elementary School in the Sacramento City Unified School District. California Rep. Doris Matsui (wearing orange and holding scissors in bottom photo) also participated in the event. Secretary Ross was part of the center’s opening ceremony and thanked the Food Literacy Center for all its work helping Sacramento youth develop a lifelong relationship with healthy food and local farmers while inspiring children to eat their vegetables.View this original post on the CDFA Planting Seeds blog.
The California Department of Food and Agriculture (CDFA) California State Organic Program (SOP) contracts with 54 county agricultural commissioner offices to conduct enforcement activities on behalf of CDFA. The enforcement activities include conducting inspections and collecting organic samples for pesticide testing. Pictured are recent SOP organic sampling trainings of county staff at (clockwise from top right) a basil farm in San Mateo County, an apple ranch in Tuolumne County and a strawberry farm in Santa Clara County. Visit the California State Organic Program webpage to learn more about how CDFA protects the organic label through enforcement, education and outreach.
USDA Food and Nutrition Service (FNS) leaders, joined by CDFA Farm to School Program Manager Nick Anicich (top photo, second from left), visit the West Coast Contra Unified School District (WCCUSD) where summer meals were provided in early August. WCCUSD partners with the city, county, state and federal governments, local farmers, non-profits, parents and volunteers to provide healthy meals and increase nutrition awareness. Also at the WCCUSD summer meal site were (bottom right) a local farmer offering samples of stone fruit and Conscious Kitchen (bottom left) offering a variety of berries. The yellow food truck in the top photo, purchased with USDA grant funding, allows WCCUSD to provide summer meals in low-income, remote areas where families may not otherwise have access.
USDA FNS leaders also visited the Alameda County Community Food Bank and the Heart of the City Farmers’ Market in San Francisco, which redeems more nutrition assistance benefits (more than $3 million annually) than any other in the nation.
“Engaging with the partners that administer FNS programs and make them a success, as well as children and families that participate in these programs, is so rewarding,” said FNS Administrator Cindy Long. “It’s a great reminder of why we do what we do here at FNS: to ensure that everyone can access safe, healthy, and nutritious food.”
“Value of the Magruder Program in a Regulatory Laboratory,” by Maryam Khosravifard, environmental program manager I, California Department of Food and Agriculture (CDFA) Center for Analytical Chemistry (CAC), is published in the Summer 2022 Edition of the Magruder Newsletter.
As a participant in the Magruder Fertilizer Check Sample Program, CAC annually analyses 10-12 check samples from a wide variety of fertilizer composites. These tests demonstrate CAC is capable and competent to perform reference analytical tests and meets the International Standards Organization 17025 accreditation requirements. CAC also uses past check samples with established consensus values for quality control to confirm instrument performance, new methodologies, standard accuracy and to demonstrate staff competency for specific sample preparation procedures and analyses.
CAC has long been a proponent of this program and Khosravifard has been serving on the Magruder committee for the past four years. Participation in a nationally recognized proficiency testing program of repute, such as the Magruder Fertilizer Check Sample Program, aligns with CAC’s strategic direction and continuous improvement in its testing effectiveness.
HOW DO YOU WORK FOR THE CALIFORNIA FOOD SUPPLY?As part of the Standardization team, I work inspecting fresh fruits and vegetables by preventing any substandard product reaching any channels of commerce and protecting the nation’s food chain.
USUAL DAILY ACTIVITIES ON THE JOB?As a supervisor, I train and assist county personnel with inspections on the different commodities we inspect. I also perform inspections at production, packing houses, wholesale and ports of entry by enforcing minimum standards including labeling, maturity and quality compliance. In addition, I answer questions asked by industry or parties interested. I am assigned to oversee the Southern California area, but on occasions you can find me working in the Central and Northern California areas.
THOUGHTS OF WORKING AT INSPECTION SERVICES?I really enjoy working for Inspection Services because it has taught me about the process that the food goes through from production to our tables. I never knew how long or involved the process is to ensure compliance.
PHILOSOPHY OF LIFE?Shoot for the moon. Even if you miss, you’ll land among the stars. – Les Brown
SOMETHING UNIQUE ABOUT YOU?I have a positive outlook on life, I enjoy doing 5Ks and will be doing my first half marathon this year. I love dogs, traveling, movies and hanging out with friends. I am from Puerto Rico and always enjoy being able to visit there and spend time with my family.
On your next back-to-school shopping trip, make sure to include food safety items on your shopping list to keep school lunches safe.
“Every day, parents focus on the health and safety of their children, and this focus includes how they prepare and pack lunches,” said Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). “Because children are particularly at risk for serious foodborne illness, food safety must be at the top of the list when preparing lunches for school and field trips.”
Consider the following for your shopping list:
Clean and sanitize surfaces and utensils: Clean your prep area before you start that school lunch. A recent USDA study (PDF, 102 KB) showed that cross-contamination was prevalent in the kitchen during food prep. Therefore, be sure to wash your cutting boards, dishes, utensils and countertops with soap and after preparing each food item and before proceeding to the next item. A homemade bleach-based solution of one tablespoon of unscented liquid chlorine bleach to one gallon of water can be used to sanitize surfaces and utensils in the kitchen.
Different colored cutting boards: Separate meat and poultry from ready-to-eat foods (such as fruits, vegetables, cheeses, etc.) to avoid cross-contamination during your food preparation.
Food thermometers for food prep: If you are cooking a frozen item for your child’s lunch, use a food thermometer to check whether a meal has reached a safe temperature to kill any harmful bacteria. Beware: some frozen foods are not fully cooked or not ready-to-eat, but have browned breading, grill marks or other signs that suggest that they are cooked. Make sure they are cooked to a safe internal temperature: meat (whole beef, pork and lamb) 145 F with a 3-minute rest; ground meats 160 F; poultry (ground and whole) 165 F; eggs 160 F; fish and shellfish 145 F; and leftovers and casseroles 165 F.
Insulated lunch boxes and gel packs: Perishable food can be unsafe to eat by lunch time if packed in a paper bag. Keep your meal cool by storing it in an insulated bag. Place a frozen gel pack, combined with a frozen juice box or bottle of water to keep food cold and to avoid the “Danger Zone” (temperatures between 40 F and 140 F where bacteria can multiply quickly and cause illness).
Insulated containers: If hot liquids such as soup, chili or stew are on the menu, use an insulated container to keep items hot at 140 F and above. Fill the container with boiling water, let it stand for a few minutes, empty, and then pour in the hot food. Keep the insulated container closed until lunchtime.
Handwashing aides: Hand wipes and 60 percent alcohol-based hand sanitizers are ideal for children to clean their hands before they eat when water and soap are not available.
Read more about USDA’s four steps to food safety and get your food safe lunch questions answered by calling the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.
USDA touches the lives of all Americans each day in so many positive ways. In the Biden-Harris Administration, USDA is transforming America’s food system with a greater focus on more resilient local and regional food production, fairer markets for all producers, ensuring access to safe, healthy, and nutritious food in all communities, building new markets and streams of income for farmers and producers using climate smart food and forestry practices, making historic investments in infrastructure and clean energy capabilities in rural America, and committing to equity across the Department by removing systemic barriers and building a workforce more representative of America. To learn more, visit www.usda.gov.
This is a blog for the California Department of Food and Agriculture (CDFA) Inspection Services Division (ISD). Read here for the latest news about how ISD is providing Californians professional services that support and contribute to a safe, abundant and quality food supply; environmentally sound agricultural practices; and an equitable marketplace for California agriculture.
