food safety

Meet Indu Upadhyaya: Food Safety Specialist

This article was originally published on Naturally.UConn.edu

Indu
Photo: Kevin Noonan

Where did you get your degrees? I received a bachelor of veterinary science and animal husbandry (equivalent to DVM) and a master’s degree in veterinary biochemistry from Rajiv Gandhi Institute of Veterinary Education and Research in Pondicherry. I completed my PhD from UConn in animal science with a focus on food safety and microbiology. (Editor’s note: Her graduate student profile is on this blog.)

What did you do before you came to UConn? Before I joined UConn, I worked as an Assistant Professor in the School of Agriculture at Tennessee Tech University for one year. I was involved with developing a research program on poultry and fresh produce safety, including writing grants and collaborating with other faculty from various disciplines. I also taught two upper level undergraduate courses and worked on several food safety outreach and recruitment activities in Tennessee.

What will your work here at UConn focus on? I plan to work with Connecticut poultry processors and fresh produce growers to promote food safety through dissemination of relevant research findings and associated trainings. I have visited various extension offices in Connecticut and the UConn campuses to begin to learn about food safety education requirements in the state.

For the first six months, I will concentrate on training Connecticut’s growers and producers to comply with the new Produce Safety Rule (PSR), which is part of the FDA Food Safety Modernization Act (FSMA).

I will conduct other trainings, such as Hazard Analysis Critical Control Points (HACCP) training for meat and poultry producers. Connecticut does most of its training sessions in early spring and late fall, but other New England states do their trainings at different times. This provides plenty of options for growers and producers who can attend training anywhere in the region.

In addition, I understand and appreciate that this is a New England effort, therefore, I will be meeting and working alongside extension educators in the region from other states to introduce myself.

Moreover, I enjoy writing grants and would focus on applying to agencies that promote food safety outreach. I believe this would add to a strong food safety research program here at UConn.

Name one aspect of your work that you really like. I love meeting new people, talking to them and making connections. I believe its important to learn about the challenges that poultry processors, fresh produce growers, stakeholders, farmers and workers face to comply with food safety regulations.  I want to know their concerns and help find solutions to their food safety issues. I think this aspect of my role blends well with my personality.

Is there anything else you would like us to know about you? I have a 2-year-old daughter, and I love spending time with her. Also, I am a die-hard tennis fan, and I am glad that Flushing Meadows, NY (venue for the US Open Grand Slam) is nearby.

Say Cheese

cheese productionSmall-scale dairy operations in Connecticut and throughout the country offer cheese, ice cream, and other dairy products direct to consumers and through wholesale distribution. The popularity of local food has increased interest in these operations, and led to a greater need for food safety education and training.

Dennis D’Amico is an Assistant Professor in the Department of Animal Science who focuses on food technology, quality, and safety. His applied research is integrated with his Extension work. D’Amico works closely with the dairy industry to develop risk reduction interventions and technical outreach programs. When he first started at UConn he worked directly with several Connecticut producers, learn- ing the unique issues they face.

D’Amico takes small-scale producers’ challenges back to his laboratory to test and develop interventions to see if they will actually work. He defines an actionable intervention as something a producer can implement without significant expense. A team of undergraduate and graduate students work in his laboratory researching each aspect of a problem.

“My work with Extension is rewarding, there’s nothing better than hearing about a problem, and then making someone’s day by helping them solve their problem. Having that immediate impact is what makes me smile,” D’Amico says. “Extension provides diversity to my day, I meet with different people with various needs and it makes me think about dairy food science and safety from new angles.”

In-person trainings are limited to time and geography in some cases. D’Amico and his colleagues are using technology to address the limitations. An online food safety course for artisan chessemakers was created first, and launched in 2017. A website of resources was built to accompany the course in partnership with the American Cheese Society, and is available to anyone at www.safecheesemaking.org. Feedback for the course is positive, and has led to additional projects.

“We’re building a repertoire of dairy food safety resources,” D’Amico concludes. “Many of the next steps in my research and Extension program build off of previous work. Producers need solutions they can implement now, but there is a gap in education and interventions available, and that’s what we’re trying to fill. We don’t want producers operating blindly.”

D’Amico is currently working with another group of colleagues to build an online course for small- scale ice cream producers. “Recent foodborne illness outbreaks have shown that ice cream is not the safe haven some thought it was,” he says. “There are food safety issues specific to ice cream that need to be addressed.” An accompanying website is also under development for ice cream food safety resources.

Team members know that training people to identify environmental pathogens in a dairy plant is best done in person. However, time and geography constraints still exist. D’Amico is collaborating with his colleagues at North Carolina State University on a virtual reality simulator that will provide this training. The simulation includes case studies to further enhance learning.

A Food Safety Plan Coaching Workshop for small-scale dairy producers helps producers comply with the Food Safety Modernization Act (FSMA). The three- year project funded by USDA offers six workshops per year. “We’re focusing the workshop on underserved regions where there aren’t dairy foods specialists avail- able,” D’Amico says.

A core group of trainers, including D’Amico, serve as national coaches and travel to each region, collaborating with regional resources and connecting producers. There is one regional coach for each six participants. At the workshop, participants form groups based on their stage in the FSMA process, and leave the work- shop having made measurable progress on their written food safety plan.

Best Practices guides are another project undergoing a digital transformation. “We first published the Best Practices Guide for Cheesemakers in 2015, and it’s updated every two years,” D’Amico says. “However, the next version will be click- able and user friendly. Instead of a 300-page PDF, the user can click directly on the section they need. We are also developing a similar toolkit for retailers. This is another collaboration with the American Cheese Society.”

Consumer demand will continue to drive consumption of dairy products and local food. Even in best case scenarios, food safety issues will arise. Small-scale dairy producers and consumers can be confident that D’Amico and his team of students are searching for solutions and developing tools to share new actionable interventions.

Article by Stacey Stearns

Basic Food Safety Practices at Home

making sauerkraut
Photo: Diane Wright Hirsch

What made you sick? Is it food you cooked at home?

While we continue to blame farmers, processors, food- service and restaurants for making the food that makes us sick, the fact is that home cooks are quite likely to handle food in a way that results in a foodborne illness. The safety of our food supply is the responsibility of all who grow, process, sell, prepare and eat food.

The “rules” for safe food handling can seem overwhelming. However, if you take these five small steps, you can have a big impact on the safety of your food at home. Save these on your fridge for a few days and see if you can make these habits part of your everyday food prep routine.

  1. Keep your kitchen, utensils, and hands clean.
  2. Handle raw and cooked foods with care.
  3. Use a food thermometer.
  4. Use a refrigerator thermometer.
  5. Get leftovers into the refrigerator ASAP after eating.

More detail on each of these food safety tips is in the full article at http://s.uconn.edu/fsathome.

Strawberry Season in Connecticut!

By Diane Wright Hirsch

Senior Extension Educator, Food Safety

 

strawberries
Photo: Wikimedia Commons

One of the best things about early summer in Connecticut is strawberry season. It just makes no sense to buy California berries at the supermarket in June or July. I once saw a post on a local farm’s Facebook page where a customer shared a picture of two strawberries cut in half….the Connecticut berry was deep, dark red in color and looked to be juicy and fresh. The supermarket berry was pale and dry looking. Seriously, it is not a difficult choice!

In an article on the University of Illinois Extension web site, Drusilla Banks and Ron Wolford gathered some facts on the history and lore of the strawberry. Some thoughts to ponder when working on your strawberry patch—or filling your bucket at the local pick-your-own:

  • “Madame Tallien, a prominent figure at the court of the Emperor Napoleon, was famous for bathing in the juice of fresh strawberries. She used 22 pounds per basin, needless to say, she did not bathe daily.
  • The American Indians were already eating strawberries when the colonists arrived. The crushed berries were mixed with cornmeal and baked into strawberry bread. After trying this bread, Colonists developed their own version of the recipe and strawberry shortcake was created.
  • The strawberry was a symbol for Venus, the Goddess of Love, because of its heart shapes and red color.”                    urbanext.uiuc.edu/strawberries

Picking your own berries (PYO)

Strawberries are ready to harvest when they are a bright shiny red color. If they are greenish or whitish, leave them on the vine. They will not ripen further after harvesting. Very dark berries are likely to be overripe—you will need to eat them on the day you pick.

Harvest safely

First, don’t pick if you are sick. Stay home and let someone else do the picking. Before heading out to pick the berries, wash your hands. If you go to a PYO operation, ask if they have handwashing facilities. In a pinch, can you use a hand sanitizer? Hand sanitizer should not be a substitute for washing hands with soap and water. Dirty, wet or sweaty hands are not much safer when rubbed together with a glob of hand sanitizer. In addition, hand sanitizers are not effective against all types of microorganisms: especially viruses such as the Norovirus. So, whenever possible, wash your hands the old-fashioned way.

Pick berries that are bright red and leave those that are overripe, mushy or moldy. If you are planning to make jam or jelly, don’t think that you can get by with shoddy, overripe berries—you might end up with shoddy, overly-soft jam:  you will never end up with a product that is of better quality than the fruits or vegetables that you started out with.

Refrigerate the berries as soon as you can after picking. This will help with shelf life. But, do not wash the berries first. If washed, the berries are more likely to get moldy in your refrigerator.  Store unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. Always wash them before eating. To wash, place berries in a colander and rinse under cold running water. Do not allow berries to soak in water—they will soak up the water, lose color, flavor and vitamin C.

Freezing Strawberries

For the best results, pick fully ripe, firm berries with a deep red color. Throw out any immature or unripe berries or those with rot, soft spots or mold. Wash and remove caps.

You may choose to freeze your berries with or without sugar. While many choose sugar-free because of perceived health benefits, keep in mind that for high quality results, packing in sugar is your best choice. Unsweetened packs generally yield a product that does not have the plump texture and good color of those packed with sugar. The fruits freeze harder and take longer to thaw. While some fruits are acceptable when packed without sugar, strawberries are best packed with sugar. The exception is if you are freezing berries to make into jam at a later date (and of course, if you must use sugar free products as part of a health regimen).

Unsweetened Dry Pack (for making jam later)

Simply pack the washed and drained fruit into a container, seal and freeze. A tray pack is an alternative that may make the fruit easier to remove from the container. Spread a single layer of fruit on shallow trays and freeze. When frozen, promptly package and return to the freezer. Be sure to package the fruit as soon as it is frozen, to prevent freezer burn. Use bags or hard plastic containers made for use in the freezer.

Whole Berries Sugar Pack

Add three-fourths of a cup of sugar to one quart (one and one-third pounds) of strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Put into plastic freezer bags or freezer container.

Sliced or Crushed– Prepare for packing as for whole strawberries; then slice or crush partially or completely. To one quart (one and one-third pounds), berries add three-fourths of a cup of sugar; mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Pack into freezer bags or hard plastic freezer containers.

If you want to make strawberry jam, visit the National Center for Home Food Preservation.  You will find a tested recipe for strawberry jam as well as many other canning recipes.  Extension now recommends that all jams and jellies be processed in a water bath canner.  This means that you must use glass jars with two-piece canning lids. The five-minute process will minimize the chance that molds and yeasts will spoil your jam. Shelf life will improve and you won’t waste all your hard work and precious berries.

For more information about safe handling of fresh-picked strawberries, contact the UConn Home and Garden Education Center at 877-486-6271 or www.ladybug.uconn.eduor the National Center for Home Food Preservation for canning and freezing information at www.uga.edu/nchfp.

Food Safety Webinar for Farmers and Processors

healthy foodWebinar: Food Safety During Planning & Construction of Food Facilities: A Road Map
 
Date and Time: May 16, 2019 at 9:00 AM EST
 
Description: This FREE webinar will feature a panel of industry specialists from the Vermont Manufacturing Extension Center (VMEC), VIS Construction Consultants (VIS) and Neagley & Chase Construction (NCC), who will discuss the recent expansion journeys of three successful Vermont Food & Beverage Companies. Panelists will provide an overview of each of these production projects: an expansion, a renovation and a new construction. By the end of the webinar, attendees will have a better understanding of the scope of each case study, including timeline, program, team, integration of food safety concerns into each project and lessons learned along the way.
 
To request a disability-related accommodation to participate in this program, please contact Omar Oyarzabal at 802-651-0054 ext. 503 or 1-800-571-0668 by May 1, 2019, so that we may assist you.
 
This webinar is organized by the University of Vermont Extension in collaboration with VMEC, VIS and NCC.
 
Don’t wait to register for this FREE webinar http://go.uvm.edu/201903

Food Safety – Approved Grower Courses Available

vegetables

FSMA Produce Safety Rule/Produce Safety Alliance Approved Grower Training Course 

 

December 5 and 6, 2018; December 7, Snow Date 

8:30 am through 3:30 pm 

Middlesex County Extension Center 

1066 Saybrook Road 

Haddam, Connecticut 06438 

Registration Deadline Monday, November 26 

Space is limited to 30 participants. 

REGISTRATION: Course fees are $50 for Connecticut Farmers; $150 for others. The preferred method of registration/payment is through the CAHNR Conferences site, paying with a credit card. Please include both a work and cell/home phone number and regularly used email address in case of emergency or cancellation. 

ONLINE REGISTRATION is PREFERRED. 

Please go to http://www.cahnrconference.uconn.edu/ to register. VISA and MasterCard are accepted. 

If you choose to register by mail (not preferred) please see the registration form on the next page. 

COURSE DESCRIPTION: The Produce Safety Alliance (PSA) Grower Training Course has been designed to provide a foundation of Good Agricultural Practices knowledge that includes emphasis on co-management of food safety and environmental management goals, while outlining the requirements of the Food Safety Modernization Act (FSMA) Produce Safety Rule. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ 

In order to obtain a certificate that provides evidence of compliance with the training requirements of the rule, you must be present for the entire two-day course, so do not make plans for the snow date! 

Funding for this statement, publication, press release, etc. was made possible, in part, by the Food and Drug Administration through grant PAR-16-137. The views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United Stated Government. 

UConn Extension is an AA/EEO employer and program provider. 

CT Seeks Better Information & Understanding of Produce Growers

Connecticut seeks better information and understanding of produce growers in the state

bushel of applesThe University of Connecticut Extension is collaborating with the Connecticut Department of Agriculture (DoAg) to support Connecticut produce growers covered by the FDA’s Food Safety Modernization Act (FSMA) Produce Safety Rule.  In order to do that, we need to have more and better information about farms that grow produce in Connecticut.

Better knowledge and understanding of who is growing produce in Connecticut, who is covered by the Rule, who may be eligible for an exemption, and who must comply fully with the Rule, can only help us improve implementation of FSMA rules and better meet food safety information and resource needs of Connecticut farms.

Every farmer that fills out the survey will be entered into a drawing to win one of two Connecticut Grown pop-up tents.  In order to participate in the drawing, the survey must be completed/returned by October 1, 2018.

We know that many farms are not covered by or are exempted from parts of the Rule.  Please complete the survey even if you think you may be exempt from parts of the Rule or not covered at all. The information we get from uncovered farms or farms with exemptions will help us to:

  • eliminate any farms from our mailing list that do not grow fruits or vegetables and
  • develop alternative food safety programs aimed at reducing food safety risks of uncovered or exempted farms and helping them meet food safety requirements of potential buyers of their product.

The questionnaire should take only 5-10 minutes to complete. There are three options for completing the questionnaire:

  1. If you would like to complete the online version directly here is the link: Farm Survey Questionnaire
  2. If you would like to complete this survey on your mobile device, scan the QR code here: Produce Survey QR Code
  3. If you would prefer a copy to be emailed or mailed to you, contact Diane Hirsch at: diane.hirsch@uconn.edu 

Food Safety for Produce Buyers

On July 17, UConn Extension and the Connecticut Department of Agriculture hosted a meeting in Storrs for operations (distributors, schools, institutions, restaurants, grocery stores, and foodservice operations) that buy fresh produce from farms in southern New England. A team of regulators and produce safety educators from Connecticut, Massachusetts, and Rhode Island conceived and developed the program to raise awareness and answer questions about how the Food Safety Modernization Act (FSMA), Produce Safety Rule (PSR), Preventive Controls for Human Food, Good Agricultural Practices (GAP) audits and state produce inspection programs will affect regional farmers and their customers. More than 50 retailers, regulators, distributors, school and university foodservice personnel and farmers from across New England came to learn.

Diane Hirsch
Diane Wright Hirsch. Photo: Eshan Sonpal

FSMA is the regulation implemented in 2011 to improve the safety of the US food supply. The regulation includes two rules that specifically impact those who grow, distribute and sell fresh fruits and vegetables. Included are the Produce Safety Rule (PSR), the Preventive Controls Rule (PC). “While many believe that meat or eggs or poultry are likely the source of most foodborne illnesses in the US, in fact it is fruits and vegetables that top the list. We need to work to reduce these numbers,” said Diane Wright Hirsch, Food Safety Educator with UConn Extension. “It is important that anyone preparing fruits and vegetables for a restaurant or school or selling them at a grocery store be familiar with the regulations that affect the industry.”

The Preventive Controls Rule regulates those who warehouse and distribute produce. It outlines Good Manufacturing Practices including procedures that impact the safety of the food they are holding: worker hygiene, worker food safety training, sanitation and pest control are some of the practices outlined in the Rule. The Produce Safety Rule requires growers of fresh fruits and vegetables to implement practices that reduce risks for contamination of fresh produce with microorganisms that cause foodborne illness.

Mark Zotti is an Agriculture Marketing/Inspection Representative with the Connecticut Department of Agriculture, and says, “Every

Mark Zotti
Mark Zotti. Photo: Eshan Sonpal

farmer should educate themselves on what the FSMA Produce Safety Rule says and how it relates to them. The Rule makes science-based standards for the growing and harvesting and holding/packing of fresh fruits and vegetables. Never before were there laws related to those activities, so it’s important that farms regardless of size, know what the PSR says.”

“There’s been a documented increase in foodborne illnesses related to produce,” Mark states. “A lot of that can be correlated to the increased consumption of fresh fruits and vegetables and the regions and practices used during the production of produce. Nationwide we’ve seen the produce industry require that farms who grow for them implement practices aimed at reducing the risk of microbial contamination during the growing, harvesting, holding, and packing of fresh fruits and vegetables. We hope the information provided today benefits the participants and the farmers they work with.”

Sean Stolarik is the Produce Sales Manager for Big Y Foods, Inc, and he attended the July training on behalf of his organization. “This is very relevant to my day to day life. When it comes to food safety and where our growers have to be in terms of regulations, this is very important.”

Sean Stolarik
Sean Stolarik. Photo: Eshan Sonpal

“Today’s training will help Big Y Foods, Inc. with transparency with customers, knowing that the farms we are buying produce from are using safe agricultural practices. It will help me to know what questions to ask the growers and know what requirements that growers must meet,” Sean continues. “My biggest takeaway is that the rules are complex, with many different parts and some allowed exceptions. We are trying to understand the laws because they can be confusing sometimes.”

To help Connecticut farmers comply with the PSR, the Department of Agriculture and UConn Extension are providing nationally accredited Produce Safety Alliance Grower training to fresh fruit and vegetable growers in the state. Growers can attend training, learn the specifics of the regulation, find out about resources available to them, and go back to the farm with the tools needed to make changes in their food safety practices, including making their facilities easier to clean and taking steps to comply with the regulation.

Produce buyers can have access to the curriculum through the Produce Safety Alliance website as well. Downloading and reviewing the grower training materials will help them to determine what practices or procedures they may want to see implemented by the farmers they buy from.

“Everyone needs to take responsibility for their piece of the food system,” Diane concludes. “Farmers need to produce a safe product, distributors need to take that product and keep it safe for consumers that eat it. Produce is a risky food because you are not cooking it for the most part. It’s important to know how to safely grow, harvest, distribute and prepare fresh fruits and vegetable so that we can reduce the risks for consumers.”

For more information visit foodsafety.uconn.edu or ctgrown.gov.

Article by Eshan Sonpal

10 Rules for Safe Canning

By Diane Wright Hirsch, MPH
Senior Extension Educator/Food Safety

home canning with tomatoes
Photo: Diane Wright Hirsch

Even though some may feel home canning has gone the way of the dinosaurs, I regularly get questions posed to me by newbie and experience canners alike. Some want to know how to can tomatoes without potentially killing a loved one. Others want to know if there is anything new in the canning pipeline.

It seems as if more people are gardening these days so that they can have more control over their produce supply—they can grow what they like and minimize the use of chemical pesticides or fertilizers. A happy consequence of a successful garden is a bountiful supply of zucchini, tomatoes and peppers—maybe too bountiful! As a result, the gardener must now become a food processor. Home canning is not difficult, but, it IS important to do it right. Here are ten rules for canning to help you in your pursuit of a safe home canned food supply—whether you have been canning for years or this is your first time.

1) Make sure your jars/lids are in good shape.
 Use (or re-use) canning jars manufactured for home canning. Check for cracks or chips and throw out or recycle any jars that are not in good shape.
 Be sure the jar rings are not dented or rusty.
 Buy new jar lids. The sealing compound can disintegrate over time, especially in damp basements, so make sure that your supply is new or no more than one year         old. Do not reuse old lids. (If you still use rubber jar rings, these CAN be reused unless they are dry and/or cracked, though these jars may be more prone to failed seals.)

2) Use up to date canning guidelines. With the exception of jams and jellies, recipes that are older than 1996 should be relegated to the family album. A great resource for up to date guidelines and recipes is the National Center for Home Food Preservation at: www.uga.edu/nchfp. This site is the United States Department of Agriculture (USDA) approved site for home food preservation information. Go there and check out the latest recommendations. They are also great about addressing some questionable practices that are introduced over the years, such as canning food in the oven or canning bread in a jar.

3) Choose the right canner for the job.
 Water bath canners are for jams, jellies, relishes, pickles, fruits such as apples, apple sauce, peaches and tomatoes.
 Pressure canners are for all other vegetables, soups, meats, fish, and some tomato products, especially if they contain large amounts of low acid vegetables such as peppers, celery or onions. Some folks like to can tomatoes in a pressure canner because it takes much less time and uses less fuel/energy.

4) If using a pressure canner with a dial gauge, have it checked annually to make sure it is reading properly. Check with the manufacturer regarding gauge testing or call the Home and Garden Education Center.

5) If you are pressure canning, be sure that the gasket is still soft and pliable. If dry and/or cracked, you need to replace it.

6) Use high quality, just-ripe produce for canning. You will never end up with canned tomatoes (or any other produce) better than those you started with. Overripe strawberries can lead to a runny jam. Overripe, mushy or decayed tomatoes (often sold in baskets labeled “canning tomatoes” when they are really “tomatoes that we can’t sell for slicing because they are past their prime”) may have a lower acid level or higher pH, making the processing time inadequate for safety.

7) Make sure everything is clean before your start. Be sure to clean:
 Canners (often stored in a cobwebby corner of the basement)
 Jars, jar lifter, screw bands, etc.
 Counter tops or other work surfaces
 Your produce (wash with cold running water—no soap or bleach please)
 YOUR HANDS

8) Follow approved recipes to the letter. When you change the amount or type of ingredient, you risk upsetting the balance that would result in a safe, high quality product. Too little sugar will make jams too soft; cutting out the salt may make a pickle recipe unsafe; and throwing additional onions and peppers into a tomato sauce can increase the risk for botulism.

9) Adhere to processing times—even if they seem long. Processing canned foods in a water bath or pressure canner is what makes these products safe for on-the-shelf storage. Each product is assigned the processing time needed to destroy the spoilage organisms and/or pathogens (the kind of bugs that make us sick) that are most likely to be a problem in THAT product.
 The short processing times for jams and jellies destroy yeasts and mold spores that used to be common place when these products were not water-bathed, but covered in paraffin.
 The long processing times for tomatoes are needed because modern tomato varieties are often lower in acid than those in the past. If 45 minutes seems way to long to you (especially when you watch the electric meter ticking away), you might want to consider pressure canning them for 15 minutes at 6 pounds of pressure or 10 minutes at 11 pounds.

10) Allow your jars to cool naturally, right side up, for 12 hours or more before testing seals. Testing earlier may cause the new seal to break.
 Cool jars away from an open window to prevent breakage by cool evening breezes on hot jars.
 Remove screw bands, clean and dry them and store several in a convenient place for use later when you open a jar and need to refrigerate leftovers. (Screw bands should not be left on jars when storing. Food residue and moisture may collect and cause rusting or molding that can ruin a good seal.)
 Test seals, reprocess if needed.

Follow the rules and you will be well on your way to processing a safe, shelf-stable food supply for your household.

For more information about canning food safely at home, visit our website at www.foodsafety.uconn.edu, check out the National Center for Home Food Preservation, or contact the Home and Garden Education Center at ladybug@uconn.edu or 1-877-486-6271.

Buying from Local Farms? What do FSMA Rules Mean to Produce Buyers?

bushel of applesBuying From Local Farms? What Do FSMA Rules Mean to Produce Buyers?
On July 17, 2018 a team of regulators and produce safety educators from Connecticut, Massachusetts and Rhode Island are hosting an educational meeting for operations (distributors, schools, institutions, restaurants, grocery stores, foodservice operations, etc.) that buy fresh produce from farms in southern New England.  This meeting will be regional in scope because fresh produce is often sold across state borders, with many customers having operations in two or all of these states.
Attendees will learn about the Food Safety Modernization Act (FSMA), Produce Safety Rule (PSR), Preventive Controls for Human Food, Good Agricultural Practices (GAP) audits and state produce inspection programs.
 
Do you buy local?  If so, we would like to invite your produce buyer, supply chain manager and/or food safety or quality assurance personnel to attend.
The purpose of this meeting is to help you to understand what the new Produce Safety Rule means to both region’s farmers and to those who buy their product. How might it change (or not change) the way you do business?
 
The meeting is intended for buyers of local produce but farmers are encouraged to attend.  This meeting will offer an opportunity for farmers to network with a wide variety of potential customers.  Local farmers are encouraged to share this announcement with their wholesale customers.  This meeting will an excellent opportunity for both parties to learn about issues each sector faces.
The meeting will be held at the Rome Ballroom on the University of Connecticut’s main campus in Storrs, Connecticut, from 9am to noon on Tuesday, July 17.
Agenda
  • Welcoming remarks
  • FSMA Explained (focus on the Produce Safety Rule related aspects of the Preventive Controls for Human Foods Rule)
  • State focused inspection and compliance programs
  • Panel discussion:  Buyers from a variety of operations will discuss how they address produce safety with their locally sourced fruits and vegetables
See attachment for registration information.  There is no fee for participants, but you must preregister.  Deadline for registration is July 10.
Feel free to share with others who may be interested.
 
If you have any questions, please contact: Diane Hirsch from the University of Connecticut Extension at diane.hirsch@uconn.edu or call 203-407-3163.