The 2009 ASHS Annual Conference

Urban agricultural food safety can be as complicated as in rural areas.  The production site must be evaluated for possible sources of prior contamination.  Locations should be tested for lead and other heavy metals.  If not acceptable, select an alternative site or switch to growing in raised beds or tabletop gardens.  If using compost, obtain from a reliable source and if possible test for pathogens.  Restrooms and hand-washing facilities must be available for employees and customers   Stock the facility with soap, single use towels and potable water (preferably hot and cold).  Everyone should wash their hands when entering the farm, before leaving and after handling animals.  Encourage people with clearly displayed signs in the appropriate languages. 

Animals can be a concern in any agricultural operation.  Efforts must be taken to exclude animals including pets from the production and sale areas.  Rodent traps around the perimeter will help reduce the population, but do not use poison which may end up in the produce.

Inspect picking containers on a regular basis, clean and sanitize as needed.  If food sampling is planned, samples should be kept in clean covered containers; washed prior to cutting with potable water and handled with disposable plastic gloves when cutting.  Potentially hazardous food should be kept at 45F and all other foods disposed of in two hours.  Utensils and cutting surfaces should be smooth and nonabsorbent and sanitized prior to use. 

When displaying produce keep at least six inches off the ground and shaded to keep as cool as possible.  Produce can be sprayed with potable water to provide evaporative cooling and displayed on ice if practical.  All products not on display should be stored at 45F or lower to maintain shelf-life.  If selling salad/mesclun mixes, consider marking the product ‘not ready to eat please wash before consuming’