Idaho ag department gives overview of food safety rules
ONTARIO, Ore. — Idaho and Oregon farmers were given an overview of FDA’s new Food Safety Modernization Act rules April 26 during a meeting hosted by the Idaho State Department of Agriculture.
FDA’s produce safety rule will require farmers who grow fruits and vegetables that are consumed raw to comply with numerous provisions meant to ensure food safety.
It is one of seven rules FDA has developed to comply with FSMA and was the main focus of the meeting.
The rule includes a host of new requirements for these fruit and vegetable farmers and “the produce industry has never been regulated in this manner before,” said ISDA Chief of Staff Pamm Juker.
But she told farmers not to panic because the department and other groups are gearing up to help growers understand and comply with the provisions.
“We’re here to try to find answers for everybody,” Juker said. “The training and technical assistance everyone is going to need to comply with these rules is coming.”
Small operations with $25,000 to $250,00 in average annual produce sales have to start complying in 2019, farms with $250,000-$500,000 in sales have to comply in 2018 and bigger farms have to start complying in 2017.
Juker called the April 26 meeting a “FSMA 101” course and said farmers would be provided more detailed information as FDA releases promised guidance on the rules.
The produce rule will require farmers to test every source of agricultural water on their farm annually for general E. coli.
Farms with less than $25,000 in produce sales annually are not covered by the rule and produce that FDA has identified as rarely consumed raw is also not covered. Produce headed for commercial processing that reduces pathogens with some type of “kill step” is also not covered.
Produce farmers will be required to assess their fields to see if any of their crop has been contaminated by animal droppings and will not be allowed to harvest any part of the crop that has.
Other components of the produce rule include personnel training, worker health and hygiene and the sanitation of equipment, tools and buildings.
Accurate record keeping to prove compliance is critical, Juker said. “Everything you do must be documented.”
Stuart Reitz, an Oregon State University cropping systems extension agent in Ontario, said the scope of the rule seems overwhelming and “not just to the farmers.”
“At this point, I think the lack of guidance from the FDA is confusing and is upsetting people because they recognize they have to comply with these rules but we still don’t know how,” he said. “As soon as we know things, we will pass that information along to people.”
Kay Riley, chairman of the National Onion Association’s food safety committee, said the water testing provision is the part onion growers have the most angst with and they need more guidance on that requirement.
“It’s doable but I think it’s exasperating for sure,” he said of the produce safety rule.