Food Safety Workshop at

Green Bluff High Country Orchard

July 14, 2009

Topics:

Tree Fruit, Value-Added Processing, U-Pick Operations and Worker Hygiene and Safety on a Small Family Farm

Host JoAnne Smatlan started with a U-pick Cherry operation and expanded to a variety of value added enterprises throughout the years.

The first step in adding any additional product or expansion, is arranging an on-site visit with local, county, state and federal representatives to identify regulations and gain their input on ways to proceed.

An example of this process was utilizing an old barn on the property. With the input of regulators, the Smatlans revised their idea of bringing it up to code, and instead renovated it into a gift shop and cafe.

The newest addition is an Event Barn constructed for private events such as weddings and reunions.

Guest Speakers Karen Hansen and son Derrik of Hansen’s Green Bluff Orchard established a commercial kitchen in their house with the assistance and on- going problem solving relationship they have established with their regulators.

Derrik Hansen explains how much fun he has challenging the regulators in creative problem solving.

Standards for commercial kitchens vary according to state, product and marketing venue.

Label requirements vary according to how the product is sold and handled.

If a worker hands a product to the customer, labeling is not required as there is an opportunity for customer questions regarding ingredients.

Products (such as muffins or cookies) placed on the counter for a customer to serve themselves must be individually wrapped with ingredients clearly labeled.

Karen has glove dispensers built in throughout the café so workers have easy access at all times.

All food items are stored off the floor with a thorough cleaning schedule implemented daily.

Triple stainless steel sinks are a requirement for the kitchen as well as clear labeling of all chemicals and soaps.

All chemicals used in the orchard are kept locked in a separate building with limited access to employees.

In a U-Pick operation, the facility must be kept clean and well groomed, for esthetic purposes as well as safety concerns. Gravel and mowed grassy areas require increased maintenance however provide play areas for children and easy accessibility for customers with limited mobility.

The orchard sustains the U-Pick operation, however fruit for pies is ordered from non-local sources.

Liability concerns regarding cherry pits are important. If a cherry pit is missed during the pitting process, and winds up in a pie, there is a potential of customers choking on the pit.

High Country Orchard reduces their liability by outsourcing their pitted cherries.

The orchard is kept clean and groomed to reduce the trip hazards.

Trees are trimmed to grow low for easy picking, decreasing the amount of customers on ladders.