Food Safety Workshop at

Washington State University Organic Farm

Pullman, Washington May 28, 2009



Topics: Harvest, Post-Harvest Handling & Direct Marketing

Ground was broken for WSU’s 3 acre organic farm in the fall of 2003.

In 2005 the farm was certified organic by the Washington State Department of Agriculture and Brad Jaeckel became the farm manager/instructor.

In 2005 the farm also began a CSA (Community Supported Agriculture), and in 2006, WSU approved the first organic agriculture major in the nation.

WSU organic farm continues to expand, incorporating poultry, and selling produce at the new Pullman Farmers Market.

The workshop was held in the shade of the 24'x24' harvest shed.

Brad Jaeckel explains the Good Agricultural Practices (GAP) Audit Verification Checklist. This tool assists in identifying strengths and weaknesses related to food safety risks on the farm, with a system of goal setting and action plans to address needs.

GAP Grower Self Assessment kits were provided for each workshop participant.

Participant reviews educational materials.

Karen Killinger, Assistant Professor for the WSU Food Science department, discusses main pathogens and modes of transport.

Michael Baker, Director of Environmental Health for Whitman County, shares information from an inspectors’ point of view. Public health is the department’s primary focus. Programs include restaurant and farmers market inspections, prevention and investigation of food borne illnesses, Food Protection Program & Permits, community outreach and educational services to assist in all aspects of environmental health.

An addition to the original harvest shed is a hand washing station. This station is the first thing workers see as they enter the harvest shed, reminding people to wash hands prior to beginning work.

Water for the hand washing station is run from the irrigation lines and drains into 5 gallon buckets. Clean drinking water is provided separately.

Bilingual hand-washing instructions are posted to remind workers of proper wash techniques.

A small tool shed next to the harvest shed is used for storing harvest equipment and other tools, fertilizer and seeds.

Brad explains the significance of cleaning and storing tools correctly. Tools must be returned to the tool shed after harvest cleaned and ready for their next assignment.

Brad shows different types of harvest tools, including large knives for lettuce and cabbages, smaller knives for summer squash and melons, and pruners for a variety of crops

A variety of harvest containers are used, all meeting requirements associated with organic certification. For example recycled waxed cardboard boxes are acquired from the local food coop and are only used if the box was originally packed with organic produce.

Double wash tubs with table in harvest shed are used for post harvest cleaning.

The first crops washed are always lettuce and other leafy greens, followed then by the dirtier root crops. The mixed salad greens are the only crop to go through both sinks as they are then dried and bagged before distribution. The sinks are not drained between each crop

USDA and GAPS recommends using running water to wash and rinse vegetable crops although this does greatly increase the amount of water used in the washing process.

All sinks drain into buckets or onto the ground.

A bicycle powered spinner is available if the electric unit is not functional. The spinner is simply a washing machine with the agitator removed to accommodate a mesh laundry bag of washed salad greens. After each bag is dried the greens are then re-boxed before being weighed and placed in plastic produce bags

CSA shares are distributed in blue plastic tubs with lids. The farm made a large investment in these tubs, wanting a container that is reusable, easy to clean, and able to hold temperature to some degree.

CSA tubs are rinsed before each packing and washed as needed with Simple Green cleaner.

Brad discusses presentation and storage of produce post-harvest for market tables and CSA distribution.

Although you want the produce to look clean, a bit of dirt will remind customers they need to clean produce at home. It is important to tell all customers that the produce should be washed before eating, including the bagged salad greens.

Brad points out container options for small produce such as cherry tomatoes, berries, and other small sized crops.