[FMC] Food Safety at Farmers Markets

[Stacy Miller]

In light of this recent tomato (formerly spinach and who knows what else
next) outbreaks that probably have many of us trying to offer answers to
valid customer inquires at farmers markets, here are some of the FAQs
offered on the FDA web site regarding the tomato issue:

   - *Are tomatoes from farmers' markets included in this outbreak?*

   Some farmers' markets get their tomatoes from sources other than local
   farms. These other sources may include the same ones that provided the
   tomatoes implicated in the *Salmonella* outbreak. At this time, buying
   the types of tomatoes that are linked to this outbreak at a farmer's market
   instead of a grocery store, for example, is not a guarantee that the
   tomatoes are safe. Consumers should ask retailers at farmers' markets what
   the sources of their tomatoes are.
   - *During this outbreak, is it safer to eat locally grown tomatoes?*

   Tomatoes not implicated in the outbreak are the best choice at this time.
   These include cherry tomatoes, grape tomatoes, tomatoes with the vine still
   attached, and home-grown tomatoes. Consumers should confirm with their
   retailers the sources of tomatoes advertised as "locally grown."

Not exactly definitive, but if your state is on the list of places which
have been ruled out as sources of the the *Salmonella*, that might be more
reassuring for consumers:
http://www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers.  So too
might be the fact that for many of us, tomato season has yet to even begin.

Additionally, I wanted to point out a few resources on the FMC web site
regarding recommended food safety guidelines for farmers markets.  Some
states already have strong, proactive, and clearly written language on food
safety guidelines for farmers markets, but others have a long way to go in
this respect.  In terms of assuring customers that your farmers are aware of
common safety practices for post-harvest handling, sampling, processing,
etc, it helps to know what those common safety practices ARE.  For those of
you who are interested, here are just a few of the more extensive resources
in this regard that might be useful in becoming familiar with protocols
currently in use.  If you know of other similar resources, please feel free
to send them to me directly and I will post them on FMC's document library
as it's upgraded.

*From the Field to the Table: Suggested Food Handling Guidelines for Farmers
Markets, Fairs and
Festivals*<http://www.farmersmarketcoalition.org/wp-content/uploads/2008/03/muorgfieldtotable.pdf>

*Marin Farmers Market Association's Handwashing and Food Sampling
Requirements, Guidelines and
Procedures*<http://www.farmersmarketcoalition.org/wp-content/uploads/2008/06/marin_fm_sampling_guidelines.pdf>

*Food Safety Guidelines from the Oregon Department of
Agriculture<http://www.farmersmarketcoalition.org/wp-content/uploads/2008/06/oda_food_safety_guidelines.pdf>
*

Thanks!
-------------------------------------
Stacy M. Miller
Executive Secretary
Farmers Market Coalition
stacy at farmersmarketcoalition.org
304-685-2669
www.farmersmarketcoalition.org

Farmers markets are good for everyone. Join us to make them even better.
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