DOVER, Del. – Delaware fruit and vegetable growers can now receive financial support in obtaining a third party audit to verify they are following effective food safety practices. The Delaware Department of Agriculture (DDA) is extending its Food Safety Audit Cost-Share Program for growers to include any third party food safety audit, not just USDA Harmonized GAP audits. With an additional $20,000 for farmers to use to offset required audit costs, DDA wants to make sure that producers are prepared for the Food Safety Modernization Act and the Produce Safety Rule.

“Throughout the past two years, we have found fewer buyers requesting produce growers to participate in the Harmonized GAP audits that USDA provides,” said Andrea Jackson, DDA Food Products Inspection Administrator. “More farmers are being required to participate in audits such as Global Food Safety Initiative (GFSI) schemes. Any of these audits are important in helping farmers recognize preventative measures for food safety. So we want to be more inclusive of these third party audits in our cost-share program.”

Food safety audits verify that fruit and vegetables are produced, packed, handled, and stored in the safest manner possible to minimize risks of microbial food safety hazards. The Delaware Department of Agriculture’s Food Products Inspection Section will pay 80 percent of the cost of a USDA AMS or commercial third party food safety audit with a maximum reimbursement of $1,000 per year. In order to be eligible, producers must successfully complete a third party USDA AMS or commercial audit this year, prior to September 29, 2017.

Funding will be provided on a first come, first serve basis, but Delaware growers must fully complete the necessary application and forms, be able to show verification of successful audit completion, billing, and proof of payment for the audit. For questions regarding the Food Safety Audit Cost-Share Program, contact Andrea Jackson at (302) 698-4545 or via email at Andrea.Jackson@delaware.gov.
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Media Contact: Stacey Hofmann, 302-698-4542, stacey.hofmann@delaware.gov

DOVER — Summer months mean picnics, days at the beach, camping, and road trips. But as temperatures continue to rise, so do your chances of contracting a foodborne illness if you do not properly handle and sanitize your food. The Division of Public (DPH) Health Office of Food Protection encourages Delawareans to be mindful of keeping food out in the hot sun too long and knowing the proper procedures for cooking meats and poultry.

Due to a variety of factors, including warmer temperatures, foodborne illnesses increase during the summer. According to the Centers for Disease Control and Prevention (CDC), one in six Americans are stricken with food poisoning each year and there are 128,000 cases of foodborne illnesses that require hospitalization.

“Washing and sanitizing your hands and the surfaces where you prepare food are just the start of the precautions you should be taking,” said DPH Director Dr. Karyl Rattay. “To properly protect against foodborne illnesses it is also important to separate plates and utensils used for raw and cooked meat, keep raw foods chilled at all times, wash produce before cutting or cooking it, even if you plan to peel them and cook foods to their proper temperatures, among other key steps.”

Stay healthy and safe during warmer months by following these food safety recommendations from DPH:

When bringing food to a picnic or cookout:

• Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
• Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, potato or seafood); cut up fruit and vegetables; and perishable dairy products.
• A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
• Avoid opening the cooler repeatedly so that your food stays colder longer.

When hosting an outdoor event:

• Before cooking, keep meats and eggs in a container under 40 degrees F, keeping ice for beverages in a separate container.
• Refrigerate cold foods until they’re ready to be served, keeping them on ice once they are out in the open.
• Have a food thermometer on hand so you can be sure you are cooking meats to their required temperature.
• Burgers and sausage should be cooked to 160 degrees F; chicken and turkey should be cooked to 165 degrees F; and steaks should be cooked to 145 degrees F with a three-minute rest time.
• Food should not be left out longer than two hours (one hour if the temperature is above 90 degrees F).

“Summer is a perfect time to try new recipes, cook and eat outdoors, and enjoy family time,” said Department of Health and Social Services Cabinet Secretary Dr. Kara Odom Walker. “Just remember to be smart and safe with your food preparations. A few precautions can prevent a potentially serious illness.”

For more food safety tips, visit:

• The Office of Food Protection: http://dhss.delaware.gov/dph/hsp/foodsafety.html
• Foodsafety.gov
• The Food and Drug Administration: https://www.fda.gov/food/resourcesforyou/consumers/ucm109899.htm
• The Centers for Disease Control and Prevention: https://www.cdc.gov/foodsafety/index.html

A person who is deaf, hard-of-hearing, deaf-blind or speech-disabled can call the DPH phone number above by using TTY services. Dial 7-1-1 or 800-232-5460 to type your conversation to a relay operator, who reads your conversation to a hearing person at DPH. The relay operator types the hearing person’s spoken words back to the TTY user. To learn more about TTY availability in Delaware, visit http://delawarerelay.com.

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware’s citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations. DPH, a division of DHSS, urges Delawareans to make healthier choices with the 5-2-1 Almost None campaign: eat 5 or more fruits and vegetables each day, have no more than 2 hours of recreational screen time each day (includes TV, computer, gaming), get 1 or more hours of physical activity each day, and drink almost no sugary beverages.

DOVER – Agricultural entrepreneurs who want to produce certain foods in their on-farm kitchens can receive food safety training and become certified under Delaware law at an upcoming workshop jointly sponsored by the University of Delaware Cooperative Extension and the Delaware Department of Agriculture.

The eight-hour “Food Safety for Entrepreneurs” program presented by Dr. Sue Snider of the University of Delaware will take place Saturday, March 25, at the Delaware Department of Agriculture, 2320 South DuPont Highway, Dover. The class will be 8 a.m. to 4:30 p.m. Participants should arrive by 7:45 a.m. for registration and bring a bagged lunch.

Register by March 17 by contacting Debra Whitmore at debra.whitmore@delaware.gov or 302-698-4540.

Participants will learn how to identify potentially hazardous and non-potentially hazardous foods; understand foodborne pathogens and ways to control them; reduce the risk of foodborne illness; evaluate their plan for controlling potential microbial problems; and understand state regulations on farm-produced, non-potentially hazardous food items.

Non-potentially hazardous items include such things as baked breads, cakes, muffins, cookies, non-chocolate candy, jellies, jams, preserves, marmalades, fruit butters, fruit pies, herbs in vinegar, honey and herb mixtures, dried fruit and vegetables, spices or herbs, maple syrup, sorghum, popcorn, caramel corn, peanut brittle and roasted nuts.

The training, certification and inspections of farm kitchens are required under Delaware regulations adopted in 2006, and apply to farmers who wish to process non-potentially hazardous foods in their on-farm home kitchens for sale to the public at DDA-listed farmers’ markets, on their farm or at a roadside stand on or near their farm. On-farm kitchens will be inspected by appointment after participants complete the training and pass a written test.

The “Food Safety for Entrepreneurs” program is also one of the recommended trainings in the Division of Public Health Office of Food Protection Cottage Food Establishment Producer program. The Cottage Food program is meant to regulate the preparation of a limited type of food products made in residential kitchens.

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Media Contact: Stacey Hofmann, 302-698-4542, stacey.hofmann@delaware.gov

DOVER – Fruit and vegetable growers who want to learn about produce safety, Good Agricultural Practices (GAPs), developing food safety plans and the Food Safety Modernization Act (FSMA) Produce Safety Rule are encouraged to attend several upcoming workshops.

On March 16 and 17, the “Delaware FSMA Produce Safety Alliance Training, Produce Food Safety Updates, and Food Safety Plan Writing Workshop” will be held at the Delaware State Fairgrounds in Harrington. The workshop will be from 8 a.m. to 4:00 p.m. each day. Lunch will be provided and registration is free, courtesy of the USDA Specialty Crop Block Grant and the Delaware Department of Agriculture.

Register by contacting Karen Adams at adams@udel.edu or 302-856-7303.

On day one, the course will focus on the Produce Safety Alliance curriculum which is required by the FSMA Produce Safety Rule. Participants will complete coursework on produce safety; worker health, hygiene, and training; soil amendments; wildlife, domesticated animals, and land use; agricultural water; postharvest handling and sanitation; and how to develop a farm food safety plan.

On day two, there will be updates on produce food safety research findings, additional Good Agricultural Practices (GAPs) and a produce food safety plan writing workshop. This second day will fulfill any GAPs requirements.

The Produce Safety Alliance curriculum satisfies the FSMA Produce Safety Rule requirement outlined in §122.22(c) that ‘At least one supervisor from the farm must complete food safety training at least equivalent to the standardized curriculum recognized by the FDA.’ After attending the entire course, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate, a participant must be present for the entire training and submit the entire paperwork.

For those unable to attend the March 16-17 workshop in Delaware, an additional Produce Safety Alliance training will be offered in collaboration with Delaware, Maryland, Virginia Departments of Agriculture and Extension on March 6, 2017 at the University of Maryland Eastern Shore, Richard A. Henson Ballroom, Princess Anne, Maryland. Registration fee for March 6 is $20/person. Contact Carol Reynolds at 410-841-5769 or Carol.Reynolds@maryland.gov for more information on how to register, class size is limited.

Three workshops will be offered in Delaware for growers who sell primarily through direct market channels (farmers’ markets, farm stands, restaurant sales, CSA’s), growers that require yearly training to sell at farmers’ markets, and small growers who sell less than $25,000 of produce. Participants need only attend one 4-hour (8:30 a.m. to 12:30 p.m.) workshop being offered and will receive a certificate from the University of Delaware that they have completed the training course. Course dates and locations for direct marketers and small growers are:
March 11, UD Carvel Center, 16483 County Seat Highway, Georgetown
March 18, UD Paradee Center, 69 Transportation Circle, Dover
March 26, Fischer Greenhouse, University of Delaware, Newark
To register, contact Karen Adams at 302-856-7303 or email adams@udel.edu.

For more information, contact Gordon Johnson gcjohn@udel.edu or Andrea Jackson at Andrea.Jackson@delaware.gov.

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Media Contact: Stacey Hofmann, 302-698-4542, stacey.hofmann@delaware.gov

DOVER – During the holidays it seems like an opportunity to eat awaits around every corner. Whether preparing food for the office gathering, a holiday party, or the big family dinner, the Division of Public Health (DPH) urges you to take precautions so you “Don’t toss your cookies this holiday season!”

An estimated 48 million cases of foodborne illness occur each year in the U.S., in some cases resulting in hospitalization or even death.

(DPH) is offering tips to help Delawareans safely prepare holiday foods. You can help reduce the risk of contracting or spreading these illnesses by:
• Always using soap and warm water to wash hands,
• Thoroughly cleaning and sanitizing the sink, cutting boards, utensils and anything else that comes in contact with raw meats and their juices,
• Using separate utensils and cutting boards for meats and ready-to-eat foods such as vegetables and cooked poultry,
• Washing fruits and vegetables before eating,
• Cooking all meats and eggs thoroughly to kill bacteria,
• Refrigerating leftovers promptly. Do not leave food at room temperature for extended periods of time.

When it comes to hosting any gathering where foods are served buffet style, the U.S. Food and Drug Administration (FDA) shares these helpful pointers:

Serve It Up Right:
• Hot foods should be kept at an internal temperature of 140° F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
• Be aware that some warmers only hold food at 110° F to 120° F, so check the product label to make sure your warmer has the capability to hold foods at 140° F or warmer. This is the temperature that’s required to keep bacteria at bay!

Chill Out
• Cold foods should be kept at 40° F or colder.
• Keep cold foods refrigerated until serving time.
• If food is going to stay out on the buffet table longer than two hours, place plates of cold food (like cream based dips) on ice to retain the chill.

Keep It Fresh
• Don’t add new food to an already-filled serving dish. Instead, replace nearly-empty serving dishes with freshly-filled ones.
• Be aware that during the course of the party, bacteria from people’s hands can contaminate the food. Plus, bacteria can multiply at room temperature.

Watch the Clock
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than two hours, unless you’re keeping it hot or cold.

If You’re Preparing the Big Dinner, Let’s Talk Turkey:
• If you plan to buy a fresh turkey, purchase it only 1-2 days prior to cooking, and make sure it remains refrigerated until ready to cook.
• Avoid fresh pre-stuffed turkeys, because harmful bacteria can grow in the stuffing. Be sure you have a roasting pan large enough to hold your turkey and a food thermometer.
• Thaw:
• In the refrigerator: allow approximately 24 hours per 4 -5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days.
• Under cold running water (70F or below): completely submerge bird under running water in the original wrapper; cook immediately after thawing – do not refreeze.
• In the microwave: by removing outside wrapping and placing on a microwave-safe dish. Do not refreeze or refrigerate after thawing in the microwave.
• Thaw:

•  In the refrigerator: allow approximately 24 hours per 4 -5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days.
• Under cold running water (70F or below): completely submerge bird under running water in the original wrapper; cook immediately after thawing – do not refreeze.
• In the microwave: by removing outside wrapping and placing on a microwave-safe dish. Do not refreeze or refrigerate after thawing in the microwave.

• Use a food thermometer to check the internal temperature of the turkey, preferably in the innermost part of the thigh and wing, and the thickest part of the breast. A whole turkey is safe when cooked to a minimum internal temperature of 165 F throughout the bird. Do not depend on the color of the meat to determine if the bird is thoroughly cooked. The meat of smoked turkey is always pink.
• Any turkey, stuffing, or gravy needs refrigeration within two hours of cooking. Use separate shallow containers. Use leftover turkey and stuffing within seven days (sooner is better), or freeze these foods. Reheat thoroughly to a temperature of 165 F, or until hot and steaming.

Ultimately remember, if it doesn’t look, smell or taste right, don’t eat it! But just because it smells okay it doesn’t mean it is safe to eat which is why it is so critical to follow food safety guidance. For more information on holiday food preparation, visit the FDA website. For information on food safety in Delaware visit the Office of Food Protection.

A person who is deaf, hard-of-hearing, deaf-blind or speech-disabled can call the DPH phone number above by using TTY services. Dial 7-1-1 or 800-232-5460 to type your conversation to a relay operator, who reads your conversation to a hearing person at DPH. The relay operator types the hearing person’s spoken words back to the TTY user. To learn more about TTY availability in Delaware, visit http://delawarerelay.com.

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware’s citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations. DPH, a division of DHSS, urges Delawareans to make healthier choices with the 5-2-1 Almost None campaign: eat 5 or more fruits and vegetables each day, have no more than 2 hours of recreational screen time each day (includes TV, computer, gaming), get 1 or more hours of physical activity each day, and drink almost no sugary beverages.