Purpose: The objective of this study was to assess food safety practices of small scale fruit and vegetable growers in the Midwest prior to participating in GAP workshops.
Methods: Before each of seven Basic Good Agricultural Practices and On-Farm Food Safety Plan Preparation workshops held throughout the state of Iowa, 129 growers completed a survey about current on-farm food safety practices and desired areas of change. The survey included questions related to water use and testing, worker hygiene, facility accommodations, worker training, wildlife exclusion practices, manure/composting, written procedures, and record-keeping.
Results: Prior to the first GAP workshop, more than 47% of participants had hand washing sinks for use and trained workers about food safety fundamentals while less than 20% had written protocols about cleaning of surfaces; worker health; cleaning of produce; eating, drinking, and smoking; worker attire; and product holding during storage and transportation. After the first GAP workshop, half of the participants indicated a desire to improve all of the areas reported as deficient with 80% identifying plans to develop protocols for wildlife dropping and sanitizer preparation and use.
Significance: Growers have demonstrated a desire to provide safe, high quality and wholesome fruits and vegetables to consumers by implementing GAP; yet much of available resources are focused on larger production farms. Educators of small scale produce growers can use these findings to identify needed areas of emphasis and raise awareness about food safety practices that can be improved.