Food safety guru Dr. Doug Powell and his associate, Ben
Chapman, have some advice for vendors and shoppers at farmer’s markets.
“I don't care what size the farm is, where they are located
geographically or what their production style is - I only want to know whether
the person making what I'm eating can manage food safety risks or not. And whether
they do it all the time,” writes Powell on his blog – Barfblog.com .
“When our group started working with farmers markets a few
years ago we created a strong partnership with the North Carolina Department of
Agriculture and Consumer Services.
“Together, with funding from the North Carolina Tobacco
Trust Fund, we developed
best practices and engaged with market managers and vendors through workshops
and on-site visits.
“The focus was to help market folks manage food safety risks
- and engage with the interested public around what they do to keep food safe.
Powell says that when he shops at farmers’ markets “I go full
food safety nerd and ask about handwashing (and other stuff).”
Ben Chapman, who graduated from the University of Guelph, as
did Powell, and now works from North Carolina State University, writes that “markets
are subject to state and local food safety rules, but some practices –
including the provision of hand-washing facilities for vendors – should be
followed everywhere.”
Chapman also asks whether workers have had food safety
training and how equipment is kept clean.
Finally, he asks about farming practices, including how farm
water is tested for safety and how farms that raise animals keep animals and
their waste out of fruit and vegetable fields.
“Illness outbreaks have been linked to foods sold at both
grocery stores and farmers markets, he says.
"I think
there's a perception that the products you would get at a farmers market are
safer. But we don't have
that data."
