[Market-farming] Fwd: another kind of tsunami

Road's End Farm organic87 at frontiernet.net
Wed Mar 6 13:44:34 EST 2013

That seems to apply specifically to produce that's been cut up; though  
it's not clear what the definition of "cut leafy greens" is. In that  
context, however, I'd think that it means cut further than just the  
harvest cut.

It still sounds like overkill to me; but not bad enough to shut down  
entire farmers' markets -- the first person who posted about this  
applying to farmers' markets sounded as if it might apply to all  

-- Rivka; Finger Lakes NY, Zone 6A now I think
Fresh-market organic produce, small scale

On Mar 6, 2013, at 12:43 PM, Kakerby wrote:

> I've posted this on behalf of a friend and fellow list-member, who  
> can't post to the list for some reason this morning............
> -----Original Message-----
> From: Halstead, Kate <khalstead at wsu.edu>
> To: Kakerby <kakerby at aol.com>
> Sent: Wed, Mar 6, 2013 9:28 am
> Subject: RE: [Market-farming] another kind of tsunami
> For some reason, I’m unable to post to the list…
> We already have that rule here in WA: New code to go into effect  
> this May that added cut leafy greens to the list:
> Potentially hazardous food means a food that requires time/ 
> temperature control for safety to limit pathogenic microorganism  
> growth or toxin formation.
> (b) Potentially hazardous food includes:
> (i) An animal food that is raw or heat-treated, a plant food that is  
> heat-treated or consists of raw seed sprouts, cut melons, cut leafy  
> greens, cut tomatoes or mixtures of cut tomatoes that are not  
> modified in a way so that they are unable to support pathogenic  
> microorganism growth or toxin formation, fresh herb-in-oil mixtures,  
> or garlic-in-oil mixtures unless modified in a way so that they are  
> unable to support pathogenic microorganism growth or toxin formation;
> WAC 246-215-03235 Specifications for receiving—Temperature (2009 FDA  
> Food Code 3-202.11). (1) Except as specified in subsection (2) of  
> this section, refrigerated, potentially hazardous food must be at a  
> temperature of 41F (5C) or below when received.
> WAC 246-215-04248 Functionality--Temperature measuring
> devices (2009 FDA Food Code 4-204.112). (1) In a mechanically  
> refrigerated or hot food storage unit, the sensor of a temperature  
> measuring device must be located to measure the air temperature or a  
> simulated product temperature in the warmest part of a mechanically  
> refrigerated unit and in the coolest part of a hot food storage unit.
> (2) Except as specified in subsection (3) of this section, cold or  
> hot holding equipment used for potentially hazardous food must be  
> designed to include and must be equipped with at least one integral  
> or permanently affixed temperature measuring device that is located  
> to allow easy viewing of the device's temperature display.
> A couple years ago, one of our food safety scientists told me the  
> worst thing to do--from a contamination standpoint--is to thrust  
> warm (relatively) vegetables or fruit into a chilly water bath. It  
> can literally drive any pathogens on the surface of the stuff (or  
> already in the water) into the product in cellular  way that  
> prevents it from being washed off. Thus they recommend air chilling  
> like what Richard does to bring the temp down and then if one must  
> wash things to be sure product and water are the same temp.
> Kate Halstead
> Agriculture Workshops
> WSU Snohomish County Extension
> 600 128th St SE
> Everett, WA 98208-6353
> C-360.794.6081
> W-425.357.6024
> khalstead at wsu.edu
> www.snohomish.wsu.edu
> Extension programs and employment are available to all without  
> discrimination. Evidence of noncompliance may be reported through  
> your local Extension office or to the WSU Center for Human Rights.
> In the long view, no nation is healthier than its children, or more  
> prosperous than its farmers. --Harry Truman
> _______________________________________________

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