<p> PSA Working Committee 2 - Common Issues August 23, 2011 3PM EST Meeting Minutes</p><p>1) Dial: Toll free 1-800-566-2245 Toll/International 1-913-312-9372 2) Enter Passcode: 602351</p><p>* call in number may change so look at each meeting notice for correct call in number</p><p>Attendees: See attached excel sheet. * Please email [email protected] if you attended and are not listed. </p><p>Agenda:  Google Site  Clarification about Sanitation and Ground Maintenance means from Gretchen -  Worker Health & Hygiene o Review challenges outlined from 6/21 o Material available and lacking o Science –based practices  Toilet and Hand washing facilities o Challenges</p><p>Google Site ( https://sites.google.com/site/psacornellwc2/)</p><p>Everybody should have access to the Google site now (Re: Google Site Use Instructions below). This means that everybody has the ability to add, update, or delete files (don’t worry if you delete, Gretchen has the administrative backup to fish out again!). A few things to look at on the website: look at the left- hand column menu, </p><p> Home  Working Committee #2 Objectives  Co-Chair Introductions & Committee Members  Announcements  Meeting Notes  Calendar  Documents  Directory </p><p> Discussion This is going to be an awesome tool – all the meeting notes will be posted and more specifically all the resources can be added under the “Documents”. Format to add items on the site: Adding information – two things need to be done when adding documents. </p><p>1 | P a g e  One is to add the document itself: on the “Documents” screen, click on “add file”. Please make sure that you add the respective files under the intended file folder. There are file folders for each of the topics we are assigned: Worker Health and Hygiene, Sanitation and Ground Maintenance, Toilet and hand washing facilities, Produce Safety Plan, Recordkeeping, Traceability & Recall.  Two is to add the file name and reference to the summary resource document under the “Beginning Summary” folder and file name of “Materials supporting WC2 7-11.doc”. To add items to an existing document, you will need to download, add file name and resave it to the Google site. -Comments suggested that any changes or updates to the Google site be mentioned at the next conference call so that all may be aware of additions to resource list.</p><p>Sanitation and Ground Maintenance – Betsy gave us clarification on this area to include:  Garbage cans overflowing, lunch trash training challenges,  Maybe overlap with packinghouse  Field and packinghouse pre and postharvest  Can include cleaning and sanitizing toilet facilities, sanitizing in harvest equipment  Proper use of sanitizers – state and federal definition </p><p>Worker Health & Hygiene  Review challenges outlined from 6/21  Add to challenges list as follows:  Size of operations  Commodities  Type of equipment – mechanical harvesting vs. hand harvesting  Access to trainers/training for workers (answer is videos)  Cultural barriers – ethnicity and food safety culture  Flexible training materials not standardized  Follow through from management (follow by example)  Language  Labor turnover during the season  Availability of audio video resources for trainings  Educational level of audience  Literacy  Electricity  Internet access  Multi-media – not just PPT  Access to materials  Knowledge of available resources  Emerging pathogens details (in depth) and resulting symptoms in workers  Updates locally might not reflect the globally accepted training materials – difference in signs or – need to have some mechanism to update information on a regular basis  Differences in requirements from buyers  Science needs and viewed  Variations on pre-pack facilities </p><p>2 | P a g e  The difference between suggestions and requirements and who is making them  Location of hand washing facilities – does it matter as far as it being outside the toilet facilities  The temperature of water for hand washing  Timing of hand washing - # of seconds and the actual need after certain activities ( packing tomatoes and then grab a trash can and then go back to packing tomatoes) – follow food code or ?  Does the farm constitute the need to follow the standards of the food code  Gloves </p><p>Betsy offered clarification on how our assigned topics should be addressed. Challenges for each topic should be reviewed first and then movement to next areas of resources, hole in resources, and the supporting scientific background. This does reorder the originally discussed method, but should get us to the end product expected as expediently as before. </p><p>Next Meeting Agenda: Please submit your agenda item to Diane before next meeting to be included: Talk about the on-farm challenges from the following topic areas:  Sanitation and Ground Maintenance  Toilet and hand washing facilities  Produce Safety Plan</p><p>Next Meeting Dates: (expect ~ one hour meetings)</p><p> Sept 13 - 3 PM EST  October 4 - 3 PM EST  October 25 – 3 PM EST  November 15 - 3 PM EST  December 6 - 3 PM EST</p><p>Meeting adjourned at 4:05 PM</p><p>Respectfully submitted by D. Ducharme 8/23/11</p><p>**Responsibilities of the Working Committees Goals Each committee is tasked with identifying for small scale farmers: (What are the Risks and what are the Challenges) a. On-farm challenges that impact understanding and the ability of farmers and packers to implement food safety best practices. b. Currently available educational materials and/or documents that effectively increase stakeholder understanding and assist them in implementing food safety best practices. c. Where educational and outreach materials are lacking so resources can be allocated for their development and inclusion in the PSA training curriculum. d. Current science based practices, for inclusion in the PSA training curriculum, that if implemented reduce on-farm and packing house food safety risks associated with the production and handling of fresh fruits and vegetables</p><p>3 | P a g e Working Committee #2 Topics There are nine working committees with various topics to review. Working Committee #2 is tasked with review of: 2.1. Worker Health and Hygiene 2.1.1. Enforcing compliance: Negative versus Positive Reinforcement 2.2. Sanitation and Ground Maintenance 2.3. Toilet and hand washing facilities 2.4. Produce Safety Plan 2.4.1. Development 2.4.2. Implementation 2.5. Recordkeeping 2.5.1. Requirements 2.5.2. Practical steps for implementation 2.6. Traceability & Recall</p><p>______</p><p>Google Site Use Instructions WC 2: Common Issues</p><p>1.) Go to https://sites.google.com/site/psacornellwc2/</p><p>You will be prompted to log-in. Please enter the following information. </p><p>E-mail: producesafety2 Password: producesafety</p><p>*If you already have a Google Account and would like to log in using that name, please click the link above, and then enter your Google Account name and password. You will be notified that you do not have access to the page. Click the REQUEST ACCESS button. I will add you to the permissions on the site and you will receive an e-mail of confirmation after I have added you. </p><p>1.) Once logged into the site: </p><p>Calendar - Provides the most recent meeting dates and times for all 10 working committees File Share - To add a file, choose ‘ADD FILE’. Select ‘BROWSE’ to find its’ location on your computer. Enter your name and a description of what the file contains. Click ‘UPLOAD’. - Do not delete files from the site. - To access files, click ‘DOWNLOAD’ or ‘VIEW’. Directory - Access your WC’s contact information.</p><p>4 | P a g e Discussion - Click ‘NEW POST’ to pose a question, share information, or create a discussion. Make sure to click ‘SAVE’ in the upper right hand corner to post your message. - You may comment on other people’s posts by choosing the small comment + button underneath the post. Announcements - Check in to see if your co-chairs have any reminders! Co-Chair Introductions - Want to know more about who your co-chairs are? Find out more here. Working Committee Objectives - An outline of your committee’s objectives and discussion topics. </p><p>If you have any questions or problems logging on to the site, please do not hesitate to contact me. </p><p>E-mail: [email protected] Phone: 315-787-2626</p><p>5 | P a g e</p>