Press release, 2006 November 20A

Georgia Department of Agriculture
Tommy Irvin, Commissioner
19 Martin Luther King Jr. Dr. SW Atlanta, GA 30334
www.agr.georgia.gov

PRESS RELEASE
FOR IMMEDIATE RELEASE Monday, November 20, 2006

Contact: Yao Seidu, Arty Schronce, or Jackie Sosby at 404.656-3689

Georgia Agriculture Commissioner Tommy Irvin says good health means `eating smart' this Thanksgiving
Georgia Agriculture Commissioner Tommy Irvin says to avoid illness this Thanksgiving consumers need to be smart in their handling and preparation of meats, poultry, fruits, and vegetables.
"Many foodborne illnesses, caused by organisms and viruses, can be avoided if we pay attention to what we buy, how it is prepared and served, and then later stored," Irvin says. "We all need to be alert to good food safety principles and practices, that if followed, will keep us healthy."
Some foods safety practices are simple.
Irvin recommends that consumers wash their hands, often and thoroughly. He says the proper cleaning of food products and produce, as well as utensils and common surfaces, helps eliminate cross-contamination. Irvin also recommends Georgians cook food at the proper temperatures to kill harmful contaminating organisms and viruses.
Best practice in food safety today recommends that cooked food stored at proper temperatures (40 degrees or below to eliminate bacterial growth) be discarded after three days.
With recent foodborne illness outbreaks associated with spinach, lettuce, tomatoes, organic juices, and other farm-fresh produce, Irvin touts Georgia's Good Agricultural Practices Program (GAP), which establishes food safety practices for the state's fresh produce industry.
"When fully implemented, this is the way the agriculture industry is going to be able to improve consumer confidence in our state's number one industry," Irvin says. "Current technology doesn't guarantee that fresh produce eaten raw is completely safe."

The Department of Agriculture, working closely with the Georgia Crop Improvement Association (GCIA), the Georgia Fruit and Vegetables Growers Association (GFVGA), and the University of Georgia Departments of Food Science and Horticulture, has established farm produce practices designed to minimize microbial food safety hazards, minimize or eliminate damaging practices to the environment, protect farm workers, and educate consumers.
GAP requires `tested water' when cleaning fruits and vegetables, a safe and healthy environment for field and processing workers, sanitary handling and packing practices, and the use of food security precautions.
"This is all voluntary and we are pleased that we have dozens of food producers and packagers who have taken the time, effort, and resources to become certified," Irvin says. "These food producers will be rewarded in the future as discriminating consumers demand more of growers, packagers, distributors, and retailers."
Georgia's GAP program, instituted in 2002, is similar to the U.S. Dept. of Agriculture Agricultural Marketing Service that follows the U.S. Food and Drug Administration "Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables.
GAP cost applicants about $1,400 annually to be audited and certified with the GAP seal of approval. The certification can then be used on shipping containers, invoices, letterheads, promotional items, and advertising.
At least one audit/inspection is conducted annually to maintain certification.
"This is all a learning process for our growers and packers as well as a vehicle to improve food safety and consumer confidence," says Irvin. "From the field to the kitchen and on to our dining room tables, we all have increased responsibilities in maintaining a good healthy food chain. Our GAP program helps the industry and consumers pay closer attention to food safety and that goes a long way in eliminating preventable food illness."
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