COVID-19 and Food Safety in Farms
03/01/21 • 21 min
Is the food we consume safe from COVID-19? How are farmers making sure it is safe to eat the fruits and vegetables they grow for all of us? Dr. Keith Schneider, food safety expert and a professor at the University of Florida’s Food Science and Human Nutrition Department answers these questions and provides more information about our food system during the COVID-19 pandemic.
Dr. Schneider explains how farm and farmworkers are threatened by the COVID-19 and what is being done.
The United States Department of Agriculture (USDA), Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) report that there is no evidence that food or food packaging facilitates the transmission of COVID-19. However, Dr. Schneider reminds us that it is always important to follow good hygiene practices when handling or preparing foods
One of the biggest production and distribution challenges farmers must deal with is their farm workers getting sick. Many produce farms are small operations run by one or two managers and a minimal crew. Thus, the safety of our food system begins on the farm and it can potentially be compromised if the workforce is out sick and cannot adequately perform the required tasks to grow and harvest crops.
To protect workers and practice proper food safety at the farm level, Dr. Schneider recommends increasing the use of Personal Protection Equipment (PPE), such as masks, goggles, gloves, etc., as well as to emphasize the use of suitable handwashing, sanitation and personal hygiene. Other recommendations include more distance between workers, avoid clustering during breaktime, “quarantining” people that regularly work together, and the use of barriers like plexiglass so there is less transfer of respiratory droplets.
Dr. Schneider also gives strategies on how to improve farm food safety:
Put as much distance between workers as possible.
Workers should continue to wash hands as they did before.
Workers need to self-report illness and not go to work if they are sick.
Administer temperature checks, although this may be ineffective as the virus can be asymptomatic.
After COVID we see that keeping workers safe the top priority. Going forward, continuing with a high focus on sanitation is the best way to keep the workforce healthy, which will help businesses stay open longer.
If you would like to learn more about CDC recommendations on food safety during COVID-19, visit here.
Due to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive!
Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!
Is the food we consume safe from COVID-19? How are farmers making sure it is safe to eat the fruits and vegetables they grow for all of us? Dr. Keith Schneider, food safety expert and a professor at the University of Florida’s Food Science and Human Nutrition Department answers these questions and provides more information about our food system during the COVID-19 pandemic.
Dr. Schneider explains how farm and farmworkers are threatened by the COVID-19 and what is being done.
The United States Department of Agriculture (USDA), Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) report that there is no evidence that food or food packaging facilitates the transmission of COVID-19. However, Dr. Schneider reminds us that it is always important to follow good hygiene practices when handling or preparing foods
One of the biggest production and distribution challenges farmers must deal with is their farm workers getting sick. Many produce farms are small operations run by one or two managers and a minimal crew. Thus, the safety of our food system begins on the farm and it can potentially be compromised if the workforce is out sick and cannot adequately perform the required tasks to grow and harvest crops.
To protect workers and practice proper food safety at the farm level, Dr. Schneider recommends increasing the use of Personal Protection Equipment (PPE), such as masks, goggles, gloves, etc., as well as to emphasize the use of suitable handwashing, sanitation and personal hygiene. Other recommendations include more distance between workers, avoid clustering during breaktime, “quarantining” people that regularly work together, and the use of barriers like plexiglass so there is less transfer of respiratory droplets.
Dr. Schneider also gives strategies on how to improve farm food safety:
Put as much distance between workers as possible.
Workers should continue to wash hands as they did before.
Workers need to self-report illness and not go to work if they are sick.
Administer temperature checks, although this may be ineffective as the virus can be asymptomatic.
After COVID we see that keeping workers safe the top priority. Going forward, continuing with a high focus on sanitation is the best way to keep the workforce healthy, which will help businesses stay open longer.
If you would like to learn more about CDC recommendations on food safety during COVID-19, visit here.
Due to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive!
Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!
Previous Episode
Attracting Hummingbirds to your Garden
On this episode of Fresh Take we welcome Dr. Taylor Clem, the Alachua County Environmental and Community Horticulture Agent.
Tune in to learn how you can attract hummingbirds to your garden!
Dr. Clem will help our listeners
- identify the ruby throated hummingbird,
- give landscaping tips on how to attract the beautiful bird,
- and inform you of the benefits these pollinators provide to our ecosystem and to our own well being!
For more from Dr. Clem check out our Florida Friendly Yards episode!
Dr. Taylor Clem from UF IFAS Alachua county extension services joins us to talk about the Florida Yard and Neighborhood program. Tune in to find out about the 9 principles of Florida Friendly Yards, and other best practices you can implement at home! How to introduce this practices to your HOA ... and more!
Taylor Clem-
Specialty: Environmental Horticulture
2800 NE 39th Ave
Gainesville, FL 32609-2658
Tel: (352) 955-2402 Fax: (352) 334-0122
Due to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive!
Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!
Next Episode
Are Florida Springs Under Threat?
Our guests answer questions such as: How are Florida’s springs being protected? How do large companies like Seven Springs receive permits to take water for bottling purposes? What can you do to help? We cover these topics and more.
With over 700 springs, Florida has the largest concentration of fresh water springs in the world. More than 90 percent of people in Northeast and Central Florida use groundwater, which comes from an aquifer, as their water supply, making the springs a reflection of what is in our drinking water.
Two of the main threats facing the springs are water quality and water quantity. Thus, controlling pollutants from contaminating the springs and how much water is taken out of the springs is key.
According to Mr. Smart, despite Florida’s water use permit system, its implementation leaves a lot to be desired. With the recent Seven Springs case, a number of these issues are highlighted such as the ease of which permits can be received.
To receive a permit, three factors must be taken into account: 1) there must be a reasonable beneficial use, 2) the renewing use would not encroach upon the legal rights of others, and 3) public opinion.
Mr. Haskins explains the details about how the Seven Springs Water Company’s permit to take out nearly 1 million gallons of water per day was approved by the Suwanee Water Management District.
The speakers also gave some strategies on how to help:
Stay involved in the process.
Attend Water Management District public meetings.
Support organizations that monitor the springs.
Reduce your bottled water usage.
If you would like to learn more about what the Florida Springs Council is doing, follow this link to their website.
Due to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive!
Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!
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