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TRAININGS	REGULATORY	PRODUCE SAFETY RESOURCES	NEWSLETTER

Contact Safe Wisconsin Produce

RESOURCES (1).png Phone: (608) 224-4511

RESOURCES (1).png Email: safeproduce@wi.gov

About Safe Wisconsin Produce

What is the Food Safety Modernization Act?

The Food Safety Modernization Act (FSMA) is the most comprehensive reform of the nation's food safety laws in more than 70 years, and was signed into law on January 4, 2011. Its goal is to better protect public health by shifting U.S. food supply safety efforts from responding to contamination, to prevention. FSMA is comprised of seven rules that span the entire food supply chain and will impact Wisconsin growers and produce processors. These rules include the following:

What is the Produce Safety Rule?

The Produce Safety Rule establishes science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables. It sets requirements for growers and packers to reduce the risk of microbial contamination during operations under their control.

The Produce Safety Rule is divided into the following parts:

Agricultural Water: Requirements include ensuring that water that is intended or likely to contact produce or food-contact surfaces is safe and of adequate sanitary quality, with inspection and periodic testing requirements.
Biological Soil Amendments of Animal Origin: The rule addresses the classification, treatment, methods of application, and time intervals between application and crop harvest of certain soil amendments (for example, raw and composted animal manure) in order to minimize contamination risks.
Domesticated and Wild Animals: Requirements include taking measures to reduce risks associated with animals in and around produce fields, such as deterring animal presence, monitoring for signs of intrusion, and not harvesting produce visibly contaminated with feces.
Worker Training, Health, and Hygiene: The rule stablishes training requirements for farm supervisors and personnel who handle produce, and requires following hygienic practices, including hand washing, not working when sick, and maintaining personal cleanliness.
Equipment, Tools, and Buildings: The rule sets design, cleanliness, and sanitation requirements for equipment and tools that come into contact with produce, as well as for buildings and other facilities.
Sprouts: The rule establishes a separate set of standards for sprout producers, to be enforced by federal authorities. For more information, visit the Sprout Safety Alliance website. In Wisconsin, sprout growers are held to the current good manufacturing practices for food, and are licensed and inspected as food processing plants.

In addition to these standards, there are requirements to maintain records of certain activities, both to demonstrate a farm’s status under the rule and to verify compliance. More information on record keeping requirements and a set of printable templates can be found on the national Produce Safety Alliance website. The FDA offers a spanish translation of the Produce Safety Rule.

What is DATCP's role?

DATCP, through a cooperative agreement with the FDA, is responsible for enforcing the Produce Safety Rule in Wisconsin. Prior to compliance, DATCP will work with produce growers to help them implement the required food safety practices.

Safe Wisconsin Produce is DATCP's program that emphasizes an educational approach to food safety regulatory requirements, prior to compliance. DATCP has been working to identify and address the needs of produce growers in Wisconsin impacted by the Produce Safety Rule. Over the next few years, Safe Wisconsin Produce, along with partner organizations (such as, University of Wisconson-Extension, Wisconsin Farmers Union, Midwest Organic, and Sustainable Education Services) will work together so growers and producers have access to resources and training before inspections begin.

This approach begins with grower training classes for individuals. The classes satisfy a key requirement for the Produce Safety Rule.

The next step for produce growers is to request an on-farm readiness review. A review is a free, voluntary assessment of a farm for compliance with the Produce Safety Rule. It is a non-regulatory, pre-inspectional readiness review of a farm’s individual operation, and helps identify gaps between rule requirements and on-farm practices. An on-farm readiness review is also completely anonymous; no records are kept, and all notes and materials remain with the grower. If you are interested in requesting a review, or would like more information, complete the grower questionnaire.

Meet the Team

The Safe Wisconsin Produce team is comprised individuals with strong backgrounds in agriculture and food, and a passion for the industry.

Krystal Martin Environment Health Services Supervisor-Produce	Krystal's history of produce safety began shortly after graduating from the University of Wisconsin-Superior with a degree in environmental science. She spent more than a half-decade working on organic produce farms, ranging from CSA to wholesale to retail/market-based. She experienced the joys and hardships of farming firsthand – seeding, transplanting, weeding, harvesting, washing and packing. She observed losses due to disease, above average yields, and everything in between. In 2016, Krystal transitioned to food safety. She worked as a manufactured foods sanitaria n, strengthening her understanding of food safety factors while learning the “whys" behind regulation. In May 2021, Krystal transitioned to her current role where she oversees the work being done by the produce team in the field and behind the scenes. She is committed to aiding in the forward movement of Safe Wisconsin Produce so that it can continue to be a resource for years to come. If you can't find her at work or in her garden, she is likely chasing her toddler, swimming in the lake, with her head in a book, or covered in flour as she whips up a comfy fall recipe.
Joanna Kahvedjian Program and Policy Analyst	Joanna's position comes with a lot of variety, including: Developing and providing progress reports to leadership, analyzing processes and creating standard operating procedures, coordinating communications between DATCP and the Produce Safety Advisory Council, and maintaining the statewide farm inventory. This work involves close collaborations with other states, federal agencies and various partners. It also requires a constant focus on program efficiency and educating growers to make sure they are following sound safety practices to keep Wisconsin's fresh fruits and vegetables healthy and wholesome. Before joining DATCP, Joanna earned her undergraduate degree at the University of Wisconsin-Madison and built a wide range of experiences. Her professional career began in Jerusalem in the nonprofit sector in education. This is where she first tasted fresh figs, which have remained her favorite over the years. From there, she moved to a suburb of Washington, D.C., where she began organic food gardening, beekeeping and urban growing. She also co-owned and operated a wood-fired pizza business. In Madison, Joanna continues to grow fruits and vegetables and care for chickens, always pleasantly surprised at their productivity despite the short season. She also enjoys the outdoors, being active, and connecting with people.
Jill Cholewa Produce Outreach Specialist	Jill's passion for nutrition and education began at a young age. With a background in dairy farming, she has been obsessed with where our food comes from, how it's grown, and always seeks to learn ways improve food safety and the quality of food. Her role involves identifying and implementing appropriate outreach strategies and methods to educate Wisconsin produce growers, businesses and consumers. Jill has more than 10 years of experience in community outreach and education, and she has a talent for bridging people and places, and in developing partnerships. Jill is excited to join the SWP team and to again work within the agriculture industry. Outside of work, she is an adventurous traveler, avid hiker and spends her available free time entertaining her "fur kids." Jill earned a Ph. D. from the University of Kentucky, where she also received a bachelor's degree in human nutrition and food science
Lisa Wipfli Environmental Health Sanitarian	Lisa is a proud Wisconsinite. She was born and raised in Wisconsin and has lived in different regions of the state. Lisa has discovered many reasons to appreciate each place she has lived but overwhelmingly, the fantastic people is really what makes Wisconsin so great. Lisa appreciates the amazing entrepreneurial spirit of Wisconsinites, and she focuses on supporting that spirit by buying local. Lisa's favorite part of her work is the opportunity to work with and learn from the produce farming community and she finds it invigorating to interact with such amazing people. Lisa appreciates the opportunity she has been given to learn something new every day with the goal of making a difference and helping others continue to provide safe produce. On her days off, Lisa enjoys doing anything outdoors, including walking, gardening, reading, attending concerts, fishing, and landscaping. On rainy days, she likes hanging out in the kitchen, experimenting with a new recipe, and baking desserts. What Lisa loves most of all is spending time with her family and treasures every minute they are together! Lisa has a Bachelor of Science degree in Environmental Sciences and Public Health from University of Wisconsin-Eau Claire and MBA from University of Wisconsin-Whitewater.