From the Organic Trade Association

National organic standards were not designed specifically as food safety standards. But you can rest assured that farms and businesses that have taken the steps to become certified organic have also invested in developing the skills and knowledge to meet the requirements of the food safety regulatory agencies at the local, state, and federal levels in the United States. In addition to prohibiting the use of genetically engineered seeds, growth hormones, persistent and toxic pesticides, irradiation, and sewage sludge, organic production involves a variety of measures to help prevent food-borne illness.

An Organic Facility

The organic law requires that farms selling more than $5,000 worth of organic products are inspected and audited to ensure that the farmers are using only methods and materials allowed in certified production. Organic food processing facilities are also inspected and audited.

In addition to independent, third-party certification that organic producers are following to meet the national regulations, organic producers follow strict guidelines for safe and hygienic food production. Organic producers maintain clean and hygienic facilities, and they are allowed to use pasteurization, selected use of chlorine and/or hydrogen peroxide, and other steps to help ensure the safety and quality of organic foods.

Preventing Food-borne Illness

Statistics from U.S. Centers for Disease Control show that a vast majority of food-borne disease is associated with cross contamination and handling later in the distribution chain and in the home. Keep the following tips in mind to avoid cross contamination:

• Separate meats from fruits and vegetables in your shopping cart and refrigerator.
• Never let meat leak onto other foods when stored in the refrigerator or cooler.
• Always wash fresh fruits and vegetables thoroughly in clean drinking water before eating them.
• Thoroughly wash your hands before preparing food and immediately after handling raw meat.
• Keep utensils and cutting boards separate for meats and vegetables.
• Wash all countertops and utensils thoroughly when handling food.
• Always clean any surface that has come in contact with raw meat before any other item is placed on that surface.
• Always cook meat until the juices run absolutely clear, and use a meat thermometer to insure the interior of the meat has reached its recommended temperature.
• Select fresh-looking fruits and vegetables that are not bruised, shriveled, moldy, or slimy. Buy only what you need.
• Remember to keep all cut fruits and vegetables covered in the refrigerator.
• Store prepared fruit salads and other cut produce in the refrigerator until just before serving.
• Throw away cut produce that has been out of the refrigerator for four hours or more.
• When picnicking or eating outside keep food refrigerated until just before preparation and never let foods sit around without covering and refrigerating or cooling them shortly after the outdoor meal.

For more information and tips, see www.foodsafety.gov and www.fightbac.org.