Collaborating for safety in local food production: San Diego's culinary garden agreement

Ensuring the safety of the food supply is an important function of local government. Food facilities regulated under the California Retail Food Code are required to obtain their food from an “approved source” as defined in sections 113735 and 114021 of the California Health and Safety Code. This regulation of food sources helps to ensure a safe food supply through a strict set of standards and practices.  Many institutions such as schools, hospitals, senior centers are developing on-site gardens that provide food for a single co-located regulated food facility (e.g., culinary gardens). Until recently there was no mechanism to “approve” this garden produce as required by law.  Under the Communities Putting Prevention to Work initiative, the County of San Diego Health and Human Services Agency, in partnership with Department of Environmental Health, developed a joint agreement to approve food grown on-site for use in co-located food facilities. The agreement addresses guidelines for water quality, septic systems, presence of animals and pesticides, compost, and worker sanitary practices; will help to ensure food safety in culinary gardens. In addition to requiring industry standard practices that protect public health for culinary gardens, the agreement serves as a tool to educate the food facility operators about the critical factors that play a role in preventing the biological, physical, and chemical contamination of produce.  The Culinary Garden Agreement is a critical step to improve access to local food and to create a safe and sustainable food system for the San Diego region.