Small Farm Food Safety, Fresh Produce—Part 2: The Buck Stops Here FCS8843/FY967, rev. 7/2017

Small Farm Food Safety, Fresh Produce is a short, interactive training program that introduces food-safety concepts as applied to fresh produce. The concepts are based on the FDA’s Guide to Minimized Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA-GAPs). Part 2 consists of a group...

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Bibliographic Details
Published inEDIS Vol. 2017; p. 5
Main Authors Simonne, Amy, Swisher, Mickie E., Moore, K. N., Sattanno, Kaylene
Format Journal Article
LanguageEnglish
Published 13.09.2017
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Summary:Small Farm Food Safety, Fresh Produce is a short, interactive training program that introduces food-safety concepts as applied to fresh produce. The concepts are based on the FDA’s Guide to Minimized Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA-GAPs). Part 2 consists of a group discussion based on four scenarios in which people obtained food poisoning. Participants will try to identify possible points of contamination in the production and distribution of the food. This 5-page fact sheet is a minor revision written by Amy Simonne, M. E. Swisher, K. N. Moore, and Kaylene Sattanno, and published by the Department of Family, Youth and Community Sciences, July 2017.
ISSN:2576-0009
2576-0009
DOI:10.32473/edis-fy967-2017