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Food Safety Begins on the Farm
The result is the 28-page "Food Safety Begins on the Farm" guide. The easy to read publication provides ways to reduce microbial contamination in each aspect of production, from fertilizer and irrigation to picking and packing. It even has information on implementing a traceback system.
Reading the publication is just the first step. To really benefit from the program, growers have to implement the guidelines, says Betsy Bihn, GAPs project coordinator.
The GAPs program is designed to be a starting point and growers are free to develop their own food safety program that goes beyond the guidelines contained in the publication.
The first step in this process is an extension-assisted on-the-farm grower self-assessment where you will:
- Review various production practices that you are using with fruits and vegetables.
- Assess your current management strengths and weaknesses related to minimizing microbial risks.
- Develop a comprehensive record keeping strategy that documents all farm actions that reduce microbial risks.
- Identify changes in farm management and production practices that can reduce the risk of microbial contamination.
- Develop action plans to improve the food safety of produce grown or packed on your farm.
Last Modified: Apr 11, 2006 at 13:40
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