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Food Safety Solutions for Fruit & Vegetable Growers

Produce Safety

News

FDA Releases Produce Safety Rule codified text in Spanish

Published on
https://www.fda.gov/media/137715/download

CDC and OSHA Release Interim COVID-19 Guidance for Meat and Poultry Processors and Employees

Published on
https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/meat-poultry-processing-workers-employers.html

Food and Ag Sector Guidance on Masks from FDA

Published on
The FDA has released new guidance for the Food and Agriculture sector around the use of respirators, face masks, and face coverings. You can access…
COVID-19 Resources for the Washington Produce Industry

COVID-19 Resources for the Washington Produce Industry

Published on
If you’re part of the Washington Produce Industry, please use this resource to find pertinent information for how to prepare your farm or business for…
FDA Briefing for Foods Stakeholders on Coronavirus Disease 2019 (COVID-19)

FDA Briefing for Foods Stakeholders on Coronavirus Disease 2019 (COVID-19)

Published on
The U.S. Food and Drug Administration (FDA) will host a stakeholder call on Wednesday, March 18th at 3:45 p.m. ET to discuss food safety and…

Featured Workshop

Food Microbiology 101 for Fresh Produce Packers

Food Microbiology 101 for Fresh Produce Packers- Remote Delivery

Many people involved with managing food quality and safety have not been exposed to traditional education in food microbiology. This 2.5 day course will seek to provide foundational information as it relates to microbiology of fresh fruits and vegetables. Topics will cover an introduction to food microbiology, culturing microorganisms from food and the environment, and mechanisms to control and inactivate microorganisms in fresh produce.  A special focus will be placed on providing information for foodborne pathogens. There will be afternoon sessions where participants will have the opportunity to learn different approaches for culturing bacteria.  Participants will leave this course better equipped to engage in food safety and quality discussions. An increased understanding of microbiological methodologies and their limitations will also help packers interpret results and evaluate new technologies.

Register