The Six Primary Components of Produce Safety
Fresh Produce Safety
Funding for this project (# 2016-07259) was provided by the United States Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA) Higher Education Challenge (HEC) grant program. This project is in collaboration with the University of Arkansas, Texas Tech University, and The Borlaug Institute at Texas A&M University.
Overview
This RLE will introduce you to the six components of on-farm food safety. Each of these components is part of the Produce Safety Alliance training curriculum for producers of specialty crops covered under the Food Safety Modernization Act.
Objectives
- Explain the six content areas of good agricultural practices for fresh produce production
Level of Instruction
Undergraduate/Graduate
Learner Prerequisite Knowledge
Basic understanding that microorganisms harmful to humans can contaminate food and make you sick when ingested.
Instructor Preparation/Notes
Visit Produce Safety Alliance website for more background information on Produce Safety Rule and the 6 principles
Instructions
Learner time required: The student should expect to spend 45 minutes for all readings and corresponding self-assessments. The components are asynchronous and can be viewed all at one time or over time as needed.
Select one of the six produce safety components to learn about. Open the link to the flipbook to view content. Explore additional resources provided in the flipbook. Take self-assessment. Check to see if your answer are correct.
Learning Materials (Flipbooks)
- Worker Health and Hygiene
- Animal Intrusion
- Soil Amendments
- Agricultural Water
- Post-harvest Handling and Sanitation
- Develop a Food Safety Plan
Assessment: take self-assessment at the end of each component flipbook.
Additional Materials and Resources
- Produce Safety Standards under the FDA Food Safety Modernization Act (FSMA): https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm304045.htm
Creative Commons Attribution:
Attribution-NonCommercial–ShareAlike 3.0 Unported (CC BY-NC-SA 3.0)
Kristen Gibson
Associate Professor
Department of Food Science
University of Arkansas