Food safety programming is an integral component of healthy food systems due to new federal food safety legislation, concerns about food safety risks from fresh produce, an emphasis on increased fruit and vegetable consumption, interest in school gardens, farm to school, food preservation, and continuing increases in food consumed that is prepared away from home. In addition, federal, state and industry regulations and standards may require that individuals receive special training or certification regarding worker safety, quality assurance and environmental protection. Educational programs train consumers and food handlers in practices to preserve and serve safe food.
Participants will learn and understand modern dairy practices and the role they play in assuring animal health and comfort, dairy product quality and safety, environmental stewardship and preservation, and sustainability.
Learn basic and advanced microbiological techniques for isolating and quantifying microorganisms
Learn about characteristics of spoilage, pathogenic, and beneficial microorganisms in the food industry.
Understand how to interpret laboratory results and decide what actions need to be taken to control the growth of a particular organism
Targeted Extension Education
Understanding of food safety risks associated with the commodity group
Understanding of the impact of these ruling on the management structure and duties
Identification and ability to determine scientific based
Critical Control Limits
Validation and verification
Outreach and Compliance
Provide workshops, short courses, webinars, and in-person programming to assist with the compliance of the identified food safety risk
Development of guidance materials&
Bulk commodity related industries will be able to create food safety preventive control plans, evaluate food safety plan cost and benefits, assess current gaps, and comply with regulation in an efficient way.
Level 1: Producers will be able to identify food safety best practices within pre- and post- harvesting of fruit and vegetables. Producers will be able to identify the food regulations that affect them.
Level 2: Producers will learn how to document their food safety practices. Producers will learn about the additional markets they can sell to and the requirements for those markets.
Write a HACCP Plan
Implement a HACCP System
Develop good manufacturing practices
Know the federal regulations for HACCP
Develop a record keeping system
Understand the prerequisites programs
Certification as HACCP trained; safety of the food supply.
Increase awareness of food safety risks related to home food preservation
Ensure food prepared away from home is prepared safely in a clean and sanitary environment and by a trained workforce that follows best practices.
Ensure food prepared away from home is prepared safely in a clean and sanitary environment and by workers that follow best practices.
Five year national certification by passing an exam with 75% correct answers