Food and Environment Programs

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Food Safety

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.


Dairy Education Programs for Health and Nutrition Professionals, Dairy Grocer Case Managers, and Consumers

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.

Farmers Market Food Safety Training

Producers will be able to identify food safety best practices for pre- and post- harvest handling of fruits and vegetables; marketing and safe procedures at the market; and with value added products. 

Food Microbiology Industry Short Course

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

Food Safety Training for Bulk Commodity Industries

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.

Good Agricultural Practices (GAP) Training

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.

On Farm Readiness Reviews

The purpose of the ORFF process is to: ? Prepare Iowa farmers for implementation of the FSMA Produce Safety Rule (PSR) ? Help growers better understand how to translate the PSR on their farm ? Help growers assess their readiness for implementation of the FSMA PSR ? Provide guidance on how to get individual farms into compliance with the FSMA Produce Safety Rule

Preserve the Taste of Summer

Increase awareness of food safety risks related to home food preservation

Preventative Controls for Human Food

Describe the components of a Preventive Controls Food Safety Plan Understand why a Food Safety Plan is useful Articulate the principles applied to build a Food Safety Plan Recognize the importance of prerequisite programs in a food safety system Articulate the basic requirements of the Good Manufacturing Practices (GMPs) Identify where to find more information on GMPs Describe biological, chemical, radiological, and physical hazards Understand potential controls for these hazards Explain the formation of a food safety team Prepare accurate descriptions of the products and their distribution Prepare a description of the intended use and consumers of the food Create a process flow diagram and describe the process Explain how to verify the flow diagram on-site Conduct hazard analysi

SafeFood

Ensure food prepared away from home is prepared safely in a clean and sanitary environment and by a trained workforce that follows best practices.

SafeFood for Concession/Food Stand Workers and 4-Hers

Ensure food prepared away from home is prepared safely in a clean and sanitary environment and by workers that follow best practices.

School Garden Food Safety Training

By the end of this training module, participants should be able to: Understand the importance of a healthy diet. List general differences between three different types of harmful (Bacteria, Viruses, and Parasites).  Understand the different chemical hazards that can be present when gardening. Identify a “physical hazard,” and know what to do if one is found in a school garden.

University and Community Garden Food Safety Training

Upon completing this learning module in its entirety, participants will be able to identify various biological, chemical, and physical hazards found during the preparation and production of produce items and learn how to minimize risks from these. Workers will demonstrate understanding of proper hygiene practices to use before, during and after handling produce. Participants will also learn about information included in a food safety plan for produce processing, from Good Agricultural Practices (GAPs), to Standard Operating Procedures (SOPs), and Sanitation standard Operating Procedures (SSOPs). In addition, participants will learn how to properly maintain records for produce items, including all pertinent information to include on data sheets.  Basic food regulations at federal, state, and local levels and key concepts of the Food Safety and Modernization Act (FSMA) related to produce will also be presented.

Workforce Food Safety - ServSafe®

Five year national certification by passing an exam with 75% correct answers