Food Safety Resource #818
Added by Kristin Woods • Last updated May 10, 2021
Demonstration of a farm scale model for assessing environmental hazards on produce growing operations.
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Food Safety Resource #817
Added by Elizabeth Newbold • Last updated May 7, 2021
A question and answer session on the Produce Safety Rule and what it means for your agricultural operation including worker training requirements.
Food Safety Resource #814
Added by Julius Kolawole • Last updated May 3, 2021
Julius Kolawole - Director and Cofounder of the African Alliance of Rhode Island (AARI). He is responsible for the operation of AARI's core programs: Food-Art-Culture-Health. He established urban community garden for AARI in 2009 and currently runs six urban gardens in South Providence. For the past eight years, Julius continue to lead the AARI Urban gardening, specializing in growing,...
Food Safety Resource #812
Added by Dan Fillius • Last updated April 30, 2021
Dan Fillius is an Extension Specialist with Iowa State University Extension & Outreach, specializing in Produce Safety. He currently also manages a vegetable farm growing an assortment of Organic produce. Dan has knowledge of all aspects of produce production from his 14 years of experience growing produce commercially on farms ranging in size from 1 acre to 250 acres.
Food Safety Resource #807
Added by RUPLAL CHOUDHARY • Last updated April 28, 2021
https://coas.siu.edu/people/faculty/plant-soil-agsystems/choudhary.html
Food Safety Resource #806
Added by Londa Nwadike • Last updated April 28, 2021
In a unique joint appointment between Kansas State University and the University of Missouri, Londa (Vanderwal) Nwadike serves as State Extension Food Safety Specialist for both Kansas and Missouri. She works with county/district Extension agents and other stakeholders in both states to develop programming and resources in food safety, focusing on consumer, produce grower, and farmer's...
Food Safety Resource #802
Added by Elizabeth Newbold • Last updated April 21, 2021
High Speed Hand Washing helps save time, water, energy and prevents the spread of disease. Groups of 20 to 30 people can get their hands washed properly in 5 minutes or less. Its perfect for beginning a shift or after breaks. Lesson plans and posters in English and Spanish with COVID-19 precautions.
Food Safety Resource #801
Added by Kali Feiereisel • Last updated April 21, 2021
This guide provides information and a flow chart to help businesses that are subject to the PC Rule determine if they need to be in compliance with the supplier verification requirement and how they could go about that with the farmers they buy from.
Food Safety Resource #800
Added by Joell Eifert • Last updated April 16, 2021
Education Bachelor of Science, Biology (Microbiology Emphasis), Virginia Tech, Blacksburg, VA, June 1988 Master of Science, Agricultural and Life Sciences, Food Safety Emphasis, Virginia Tech, Blacksburg, VA, June 2014 Experience June 1992 to June 1993 Senior Microbiologist: Nestlé Refrigerated Food Company June 1993 to June 1994...
Food Safety Resource #798
Added by Claire Zabel • Last updated May 6, 2021
This handout covers how to choose safe food-contact surfaces in produce harvesting and wash/pack areas. It also offers tips to prevent contamination through surfaces. Available in English, French, Spanish, and Swahili