FSMA Produce Safety Rule requirements for how and when to wash hands. Available in Spanish and English.
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An interactive series of FSMA Produce Safety Rule questions that walks farms through sales, market and product-based exemptions.
Food Business Manager at the Western MA Food Processing Center. Work with a wide variety of specialty food producers who need to comply for FSMA PC. Provide TA on a variety of topics including food safety, regulatory compliance, licensure, labeling law, general product development and business planning.
Education & Outreach Coordinator at National Farmers Union in Washington, DC.
This blog post will highlight some of the things to look for in cleaning tools and supplies for use on the farm.
Cracks and pits prevent adequate drainage letting water accumulate and create harborage points for human pathogens. This guide walks you through the process of repairing broken down floors to bring them back into working order.
Ravi Jadeja Associate Professor and Food Safety Specialist Robert M. Kerr Food and Agricultural Products Center Dept. of Animal and Food Science Oklahoma State University 118 FAPC, Stillwater, OK _____________________________________________________________ Education and Training Bachelor of Science, Biotechnology - July 2002 Sardar Patel University- India Master of Science, Food...
Recursos Disponibles en Español para la Implementación y Cumplimiento con la Norma de Inocuidad de Productos Agrícolas Frescos (PSR, por sus siglas en ingles) de FSMA
Dr Mauricio Castelo: Dr. Castelo is with the Produce Safety Network within the Division of Produce Safety at the FDA's Center for Food Safety and Applied Nutrition (CFSAN). Dr. Castelo’s educational background includes a M.S. and a PhD degree in Food Science and Technology from the University of Nebraska-Lincoln. With over 20 years of experience in the food industry, Dr. Castelo has served...
An overview of the basic requirements for Good Manufacturing Practices and how to prepare small businesses to help prevent the spread of COVID-19. This webinar is intended for small (< $1 million in sales/year) food entrepreneurs, farm market managers, and directors of shared-use kitchens.