A Pilot Project On Food Safety Outreach For Produce Growers And Processors In Southern Illinois, (#2016-07418). Choudhary, R.. Southern Illinois Univ, Carbondale, Illinois
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Food Safety Modernization Act (FSMA) Related Food Safety Education And Outreach For Hard-To-Reach Audiences In The Pacific Northwest And Alaska Using Current Land-Grant University Extension System, (#2016-07428). Kim, J.. Univ Of Idaho, Moscow, Idaho
Hawaii Roots Food Safety Outreach Project, (#2016-07325). Odom, S. K.. Kokua Kalihi Valley Comprehensive Family Services, Honolulu, Hawaii
Aiding Veterans In Agriculture To Understand Food Safety - With An Emphasis On Veterans With Disabilities, (#2016-07305). Brightwell, R. L.. University Of Georgia, Athens, Georgia
Practical Tools For Food Safety On Small Diversified Fruit And Vegetable Farms, (#2016-07333). Chanin, R.. Global Growers Network Inc, Stone Mountain, Georgia
Food Safety Hazards And Preventive Control Education For Beginning And Early-Stage Small-Sized Food Entrepreneurs, (#2016-07312). Ahn, S.. University Of Florida, Gainesville, Florida
Expanding Food Safety Outreach And Education For Local Food Systems In California, (#2016-07342). Runsten, D.. Community Alliance With Family Farmers Foundation, Davis, California
Kali provides food safety technical assistance to farmers as they further develop their practices to meet new requirements. In addition to her background in diversified vegetable production, she recently studied food safety, local food systems, and food and agriculture policy while completing her graduate degree in Public Health Nutrition from UC Berkeley.
25+ years of nationwide consulting in Food Safety, Business, and Nutrition: Experience includes: PCQI Lead Instructor in Human Food Production; HACCP/Food Safety Planning, Auditing, and Training; Nutrition and Allergy Plans; R&D; Nutrition Education; Sanitation; Food Manufacturing and Processing / SQF Implementation; SOP develpment; Financial and Operational Performance. * HACCP / Food...
To ensure safe food and adequate sanitation programs, the facility and surroundings in which food processing and handling operations are conducted must be designed and constructed with sanitary design principles in mind. Many existing facilities do not have optimum sanitary design and construction.