This reference guide outlines what agricultural water is, the difference between preharvest and postharvest water, and determination of water quality. It also guides growers through interpreting their water test results.
There may be situations when a “dry” approach to cleaning and sanitizing makes more sense. - Introducing water to a produce line or other food contact surface that is generally dry can introduce new hazards. - Not all cleaning needs to include water. - Handling and packing areas that are generally dry, may benefit from “dry” cleaning. - Brushes, brooms, & vacuums may be used to complete...
This is the food safety plan for Juniper Gardens Training Farm, home of the New Roots for Refugees program in Kansas City, KS. This plan was written in 2021.
Joanna Kahvedjian Program and Policy Analyst Joanna's position comes with a lot of variety, including: Developing and providing progress reports to leadership, analyzing processes and creating standard operating procedures, coordinating communications between DATCP and the Produce Safety Advisory Council, and maintaining the statewide farm inventory. This work involves close...
My background is in environmental and public health microbiology with research focusing on the development and implementation of methods to detect and quantify bacterial, viral, and parasitic pathogens and indicator organisms in water, soil, and air. I work in the areas of pre-harvest food safety for fresh produce and have joint responsibilities for research and extension at North Carolina State...
This document offers produce safety recommendations and best practices tailored to the needs of blueberry growers.
New Roots for Refugees is a four-year training program that began in 2008 as a collaboration between Catholic Charities of Northeast Kansas and Cultivate KC. Both organizations work to provide farmer training and market support at the Juniper Gardens Training Farm to help farmers develop and maintain small businesses after graduation.
Our team strives to build a more resilient and sustainable community food system in Arkansas and beyond by providing programs and activities that connect people and communities to research-based resources, timely information, and meaningful connections. Through our Share Grounds Commercial Kitchens project, we assist those interested in starting a local food...
Mary Anne is an Associate Professor of Food Microbiology in the Department of Animal Science at the University of Connecticut. She is a veterinarian with a MS and PhD in Food Microbiology and Safety. Her research primarily focusses on food safety and gut health. Specifically, her research is targeted towards understanding pathogen survival and persistence along the food chain, their virulence...
Small-scale producers may find it difficult to assess which food safety training is right for them. This factsheet provides an overview of training resources.
