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.
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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...
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.
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.
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...
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
This handout covers GAPs traceability requirements for produce farms including lot codes, recordkeeping, and labeling. Available in English, French, Spanish, and Swahili
This handout covers first aid best practices to maintain food safety as well as worker safety on the produce farm. Available in English, French, Spanish, and Swahili
This workshop is designed for very small manufacturers of human food; businesses eligible for size-based qualified exemption from the Preventive Controls for Human Food Rule.