Food Safety for Farmers

Produce encounters many opportunities to become contaminated as it makes its way from field to market. Such risks are inherent to every farming operation, regardless of scale. Whether your farm is required to comply with the Food Safety Modernization Act (FSMA), participates in a voluntary 3rd-party-certified food safety program, such as Commonwealth Quality or USDA Harmonized GAP, or neither of the above, it is essential that good agricultural practices be followed to ensure that any risk of microbial contamination is minimized.

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This resource is supported in part by funds from Agriculture and Food Research Initiative Competitive Grant no. 2016-70020-25788 from the USDA National Institute of Food and Agriculture. Click here for more information on this grant.