Authors as Published

Theresa Pittman, Graduate Student/Extension Agent, Agriculture and Life Sciences; Amber D. Vallotton, Extension Specialist, Horticulture; Rachel Pfuntner, Research Specialist, Food Science and Technology; and Laura K. Strawn, Assistant Professor and Extension Specialist, Food Science and Technology

This publication is available in a PDF file format only.

The Produce Safety Rule (PSR) is one of the seven food safety regulations that are part of the Food Safety Modernization Act (FSMA). The PSR sets a series of standards for the safe growing, harvesting, packing, and holding of produce grown for human consumption: 21 Code of Federal Regulations Part 112. The PSR (subpart D) describes minimum standards for health, hygiene and training programs for workers. Contamination of produce may occur when bacteria, viruses or parasites are transferred from a person, animal, or food contact surface to the produce. There are many ways workers may introduce contamination including hands, clothing, footwear, feces, equipment, tools, injury and illness. Key requirements of the worker health and hygiene subpart in the PSR are outlined in this publication.

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

September 23, 2022