ID

HORT-252NP (HORT-285NP)

Authors as Published

Amber D. Vallotton, Fresh Produce Safety Team Coordinator and Extension Specialist, Dept. of Horticulture, Virginia Tech; and Laura K. Strawn, Assistant Professor and Extension Specialist, Food Science and Technology,, Eastern Shore Agricultural Research and Extension Center, Virginia Tech

This publication is available in a PDF file format only.

The increasing incidence of foodborne illness in fresh produce in the United States has resulted in a demand for food safety assurance by minimizing the risks of microbial hazards. While there is no way to completely eliminate all of the potential risks, there are many food safety practices growers and food handlers can implement beginning at the farm level and throughout the supply chain (to the market-place). These practices relate to water quality; soil amendments; management of wildlife, pests and livestock; worker health and hygiene; equipment and facilities; general handling; and traceability of the product.


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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

January 24, 2018