See All Farm Food Safety

This article provides an overview of issues agricultural operators in Pennsylvania must consider if they would like to start or expand an agritourism operation.

These materials are designed for Produce Safety Alliance (PSA) trainers who teach plain sect (Amish) produce growers that do not prefer computer training

This two-page article explains why we should we prevent contamination before, during, and after harvest, and provides best practices.

Learn more about Produce Farm Food Safety for Produce Growers and Farmworkers in Pennsylvania with the following resources.

Esta hoja informativa de dos páginas explica porquw debemos evitar la contaminación antes, durante y después de la cosecha, y ofrece información sobre las mejores prácticas.

En los últimos años ha aumentado el conocimiento de que Listeria monocytogenes puede ser un posible contaminante microbiano en alimentos listos para el consumo.

La norma de inocuidad de los productos agrícolas frescos requiere que las empresas rutinariamente monitoreen en busca de plagas, ya que estas representan un riesgo importante para la inocuidad de los alimentos.

In recent years, awareness of Listeria monocytogenes as a potential microbial contaminant in ready-to-eat foods has increased.

Studies show that when light peat is replaced with dark peat that contains lower microbial levels, developing plants tend to become more susceptible to diseases.

This course is designed to assist growers who are writing a USDA Harmonized GAP food safety plan.

Mushrooms do not contribute significantly to dietary intake of nitrates, even when irrigated with water that exceeds the EPA limit of 10 mg NO3-N/L.

Aprenda lo que significa el concepto de la zonificación y qué procedimientos de inspección, mantenimiento, limpieza y desinfección del equipo son requeridos en la norma de inocuidad de los productos agrícolas frescos para proteger a los alimentos de la contaminación.

Esta serie de tres videos proveen información detallada en las mejores prácticas de mantener la calidad y inocuidad del producto después de la cosecha de frutas y verduras frescas.

Este artículo trata sobre las actividades de las huertas y los productos agrícolas frescos cubiertos por la Norma de Inocuidad de los Productos Agrícolas Frescos bajo la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés), los requisitos clave, las posibles exenciones y las fechas de cumplimiento.

Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination.

This durable, re-usable, 44 page flip chart is designed to help small scale plain sect growers meet the FDA training standards in the FSMA Produce Safety Rule or those required in third party audits.

This two-page article explains why are proper health and hygiene important, discusses the sources of human contamination, provides the basic rules to prevent contamination, and details the components of worker training.

This guide provides in-depth education on food safety concepts from farm to market, and includes practical tips and checklists to ensure you're following standards.

This aim of this rule is to prevent intentional adulteration of food that can cause wide-scale harm to public health.

Learn more about the Preventive Controls for Animal Food Rule which requires covered facilities to implement a food safety system.

This flip chart provides food safety tips in both English and Creole to help train fresh produce handlers

Guía de entrenamiento en seguridad de los alimentos para productores de vegetales frescos. This flip chart provides food safety tips in both English and Spanish to help train fresh produce handlers.

Learn what Penn State Extension is doing to address the Food Safety Modernization Act (FSMA) and provide industry with resources and training to navigate the regulations.

Learn the details and find educational resources on the FSMA Produce Safety Rule, including videos and training opportunities that address requirements, exemptions, and deadlines of the rule.

Learn more about when you should wash your hands and why hand washing is the most important food safety practice.