Food safety is critically important throughout the supply chain, but it begins with the grower.
Farms have many microbial risks, and in order to protect the fruits and vegetables grown and packaged on a farm, every grower needs to be able to identify and reduce those risks. Cornell’s new online course complements an existing in-person course that, since 2016, has reached more than 56,000 individuals in all 50 U.S. states, territories and commonwealths and 32 other countries.
The course helps growers understand the regulatory requirements in the 2016 Food Safety Modernization Act Produce Safety Rule, the first science-based minimum standards for the safe growing, harvesting, packing and holding of fruits and vegetables grown for human consumption.
With an emphasis on managing food safety, environmental management goals and the first-ever fresh produce regulation, this course is designed to help fruit and vegetable growers develop and implement an effective and viable farm food safety plan.
This online course includes modules on:
- Introduction to Produce Safety;
- Worker Health, Hygiene and Training;
- Soil Amendments;
- Agricultural Water Part I: Production Water;
- Agricultural Water Part II: Postharvest Water; and
- How to Develop a Farm Food Safety Plan.
This course was co-developed by Cornell’s College of Agriculture and Life Sciences and members of the Cornell-based Produce Safety Alliance, including Director Elizabeth Bihn.
Upon completion, participants will earn a certificate from the Association of Food and Drug Officials and the PSA. To learn more about this online course, .
– Bailey Karfelt
