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Event Series Event Series: Farm Food Safety Planning Made Simple

Farm Food Safety Planning Made Simple

February 16, 2021 @ 5:00 pm - 6:30 pm

Increase Customer Satisfaction, Product Quality, and Lower Risk with Your Farm Food Safety Plan

What you will learn:

  • The essential parts of the farm food safety plan: what should be there
  • Identify Produce Safety risks specific to your farm using a farm map
  • Write Standard Operating Procedures (SOPs): why they are important and how to write SOPs that work
  • Best practices for cleaning and sanitizing: what, when, how
  • Training staff on hygiene and health: what do they need to know
  • Record keeping saves the day: how to stay on top of it
  • Roundtable on Recalls from Farm to Store Management: both sides of the story

NOTE: This is not a Produce Safety Alliance Grower Training course. For certification, see Upcoming Grower Training Courses.

Details: Three Live Online Sessions

Cost: No Charge
When: Tuesday evenings, Feb 2, 9, and 16, 2021, 5:00 – 6:30 PM
Who Should Attend: Farmers, seasoned and new, who would like to know more about how to create a useful, working food safety plan for their farm.
Register onlinepreregistration is required

Session One (February 2):

  • Essential parts of the Farm Food Safety Plan and why it’s a tool you want
  • Using a farm map to identify and manage produce safety risks
  • How clear and effective SOPs are useful for consistent produce handling from field to market

Session Two (February 9):

  • Brief Review of session one
  • Ins and outs of cleaning and sanitizing
  • Training staff in hygiene and health

Session Three (February 16):

  • Record-keeping to improve management of potential food safety risks
  • Review of completed template of a farm food safety plan
  • Roundtable with farmers and retailer on how a recall works

Presented by:

University of Maine Cooperative Extension:

  • Robson Machado, Assistant Extension Professor and Food Science Specialist
  • Christina Howard, Produce Safety Professional

University of New Hampshire Extension:

  • Mary Saucier Choate, Food Safety Specialist
  • Heather Bryant, Fruit & Vegetable Production Specialist
  • Seth Wilner, Agricultural Business Management Specialist