N.C. Fresh Produce Safety Task Force Members Only Web Site

Goal of the Task Force

To ensure that North Carolina has a competitive, vibrant and safe fresh produce industry supported through the research, teaching and outreach programs of N.C. State University, N.C. A&T State University, North Carolina Department of Agriculture and Consumer Services, Farm Bureau and industry groups.

Purpose of the Task Force

The North Carolina Fresh Produce Safety Task Force minimizes food safety risks and enhances the economic competitiveness of North Carolina’s fresh produce industry.

Regulatory Report Produce Safety: FDA Reaches out to Producers and Packers
The Food Safety Magazine wrote an article in August/September 2010 highlighting the efforts taking place around the country to enhance FDA’s ability to meet the challenges and opportunities in the food safety arena. The article highlights the efforts of NC Fresh Produce Safety Task Force in assisting FDA.

The task force is a partnership that brings together members involved in education, public policy, the fresh produce industry and research. Partnering institutions and agencies include:

• North Carolina State University – Cooperative Extension, including the program areas of Agriculture and Natural Resources and Family and Consumer Sciences, the Departments of Food, Bioprocessing and Nutrition Sciences; Horticultural Science; Agricultural and Resource Economics; Agricultural and Biological Engineering; Family and Consumer Sciences; and Communication Services.
• North Carolina A&T State University – Cooperative Extension, Departments of Natural Resources and Environmental Design, and Family and Consumer Sciences.
• North Carolina Department of Agriculture and Consumer Services – North Carolina Food and Drug Protection Division and Marketing Division.
• United States Food and Drug Administration (FDA)
• North Carolina Farm Bureau
• Carolina Farm Stewardship Association
• Commodity Groups
• Fresh Produce Brokers/Distributors
• Individual Growers

A Historical Perspective on the Task Force

The North Carolina Fresh Produce Safety Task Force was formed in April 2007 under the direction of Dr. Trevor Phister, Department of Food, Bioprocessing and Nutrition Sciences with the help and guidance of departmental colleague Dr. John Rushing, and Dr. Jonathan Schultheis, Department of Horticultural Science. The task force was formed with members of the above groups to help identify and address the needs of the fresh fruit and vegetable industry in the area of Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and fresh produce safety.

Working Groups

The task force consists of five working groups: Education, Research, Industry and Policy Relationships, Regulations and Communications, and Executive Management Oversight.

• Working Group 1 – Education- Works to ensure that the fresh produce industry understands and implements GAPs through effective and dynamic educational programs.
• Working Group 2 – Research- Works to ensure that research-based crop production and management guidelines are used to maximize produce safety.
• Working Group 3 – Industry and Policy Relationships- Works to ensure that industry and public policy decisions regarding fresh produce safety are informed by science-based information.
• Working Group 4 – Communication and Networking- Works to ensure that a network of government, university and industry collaborators work together in an effective and timely manner to communicate and address food safety incidences and concerns.
• Working Group 5 – Executive Management Oversight- Works to ensure that the North Carolina Fresh Produce Safety Taskforce is effectively managed and supported and is integrated with other organizational initiatives through the N.C. Food Safety and Defense Taskforce.
• Working Group 6 – Small Farms- Works to ensure that solutions for GAPs education and certification address the needs and conditions of NC’s small farms.

Co-Chairs of the NC Fresh Produce Safety Task Force

Dr. Ben Chapman (BenjaminChapman@ncsu.edu), NCSU – 4-H Youth Development and Family & Consumer Sciences Department, Assistant Professor & Extension Food Safety Specialist

Diane Ducharme (DianeDucharme@ncsu.edu), NCSU – NC MarketReady with the Plant for Human Health Institute (PHHI), GAPs Program Coordinator, Extension Associate, Horticulture & Food Safety

Dr. Chris Gunter (ChrisGunter@ncsu.edu), NCSU – Horticultural Science Department, Assistant Professor

Dr. Trevor Phister (TrevorPhister@ncsu.edu), NCSU – Food, Bioprocessing & Nutritional Sciences Department, Assistant Professor

2009-2010 Members of N.C. Fresh Produce Safety Task Force (PDF)