Educators’ Resources
General Information on Good Agricultural Practices (GAPs)
Improving the Safety and Quality of Fresh Fruit and Vegetables: A Training Manual for Trainers
Very complete manual for trainers in food safety, including in-depth introduction to GAPs, methods for explaining and teaching, resources, glossary. From JIFSAN at University of Maryland, 2002.
Small Farm Food Safety, Fresh Produce: Instructions for Trainer
Introduction to a training manual in fresh produce food safety for small farms. Introduces the educational materials and explains what is covered in each part of the training. Each training portion is approximately 10 minutes long.
Small Farm Food Safety, Fresh Produce: Part 1: Introduction to the PACE Principles
A training activity for growers that introduces the need for safe practices on the farm and the PACE framework: Prevention, Accountability, Control, Education. Trainer needs a DVD to structure presentation (contains a Powerpoint presentation about PACE) that can be obtained from: A. H. Simonne at asim@ufl.edu or 352-392-1895 x 232, or M.E. Swisher at mesw@ufl.edu or 352-392-2202 x 256.
Small Farm Food Safety, Fresh Produce: Part 2: The Buck Stops Here
A training activity for growers that presents several scenarios that could take place on a farm and that could lead to microbial contamination of produce. Trainer needs no additional materials to make presentation.
Small Farm Food Safety, Fresh Produce: Part 3: What’s Wrong With This Picture?
A training activity for growers that uses a DVD with on-farm scenarios to help growers identify risks of microbial contamination points on the farm. Trainer needs a DVD, which can be obtained from: A. H. Simonne at asim@ufl.edu or 352-392-1895 x 232, or M.E. Swisher at mesw@ufl.edu or 352-392-2202 x 256.
Small Farm Food Safety, Fresh Produce: Part 4: Farm Map Activity
Training activity for growers that encourages participants to think of points of microbial contamination that can occur at certain points on a farm map (included in this download as a handout). Trainer needs no additional materials.
Small Farm Food Safety, Fresh Produce: Part 5: Your Farm Food Safety Plan
Training activity for grower; introduces ways for growers to train their employees in food safety on the farm. Includes information on the most important practices for employees to follow, as well as instruction in training and reminding employees. Trainer needs no additional materials except a writing surface (chalkboard).
Small Farm Food Safety, Fresh Produce: Additional Resources for Participants Bringing Food Safety Concepts to Farms
Additional resources on food safety and food safety training.
Manure and Municipal Biosolids
Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce, Part 1
Extremely in-depth introduction to minimizing risk of contamination in production specific to manure use.
Pathogens
Outbreaks Associated with Fresh and Fresh-Cut Produce: Incidence, Growth and Survival of Pathogens in Fresh and Fresh-Cut Produce
In-depth biological and practical information about pathogens associated with fresh and fresh-cut produce. Includes information about the pathogens themselves, their means of contamination and control measures.
Surface Decontamination of Fruits and Vegetables Eaten Raw: A Review
From the World Health Organization. An in-depth review of research conducted on pathogens associated with fresh produce, the biology of the microorganisms, treatment options.
Foodborne Pathogenic Microorganisms and Natural Toxins
Traceback
Traceability
Article from Choices Magazine about the need for traceability in the produce industry, design and implementation of a possible nationwide system.
Traceability - Economic Theory and Industry Studies (PDF)
Research publication on the current (2004) potential in the U.S. food system for traceback implementation.
Transportation
Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce, Part 3
Specific information about harvest and postharvest practices that can lead to contamination.
Water
Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce, Part 2
Extremely in-depth introduction to minimizing risk of contamination specific to water as a potential source of contamination.
Worker Health and Hygiene
Good Worker Health and Hygiene Practices: Training Manual for Produce Handlers
Intended for use by growers in designing a training for their employees in handling fresh produce. Includes suggestions for points to stress in training and what growers can do to help their employees stay safe and hygienic.
Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs
Intended for growers to guide and evaluate their hygiene training of employees. Includes sample forms for use on the farm (or in a food safety plan) to keep track of worker trainings, worker toilet facility upkeep.
Other
Economics of Food Safety: The Case of Green Onions and Hepatitis A Outbreaks
From the USDA, a case study of Hepatitis outbreaks from green onions and a market analysis of the economic dynamics of food safety issues. Do producers with good safety practices attain higher prices in the marketplace?
Produce-related Outbreaks 1990-1999
List of all produce-related outbreaks between 1990 and 1999, including the produce vehicle and the pathogen.
Food Safety Agencies and Authorities: A Primer
Primer from 1998 on U.S .regulatory agencies over food safety.
