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Video Series: Essentials of Food Safety for Farmworkers

June 8, 2020

Video Series: Essentials of Food Safety for Farmworkers

We all know that farm employees have many crucial roles on the farm, including carrying out food safety policies and practices. However, their ability to do that effectively, depends heavily on the quality of the training they receive. To meet the growing need for online, easily accessible resources, Robert Hadad and Caitlin Tucker have designed "Essentials of Food Safety for Farmworkers", a 5-part video series that covers many of the required worker training topics set forth by FSMA (the Food Safety Modernization Act), or other 3rd party auditing programs. 

Part 1: Creating a Worker Training Program
In Part 1, farm employees and managers will learn about the importance of training farmworkers, topics that farmworkers should be trained on, considerations for training farmworkers, the role of the food safety manager, and resources available to managers to assist in training. 

Part 2: Food Safety and Why it Matters
In Part 2, farm employees will learn 5 reasons we should care about food safety, the 3 types of pathogens that cause foodborne illnesses,  the 5 routes of contamination on the farm, and potential food safety risks on the farm. 

Part 3: Everyday Practices to Prevent Foodborne Illness
In Part 3, farm employees will learn about everyday practices that can reduce the risk of contaminating produce with foodborne pathogen, the steps of proper handwashing, when hands should be washed, the proper way to deal with injuries, and symptoms of foodborne illnesses. 

Part 4: Reducing Food Safety Risks on the Farm
In Part 4, employees will learn the difference between cleaning and sanitizing and how to effectively do both, possible risks throughout production areas, wash/pack facilities, storage, and transportation, and steps farmworkers should take if they find a risk they cannot mitigate.

Part 5: Spot the Risk - A Series of Case Studies
In Part 5, employees will be introduced to possible scenarios containing food safety risks, learn why the scenario contains a food safety risk, learn about immediate actions they can take to minimize the risks, and learn about future changes that can be made to prevent the risk from happening again. 



Transcript: Part I - Creating a Worker Training Program (pdf; 235KB)

Transcript: Part 2 - Food Safety and Why it Matters (pdf; 370KB)

Transcript: Part 3 - Everyday Practices to Prevent Foodborne Illness (pdf; 315KB)

Transcript: Part 4 - Reducing Food Safety Risks on the Farm (pdf; 461KB)

Transcript: Part 5 - Spot the Risk - A Series of Case Studies (pdf; 371KB)

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Upcoming Events

Asparagus Variety Trial Open House

May 23, 2024
Batavia, NY

Come see 10 varieties of asparagus! The trial includes new releases, purple, frost avoidant, and expanded disease-resistant varieties. Compare the performance of asparagus planted from home-raised seedlings vs crowns. Participate in a weed control discussion and pick the brains of growers and industry reps!

View Asparagus Variety Trial Open House Details

Indoor Mushroom Cultivation, Post-Harvest Handling, and Food Safety

June 6, 2024
Buffalo, NY

This workshop is intended for mushroom producers and those considering mushroom production. Hosted by CCE Wyoming County, the workshop includes a tour and discussion of Flat #12 Mushrooms production process, from substrate to sales, including their food safety plan creation, implementation, and the audit process. Alternative production methods will also be discussed.

View Indoor Mushroom Cultivation, Post-Harvest Handling, and Food Safety Details

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