Texas Organic Farmers & Gardeners Association

<< Cleaning and sanitizing equipment, tools and buildings are an important step in preventing foodborne illness outbreaks. Watch this webinar to learn what cleaning and sanitizing steps farms can take, with a focus on food contact surfaces, which have the highest potential for coming into contact with produce and being a source of contamination.

<< Indu Upadhyaya, PhD, and Diane Wright Hirsch, MPH present an update on the produce safety rule on agricultural water. Additional resources: Agricultural Water Proposed Rule 
FDA Ag Water Assessment Builder 

<< This video covers Agricultural Water requirements for the FSMA, Produce Safety Rule

<< "Produce Safety in Minutes" was created by University of Florida and Florida Agricultural and Mechanical University students and faculty. This work is supported by the Food Safety Outreach Program [grant no. 20020-70020-33030] from the USDA National Institute of Food and Agriculture.

<< Pre-Harvest Agricultural Water... Does This Look Risky to You? Dr. Channah Rock (from the University of Arizona) will cover assessing and evaluating risks associated with the use of production water, and how we manage those risks on the farm including water treatment.

<< Dr. Keith. Schneider (from the University of Florida) covers wash water quality, sanitizer use, methods of/pros and cons of monitoring, and some recommendations for post-harvest water management that attendees can apply to their operations.

<< This video describes and shows how to reduce the risk of contaminated produce with food safety practices including handwashing, animal prevention, animal droppings removal, documentation, using clean packing equipment, worker training, and more. For more information visit https://extension.umn.edu/safety/grow....

<< MU Extension Horticulture Field Specialist, Patrick Byers, provides a brief tutorial on water use.

<< Water at Harvest

<< Espanol:  Cosechando el producto fresco teniendo en cuenta la seguridad alimentaria. This video describes and shows how to reduce the risk of contaminated produce with food safety practices including handwashing, animal prevention, animal droppings removal, documentation, using clean packing equipment, worker training, and more. Presented in Spanish language. For more information visit https://extension.umn.edu/safety/grow...