This fact sheet is intended to introduce ritual slaughter, focusing customs from Islam and Judaism. This fact sheet will introduce individuals to backyard Halal or Kosher meat production.

Environmental monitoring programs (EMPs) are a proactive approach that operations may take to reduce microbial contamination events. EMPs are designed to assess the effectiveness of the hygiene and sanitation practices in a food environment and provide valuable information to avoid microbial contamination of food products. EMPs are specific to each operation and depend upon the food(s) that are handled, packed, and or processed; operation size; operation layout; among other factors. If EMPs are effective, operations will be alerted to possible pathogen harborage locations based on positive test results, and operations will be able to implement corrective actions to reduce contamination events. Corrective actions may include targeted cleaning and sanitation of locations/adjacent locations that test positive and implementation of new policies or practices to reduce cross-contamination (for example, new employee or equipment traffic patterns). This publication serves as an introductory guide.

The Produce Safety Rule (PSR) is one of the seven major food safety regulations that are authorized by the Food Safety Modernization Act (FSMA). The PSR standards (subpart F) describe the minimum requirements for treated and untreated biological soil amendments of animal origin and human waste for reducing public health risk and the risk of contaminating covered produce. The PSR standards include requirements for determining if biological soil amendments of animal origin are treated or untreated and how to handle them. The standards also address the use of human waste, treatment of the biological soil amendments, application methods and intervals, and recordkeeping.

The Food Safety Modernization act (FSMA) Produce Safety Rule (PSR) covers packinghouse activities in several subparts of the regulation. These include subpart D - worker health and hygiene, subpart E - agricultural water, subpart K - growing, harvesting, packing, and holding activities, and subpart L - equipment, tools, buildings, and sanitation. Applying the practices required by the PSR to packing houses is an important element to ensure the safety of fruits and vegetables.

The condition in which sprouts are produced is ideal for the growth of the foodborne pathogens, and if proper food safety practices and handling are not followed, sprouts can harbor pathogens when the seeds are sprouted. Many outbreaks of foodborne illness associated with consumption of raw sprouts have been reported in recent years, mainly by E. coli and Salmonella.

Postharvest handling of potatoes on the Eastern Shore of Virginia (ESV) regularly includes the use of flumes, dump tanks, and spray washers. Water used in flumes and dump tanks is often re-circulated to conserve water and energy. Soil, plant matter, and disease-causing pathogens can potentially accumulate in water during bin dumping and flume recirculation.

In Virginia, the Virginia Department of Agriculture and Consumer Services (VDACS) is enforcing the Food Safety Modernization Act (FSMA) Produce Safety Rule. The FSMA Produce Safety Rule is a regulatory rule by the Food and Drug Administration (FDA) that sets the science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables (FDA, 2015). All covered farms are subject to inspection. To help prepare for the regulation, operations can choose to have an On-Farm Readiness Review (OFRR). The OFRR is a program designed specifically to help produce operations align their food safety practices with the FSMA Produce Safety Rule and prepare them for an inspection by VDACS. A fully trained VCE agent conducts the OFRR, lasts no longer than 2 hours, is 100% confidential, and is entirely free.

Under the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), agricultural water is defined as “water used in covered activities on covered produce where water is intended to, or is likely to, contact the harvestable portion of the crop”. Production water is agricultural water used during produce growing activities prior to harvesting. Examples of production water include irrigation, fertigation, spray applications, dust abatement, frost protection, among others. Remember production water has to meet the definition of agricultural water to be regulated under the FSMA PSR. This document will cover why to test your production water, what to test your production water for, how to sample your production water, and most importantly how to interpret your production water test results.

Food safety risks and responsibilities: Farmers markets are a great way for consumers to get fresh produce, to support the local economy, and for vendors to increase profits. Farmers markets are becoming more popular, but the safety of products sold is essential for their continued growth.

Minimizing the risk of foodborne illness from produce begins on the farm itself. Whether you are considering growing fruits or vegetables on a new piece of land or you have been growing produce for many years, it is worth thinking about the characteristics of the land you are using and how it has been used in the past.

Water is an essential part of life and an essential part of any farm. It is necessary for growing produce and often for cleaning produce before it is sold. Water may also be used to protect crops from frost or to apply fertilizers or pesticides. Ensuring that you have clean water on the farm for these uses is an important part of minimizing contamination by disease-causing microorganisms called pathogens.

Although manure is a valuable source of nutrients, it is also one of the greatest potential sources of pathogens that can cause foodborne illnesses. These pathogens can be found in the feces of humans, pets, farm animals and wild animals. Manure can contain harmful bacteria such as E. coli O157:H7, Salmonella spp., Campylobacter spp. and Listeria monocytogenes as well as viruses and parasites.

One of the ways that fruits and vegetables can become contaminated with illness-causing bacteria, viruses, or parasites is through contact by farm workers. If these workers are sick or not practicing good hygiene, then contamination of foods can occur. Promoting good worker hygiene is one of the most important steps a farmer can take to prevent contamination of their fruits and vegetables with foodborne pathogens.

Promoting good worker hygiene is one of the most important steps farmers can take to prevent contamination of their fruits and vegetables with foodborne disease-causing microorganisms referred to as pathogens. A key step in promoting good hygiene is ensuring that there are handwashing stations and toilet facilities available on the farm in close proximity (not more than one-quarter of a mile) to the workers.

Harvest time means that fruits and vegetables will soon be on a consumer’s table. Consequently, it is critical to handle produce in a way that minimizes potential contamination with pathogens. It is important to follow some simple guidelines to prevent contamination and to control the growth of bacteria that might be present. The following steps can help to reduce risk of foodborne illness.

Getting fresh produce from the field to the market is another step where care must be taken to keep the product safe. It is important to prevent contamination of the produce with microorganisms that could cause foodborne illness and also to hold the produce under conditions that minimize the growth of harmful bacteria.

Local, small-scale farmers are proud of the fruits and vegetables they produce and strive to offer products that are inherently safe and healthy for consumers. However, although rare, foodborne illnesses have been associated with the production and handling of fresh produce. Fruits and vegetables that are eaten raw pose the greatest risk since cooking will kill pathogens.

Food safety risks and responsibilities: Farmers markets are a great way for consumers to get fresh produce, to support the local economy, and for vendors to increase profits. Farmers markets are becoming more popular, but the safety of products sold is essential for their continued growth. Understanding the causes of foodborne illness and the proper procedures to decrease the risk of contamination of the food products is the responsibility of the both the managers and the vendors. The safety of food products begins on the farm, but safe food handling strategies must be used at all times to ensure that a safe, high quality product gets to the consumer.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

Assessing On-Farm Produce Safety Risks Modules are a series of nine videos to assist you in creating a food safety program and preparing you for a GAP audit. These videos are based off of a series of seven factsheets (FST-400NP through 406NP) available through Virginia Cooperative Extension. In this module, we are going to explore how food safety can play into market access, the ways market sectors are similar and different from each other in terms of requirements, and why it is important to always recognize that there is not a ‘one size fits all’ for food safety standards across market sectors.

The Sanitary Transportation of Human and Animal Food Rule, often simply referred to as The Sanitary Transportation Rule, is enforced by the Food and Drug Administration (FDA) with the goal of protecting food during transport. This rule is one of the seven foundational rules of the FDA Food Safety Modernization Act. Contamination can occur at any point in the food supply chain, and actions must be implemented to mitigate these risks at all stages, including transport. Because of this, the Sanitary Transportation Rule contains transportation requirements to avoid potential food safety risks that may occur.

Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.

Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.

Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.

According to the United States Department of Agriculture 2012 Census of Agriculture, sales from greenhouse-grown food crops equaled around $800 million in the U.S. Crops grown included tomatoes, lettuce, cucumbers, peppers, and berries, with hydroponic production operations making up about 64% of the total production (cwt) (USDA Census of Agriculture, 2012). Demand for greenhouse-grown produce continues to increase, providing growers with unique opportunities to tap into this expanding market. Although greenhouse systems provide a more protected environment than field-grown systems, it is important to understand the unique food safety risks and possible sources of contamination when growing produce in these systems. Identifying food safety hazards are necessary to implementing practices that reduce the risk of contamination during the pre-plant, production, harvest, and post-harvest handling stages. Use the checklist below to guide you in asking important questions targeting possible risks at each of the greenhouse system stages.

This comprehensive website is intended to provide information about the efforts of the Virginia Fresh Produce Food Safety Team, as well as timely and science-based resources geared to reducing fresh produce contamination risks, beginning at the farm level, progressing through the marketplace to the final end-user, the consumer. The site also includes a blog that highlights our research and extension work on many fronts.

Virginia Cooperative Extension Mentors Growers in GAP Certification Preparation is a series of six videos showcasing Virginia farmers and their stories of working with Virginia Cooperative Extension to have their farms become Good Agricultural Practices (GAP) certified. In this video, we speak with Michael Richard and Alex Fayler of Glenmary Farms, Bristol, VA, about their oscillating hydroponic system for growing strawberries and their culture of food safety.

Virginia Cooperative Extension Mentors Growers in GAP Certification Preparation is a series of six videos showcasing Virginia farmers and their stories of working with Virginia Cooperative Extension to have their farms become Good Agricultural Practices (GAP) certified. In this video, we speak with Carl Gupton, CEO of Greenswell Growers, about their automated nutrient film technique (NFT) hydroponic system for growing lettuce and arugula, and how they have integrated food safety handling policies and practices as a central focus of their operation.

Virginia Cooperative Extension Mentors Growers in GAP Certification Preparation is a series of six videos showcasing Virginia farmers and their stories of working with Virginia Cooperative Extension to have their farms become Good Agricultural Practices (GAP) certified. In this video, we speak with Deborah Morton of Mor-Farms, Halifax County, VA, and how she is revitalizing the family farm where her forebearers grew tobacco in 1906. Growing a diversity of vegetable crops with field and high tunnel production, we discuss food safety practices and how extension can assist growers with their audits.

Virginia Cooperative Extension Mentors Growers in GAP Certification Preparation is a series of six videos showcasing Virginia farmers and their stories of working with Virginia Cooperative Extension to have their farms become Good Agricultural Practices (GAP) certified. In this video, we speak with Aaron Puckette of Puckette Farms, Campbell County, VA, about his field-grown produce for his Community Supported Agriculture (CSA) and wholesale markets, and explain various aspects of assessing risks for a produce safety audit.

Virginia Cooperative Extension Mentors Growers in GAP Certification Preparation is a series of six videos showcasing Virginia farmers and their stories of working with Virginia Cooperative Extension to have their farms become Good Agricultural Practices (GAP) certified. In this video, we speak with Lorrie Barron of Wildwood Berries and Produce, Charlotte, VA. Lorrie shares about her high tunnel and field-grown vegetables and berries sold through farmer's markets and a regional wholesaler, and highlights the food safety policies and practices she incorporates to reduce hazards.

Virginia Cooperative Extension Mentors Growers in GAP Certification Preparation is a series of six videos showcasing Virginia farmers and their stories of working with Virginia Cooperative Extension to have their farms become Good Agricultural Practices (GAP) certified. In this video, we speak with Scott and Becky Ramsey of Wyndale Gardens, Abingdon, VA, about their aquaponic system used for growing blue Nile tilapia and leafy greens. The first Harmonized GAP aquaponics farm certified within Virginia, Scott and Becky share their insights and commitment to providing the safest product they can to their retail and school markets.