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The increasing incidence of foodborne illness in fresh produce in the United States has resulted in a demand for food safety assurance by minimizing the risks of microbial hazards. While there is no way to completely eliminate all of the potential risks, there are many food safety practices growers and food handlers can implement beginning at the farm level and throughout the supply chain (to the market-place). These practices relate to water quality; soil amendments; management of wildlife, pests and livestock; worker health and hygiene; equipment and facilities; general handling; and traceability of the product.
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Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.
July 5, 2017