Resources by Laura K. Strawn
|2018 Mid-Atlantic Commercial Vegetable Production Recommendations||
New varieties and strains of vegetables are constantly being developed throughout the world and it is impossible to list and describe all of them, only those that are available and are adapted to the mid-Atlantic region are listed in this publication.
|Feb 9, 2018||456-420 (AREC-232P)|
|Safe Handling and Storing of Raw Fruits and Vegetables||Aug 29, 2016||FST-234P|
|Quick Guide to Understanding Food Irradiation||Sep 21, 2016||FST-241NP|
|Overview of the Food Safety Modernization Act Produce Safety Rule||Mar 29, 2017||FST-270NP|
|Food Safety Modernization Act Produce Safety Rule: Agricultural Water||Mar 29, 2017||FST-271NP|
|FSMA Produce Safety Rule: Wildlife and Domesticated Animals||Mar 28, 2017||FST-272NP|
|Food Safety Modernization Act Produce Safety Rule: Worker Health, Hygiene and Training||Jun 5, 2017||FST-278NP|
|Guide to Identifying Hazards in Packinghouse Environments||Oct 2, 2017||FST-279NP|
|What in the World? International Produce Takes a Stand at Virginia Farmers Markets||May 25, 2016||HORT-225NP|
|A Guide to the Good Agricultural Practices (GAP) Certification Process||Jan 24, 2018||HORT-252NP (HORT-285NP)|
|Guide to Identifying Food Safety Hazards in Greenhouse Systems||
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.
|Jul 10, 2017||HORT-254NP|