Course Overview
Growing food is a very good advocation. Once you decide to sell your food to another person, you take on additional responsibilities. In this course, you will learn about food safety risks along the farm-to-fork continuum. These risks have solutions and this course teaches some of them.
Lesson Learning Outcomes
At the end of this course’s lessons you will be able to:
- Understand and explain the reasons why food safety starts on the farm.
- Explain 3 risk areas for farms.
- Explain 3 food safety risk areas on farmers markets and what you can do to make them safer.
- Explain 3 food safety risk areas for the home cook and what you can do to make them safer
- Explain 3 food safety risk areas for the commercial producer and what you can do to make them safer.
USDA-NIFA Program Area
About the Author
Mr. Jim Hollyer is an agricultural economist and farm food safety coach.