Fresh Produce Food Safety   Southeastern Training Program   Factsheets Power Point Slides

Factsheets - (in PDF Format)

Good Agricultural Practices for the Production and Handling of:

Green Beans and Peas

Strawberry, Raspberry, Blackberry and Blueberry

Cabbage and Leafy Greens

Sweet Potato, Carrots and Root Crops

Citrus Fruit

Cucumbers, Eggplants, Squash, Peppers and Sweet Corn

Melons

Peaches

Tomatoes

Power Point Slides

Introduction to Fresh Produce Food Safety Training Program for the Southeast, By James W. Rushing, Ph.D., Clemson University

Food Safety Hazards Associated with Fresh Produce, By William C. Hurst, Ph.D., University of Georgia

Personal Health and Hygiene, By William C. Hurst, Ph.D., University of Georgia

Handling Organic Fertilizers: Manures, Biosolids and Compost, By Darbie M. Granberry, Ph.D., University of Georgia

Field and Packing Facility Sanitation, By Steven A. Sargent, Ph.D. and Jeffrey K. Brecht, Ph.D., University of Florida

Water Quality: Agricultural & Processing Water, By Mark A. Ritenour, Ph.D., University of Florida

Sanitation During Transportation, Jeffrey K. Brecht, Ph.D., University of Florida

The Safety of Fruits and Vegetables, By Libby Hoyle, M.Sc., Clemson University

Traceback: Assigning Blame or Self-Protection? By James W. Rushing, Ph.D., Clemson University

Case Study of Illness Linked to Fresh Tomatoes, By James W. Rushing, Ph.D., Clemson University

Educational Programming for Your State, By James W. Rushing, Ph.D., Clemson University

ACKNOWLEDGEMENTS

(1) Cornell University, Food Safety Begins on the Farm, A Grower's Guide.
(2) United States Dep't. of Health and Human Services - FDA and CFSAN, The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables.

Produced With Funding By USDA-CSREES Project Number 00-51110-9722

Last modified: September 25, 2006