The Safety of Fruits and Vegetables
Courtesy of Jim Rushing
By Professor Libby Hoyle
Food Service
Consumers
Sponsored by:
USDA-CSREES
CSREES Project Number 00-51110-9722
National Integrated Food Safety Initiative
The Safety of Fruits and Vegetables ideally must be managed “from field to fork”.
This means that the food service industry as well as home consumers must be made  aware of food safety risks and be provided with information that can allow for a reduction of risk.