The Food Safety Certification Program provides basic training to farmers and food production managers on how to prevent, minimize, and reduce the risks of food product contamination during farming, purchasing, receiving, storing, preparing, cooking, reheating, and serving. Federal guidelines for the food production facilities are covered for participants to learn the importance of food safety from farm to table.
The course introduces biological, chemical, and physical hazards and explains federal guidelines to clean and sanitize food areas, contact surfaces, utensils, and farm facilities. Instructors will also present the route of pathogen contamination in the farm through the 4Ws: water, waste, wild and domestic animals, and worker’s health and hygiene.
- Overview of Food Safety and Standard Practices
- Food Safety and Potential Hazards
- Food Handlers
- Safety in the Food Chain
- Food Safety Management
- Cleaning and Sanitizing
- Agricultural and Processing Water
- Waste and Soil Management
- Wild and Domestic Animals
- Worker’s Health and Personal Hygiene
- Sanitation during Harvesting, Storage, and Transportation