September 2019 - 12

FOOD SAFETY
UGA training helps keep Georgia's produce safe
By Merritt Melancon
University of Georgia
Over the past decade, Americans have
fallen in love with locally grown produce,
but just because something is grown
nearby doesn't automatically make it safe.
Small and beginning farmers, who put
a lot of their energy into producing quality
vegetables, might not have the education
or experience to know how to keep their
produce as safe as possible. That's why
University of Georgia (UGA) Cooperative
Extension is partnering with local food
advocates and farmers across the state to
offer produce safety training.
The training helps farmers ensure that
they're providing their customers the safest
produce possible and helps them meet new
food safety regulations without the added
expense of consultants or private trainers.
" People just don't think about some of
In addition to produce safety procedures, UGA Extension helps farmers develop
record-keeping plans to help keep them in line with FDA food safety guidelines. Cory
McCue of Woodland Gardens in Winterville, Georgia, makes notes about the farm's
July harvest in the packinghouse while Christine White packs shishito peppers into
10-pound bags. Photos: University of Georgia
the issues, " said Judy Harrison, professor
and Extension food safety specialist in the
UGA College of Family and Consumer
Sciences. " But we know there can be food
safety issues with locally grown food just
like there can be problems with food that is
shipped here from other places if the food
is handled improperly. "
Harrison has developed training
materials for small farms and farmers'
market managers to enhance food safety
at farmers' markets. Harrison - along
with UGA Extension personnel and
educators with the Georgia Department of
Agriculture, Georgia Organics, the Georgia
Fruit and Vegetables Growers Association,
and the National Young Farmers Coalition
- have conducted Produce Safety Alliance
grower training across the state that meets
requirements for growers under the Food
Safety Modernization Act.
Some basic practices covered in
the training include National Organic
Program guidelines for appropriate waiting
periods between raw manure application
and harvesting, water testing, proper
composting of manure, keeping animals
out of growing areas, using potable water
to wash produce after harvest, and keeping
produce cool after harvest.
Harrison and her partners hosted
the training for groups of up to 50
farmers at community centers and UGA
Extension county offices across Georgia.
At UGA, food scientists Mark Harrison
and Laurel Dunn have shared training
responsibilities with Judy Harrison. Dunn
will lead the program after Judy Harrison
retires later this year.
So far more than 900 farmers have
gone through the low-cost training
programs, allowing them to enhance
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September 2019

Table of Contents for the Digital Edition of September 2019
