An agent Training Program in Safe Food Handling - Legal Liability

View the project final report

• 2008 annual report
• 2009 annual report

Commodities

• Fruits: apples, apricots, avocados, bananas, berries (other), berries (blueberries), berries (brambles), cherries, berries (cranberries), figs, citrus, grapes, melons, olives, peaches, pears, pineapples, plums, quinces, berries (strawberries)
• Vegetables: artichokes, asparagus, beans, beets, broccoli, cabbages, carrots, cauliflower, celery, cucurbits, eggplant, garlic, greens (leafy), leeks, lentils, onions, parsnips, peas (culinary), peppers, radishes (culinary), rutabagas, sweet corn, tomatoes, turnips, brussel sprouts
• Additional Plants: herbs
• Miscellaneous: mushrooms

Practices

• Crop Production: fertigation, irrigation, municipal wastes, organic fertilizers
• Education and Training: extension, focus group, workshop
• Farm Business Management: risk management
• Production Systems: holistic management, organic agriculture

This project is forming the creation and centralization of a comprehensive curriculum and resources to train and support a network of North Carolina Extension Agents and other agricultural professionals in the implementation of Good Agricultural Practices (GAPs). Working knowledge of these practices along with liability issues associated with markets can assist farmers and farmers' market managers in reducing the potential for microbial contamination and can protect farm incomes. Impacts from these trainings will show both knowledge and behavioral changes as indicated by evaluations, pre-post tests, implementation of food safety plans, and finally GAPs certification by farmers.

The objectives of this grant are to:
a) create food safety trainers in each of the state's 101 Cooperative Extension offices;

b) promote knowledge of Good Agricultural Practices (GAPS) and Best Management Practices (BMPs) on small farms that sell raw produce directly to consumers;

c) develop an understanding of the liabilities associated with the failure to implement GAPS and BMPs;

(d) understand the risk management tools available to reduce liability; and

(e) provide food safety planning and training resources to producers.