News release: Food Safety Modernization Act Workshop in Grundy County

Tim Baker, MU Extension Horticulture Specialist
102 N. Main, Suite 1, Gallatin, MO 64640
660-663-3232, bakert@missouri.edu

Release Date: May 10, 2018
Headline: Food Safety Modernization Act Workshop in Grundy County

Last year, we started a series of workshops to train produce growers about food safety. Growers who sell over $25,000 of produce covered under the Food Safety Modernization Act (FSMA) must attend one of these workshops to comply with the law. Covered growers must be trained at one of these workshops by January 2020, so we will offer these workshops periodically until then.

FSMA includes rules for produce growers intended to reduce the risk of contamination from E. coli, listeria, salmonella and other disease-causing microbes. The rules set standards related to water quality, use of manure and compost, and worker health and hygiene.

The eight-hour workshop covers how to identify risks, best practices to reduce risks, key parts of the FSMA’s produce safety rule, and how to develop a farm food safety plan.

Participants will be eligible to receive a Certificate of Course Attendance from the Association of Food and Drug Officials that verifies they have attended the course, which is a requirement to comply with the FSMA produce safety rule. Certificates are issued to individuals who attend the course and do not stay with the farm or organization if those individuals leave.

The Grundy County workshop is scheduled for Thursday, May 24th. If you would like to attend this workshop, please call the Daviess County Extension Center at 660-663-3232, to get your name on the list.  There is a $20 registration cost, which includes materials and lunch. Attendance is limited to the first 50 people who register.

For a list of additional workshops in Missouri and Kansas, take a look at this web page: http://www.ksre.k-state.edu/foodsafety/produce. Check out the section titled “FSMA Produce Safety Rule Grower Training”.

Growers must attend the entire eight hours to get credit for taking the course.