Farmers Market Food Safety

Selling food at farmers' markets is popular and profitable. This online course teaches vendors and producers about food safety and preventing foodborne illness.
Farmers Market Food Safety - Online Courses
Skill Level: Beginner, Intermediate
Length of Access: 365 days
Sections: 7
Length: 4 hours
Language: English
Note: This course offers a certificate of completion.
$39.00

Starting at FREE

Starting at FREE

Description

With the continued popularity of eating healthy, access to fresh fruits, vegetables, and other freshly made products is more popular than ever. Farmers' markets are attracting more customers -- and vendors. Ensuring food safety at farmers' markets is an important responsibility of the vendors.

Through a combination of videos and reading, this course focuses on teaching new and established farmers' market vendors the basics of food safety and sanitation.

Food safety begins at product harvest, and continues through processing, preparation, transportation, and point of sale. In this course, you will learn about controlling food safety risks from "farm to fork." The topics covered include: equipping food-safe facilities; sourcing and purchasing ingredients; product handling and preparation; sales and service at the farmers' market; and record keeping, traceability, and liability.

Printable handouts to help control risk from farm to fork are included including: biological contaminants, manual cleaning, types of cleaners, types of soil, solubility characteristics, and recommended cleaning procedures, hand-washing, good sanitary practices, and food cooking requirements. A useful Event Checklist is also provided to help you, as a vendor, prepare for and set up your farmer's market stand.

Who is this for?
  • Existing farmers' markets vendors
  • Those interested in becoming a vendor
What will you learn?
  • Potential risks related to food safety at farmers' markets beginning at the harvest through sale of the food product
  • How to equip and operate food safe facilities
  • How to source and purchase ingredients
  • Proper handling and preparation of food
  • Safe on-site handling, service, and sales of the food products
  • What is needed for proper record keeping, and food or ingredient traceability
  • Potential liability issues.

Instructors

Food safety training – HACCP, FSMA Preventive Controls, ServSafe, volunteer organizations, farmers’ markets, etc Control of food spoilage and foodborne pathogens Quality systems – sanitation, allergens, environmental testing, sustainability and auditing Food processing and preservation Food supply chain – supplier control, traceability and recall FSMA - Preventive controls for human food FSMA - Preventive controls for animal feed

More by Martin Bucknavage 

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