Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods

Edited by an extension expert Specifically written at the practical level First book to tackle farmers market safety

Edited by an extension expert Specifically written at the practical level First book to tackle farmers market safety Includes supplementary material: sn.pub/extras

Auteur

Dr. Judy A. Harrison is a Professor in the Department of Foods and Nutrition at the University of Georgia (UGA) where she has been named a Walter Bernard Hill Fellow for distinguished achievement in public service and outreach. She obtained her B.S. in Secondary Education-Biology from Tennessee Technological University, her M.S. in Food Science and Technology from the University of Tennessee and her Ph.D. in Nutrition from the University of Georgia. Serving as a food safety specialist for UGA Cooperative Extension, she has provided 25 years of food safety education for a variety of audiences across the food system. She has developed, implemented and evaluated food safety education for adult consumers and youth audiences; child care providers; school nutrition and restaurant personnel; food business personnel; and farmers and farmers' market managers. She has developed educational curriculum packages that have been used nationally and internationally. Her educational programs have beenrecognized with awards from the media industry and three food safety awards from the National Extension Association for Family and Consumer Sciences. She was awarded the 2016 NSF International Food Safety Leadership Award for Training and Education and the 2017 Elmer Marth Educator Award from the International Association for Food Protection. She serves on the Board of Directors for the Partnership for Food Safety Education which has provided her the opportunity to be involved in helping to develop food safety education materials for audiences nationwide. She is a member of the National Extension Association for Family and Consumer Sciences, the Institute of Food Technologists and the International Association for Food Protection.

Contenu
Chapter 1: An Introduction to Microorganisms That Can Impact Products Sold at Farmers' Markets.- Chapter 2: Food Safety Hazards Identified on Small Farms.- Chapter 3: Potential Food Safety Hazards in Farmers' Markets.- Chapter 4: Food Safety Considerations for Fruit and Vegetable Vendors.- Chapter 5: Food Safety Considerations for Meat and Poultry Vendors.- Chapter 6: Food Safety Considerations for All Other Foods Sold At Farmers' Markets.- Chapter 7: An Overview of Farmers' Markets in Canada.- Chapter 8: An Overview of Farmers' Markets in Australia.- Chapter 9: Identifying Hazards and Food Safety Risks in Farmers' Markets.- Chapter 10: Establishing a Food Safe Market: Considerations for Vendors at the Farmers' Market.