Farm-to-Table Food Safety

Assuring the safety of our food supply begins long before food reaches the table. At each stage of the food chain, from the producer to the consumer, food safety strategies can be followed to minimize contamination and help lower the risk of foodborne illness.

  • Growers can implement proven best practices to reduce crop exposure to contaminants and minimize the potential for bacterial growth before planting, during production, and throughout harvest and post-harvest handling.
  • Retailers and food service workers can be trained in safe food handling practices and local health department regulations regarding storing, displaying, preparing, and serving foods safely.
  • Consumers can adopt safe food handling practices when purchasing, storing, preserving foods at home, and preparing meals that will help to protect their family’s health.
    • Infants and preschool children, pregnant women, adults 65 years and over, and immune-compromised children and adults have a higher risk of experiencing a foodborne illness and may need to take additional food safety precautions.

To learn more, please explore the above links, Grow, Prepare, & Eat.