Abstract
Safety of fresh vegetables and fruits is very important because these products are often consumed raw or are minimally processed. Unlike meats, fresh fruits and vegetables do not always undergo a cooking step to ensure that foodborne pathogens are killed before consuming. For the safety of consumers, farmers who produce our food must know the best practices available to produce, process, handle, and store fresh produce.
Publication Date
4-2016
Publication Number
IP-78
Repository Citation
Vijayakumar, Paul Priyesh; Newman, Melissa; and Sigler, Pam, "Understanding Produce Safety Programs and Making a Food Safety Plan" (2016). Agriculture and Natural Resources Publications. 116.
https://uknowledge.uky.edu/anr_reports/116
