Food Production Safety
Food Production Safety News
WVU Extension Service to host series of food safety trainings for growers
According to the Centers for Disease Control and Prevention, an estimated 48 million people become ill from contaminated food every year in the United States; nearly half of those illnesses are the result of contaminated produce. With proper training and food safety planning, many of these outbreaks can be prevented.
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Food safety practices must be in place every day and at every point along the farm to fork continuum to ensure a safe food supply while attaining economic profitability and sustainability of local food systems. This is true whether you directly market your products to consumers or indirectly through middlemen.
The West Virginia Food Safety Training Team has Regional Food Safety Advisors in your area who are ready to help you prioritize food safety issues and develop action plans to enhance the food safety of your operation.
Please contact the advisor in your area for technical, mentoring or coaching assistance. General questions can also be directed to: Dee Singh-Knights at email@example.com or 304-293-7606, or Jeremy Grant at firstname.lastname@example.org or 304-380-8823.
Mary Beth Bennett
New River Gorge