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Food Production Safety

Food Production Safety News

WVU Extension Service to host series of food safety trainings for growers

Two yellow and green striped squash in a leafy, garden setting

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.

Read WVU Extension Service to host series of food safety trainings for growers

WVU Extension Service and partners host series of safety trainings for fruit, vegetable growers

Photo of squash in a garden

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.

Read WVU Extension Service and partners host series of safety trainings for fruit, vegetable growers

WVU Extension Service offers food safety courses statewide

producer spraying water on lettuce to prepare for sale

With new safety regulations and procedures in place for farmers and agribusiness owners, West Virginia University Extension Service is helping local growers navigate these changes while providing education and training to ensure consumer safety.

Read WVU Extension Service offers food safety courses statewide


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Expert Food Production Safety Help

Get assistance with food production safety.

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  dosingh-knights@mail.wvu.edu or  304-293-7606, or Jeremy Grant at  jgrant@wvda.us or  304-380-8823.

West Virginia Farm Food Safety Training Team

Allegheny Highlands

Lisa Jones

304-293-2715

Alex Straight

304-530-0273

Eastern Panhandle

Mary Beth Bennett

304-264-1936

Jeff Most

304-676-1628

Andrea O’dell

304-521-5968

Metro Valley

Brandy Brabham

304-927-0975

Brian Moore

304-546-7214

Jessica Stricklen

304-549-4013

Mid-Ohio Valley

Jeremy Grant

304-380-8823

John Johnson

304-372-8199

Mid-State

Brandy Brabham

304-927-0975

Jeremy Grant

304-380-8823

New River Gorge

Jodi Richmond

304-425-3079

Josh Peplowski

304-647-7408

North Central

Dee Singh-Knights

304-293-7606

John Murray

304-265-3303

Northern Panhandle

Karen Cox

304-234-3673

Dee Singh-Knights

304-293-7606

Potomac Highlands

Alex Straight

304-530-0273

Nathan Bergdoll

304-703-5575

Jerry Ours

304-206-0950

Southern Coalfields

Lacy Davidson

304-546-7930

Barbara Liedl

304-204-4037