Food Safety – A Farmer’s Perspective

Food Safety – A Farmer’s Perspective
In this video, Tracy Potter Finns and Margaret DeBona from County Rail Farm near Huson, Montana, talk about why they became GAP certified and the process of developing their food safety plan. This is the first in a series of farm based food safety videos that feature farmer’s approaches to food safety compliance. Keep watching for more.
Due to a rise in major outbreaks of foodborne illnesses from produce farms and facilities that process produce, Congress enacted a bill that expands food safety regulations to the farm level called the Food Safety Modernization Act, or FSMA. If you operate a farm business that grows and sells fresh produce—and/or processes, packs, manufactures, or holds food, your business may be affected by FSMA.

Since most farms have several years before they need to comply with FSMA and the kinks haven’t been worked out of that standard, a good place to start with a food safety plan is assessing how your farm stands up to the Good Agricultural Practices program, or GAP. Up until the FSMA, GAP was the national standard for farm-based food safety practices. The basis of food safety on your farm is rooted in common sense, so much of what is covered in a GAP program will make perfect sense to you.

This series of videos will provide farm-based solutions to addressing food safety on your farm.

Each video features farm-based approaches to different aspects of a GAP food safety plan. The videos can be viewed on their own or as a full package.

The topics that we cover in this series are:
Food safety on the farm- farmer’s perspectives
Hand washing on the farm
Farm-based approaches to recordkeeping and logs
Best practices for harvesting
Packing shed set up and produce washing
Packing shed sanitation
Water testing

We hope that this video series will help you get started on addressing food safety on your farm. Please let us know what you think!