This project addressed farmers market food safety by focusing on the food safety practices from farm to the point of sale at the farmers market. Project activities targeted owners and operators of small and medium-sized farms, beginning farmers, socially disadvantaged farmers that sell their products through farmers markets, food hubs, and small fruit and vegetable merchant wholesalers. Thirteen food safety trainings were held including farmers market vendor training, on-farm risk assessment, composting for produce safety, beginning farmers food safety and good agricultural practices (GAPs) and good handling practices (GHPs) workshops. Total participants reached were more than 260 farmers and extension agents. Project team developed a farmers market handbook, and several fact sheets and posters related to produce food safety.
Number of Participants: 270
There are no promotional materials available for this project.
There are no educational materials available for this project.
REPORTS & EVALUATIONS
There are no reports or evaluations available for this project.