Many food safety risk factors in controlled-environment agriculture are more controllable than those in open-field farms, but that doesn’t mean those risks aren’t present.
The purpose of the survey is to improve the quality of food safety educational programs and to develop a targeted university educational curriculum for indoor produce growers.
The International Fresh Produce Association has shared its initial reactions to the newly published rule on the Requirements for Additional Traceability Records for Certain Foods.
The new CEA Alliance will continue its support of food safety standards for indoor-grown produce, but will also focus on public policy advocacy, sustainability, and addressing consumer needs.
Production of produce in a controlled environment helps growers eliminate variability and avoid some factors that could have a detrimental impact on crop production.
Dinesh Babu will lead, direct, and guide organic, food safety, and sanitation programs, ensuring compliance with all relevant operational, audit, and certification requirements.
Dr. Elisabeth Hagen, the former Under Secretary for Food Safety at the USDA, will work closely with coalition members to develop food safety standards for the CEA leafy greens industry.
To celebrate National Food Safety Education Month, the Equitable Food Initiative offers a reminder that farmworkers are on the front lines of preventing foodborne illness.
The CEA Food Safety Coalition, founded by industry leaders in greenhouse and indoor farming, developed the standard to address the unique attributes of CEA-grown leafy greens.
