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.
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.
The greenhouse lettuce grower has promoted Jackie Hawkins to Director of Food Safety & Quality. Hawkins will lead food safety protocols across BrightFarms’ five facilities.
Part two of our series on food safety outlines why greenhouse lettuce growers should make food safety a priority, rather than dismissing it as unique to field-grown crops.
