Good Sense Food Safety Practices for Organic Diversified Vegetable Farms

This webinar took place on March 16, 2016.

About the Webinar

As the demand for local and organic food has exploded in the last five years, so has the expectation on the part of consumers and institutional buyers for production and handling systems designed to minimize microbial contamination. Chris Blanchard will guide you through twelve simple steps you can take to put you and your farm on the way to safe food production, including practical food safety, and the steps you can take to put you and your farm on the path to safe food production.

In this webinar, Chris Blanchard provides perspective on the landscape for food safety in the fresh produce industry, and practical steps organic produce farmers can take to improve the microbiological food safety of their crops.

About the Presenter

Chris Blanchard provides consulting and education for farming, food, and business through Purple Pitchfork. As the owner and operator of Rock Spring Farm for fifteen years, Chris raised twenty acres of vegetables, herbs, and greenhouse crops, marketed through a 200-member year-round CSA, food stores, and farmers markets. Prior to 1999, Chris managed student farms, worked as an intern, packing house manager, plant breeding assistant, and farm manager, and provided consulting for a major organic processor, in California, Wisconsin, Maine, and Washington state. His workshops, writing, and consulting throughout the country about farm business concepts, food safety, organic vegetable production, and scaling-up have gained a reputation for fresh approaches, down-to-earth information, and honesty.

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Published January 26, 2016

This is an eOrganic article and was reviewed for compliance with National Organic Program regulations by members of the eOrganic community. Always check with your organic certification agency before adopting new practices or using new materials. For more information, refer to eOrganic's articles on organic certification.