To ensure the safety of
fresh produce, food science and horticultural science faculty at North
Carolina State University have developed a comprehensive training
program that has been implemented in 12 Southeastern states. And interest
is likely to increase
To ensure the safety of
fresh produce, food science and horticultural science faculty at North
Carolina State University have developed a comprehensive training
program that has been implemented in 12 Southeastern states. And interest
is likely to increase under a new federal certification program for
The fresh produce food safety
program is part of a larger endeavor, the N.C.
Alliance for Food Safety. The alliance includes faculty from N.C.
States College of Agriculture
and Life Sciences and the College
of Veterinary Medicine, as well as the colleges of Physical
and Mathematical Sciences, and Humanities
and Social Sciences. The alliance provides an interdisciplinary
approach to teaching, research and extension efforts aimed at improving
food safety from the farm to the table.
The produce safety training
program is based on GAPs, or Good Agricultural Practices. Growers who
train their workers in GAPs are implementing practices that can prevent
contamination of produce.
Dr. Doug Sanders, horticulture
Extension specialist, and Dr. Donn Ward, food
science Extension specialist, started the program with a grant from
the U.S. Department
With the help of 42 cooperators,
food scientists and horticultural scientists in 11 states, Osborne created
the Southern Regional Fresh Produce Food Safety Program. Thi