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Publication #FCS8850

Small Farm Food Safety, Fresh Produce: Additional Resources for Participants Bringing Food Safety Concepts to Farms1

Brian Lapinski, Amy Simonne and M.E. Swisher2

General Information on Produce Safety

The University of Florida Cooperative Extension Service:

Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs): [1 April 2013].

Produce Safety from Production to Consumption: 2004 Action Plan to Minimize Foodborne Illness Associated with Fresh Produce Consumption:

Good Worker Health and Hygiene Practices: Training Manual for Produce Handlers and other educational materials:;;;

Fresh produce handling, sanitation, and safety measures series (4 publications):;;;

Ground water and drinking water information from the U.S. Environmental Protection Agency:

FDA Survey of Imported Fresh Produce, 1999:

FDA Survey of Imported Fresh Produce, 2005:

Tomatoes and food safety:

Statement of Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration:

Juice HACCP for fresh-squeezed juice:

Commodity-Specific Food Safety Guidelines

Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain:

Commodity Specific Food Safety Guidelines for the Melon Supply Chain:

Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain:

Organic production:

Mushroom compost article: and

Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce: [1 April 2013].

GAPs Awareness Action: Pre-Harvest Water: [4 January 2012].

EPA's composting Website:

Chapter 62-709 Criteria for the production and use of compost made from solid waste:

Consumer Information

Safe Handling of Raw Produce and Fresh-Squeezed Fruits and Vegetable Juices:

Gateway to food safety information from the federal government:

Department of Health and Human Services, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition:

Partnership for Food Safety Education:



This document is FCS8850, one of a series of the Family Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date October 2007. Reviewed November 2010. Visit the EDIS website at


Brian Lapinski, graduate student, Amy Simonne, associate professor, and M.E. Swisher, associate professor, Department of Family, Youth and Community Sciences, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.