Food Safety

Handwashing is one of the key hygienic practices that can reduce the spread of diseases and foodborne illnesses along the farm to fork continuum. We use hands to complete several tasks throughout the day and in so doing, we touch many different surfaces, some of which may contain organisms that may...

Norovirus is the number one cause of foodborne disease outbreaks in the United States. The number of Norovirus cases reported to the...

One of the key decisions farmers make is about where to plant crops. This question becomes even more important if you plan to grow fresh fruits and vegetables that will likely be eaten without cooking. The field in which fresh fruits and vegetables are grown can greatly impact their safety, and the...

Fresh produce packing facilities come in different sizes and designs. Some maybe fully closed and others partially closed with a few legs and a roof. Some may be permanent structures and others temporary. Farms may also use their limited space to accomplish multiple activities which may include...

The winter season gives us time to relax a bit and to plan for the next growing season. University of Illinois Extension would like to work with you in meeting some of your food safety learning and implementation goals. You may have already taken a food safety training related to fresh produce and...

Washing fresh produce after harvest has several benefits including removing soil and cooling produce. The Produce Safety Rule...

Illinois producers and agribusiness leaders are increasingly seeking new opportunities to boost local food systems. Illinois Farm Bureau (IFB), Illinois Specialty Growers Association (ISGA) and the Illinois Farmers Market Association (IFMA) are excited to announce the return of the From Food to...