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Food Safety

Fact Sheets

The University of Minnesota Extension and the Minnesota Departments of Health and Agriculture developed the following fact sheets for using and purchasing local foods, canning, freezing, or drying foods as well as picking mushrooms for school foodservice settings.

On-Farm Food Safety Information for Foodservice Personnel — Minnesota Department of Health and University of Minnesota — The goal of this document is to provide a list of questions about on-farm food safety practices that foodservice personnel can use when talking with farmers from whom they are considering purchasing fresh fruits and vegetables.  The questions are meant to be a guide so that foodservice can have an informed discussion with a farmer about the food safety practices that they use on their farm.

Legal Issues Impacting Farm to School and School Garden Programs in MinnesotaPublic Health Law Center — This legal synopsis provides an overview of the key legal issues involved in farm to school and school garden programs in Minnesota.

On-Farm Food Safety Plans and Tools

FDA Food Safety Modernization Act: I have a farm — Does the Proposed Preventive Controls Rule Affect Me?United States Food and Drug Administration — Learn more about how FSMA affects farms like yours.

FSP4U: A Food Safety Plan (Template) for You Agricultural Health and Safety Program, University of Minnesota — This template provides common sense guidance for farmers to establish food safety plans. It is packed full of useful record keeping templates, and will help fruit and vegetable producers set up food safety systems to prepare for USDA Good Agricultural Practice (GAP) audits.

Risk Management Tool to Help Producers Achieve GAP Certification — FamilyFarmed.org This free online tool includes a comprehensive framework to customize on-farm food safety plans.

Good Agricultural Practices Network for Education and Training (GAPsNET)Department of Food Science, Cornell University

USDA Audit Checklists and Score SheetUnited States Department of Agriculture — Utilize these voluntary independent audits for produce suppliers throughout the supply chain.


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