Field to Consumer: Food Safety and Quality

Join the Organic Association of Kentucky as we walk and talk through the primary elements of food safety at the University of Kentucky’s Organic Farming Unit, including Food Safety Modernization Act (FSMA), Good Agricultural Practices (GAP), Good Handling Practices (GHP), and PBPT (Produce Best Practices Training), and how they relate to the entire farming system, including a focus on pack shed design for food quality and safety.

Mark Williams will share UK’s recent GAP audit /certification process as well as lessons learned and modifications made in implementing GAP / GHP throughout the Farm’s systems. UK Extension Food Safety Specialist Paul Vijayakumar and Extension Associate Bryan Brady will provide specifics on FSMA regulations, updates on food safety best practices, and methods for maintaining quality while ensuring product safety.