Historical food safety challenges, and growing practices to keep green onions safe.

Harvesting, curing, drying, and storage: there are a few vital food safety considerations to keep in mind when it comes to all things onions.

When does water make cleaning harder? Here are some considerations for when dry cleaning is the better option.

The Produce Safety Alliance (PSA) Grower Training Course is a standardized curriculum that covers a wide range of information on produce safety, including a foundation of Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA) Produce Safety Rule requirements. It is recognized by FDA as one way to satisfy the training requirement of the FSMA Produce Safety Rule.

Supplement your worker training with produce safety text messages! Sign up for free to receive produce safety reminder texts once a week, in either English or Spanish. Supervisors may also opt in to receive a quarterly worker training recordkeeping report.

To sign up, text "Training" or "Capacitar" to (888)-531-2157.

Learn More

Here are some additional resources!

What else can you do to prepare for next season?

Produce Safety Technicians have cost-share available! If you are needing to implement a food-safe practice and need equipment, tools, infrastructure, etc. the Technicians are here for support! Find and contact your local Technician here.

Complying with the Pre-Harvest Water Rule Short Course (With Certificate) →

This online course is specifically designed to help you understand the new FSMA Produce Safety Pre-harvest Water Rule Requirements - including how to conduct an Agricultural Water Assessment. 

On-Farm Produce Safety Resource Library →

The Michigan On-Farm Produce Safety Team website has a variety of produce safety resources.