Field to Fork: Growing, Processing and Selling Local Food Safely

Farm workerThere are two big food movements currently going on in this country.

The first, the one we all have heard of, is that of local foods. Every state has some sort of activity going on. More and more people are enjoying getting fresh food from local producers. It’s great to get food ripened in the great outdoors and brought to us at its peak of freshness and taste.

The second movement we also have heard much about, although not lately. That issue is food safety. It arises most often when something happens somewhere in the process and people suffer. No one wants that to happen. Regulations have been passed and laws made but sometimes such events still occur.

It is important for anyone in the system, from growers through distributors and merchants, to do everything possible to keep our food supply safe. And that responsibility continues right on to the consumer to do his or her part.

With those thoughts in mind, Field to Fork, an effort of Julie Garden-Robinson of North Dakota State University Extension, was development of information on building a successful local foods business along with making sure the products stay safe throughout the process.

Check out the videos offering a variety of tips, including those for food safety.

And good luck.

 

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