Farmers Market Food Safety Online Course
Through a combination of videos and reading, this course focuses on teaching new and established farmers’ market vendors the basics of food safety and sanitation.
Food safety begins at product harvest, and continues through processing, preparation, transportation, and point of sale. In this course, you will learn about controlling food safety risks from “farm to fork.” The topics covered include: equipping food-safe facilities; sourcing and purchasing ingredients; product handling and preparation; sales and service at the farmers’ market; and record keeping, traceability, and liability.
Printable handouts to help control risk from farm to fork are included including: biological contaminants, manual cleaning, types of cleaners, types of soil, solubility characteristics, and recommended cleaning procedures, hand-washing, good sanitary practices, and food cooking requirements. A useful Event Checklist is also provided to help you, as a vendor, prepare for and set up your farmer’s market stand.Resource Website
Penn State Extension