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Grower guides to food safety
Safe handling for farm produce, 1998, Sylvia Kantor, WSU Cooperative Extension, King County.
Food safety begins on the farm: Reduce Microbial Contamination with Good Agricultural Practices, Cornell Cooperative Extension.
Federal agencies
Foodborne Illness Education information Center, a consortium of the USDA and FDA, whoose goal is to to provide information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers.
The Centers for Disease Control and Prevention (CDC), recognized as the lead federal agency for protecting the health and safety of people – at home and abroad, providing credible information to enhance health decisions, and promoting health through strong partnerships.
www.FoodSafety.gov, touted as a gateway website that provides links to selected government food safety-related information.
USDA Food Safety and Inspection Service, a public health regulatory agency of the U.S. Department of Agriculture which protects consumers by ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled.
University support for food safety
Food Safety, Washington State University, provides food safety information and resources for consumers.
Postharvest Technology Research and Information Center, University of California, Davis, California. The goal of this Center is to provide relevant information to California growers, shippers, marketers, carriers, distributors, retailers, processors, and consumers of fresh horticultural crops.
National Food Safety & Toxicology Center, Michigan State University.
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