Workshop: Production Water Impact on Produce Safety and Ways to Reduce Risks *CEU Approved
Workshop: Production Water Impact on Produce Safety and Ways to Reduce Risks *CEU Approved
Objective(s):
This workshop will highlight both research that helps us define produce safety risks as well as research and extension focused on how to minimize risks.
This workshop will highlight both research that helps us define produce safety risks as well as research and extension focused on how to minimize risks.
Water is a critical part of fruit and vegetable production, but it can also introduce microbial food safety risks to the crops. Since maintaining the safety of produce is critical to the survival of the produce industry, it is important to understand the risks associated water used during production as well as ways to minimize these risks on the farm. This workshop will highlight both research that helps us define produce safety risks as well as research and extension focused on how to minimize risks. Understanding how to prioritize the implementation of produce safety practices that reduce the most significant risks is important to farm viability and consumer health.
Tuesday, July 29, 2014: 1:45 PM
Salon 13/14 (Rosen Plaza Hotel)
Coordinator: