The Ohio State University Fruit and Vegetable Safety Team

The OSU Fruit and Vegetable Safety Team educates growers of fresh produce about Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA)-Fresh Produce Safety Rules. We strive to ensure a strong scientific basis behind the best practices taught and recommended by our team, provide helpful tools and resources to develop risk assessments and food safety plans for the farm, and promote high-quality, safe produce from Ohio growers.

The OSU Fruit and Vegetable Safety Team was formed as a result of requests from producers for food safety education programs.  These initial programs demonstrated a need for outreach activities focused on fresh produce safety and led to an Excellence in Engagement Grant that enabled us to expand our educational programs statewide. Today our interdisciplinary team consists of OSU faculty, State Extension Specialists, Extension Educators, and Field Specialists.  Team members conduct research to improve best management practices, deliver food safety trainings and provide support for developing and implementing food safety plans. In 2015 and 2016 we trained 1257 fresh produce growers on GAPs and 92 growers on FSMA-Fresh Produce Rules.


  1. E coli

    Preventing Foodborne Illness on the Farm

    Apr 9, 2019

    This article was posted on the CFAES website. Click the title above to read how to prevent foodborne illness on the farm. Follow this link to read more news, tips and events for April 8th, 2019.


  2. romaine

    Keep Your Produce Safe

    Feb 18, 2019

    Click here to read the entire article to learn more about what greenhouse growers can do to lower the risk of contamination. This article was published in the February edition of Produce Grower, written by Lisa Lupo.

  3. Choosing the right food safety training class

    Choosing the Right Food Safety Training Class

    Feb 5, 2019

    What Food Safety Class is Best for You? 

    This article describes some of the food safety trainings available in Ohio by The Ohio State University Fruit and Vegetable Safety Team.