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Fruit and Vegetable Safety Program

College of Food, Agricultural, and Environmental Sciences
College of Education and Human Ecology

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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.

News

  1. Food Traceability Rule Course Offered by OSU and NC State University

    Jan 31, 2026

    The U.S. Food & Drug Administration recently published the Food Traceability Rule as part of the Food Safety Modernization Act (FSMA) which requires additional recordkeeping for entities that manufacture, process, pack, or hold foods that are part of FDA’s Food Traceability List. There is a need among retail food establishments, many who have not yet been subject to FSMA, for a rapid solution to learn about the requirements for this traceability rule and the best way to implement practices to adhere to the newly applicable legislation.

    The Ohio State University, in partnership with NC State University, North Carolina A&T State University, and High Point University have developed a curriculum on the Traceability Rule for Retail Food Establishments, with a particular focus on small operators. Course participants will learn about the details of the Food Traceability Rule, such as what foods are subject, required data collection, key components of the traceability plan, and requirements for providing data to the FDA. Aside from the knowledge gained, operators will develop valuable skills to apply information to their establishment and work with their supplier for mutual compliance.

    Participants will have approximately 45 minutes of pre-course work on Moodle (Enroll here). This portion is self-paced. Course information will be sent about a month before the scheduled live session. The second part of the course will be the live session, held virtually or in person (see the location and details for more information). Upon successful completion of the course, participants will receive a certificate. 

    For more information contact Nicole Arnold, Assistant Professor and Food Safety Field Specialist Ohio State University Extension

  2. OSU OFFERS ONLINE GOOD AGRICULTURAL PRACTICES COURSE FOR HYDROPONIC OPERATIONS

    Apr 4, 2023

    The OSU Fruit and Vegetable Safety Team launched their new on-line course for Good Agricultural Practices in Hydroponic Operations this week.  This self-paced on-line course provides produce growers with the knowledge and tools needed to implement best management practices to reduce microbial food safety hazards in hydroponic vegetable and fruit operations.  Participants will receive a certificate of participation after completing this course.  The cost of the course is $150.  To register for the course click here (

  3. OSU OFFERS NEW ONLINE COURSE FOR GOOD AGRICULTURAL PRACTICES

    Jan 17, 2023

    The OSU Fruit and Vegetable Safety Team launched their new on-line course for Good Agricultural Practices this week.  This self-paced on-line course provides produce growers with the knowledge and tools needed to implement best management practices to reduce microbial food safety hazards in vegetable and fruit operations.  Participants will receive a certificate of participation after completing this course.  The cost of the course is $50.  To register for the course click here (go.

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