-
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
-
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 (
-
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.
-
Mar 16, 2020
By Drs. Sanja Ilic and Melanie Lewis Ivey
Coronaviruses are a large family of viruses whose members cause the common cold, but also more severe illnesses like Severe Acute Respiratory Syndrome (SARS), and Middle East Respiratory Syndrome (MERS), all of which can infect both humans and animals, according to the World Health Organization (WHO). COVID-19 is the new coronavirus that causes symptoms that include fever, coughing, shortness of breath, breathing difficulties and other, and range from mild to severe respiratory illness. Advanced age, or conditions such as various cancers, chronic pulmonary diseases, asthma, heart disease and even diabetes, are associated with an increased severity of COVID-19 infections and higher fatality rates.
-
Oct 24, 2019
The OSU CFAES presents a Greenhouse Management Workshop focusing on Sustainable & Safe Crop Production. This two-day workshop includes numerous sessions, 2 tours, and the option for achieving GAPs Certification. The schedule for both days is as follows:
DAY ONE:
Session 1: Fundamentals in Climate Control to Assure Crop Production
Greenhouse Temperature and Humidity Management, Peter Ling, OSU
Greenhouse Lighting, Chieri Kubota, OSU
-
Sep 21, 2019
This month's Team Member Spotlight is on Beth Scheckelhoff, Ph.D. Beth has been a part of The Ohio State University as an Extension Educator for 14 years and has been a member of the produce safety team since 2015.
Beth teaches produce safety topics to greenhouse and field vegetable producers as well as urban gardeners and community groups in NW Ohio. Teaching topics range from good agricultural practices, implementing the FSMA Produce Safety Rule, developing Farm Food Safety Plans, and conducting mock walk-throughs for GAPs certification.
-
Sep 17, 2019
Lucas County ANR Extension Educator Amy Stone is the newest member of the OSU Fruit and Vegetable Safety Team.
-
Aug 21, 2019
"When rain this past spring kept farmers from planting, among the comments that circulated on Facebook was one offering a phone number for a suicide hotline.
Now, perhaps more than ever, farmers might need help with how to keep their businesses afloat, how to find jobs off the farm, how to find clinicians to help deal with mounting frustration or despair that might come with running a business farming the land.
-
Aug 12, 2019
Washington County ANR Extension Educator Marcus McCartney is the newest member of the OSU Fruit and Vegetable Safety Team.
-
Jul 3, 2019
Ensuring on-farm food safety is a priority for fruit and vegetable producers in the US. More and more produce buyers are requiring growers to demonstrate that they are trained in on-farm food safety and implementing best growing and handling practices.
