Best Practices for Mushroom Production and Marketing

                          On-Farm Food Safety Program

Food safety has become a critical issue throughout the fresh produce   industry as food service and retail buyers increasingly require growers and packers to develop and implement food safety plans. Although there have been no documented cases of foodborne illness attributed to consumption of fresh domestic mushrooms, wholesale buyers are increasingly requiring their suppliers to provide evidence of safe growing practices. The following documents provide additional information and guidance for developing and maintaining your food safety plan.
		Photo courtesy of the Mushroom Council and mushroominfo.com
	Good Agricultural Practices (GAP) Program was designed as a tool to help businesses implement an effective GAP program. This guide includes GAP standards, guidelines and a standardized audit.
	The Mushroom Industry Food Safety Training Kit (FSTK) was developed for production supervisors, quality control Personnel, extension agents, and/or industry consultants who wish to conduct food safety training at mushroom farms or packing houses. The full kit includes hard copy and electronic versions of the lessons in English and in Spanish. In addition, the kit includes PowerPoint slides, posters and other companion documents.
Good Manufacturing Practices
“Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables”	The Food and Drug Administration (FDA) recently finalized, without any changes, the March 2007 “Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,” http://www.cfsan.fda.gov/~dms/prodgui3.html that provides food processors details on how to best apply mandatory Good Manufacturing Practices, specifically to fresh-cut fruits and vegetables. The guide complements the FDA’s regulations of good manufacturing practices and suggests fresh-cut processors use safety programs, such as the Hazard Analysis and Critical Control Points (HACCP), which are designed to prevent, eliminate or reduce microbial, chemical and physical hazards associated with food production. Recommendations are also provided on record keeping, recalls and tracebacks, personal health and equipment and operations.
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