Best Practices
for Mushroom Production and Marketing
Best Practices
for Mushroom Production and Marketing |
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| On-Farm Food Safety Program | ||||
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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. |
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| Recently Added | Photo courtesy of the Mushroom Council and mushroominfo.com | |||
Initial Hire Training Kit | ||||
USDA MGAP Checklist (Current as of May 15, 2009) | ||||
Alert to Fresh Mushroom Packers And Shippers Luke F. Laborde Ph.D. | ||||
Control of Listeria monocytogenes In Mushroom Growing and Packing Environments By: Luke F. LaBorde Ph.D. Associate Professor of Food Science Penn State University | ||||
Food Safety Information & Programs | ||||
 | The Mushroom Good Agricultural Practices (MGAP) Program (2010 version) The Mushroom Good Agricultural Practices (MGAP) Program was designed as a tool to help mushroom farms implement an effective MGAP program. This guide includes MGAP standards and guidelines. | |||
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Food Safety Training Kit (FSTK) 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. | |||
| Food Safety Training Kit Order Form | ||||
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Food Safety Posters Posters can be ordered individually or you can order the complete set of 9. Each poster is 11x17. | |||
| Food Safety Poster Order Form | ||||
| The Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables, produced by the Food and Drug Administration (FDA), 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. | ||||