Direct Market Display Checklist

Risks include Produce Safety and Liability issues.  In this document  is a list of risk factors and best management practices to consider.   For each question, indicate your risk level in the right-hand column. Although some choices may not correspond exactly to your situation, choose the response that best fits.



What is GAPs and How do I get started?

What is GAPs and How do I get started

This document defines what Good Agricultural Practices are and offers advice on where to begin.

The Spread of Superbugs

Nicholas Kristof’s article featured in The New York Times looks at the presence of antibiotics within our food system.  He notes that “more antibiotics are fed to livestock in North Carolina along than are given to humans in the U.S.”

Webinar:Food Safety Modernization Act

January 26, 2010 – NC Fresh Produce Safety Task Force presents a recorded webinar to learn more about the recent Food Safety Modernization Act. The webinar will be moderated by Diane Ducharme, a co-chair of the N.C. Fresh Produce Safety Task Force, with N.C. MarketReady at N.C. State University and presented by Debbie Hamrick with NC Farm Bureau Federation, who is a co-chair of NC Fresh Produce Safety Task Force’s Working Group 3: Industry and Policy.   Questions during the presentation will be answered and posted at a later date.   Additional questions from this presentation are being gathered – please contact

To view this webinar recording, click on Elluminate Webinar FSMA – January 26 Updates.  Sign in as a guest, allowing Elluminate and Java to load.  This should automatically start playing but if not, click on the play button in the bottom left-hand corner.

More information about the NC Fresh Produce Safety Task Force, the NC’s Fresh Produce Safety Initiatives and training opportunities can be found on:

HACCP Information

The more meetings I attend this year, along with the wording of the New Food Safety Modernization Act, I think HACCP information is going to become more important.   As well as food defense information.  Here are some links to HACCP information sheets.

HACCP: An Overview

Packing House food safety and security

FDA HACCP Resources

GAPS Harmonization

Tired of looking at different 3rd Party Auditors’ questions to pass your Audit?  Recognizing this as a true  and costly issue for growers,  United Fresh has tried to tackle these issues to “harmonize” the audit matrices.  Take a look – might give you some good ideas as you develop your own food safety plan

Draft Harmonized Standards – 

Field Operation and Harvesting

Post-Harvest Operations

Food Safety Enhancement Act Update

Yesterday (12/8/10), The House Majority Leader Steny H. Hoyer (MD) released a statement after the House passed the Food Safety Enhancement Act ( HR 3082)

From News Release by House Majority Leader Hoyer web page :

“This bill provides the FDA expanded authority to inspect records relating to our food supply and to increase inspections of high risk facilities, provides protection for whistleblowers that bring attention to important safety information, and it provides for a faster, more effective FDA response in case we do see a food emergency. With the creation of a more accurate registry of food facilities serving American consumers, improved traceability of contaminated food, and stronger authority to quarantine and recall dangerous products, the FDA will be empowered to take quick action to address outbreaks and save lives.

“It is important that we move this legislation forward so that the FDA has the resources it needs to address threats to our Nation’s food supply and to provide consumers with increased confidence in the system.”

BACKGROUND Informati0on:

The House may  block the passage of this bill due to the bill pre-empting the House’s tax-writing authority.  More on this can be found on:

The Senate passed S510 (75-23) on Nov. 30, 2010 .  The final version did include language from the Tester Amendment exempting small food processors and small farms from many of the bill’s provisions.  Here are some of the farm exemptions:

  • · Farms would qualify for an exemption from the produce safety standards in section 105 of S. 510 if, during the previous 3 year period, the average monetary value of the food they sold was less than $500,000, but only so long as the majority of sales were to consumers, restaurants, or grocery stores (as opposed to 3rd party food brokers) and were in the same state where the farm harvested or produced the food or within 275 miles of the farm.
  • · Disclosure:  Any food sold by a facility that opts for exemptions would have to prominently and conspicuously provide the name and address of the facility that produced it on a food packaging label, or at the point of purchase, as appropriate.
  • · In the event of an active investigation of a foodborne illness outbreak that is directly linked to a facility or farm exempted under this section, or if the Secretary determines that it is necessary to protect the public health and prevent or mitigate a foodborne illness outbreak based on conduct or conditions associated with a facility or farm that are material to the safety of food, the Secretary may withdraw the exemption provided to such facility under this section.  No activities under this limitation expand existing FDA authorities to inspect farms.