The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K-12 students and…

Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides…

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…