Food Safety and Handling at Farmers Markets
Virginia Department of Agriculture and Consumer Services
Virginia Department of Agriculture and Consumer Services (VDACS) Food Safety Program Overview and Food Handler Best Practices at the Farmers Market
March 16, 2020, 11:00 AM to 12:30 PM - Free Online Training
This presentation will provide an overview of producing food products to sell at the farmers market. It will cover when a food inspection is required, how to obtain an inspection, and the exemptions from inspection that are in the Virginia Food Laws. Additionally, it will also touch on the applicable laws and regulations, industrial hemp, and food labeling.
The presentation will also cover how to prevent selling contaminated foods at the market by 1) Fostering good health and hygiene practices, 2) Cleaning and prevention of cross contamination, 3) Holding hot/cold foods at proper temperatures, 4) Ensuring foods are cooked to the correct temperature, and 5) Ensuring foods sold originate from safe sources. Additionally, it covers some of Virginia Cooperative Extensions's resources available for markets.
Speakers: Meagan Musick
Food Technical Specialist
Virginia Department of Agriculture and Consumer Services
Meagan has worked for the Virginia Department of Agriculture’s Food Safety Program since 2010. She conducts inspections of retail food establishments and food manufacturers, covering 7 counties and localities (Radford, Pulaski County, Wythe County, Bland County, Galax, Carroll County, and Grayson County). Additionally, she also works closely with home food and commercial kitchen processors during their application process. Meagan lives in Pulaski, VA. She received her B.S. degree in Food Science and Technology from Virginia Tech.
Dr. Renee R. BoyerProfessor/Extension Specialist
Department of Food Science and Technology
Dr. Renee Boyer is a Professor and Extension Specialist in the Food Science and Technology department at Virginia Tech. Her research program focuses on enhancing the quality and safety of fresh produce through pre and post-harvest interventions, as well as researching, developing and evaluating educational training programs and messages aimed at consumers and other retail food handlers. Dr. Boyer‘s Extension program focuses on food handler food safety education, as well as food preservation. She received her M.S. and Ph. D. degrees in Food Science and Technology from Virginia Tech.
