More Than Words illustrations
Illustrations provide a powerful and effective way to communicate concepts without the use of text. The PSA Grower Training Course teaches individuals about the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), how to assess produce safety risks, and implement practices to reduce identified risks. This training contains complex regulatory language and scientific information, which can be difficult to understand. Incorporation of illustrations will provide an opportunity for learners to engage with the information in a different way to enhance their learning experience. These illustrations allow growers to consider risks they may have on their farms, practices that could reduce these risks, and regulatory provisions that may be relevant if they are subject to the FSMA PSR.
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Avoiding the Harvest of Contaminated Fruit

Harvest Bin Inspections

Establishing No Harvest Buffer Zones

Managing Post-Harvest Water and Change Schedules

Packinghouse Flow: Considerations for Food Safety

Cleaning and Sanitizing Tools

Harvest Equipment Sanitation

Packinghouse Sanitation: Dry Cleaning

Sanitation Challenges: Hard to Clean Equipment

Food Safety in Packinghouse Coolers

Exemptions and Exclusions – Commercial Processing

Proper Use of Hand Sanitizer

FSMA PSR Visitor Requirements

Categorizing Biological Soil Amendments of Animal Origin

Exemptions and Exclusions: Determining a Farm’s Status

Exemptions and Exclusions: Rarely Consumed Raw

Exemptions and Exclusions – Non-Produce Food Grains

Microorganisms Can Be Found on Produce Surfaces

Dropped Covered Produce

In-field Pooling and Implications for Harvest

Flooding and Implications for Harvest
Copyright © Cornell University
Cornell University permits these materials to be downloaded, printed, and distributed for educational purposes and to meet requirements of the Produce Safety Alliance Grower Training Course. It may not be altered or published electronically without express permission of Cornell University (Produce Safety Alliance, 665 West North Street, Food Research Laboratory, Geneva, NY 14456, USA). It may not be printed, published electronically, and sold in whole or in part by a third party or company for profit.
Funding Acknowledgement: This resource is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $109,346.00 received from National Farmers Union with 100 percent funded by FDA/HHS. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by FDA, HHS, or the U.S. Government. For more information, please visit FDA.gov.