Welcome to the Food Safety Resource Clearinghouse!
This Clearinghouse is a curated source of Produce Safety and Preventive Controls for Human Food related resources. Anyone can search and view the resources linked to the clearinghouse by using one or all of the search tools below (type, topic, state, and/or keywords).
In order to link your food safety related materials and make them searchable within the clearinghouse, please create an account or log in to submit your resources. For details about the clearinghouse, please visit the about page.
There are currently 314 resources published in the clearinghouse. Please note, most of these resources have not been peer reviewed. We do have plans to incorporate peer review in the future.
Food Safety Field Specialist Mary Saucier Choate, Food Safety Field Specialist, with UNH Extension, Grafton County since July 2017, is also a Registered Dietitian/Nutritionist with 24 years of service in the retail food and food safety fields. She earned a BA in Communication from UNH and an MS in Food and Nutrition from Framingham State College. Mary teaches ServSafe® and introductory food...
Dr. Stephanie Smith is an Assistant Professor and the Statewide Consumer Food Safety Specialist with WSU Extension and an Affiliate Assistant Professor with the UI/WSU Bi-State School of Food Science. She received her Ph.D. in Environmental Science, with a research emphasis in Environmental Microbiology, from the University of Idaho. She provides food safety support, training, and education...
Years of experience in food safety 3rd party audits, and training farmers on FSMA and various 3rd party audits. Record keeping and traceability is a strength, along with other aspects and requirements for food safety compliance.
This Food Safety Plan template is modeled after forms developed for the FSPCA Preventive Controls for Human Food curriculum, and can be modified to reflect the need of individual establishment needs.
The Produce Safety Rule (PSR) requires growers to initially establish a Microbial Water Quality Profile (MWQP) for each untreated agricultural water source used during growing activities of covered produce (other than sprouts) using a direct water application method and conduct annual surveys for that water source in subsequent years. Listed here are several tools that were developed to make it...
This Checklist will help you organize your materials and assess your current food safety preparedness for processing human food. The Checklist is NOT itself a plan.