Food Safety Precautions Around Fresh Produce Fields Fact Sheet
Food safety is a high priority for fresh produce growers, not only because of new regulations related to the Food Safety Modernization Act, but because they care about the health and safety of their customers. Most fresh produce, like lettuce and other leafy greens, is eaten raw so growers have to be particularly diligent in following food safety protocols that will help to prevent foodborne pathogen contamination in their fields. Trained professionals conduct assessments of agricultural fields throughout the growing season to ensure that pathogens like Salmonella and E. coli do not contaminate the food we are going to eat. Salmonella and E. coli cause gastrointestinal distress, and in some cases, may even lead to kidney failure and death. If you find yourself near a fresh produce field during the growing season, whether you are working in the field or just visiting the area, adhering to the following guidelines will help prevent the introduction of pathogens into fresh produce fields.