Ensuring the food that you produce is safe for your customers to eat is essential for public health, peace of mind and the reputation of your business.
It is important to establish ways of working that will help you ensure good food hygiene is right throughout your processes from field to fork!
This is an introduction into food safety for market gardeners led by Malcolm Laidlaw covering sources of microorganisms, physical contamination, chemical contamination and allergens, along with practical ways to reduce the risk from issues occurring from your fresh produce.
