A free food class is planned Friday, July 8, in Houston at the Lone Star Plaza Annex.
Patrick Byers, a University Extension regional horticulture specialist based in Springfield, will present the program, “Food Safety from Farm to Fork.” Healthy Schools Healthy Communities” is sponsoring the class that runs from 2:30 to 4:30 p.m. in the annex’s meeting room. Food vendors, those associated with growing items for sale at farmers markets and the public are invited.
Byers will provide instruction on safely handling produce that is consumed fresh, such as lettuce, carrots, broccoli and others.
The classes at the annex are the first of several planned with the opening of a full community kitchen in the building. A walk-in cooler and fast freezer also were installed for the Houston Farmers Market at the Lone Star Plaza.
Both the kitchen and meeting room are available for rental.
Persons interested in the class can call University Extension at 417-967-4545.
•Overview and update on Food Safety Modernization Act – a discussion of the FDA law, who is exempt, and what to expect over the next 3-5 years
•Why Adopt GAPs? – what is GAPs, who should be considering an audit
•The Contaminants – what are the organisms that cause food borne illness, which produce items are at risk, trends in food borne illnesses
•Worker Hygiene and Health – the importance of hygiene in reducing the risk of food borne illness
•Water and Flooding – water use issues related to irrigation, crop sprays, washing of produce, and use of water in packing and holding produce
•Soil, Manure, and Compost – organic soil amendment issues, wildlife incursion issues, sources of fecal contamination
•Harvest/Post-Harvest – issues related to food safety and handling of produce after harvest
•Record-Keeping and Farm Food Safety Plans – developing a farm food safety plan, important records, traceback