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Description

Keeping Produce Safe Through the Flow of Food is one course offered through the University of Minnesota Extension Serve It Up SafelyTM program. This course applies rules from the Minnesota Food Code, current research, and industry best practices as they pertain to the handling of fresh produce throughout a food establishment. Reports of foodborne illness outbreaks linked to eating contaminated fresh fruits and vegetables are a reminder that produce can be contaminated anywhere along the flow of food. The actions of all food handlers are essential to minimizing risk of contamination. 

In each module, you will learn about potential food safety hazards and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.

As a result of this course, you will be able to identify and apply best practices to minimize the risk of foodborne illness related to fresh produce.

This course is approved for one hour of continuing education for Minnesota Certified Food Protection Managers.

Course access

Course instructor

Extension food safety team, exfdsafe@umn.edu

Registration questions

Extension Learning Technologies, ext-reg@umn.edu 

User name and password help

University of Minnesota Tech Help, help@umn.edu or 612-301-4357

 

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Enroll Now - Select a section to enroll in

Section Title
2026 Keeping Produce Safe Through the Flow of Food
Type
Online, self paced
Dates
Jan 01, 2026 to Dec 31, 2027
Delivery Options
Self Paced Online  
Course Fee(s)

Section Details

Completion of this course is approved for one hour of continuing education for Minnesota Certified Food Managers.
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