Module 1: Food Safety Principles
- Identify the three main sections/topics of Good Farmer’s Market Practices (GFMPs).
- Distinguish who will receive and implement the GFMPs training.
- Recognize who is involved in a good farmer’s market food safety culture.
- Choose four practices that can display a good food safety culture at a farmer’s market.
- Identify five factors contributing to foodborne illness.
- List five symptoms of foodborne illness.
- Identify the three food safety hazards categories.
- Describe three factors that affect bacteria entry, growth, and death in food and methods for decreasing these factors.
- Recall how viruses are different from bacteria.
- Name three potentially hazardous foods.
- Define a low-acid food.
- Name two ready-to-eat foods.
Module 2: Personnel Health & Hygiene
- Understand who is responsible for a good food safety culture.
- Plan for restroom(s) and handwashing station(s) in the market. In a location where people will use them.
- Explain situations where one-use gloves and hand sanitizer are a good supplementation to handwashing.
- Identify the six-components to a handwashing station.
- Choose to use an effective technique for handwashing.
- Recognize when to wash your hands.
- Determine tasks that sick individuals can do during market days.
Module 3: Food Sampling
- Identify different food safety considerations during preparation, thawing, storage, and transportation.
- Employ the use of a tip-sensitive food thermometer with food products needing temperature control during food preparation, thawing, storage, and transportation.
- Distinguish events that may cause cross-contamination and preventative or corrective actions for those events.
Download: GFMPs Learning Objectives