GFMPs Learning Objectives

Module 1: Food Safety Principles

  1. Identify the three main sections/topics of Good Farmer’s Market Practices (GFMPs).
  2. Distinguish who will receive and implement the GFMPs training.
  3. Recognize who is involved in a good farmer’s market food safety culture.
  4. Choose four practices that can display a good food safety culture at a farmer’s market.
  5. Identify five factors contributing to foodborne illness.
  6. List five symptoms of foodborne illness.
  7. Identify the three food safety hazards categories.
  8. Describe three factors that affect bacteria entry, growth, and death in food and methods for decreasing these factors.
  9. Recall how viruses are different from bacteria.
  10. Name three potentially hazardous foods.
  11. Define a low-acid food.
  12. Name two ready-to-eat foods.

Module 2: Personnel Health & Hygiene

  1. Understand who is responsible for a good food safety culture.
  2. Plan for restroom(s) and handwashing station(s) in the market. In a location where people will use them.
  3. Explain situations where one-use gloves and hand sanitizer are a good supplementation to handwashing.
  4. Identify the six-components to a handwashing station.
  5. Choose to use an effective technique for handwashing.
  6. Recognize when to wash your hands.
  7. Determine tasks that sick individuals can do during market days.

Module 3: Food Sampling

  1. Identify different food safety considerations during preparation, thawing, storage, and transportation.
  2. Employ the use of a tip-sensitive food thermometer with food products needing temperature control during food preparation, thawing, storage, and transportation.
  3. Distinguish events that may cause cross-contamination and preventative or corrective actions for those events.

Download: GFMPs Learning Objectives

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