RICHMOND—Because foodborne illness outbreaks fuel widespread concern over food safety, Virginia growers and food handlers are investing in training and education.

Fruit and vegetable producers from across the state gathered on March 26 at the Virginia Farm Bureau Federation headquarters to participate in the first Virginia Produce Safety Cleaning and Sanitizing Workshop. The program was led by representatives of the U.S. Food and Drug Administration, the Virginia Department of Agriculture and Consumer Services, Virginia Cooperative Extension and Virginia Tech.

The full-day workshop centered on understanding the federal Produce Safety Rule, which establishes science-based minimum standards for the safe production of fruits and vegetables. Published in 2015, the rule is part of FDA’s ongoing efforts to implement the Food Safety Modernization Act passed in 2011.

“We’re all in this together,” remarked Ben Marshall, an FDA produce safety expert. “We’re only as good as the people in the room working every single day to produce the safest, most efficient food for consumers.”

The U.S. Centers for Disease Control and Prevention has estimated that 48 million people get sick, 128,000 people are hospitalized and 3,000 people die from a foodborne illness every year in the U.S.

Among the 250 multistate outbreaks investigated by the CDC from 2017 to 2020, 65% were linked to contaminated foods. Fresh fruits and vegetables were the most common source of outbreaks, as foods consumed raw are more likely to contain germs that cause illness.

Foods also can be contaminated by unsafe handling at home. The CDC website offers steps homeowners can take in the kitchen to reduce risk of foodborne illness. The Extension Virginia Fresh Produce Safety Team also offers a comprehensive suite of food safety resources for consumers and producers.

While food and drinks can be contaminated in a number of ways along the food chain, the workshop highlighted food safety practices that produce growers and handlers can implement to mitigate risks. Each participant walked away with materials to develop an individualized sanitation program.

“It’s encouraging to see this room filled with people who are passionate about the produce industry,” remarked Stuart Vermaak, a food safety expert and Extension agent in Loudoun County. “As we see the rates of outbreaks going down, it’s because of the work that you all are doing to be collectively educated and reduce risk.”

Through a series of lectures and hands-on activities, participants explored effective methods of cleaning and sanitizing to prevent the growth of pathogens, identified food safety hazards within operations and developed sanitizing standard operating procedures.

Many workshop participants had enrolled in previous Produce Safety Alliance trainings to stay up to date on FSMA Produce Safety Rule requirements and ways to implement on-farm food safety practices.

“These classes are very important because you’re getting the information straight from the experts,” remarked workshop participant Rosemary Reese, a Halifax County fruit and vegetable grower.

For more information on the VDACS Produce Safety Program, grower trainings and related resources, visit vdacs.virginia.gov/food-produce-safety.shtml. Those interested in participating in a future class should contact Laura Strawn, Extension specialist and workshop organizer, at lstrawn@vt.edu.