IEH Academy

Leafy Green Produce Safety

The aim of the first four segments (in the produce safety series) is to provide a starting point for discussions among the industry, regulatory agencies, retail and food service, and consumer groups on a rational, sustainable, unified approach to verify the safety of fresh produce.

Part 1: Bacterial Pathogens — Nature of the Contamination

Part 2: When, Where and What to Test For

Part 3: Sampling Plan

Part 4: Economics of Testing

Food Safety eLearning on Demand

Explore our deep collection of food safety training and eLearning programs in our Food Safety Training Catalog.