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New Worker Health and Hygiene Training Program for Florida Produce Industry

Fresh produce consumption in the U.S. has increased steadily in recent years with per capita consumption ranging from 283 pounds in 1987, to 326 pounds in 2000. This increase may presumably due, in part, to active promotion of fruits and vegetables as an important part of a healthy diet and the fact that fruits and vegetables are recognized as a good source of phytochemicals with potential health benefits. In parallel, reported outbreaks of foodborne illness related to the consumption of fresh produce are also on the rise. Although contamination of fresh fruits and vegetables can occur at any stage of production, harvest, or postharvest handling (from farm to table), the Centers for Disease Control and Prevention lists poor personal hygiene as one of the most common causes of foodborne illness. Thus, worker health and hygiene is critical for preventing foodborne illness.  This program which is developed by the UF/IFAS researchers and extension specialists with collaboration from the produce industry features training materials for managers, owners and workers in the produce industry.  The program consists of two videos (English and Spanish), two hand washing posters (English and Spanish), and a manual. We thank the FFVA for partial funding of this program.

Contact information for the program: asimonne@ifas.ufl.edu or other co-developers.

(Developed by Amy Simonne, Mark Ritenour, Jeff Brecht, Steve Sargent, and Keith Schneider, UF/IFAS - Vegetarian 04-07)