At many steps from the farm to the table, risks can be amplified or mitigated by the focus on prevention. At each step, well known science-based actions can reduce the food safety risks to consumers as well as reduce the number of product recalls.

Watch as Dr. Gary Weber, Sr. Director for Food Safety and Contamination Prevention, talks about a few key elements that affect food safety: weather, cattle operations, produce field testing, processing, and prevention efforts. He provides examples and gives organizations advice to maintain produce safety standards at each step in the farm-to-table process. 


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