Good Agricultural Practices for food safety of hydroponic crops

A new online course by the Ohio State University is launched to provide hydroponic growers with the knowledge and tools needed to implement best management practices specific to controlled environments (greenhouses, in-door farms, high tunnels, etc.) to reduce microbial food safety hazards in hydroponic vegetable and fruit production systems. 

Participants will learn how to:

  • assess food safety risks and conduct risk assessments for their operation
  • develop a food safety plan specific to their production practices,
  • understand the requirements surrounding the quality of nutrient solutions to ensure a safe crop
  • implement best post-harvest handling practices for hydroponics 
  • design appropriate sanitation and cleaning protocols for hydroponic operations 
  • manage pests and animal intrusions in controlled environments
  • develop best personnel health and hygiene policies
  • implement best storage practices and traceability

Participants will receive a certificate of participation after completing this course. There are no refunds issued for this course. 

This course is offered through The Ohio State University Fruit and Vegetable Safety Program. If you have questions about the course, contact the instructors. 

For more information:
Melanie Ivey
Sanja Ilic 
Ohio State University  

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