1. Food Safety Interventions
Farm to Table
Food Safety Interventions

2. Farm Good Agricultural Practices (GAPS) Water
Manure and municipal biosolids
Worker health and hygiene
Sanitary facilities
Field sanitation
Packing facility sanitation
Transportation
Traceback
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3. Food Processing
Good Manufacturing Practices -- procedures for processing and packing under sanitary conditions.
Standard Sanitary Operating Procedures -- ensure a clean and sanitary environment
HACCP -- Systematic approach to identify, assess and control the risks of identified hazards.
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4. Foodservice -- HACCP
HACCP – seven steps to systematically identify, assess, and control identified hazards.
Not all foodservice establishments must have a HACCP plan. If do the following, a HACCP plan is needed:
Vacuum package food
Service of raw meats
Package fresh squeezed orange juice
Serve shellfish directly from a tank
Curing or smoking food for preservation
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5. Home – Four Steps to Fight BAC!
CLEAN: Wash hands and surfaces often
SEPARATE:  Don't cross-contaminate!  
COOK:  Cook to proper temperature 
CHILL:  Refrigerate promptly
Fight BAC! -- national food safety campaign targeting consumers.
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