In this course, students will learn about foodborne illness and microorganisms that affect safety of produce, how the condition of the land affects safety of the produce, how the water used for irrigating and washing produce can affect the safety of the product. They will also learn best practices for safely using manure on produce, farm worker health and hygiene, ideas for improving worker hygiene through toilet and hand washing facilities, best practices for safe harvesting, storage and transport of produce, and ideas for training and certifications programs to help grow their business.

For more information please contact Judy A. Harrison, PhD, Professor and Extension Foods Specialist, University of Georgia, judyh@uga.edu

For technical assistance please contact campushelp@extension.org

Enhancing the Safety of Locally Grown Produce– At the Market is an online course for farmersmarket managers who are involved with organizing and selling produce to consumers. Students will learn the causes of foodborne illness and ways market managers can help enhance the safety of products being sold, identify practices of a food safety plan, and examine best practices that enhance the safety of products sold at the market, including vendor and worker health and hygiene, proper display of foods, safe sampling of food and cleaning the market .

For more information contact Judy Harrison, Ph.D., Professor and Extension Foods Specialist with the University of Georgia, at  judyh@uga.edu

For technical assistance contact campushelp@extension.org

An Introduction to Organic Dairy Production is a self-directed course designed for Extension educators and other agriculture service providers, as well as farmers and students who want to better understand certified organic dairy farming. It is made of ten modules on key organic dairy topics. Each module combines required readings, narrated lessons, optional homework exercises and recommended resources, and end-of-module quizzes.

The enrolment fee is $150; as a registered participant, you will have access to the course for 90 days and be eligible to earn 15.0 CCA CEUs upon successfully completing the course. To purchase and enroll in this course, please click here.

For a sneak peak at the course, visit www.extension.org/pages/69299. For more information, contact Debra Heleba at debra.heleba@uvm.edu

Organic Seed Production is a self-directed course for producers with seed production experience, seed industry professionals, and extension professionals. This course will provide practical field-based knowledge and present current research on organic seed production practices. This course covers the fundamentals of seed production for onions, beets and chard, brassicas, carrots, and wet seeded crops. It will also cover climatic requirements for seed crops, important diseases, and seed quality. For more information contact Jared Zystro, Organic Seed Alliance, at jared@seedalliance.org

Course Subject Matter Specialists

  • Jodi Lew-Smith, High Mowing Seeds: Seed Diseases
  • John Navazio, Organic Seed Alliance: Which Crops for Your Climate, Beets and Chard, Carrots
  • Joel Reiten, Seeds of Change: Onions, Brassicas, Seed Quality
  • Don Tipping, Siskiyou Seeds: Lettuce, Wet Seeded Crops
  • Shelly Solomon, Leaping Frog Films: Videographer
  • Jared Zystro, Organic Seed Alliance: Online Tutorial Developer
NOTE: This course requires enrollment in order to access the content.