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Farm food safety

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Description:

OSU Extension Service assists Oregon and the Pacific Northwest’s food production and processing industries and produce growers on farms in learning about research to reduce food-related illness.

Featured resources

Good Field Practices for Agricultural Workers

The Pacific Northwest is known for its high-quality produce. To preserve this reputation, all people involved in farm activities should be thoroughly trained in practices that promote health and hygiene. Farmworkers, ...

Luisa Santamaria, Maria Marlin | Jun 2023 | OSU Extension Catalog Peer reviewed (Orange level)

Introduction to post-harvest food handling

Serving customers willing to pay for top-quality produce is a niche small farmers can fill. But delivering consistent quality isn’t easy. It takes careful attention to detail from planting decisions through final sale.

Chip Bubl | May 2024 | OSU Extension Catalog Peer reviewed (Gray level)

A Best-Practices Guide to Open-Air Poultry Slaughter

Oregon poultry producers who meet certain conditions can slaughter chicken, turkey and other birds in an open-air setting. But they still must meet requirements for sanitation, monitoring, recordkeeping and more. These...

Lauren Gwin, Rebecca Thistlethwaite | Mar 2024 | OSU Extension Catalog Peer reviewed (Orange level)

Oregon Farm Direct Marketing: Guidelines for Selling Eggs

People who produce and sell eggs directly to consumers must follow specific labeling and handling requirements to qualify for the farm-direct licensing exemption. Learn about the requirements and best practices for providing high-quality eggs to your customers.

Sara Runkel, Heidi Noordijk, Melissa Fery, Rebecca Landis, Sarah Schwab | Jun 2022 | OSU Extension Catalog Peer reviewed (Orange level)

Producing and selling raw apple cider under the Oregon farm direct marketing law

This guide helps agricultural producers understand how to produce, label and sell raw apple cider safely under Oregon law.

It covers essential practices for harvesting, processing and preserving cider to maintain food safety.

Learn more about what to do

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Latest news

OSU research shows seasonal farm practices influence raw milk quality

Year-long study links housing, environment to bacterial levels in milk

Feb 2026 | Impact story

OSU research could help prevent Listeria growth in queso fresco

This research helps protect public health while supporting a stable dairy economy.

Jovana Kovacevic | Feb 2026 | Impact story

Pandemic adaptation expands food safety training for Oregon’s farm workforce

More than 8,000 agricultural workers were likely trained using the research-based guidelines shared through the program.

Luisa Santamaria | Apr 2023 | Impact story

See all news

Latest Resources

Oregon’s Cottage Food Exemption

Get answers to answers frequently asked questions about Oregon's Cottage Food Exemption for home bakers, chefs and local food producers.

Jared Hibbard-Swanson, Joy Waite-Cusic | Mar 2026 | OSU Extension Catalog Peer reviewed (Orange level)

Procuring and processing maple and walnut syrup in compliance with Oregon’s Farm Direct Marketing Law

Oregon law allows farmers to turn maple and walnut sap collected on their property into syrup and sell the finished product. Learn how to collect sap, process it into syrup and bottle a true taste of Oregon.

Joy Waite-Cusic, Eric T. Jones, Kelly Streit, Peter Matzka | Sep 2025 | OSU Extension Catalog Peer reviewed (Orange level)

High Speed Hand Washing - Adult workplace posters

Mini-posters are recommended to be used with the High Speed Hand Washing Adult Workplace Training Guide. Choose the option(s) that best meet your needs. Available in Spanish, English or bilingual. Post them near the sink or portable hand washing station.

May 2025 | Online resource

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Farm food safety resources

On-Farm Readiness Reviews

On-Farm Readiness Review (OFRR) is designed as a tool to help regulators and educators effectively prepare farmers for compliance with Food Safety Modernization Act (FSMA)'s produce safety rule.

Jovana Kovacevic, Joy Waite-Cusic, Luisa Santamaria, Stuart Reitz, Sara Runkel | Project

OSU - Food Innovation Center

The Food Innovation Center offers one stop access to important services for food producers, processors, marketers, and entrepreneurs. Services include a commercial kitchen, marketing support, processing and packing technology, product development, export services and sensory and consumer analysis. It operates through a partnership between Oregon State University and the Oregon Department of Agriculture.

Sep 2018 | Online resource

Produce Safety Alliance

The Produce Safety Alliance (PSA) is a collaboration between Cornell University, FDA, and USDA to prepare fresh produce growers to meet the regulatory requirements included in the United States Food and Drug Administration’s Food Safety Modernization Act (FSMA) Produce Safety Rule.

Jovana Kovacevic | Jun 2018 | Online resource

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Upcoming Events

May 21

Raising Freezer Beef

5:30 pm - 8:00 pm Redmond, OR
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Meet Our Experts

Jovana Kovacevic
Associate Professor, Food Safety Specialist
Joy Waite-Cusic
Professor of Food Safety Systems, Statewide Specialist for Home Food Safety and Preservation Program
Luisa Santamaria
Nursery Pathology Specialist, Bilingual Educator
Qingyang Wang
Assistant Professor and Extension Specialist
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