Education

Twice a year, our Boots in the Field inspectors move to new growing regions along with our growers, as they...

“The sweat” is the common term used to describe the natural process of allowing potatoes to shed excess moisture after...

Salmonellosis, the most common foodborne illness, is a one-celled organism (usually Typhimurium and Enteritidis) known as salmonella. It’s common to...

Farmers use pesticides to keep diseases, harmful insects, and rodents from infesting and damaging otherwise healthy crops. Without the use...

Norovirus is the most common cause of non-bacterial foodborne illness and gastroenteritis each year, with more than 685 million cases...

Insect pressure is a term indicating the presence of insects in lettuce fields. The number of insects can vary, depending...

Good Manufacturing Practices, or GMPs, are the minimum sanitary and processing requirements issued by the FDA (under section 520 of...

Good Agricultural Practices, or GAPs, are the FDA guidelines for minimum sanitary and safety requirements to be used while growing...

Hazard Analysis Critical Control Point, or HACCP, is a systematic approach to food safety within a facility. It focuses on...

Ethylene is an odorless, colorless gas that is produced naturally by fruits and vegetables. It can increase the pace at...

E. Coli is an abbreviation for the bacterium Enterobacteriaceae family called Escherichia coli. “Escherich” was the scientist who isolated the...

Usually used in reference to lettuces, epidermal peeling is a quality defect caused by freezing temperatures. The outer layer of...