Is Your Farm Food Safe?

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If you're a farmer or food producer, use this short questionnaire to quickly gauge your understanding of the Food Safety Modernization Act's Produce Safety and Preventive Controls for Human Food rules. Regardless of your operation's size, location, or commodities grown, you may be required to comply with these rules if your customers request compliance or require third-party audits of your farm. This short quiz will help you better understand what you need to know about food-safe practices.

FSMA's Produce Safety Rule applies to which of the following: *

1 point

Farms that grow, harvest, and sell food

Farms and food distributors that grow and pack food

Farms that grow, pack, and hold covered produce

Some growers may be exempt/excluded based on which of the following: *

1 point

How the food is grown, in the soil, hydroponically, etc.

Who buys the produce and where the food is eaten

How the produce is labeled

How much the produce is sold for

Produce commodities such as asparagus, pinto beans, garden beets, and cashews are not covered by the Produce Safety Rule. Why? *

1 point

They can be washed or cleaned prior to eating

They are rarely consumed raw

They rarely come into contact with dangerous pathogens

None of the above

You can be eligible for a qualified exemption if you meet which of the following criteria: *

1 point

The farm must have food sales averaging less than $500,000 per year during the previous three years

The farm’s direct sales to "qualified" end-users must exceed sales to all buyers combined

All of the above

None of the above

Contamination, according to the Produce Safety Rule, refers to: *

1 point

the presence of microorganisms or pathogens that can cause disease or illness in humans

the action or state of being made impure by polluting or poisoning

All of the above

None of the above

On the farm, the main points of contamination include: *

1 point

Humans

Soil

Animals

Water

All of the above

Which of the following ways can a farm worker spread pathogens? *

1 point

Improper health and hygiene practices

Lack of adequate training

All of the above

None of the above

A farm worker who handles food must be trained in which of the following: *

1 point

Basic food groups and bacteria risks

Individual roles and responsibilities

The types of visitors who will come to the farm

All of the above

At a minimum, how often should worker trainings occur? *

1 point

Bi-monthly

Bi-annually

Annually

None of the above

What is the biggest food safety hazard in fresh produce? *

1 point

Improper packaging

Foreign material

Undeclared allergens

Pathogens

Which of the following poses the greatest risk to food safety? *

1 point

Biological soil amendments of animal origin

Chemical soil amendments

Biological soil amendments of non-animal origin

Physical soil amendments

Which of the following is used as an indicator of fecal contamination of a water supply? *

1 point

Norovirus

Pathogenic E. coli

Generic E. coli

Salmonella enterica

Offering workers which of the following options would be in violation of food safety standards?

1 point

Reusable towels

Portable toilets

Liquid soap

Tap water

Clear selection

Which of the following should guide risk management actions?

1 point

Suggestions from customers

Personal expertise

Scientific evidence

Recommendations from seasoned producers

Clear selection

Interested in learning more about making your farm and food operation safe or in taking advantage of free one-on-one consultations or workshops with Indiana Farmers Union? Tell us your first and last name, and we'll be in touch.

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