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All farm direct operators, including Alberta approved farmers' market managers and vendors, need a solid understanding of food safety principles and practices. Marketing Food Safely: Farm Direct Advantage is a comprehensive resource to help you market your food safely. It is intended for use by all farm direct marketers including market gardeners, producers, small processors and Alberta approved farmers' market managers and vendors. Released in January 2006, the Marketing Food Safely home study manual is a distance delivery education tool. The manual is a reference guide, a workbook and a planning tool focusing on marketing activities.
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The Marketing Food Safely manual consists of the following sections. Each section is available as a downloadable pdf.
Cover, Acknowledgements, Table of Contents and How to Use - 2,044kb
Chapter 1: Securing Your Future - 459kb
Introduction to the difference between Alberta approved farmers' markets and public markets and an explanation of why food safety is important.
Chapter 2: Food Safety is Important - 449kb
Information on why food safety is important to your farm direct business, foodborne illness and discusses consumer concerns about food safety.
Chapter 3: Bad Bugs - 1,231kb
Description of food safety hazards, the potential food safety risks associated with various microorganisms and discussion on the ways pathogens are transmitted.
Chapter 4: Meet Our Marketers - 719kb
Background information on three fictional marketers used throughout the manual.
Chapter 5: Danger Zone Ahead - 909kb
Description of potentially hazardous and non-hazardous food, the factors that support the growth of disease causing microorganisms, danger zone temperatures and teh significance of the time/temperature rule in relation to foodborne illness.
Chapter 6: It's the Law! - 1,001kb
Federal and provincial legislation that applies to food products other than meat and poultry products and the differences between the various regulatory agencies.
Chapter 7: It's the Law II! - 1,177kb
Federal and provincial legislation that applies to meat and poultry products and the differences between the various regulatory agencies.
Chapter 8: Premises - 1,289kb
Description of the potential food safety risks associated with the location of the farm direct business and how design, construction and maintenance of a facility can impact food safety.
Chapter 9: Sanitation - 693kb
Discussion on the importance of a sanitation program for the prevention of foodborne illness and the difference between cleaning, sanitizing and sterilizing.
Chapter 10: Storage - 1,393kb
Description of the appropriate conditions required for safe food storage, stock rotation procedures and the conditions required for safe storage of non-food items.
Chapter 11: Transportation - 723kb
Description of the potential risks to food products being transported to market.
Chapter 12: Equipment - 764kb
Description of ways to protect food from contamination through proper equipment use and maintenance.
Chapter 13: Personal Hygiene - 863kb
Discussion of the link between good personal hygience and food safety.
Chapter 14: Food Handling - 925kb
Description of proper food handling practices and their importance in the prevention of foodborne illness.
Chapter 15: Pest Control - 774kb
Description of the importance of developing and implementing a good pest control program.
Chapter 16: Recall - 580kb
Discussion on the importance of product traceability and recalls to limiting the scope of a foodborne illness.
Appendices - 8,886kb
The Marketing Food Safely - Farm Direct Advantage manual is also available as a 4,779KB downloadable pdf in its entirety.
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