How safe is our food? Well, for me, not very. In the past, I have been sickened by contaminated produce. Not just a stomach ache or diarrhea, but full-on vomiting, emergency room, antibiotics-required, multiple days to recover sick. One of the worst incidents was in Coeur d’Alene, Idaho, a beautiful place but apparently has an infestation of hateful un-Americans,

These days, I subscribe to emails about food recalls and share them diligently across my family and friend network. And, since ColorBlindWork is in the business of buying and selling produce and food plants, I consider it my ethical, as well as legal, duty to try to safeguard consumers.

So, on a recent cold spring morning in West Salem, Ohio, I participated in a farm safety training class hosted by the Ohio Department of Agriculture. I was one of the youngest farmers present—not in terms of years of age, but in number of years farming.

In addition to triggering me with talks of various pathogens, I also learned about the various hazards associated with farm produce handling and the imperative need for stringent safety protocols.

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Farming is not just about managing the production of crops; it’s also about ensuring the safety of the produce from plow to plate. To prevent contamination, safety starts with mapping and describing the process (something practical from my other work) to identifying risks, including:

Contamination from Worker Contact: Contamination can occur when worker clothing or shoes come into contact with plants, or when workers urinate or defecate near produce. This type of behavior has sickened thousands of people.

Produce Falling to Ground: When produce falls to the ground where workers are trampling, it risks becoming contaminated with harmful pathogens from wherever those individuals have been walking. Throw that away, folks!

Pesticide Exposure: Farm workers face the danger of pesticide exposure, which can have adverse effects on their health. Using non-toxic pesticides or plant coverings can keep workers safe.

Contamination of Irrigation Water: Dirty or contaminated water used for irrigation can introduce harmful pathogens to the plants. Surface (river, stream, pond), ground (well, underground spring), and municipal water are the choices. We will stick with municipal water!

Pathogen Transmission during produce washing: During the cleaning of staging areas, there’s a risk of pathogens from infested water touching vegetables and fruits. A procedure has to be in place for use of and cleaning the staging area—and of course, hand-washing.

Spread of Bacteria via Tools and Equipment: Tools and equipment used on the farm can serve as sources for the spread of harmful bacteria. Clean the tools, wear clean clothes, clean off shoes (just don’t do that around the produce!), and discard disposable gloves after use, or clean/disinfect reusable gloves.

The key takeaway for me was that anyone working in the role of farm manager must establish and enforce stringent standard operating procedures (SOPs). These SOPs are guidelines and checklists that cover, well, everything just mentioned.

It is possible to prevent foodborne illnesses. In the pursuit of safer food options and taking back control over their food supply, many individuals are turning to home gardening. Let’s grow something (safely)!