For more informational resources on mushroom food safety,
Mushroom
Industry Conference: June 8-11, 2003, Penn State University
Confernence Food Safety Slide Presentations:
- Guidelines
for Controlling Microorganisms on Mushroom Farms - Key Elements
Necessary to Produce Safe Mushrooms
- Effect of Phase II Pasteurization on Human Pathogenic Bacteria in Mushroom Compost - Experiments in progress and preliminary data
Mushroom
Sanitation Workshop: November 9, 2001, Avondale, Pennsylvania
Workshop Slide Presentations:
Cold Storage Sanitation - Trevor Suslow, UCDavis
Hand Sanitation - Trevor Suslow, UCDavis
ORP Basics Mushroom Workshop - Trevor Suslow, UCDavis
Basic Microbiology - Linda Harris, UCDavis
Pathogen Testing - Linda Harris, UCDavis
Food Safety Systems - Luke LaBorde, Penn State
Key
Sanitation Areas - Luke LaBorde, Penn State
1.
Safety of Water
2. Cleaning and
Sanitizing Food Contact Surfaces
3. Cross-Contamination
4. Maintenance
of Handwashing, Hand Sanitizing, and Toilet Facilities
5. Protection
from Adulterants
6. Proper Labeling,
Storage, and Use of Toxic Compounds
7. Employee
Health Conditions
8. Pest Control
