Farmer selling produce at a farmers market
Updated: August 10, 2022

The University works to help mitigate various food safety risks
across the food supply chain to help meet the

College of Agriculture & Natural Resources Strategic Initiatives

Such as:

  • Encourage entrepreneurship in food production, accessibility, availability, and processing
  • Improve the health and well-being of populations through sharing knowledge of food production, processing, access, and consumption.
  • Decrease chronic diseases and disease transmitted from animal to humans.

Ultimately our goals are:

  • To improve the safety of Maryland’s food supply from farm to our table.
  • Reduce foodborne illness and protect all Marylanders from preventable infectious diseases.

Find a local event near you

Current programs focused on food safety across the food supply chain are:

Farm Resources

Tips: Familiarize yourself with your department of agriculture and county/city Extension Ag Agent, or specialist.

Program Federal/National Resources State Resources University Resources
Good Agricultural Practices (GAPs) USDA-AMS MDA-GAPs

UME-GAPs

PLSA

ALEI

Clearing House

Food Safety Modernization Act (FSMA)-Produce Safety Rule (PSR) FDA-FSMA-PSR MDA-FSMA-PSR

PLSA

ALEI

Produce Safety Alliance

Clearing House

FSMA-Sprout Safety Alliance (SSA) FDA-FSMA-SSA MDA-FSMA-SSA

Sprout Safety Alliance

Clearing House

 

Industry/Manufacturing/Processing Resources

Tips: Familiarize yourself with your Environmental Health Services (county/city) and State health department, or local Extension Agent or specialist

Program Federal/National Resources State Resources University Resources
Resources

FDA-FSMA-Preventive Controls

Better Process Control School

Process Authority Directory-AFDO

COMAR-subtitle 15 FOOD

SMADC

 

Maryland Rural Enterprise Development Center

Clearing House

UMES: Help with herb drying in Maryland

Licensing Guidance for Industry: Food Labeling Guide MDH-Cottage fillable label guidance Food Processing in Maryland
Seafood & HACCP     Seafood Quality & Safety

 

Retail Resources

Tips: Familiarize yourself with your Environmental Health Services (county/city) and State health department, or local Extension Agent or specialist

Program Federal/National Resources State Resources University Resources
ANSI Credited food manager programs ServSafe Restaurant Association of Maryland

UME-Proctor/instructor

SafePlates

 

Consumer Resources

Tips: Familiarize yourself with your local Extension Agent or specialist

Program Federal/National Resources State Resources University Resources

Food Preservation

(canning, drying & freezing)

National Center for Home Food Preservation   UME-GIEIPI
Consumer Food Safety Education

CDC-communication

FDA

USDA

HealthyPeople2030

Partnership for Food Safety Education

 

Kitchen Kaizen


*Inquire for specific classes (for example: pregnant women, older adults, diabetes). Email Dr. Shauna Henley at shenley@umd.edu