Spices and Dried Aromatic Herbs
Spices and dried aromatic herbs can become contaminated with pathogenic bacteria and toxic mold at any time during farm production. Eating food seasoned with contaminated spices and dried aromatic herbs can cause food borne illness. Training farm workers on good hygiene practices helps prevent the contamination of spices and dried aromatic herbs and decreases the risk of disease in workers, their families and consumers.
This free course includes:
and is presented in two formats:
In addition to this course material, the training website includes
Trainers can translate some or all handouts to give to farm workers during and after training.
Training Portal: portal.jifsan.umd.edu