Penn State Extension provides a number of valuable resources on how the FSMA applies to mushroom growing, including training requirements and exemptions. It is broadly divided into Good Manufacturing Practices (GMP), Hazard Analysis, and Risk-Based Preventive Controls. The Preventive Controls Rule applies to any facility that processes, packs, or holds foods for human consumption. It further includes requirements for compost and manure used in mushroom substrates, agricultural water, sanitation, and worker hygiene. The FSMA produce safety rule sets requirements for preventing produce contamination during mushroom production, as well as before and after harvesting. Most commercial mushroom producers are primarily affected by the produce safety and preventive controls rules outlined in the Food Safety Modernization Act (FSMA). In the United States, the Food and Drug Administration (FDA) has established a number of food safety regulations for growers, harvesters, and packers. Food Safety Regulations for Mushroom Production In this section, explore educational resources on safe mushroom production, including FSMA requirements, Good Agricultural Practices, and control and prevention of pathogens. Although there have been no documented cases of foodborne illness attributed to fresh mushrooms, wholesale buyers are increasingly requiring suppliers to provide evidence of safe growing practices. Food safety is a critical issue throughout the fresh produce industry.
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