The Leafy Greens Food Safety Task Force was designed to assess and address issues associated with recent foodborne illness outbreaks attributed to consumption of leafy greens and to prevent such a tragedy from occurring in the future.
California and Arizona produce over 50 billion servings of leafy greens every year to American consumers. The leafy greens community shares a common goal to strengthen the way our food is grown, harvested and distributed. The purpose of this Task Force is to sharpen our food safety systems through the entire supply chain.
Taskforce Membership includes representatives of:
The Food and Drug Administration (FDA) and Centers for Disease Control (CDC) will be involved on a collaborative basis, serving as technical and informational advisors to the task force.
California LGMA updates its required Food Safety Practices based upon the recommendations of the Task Force.
Arizona LGMA updates its required Food Safety Practices based upon the recommendations of the Task Force.
Working groups report their progress and recommendations to the full Task Force at its second and final meeting in Yuma, AZ. Over 100 stakeholders participated. A summary report at the top of this page summarizes the final recommendations of the Task Force.
Task Force hosts first meeting. The group included over 70 stakeholders from industry and the buying community, including growers and researchers in Yuma who joined remotely. The group took a deeper dive into growing conditions, risk factors and root cause hypotheses.
Steering Committee hosts first meeting in Salinas, CA. There was a wide ranging discussion of all issues related to the recent outbreak including the investigation, traceability issues, and potential root cause hypotheses.
Steering Committee Members names and task force sign ups opened.
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