date:Jan 31, 2013
esting of produce on farms. An FDA press release about the rules says they were developed using science- and risk-based standards.
Even so, small-scale farmers who meet the exemption qualifications in the act wont be bound by any of the rules.
Whos minding the shop?
For the most part, states rely on county health departments to check out food safety at farmers markets. But that usually comes down to making sure that prepared foods such as soups and pizza are at the correct temperatures, that