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In a year of unparalleled tragedies stemming from the pandemic to California wildfires, lettuce farmers in California and Arizona are taking action to prevent foodborne illness outbreaks.
Over 50 recommended changes were unanimously approved to strengthen food safety requirements for the production of leafy greens in the areas of Farm Water Use and Field/Equipment Sanitation. These are in addition to several significant changes made by the LGMA less than a year ago.
California leafy greens farmers are committed to food safety. They work diligently every day in their fields and farms to implement the best-known food safety practices to protect consumers.
A special new subcommittee has been appointed by the California LGMA to focus on how land adjacent to leafy greens farms may be contributing to foodborne illness outbreaks associated with romaine lettuce. This action is part of a comprehensive review of all existing food safety practices required under the LGMA program and is in direct response to findings from a U.S. Food and Drug Administration (FDA) report issued last week.
As the U.S. steps up efforts to contain the spread of the COVID-19 Coronavirus, the California LGMA is sharing some important facts about lettuce and the practices in place on farms in the area of human hygiene. This page will be updated when new resources are available.
California leafy greens growers are pledging to incorporate findings from a report issued today by the U.S. Food and Drug Administration (FDA) into its ongoing process to strengthen required food safety practices on farms.
