Beef Quality Assurance from Farm to Fork: Development of a Pilot Program in Farm to Table Food Safety

The goal of the project described here was to develop an interdisciplinary 3-day food safety training program. Course material for this program included content focused on food safety issues at the pre-harvest (farm, ranch, feedlot), post-harvest (slaughter and fabrication), and consumer (foodservice, retail, home) level. A pre-and post-test were given to each participant to assess the impact of this training program. Pre-test scores averaged 62%, while post-test scores averaged 87%. The 3-day interdisciplinary food safety course was effective at increasing constituent knowledge of food safety issues related to beef production and consumption from farm to fork