Annalisa Hultberg, Laura Frerichs, Teresa Wimerslage and Phenhli Thao
Friday Session II
Good food safety practices can improve the quality and safety of your fresh produce and help you access new markets. Learn about FSMA, the recent federal regulation that may impact your farm, and the differences and similarities between a GAP audit, FSMA, and organic certification. Plus, get tips to make food safety part of your farm’s culture.
Annalisa Hultberg is an extension educator at the University of Minnesota, where she coordinates the On-Farm GAP Education Program. She is also the state lead for the North Central Region FSMA training center.
Laura Frerichs and her husband own and operate Loon Organics, a 40-acre certified organic vegetable farm in Hutchinson, Minn. They grow produce for a 200-member CSA, farmers market, farm-to-table restaurants, food co-ops, and “Harvest for the Hungry.”
Teresa Wiemerslage is a food systems coordinator for the Local Foods Team at Iowa State University Extension and Outreach. She specializes in farm to school, farm to institution, food hubs and on-farm food safety.
Phenhli Thao is president of Minnesota Hmong Agriculture Cooperative (MHAC). He raises transitional organic vegetables in Lakeville, Minn. He markets his produce through a CSA and to restaurants, food hubs, grocery stores, and the wholesale market in the Twin Cities.