Consumers have become increasingly concerned with the impacts the food they eat has on their health. In July, both the U.S. House and Senate passed a bill requiring food manufacturers to add increased information about the origins of their ingredients. This creates difficult choices for farmers, especially during harvest season. A wide array of food safety concerns come up during the busiest time of the year, including drying, aeration, grain storage, mycotoxins and more. Iowa State University (ISU) has released publications to help farmers ensure the food they are producing is safe. If grain is not kept dry or stored properly, dangerous circumstances can occur. “Increased production coupled with consumer demands for food safety assurance require good manufacturing practices and the training to support them, at all levels of the grain market,” said Charles Hurburgh, professor-in-charge of the Iowa Grain Quality Initiative. “Market activities are much more interrelated than in the past.” The Iowa Grain Quality Initiative partnered with Kansas State University in the U.S. Food and Drug Administration project to produce the series for training farmers, new employees or inspectors. When accessed through the Certified Crop Advisor program at ISU, the modules can be used to earn continuing education credits. The link to the Iowa State University Extension and Outreach to help keep grain safe for later use can be found with this story on our website.
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