Leafy greens and other vegetable row crops are a key source of E. coli infections. Indoor agriculture is on the rise – and it could provide restaurants with a means of minimizing the risk of foodborne illness and use of pesticides, while ensuring that the greens and other produce they want to serve is available to them year-round. Since indoor farming environments differ from conventional ones, there’s a new food safety certification program specifically for leafy greens grown via controlled-environment agriculture (CEA). The CEA Food Safety Coalition says the annual certification, which involves such factors as a hazard analysis, a review of a facility’s growing infrastructure and design, and an assessment of any pesticide use, can help educate regulators and consumers about the benefits of growing crops in controlled environments.
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