quality & safety
Terrafunga follows the Good Agricultural Practices (GAP) and Good Handling Practices (GHP) guidelines recommended by the FDA and USDA that ensures fruits and vegetables are produced, harvested, packed, stored and handled in a safe manner to diminish microbial food hazards. Food safety is integrated into our growing operation from designation of laying areas for our logs, inoculation practices, worker hygiene, water quality, as well as, wild animal management, harvesting, sanitation, storage and shipping.
Through good record keeping, food safety plan manuals, employee training and program implementation, Terrafunga is committed to safe mushroom growing practices that minimize consumer risk. We review, evaluate and revise our processes regularly as suggested by the Cornell University Grower’s Guide and follow guidelines from the developing Food Safety Modernization Act (FSMA). Although the variety of mushrooms that we grow and harvest are not usually eaten raw thereby exempting our farm from these regulations, we prefer to self-audit and ensure that our practices follow those recommended by the FDA and USDA.