NYSAES extension doesn’t end at harvest: high quality and safe food processing is vital to consumers and manufacturers of value-added products. NYSAES offers resources and training through the The Cornell Food Venture Center (CFVC) and the National Good Agricultural Practices Program.
- The Institute for Food Safety at Cornell University (IFS@CU)
The IFS@CU takes a comprehensive approach to providing training and conducting applied research to support the food industry, from farm to fork, in reducing foodborne illness risks.
- National Good Agricultural Practices (GAPs) Program
The National GAPs Program provides training on the prevention of food-borne illnesses outbreaks through sound farming and produce handling practices.
- The Produce Safety Alliance
The Produce Safety Alliance provides fundamental, science-based, on-farm food safety knowledge to fresh fruit and vegetable farmers, packers, regulatory personnel and others interested in the safety of fresh. A major objective of the alliance is to assist the industry in meeting compliance expectations of the Food Safety Modernization Act (FSMA).
- The Cornell Food Venture Center (CFVC)
The Cornell Food Venture Center provides comprehensive assistance to beginning and established food entrepreneurs.
- Complete list of CFVC fact sheets
Brief fact sheets on critical aspects of safe and profitable food entrepreneurship.