Are you wanting to start processing your produce to make a value-added product or even a dietary supplement? Once you step away from whole, uncut produce, there may be rules or licensing requirements from the Michigan Food Law that come into play. --- Article by Allissa Conley , Produce Safety Technician

When does water make cleaning harder? Considerations for when dry cleaning is the better option. Fair use stock image Wait…I’m allowed to clean without soap and water?! No doubt about it, cleaning and sanitizing food contact surfaces are core components of on-farm produce safety. However, for crops like onions and garlic, moisture may increase the risk of microbial growth and premature decay, and make overall cleaning harder than it needs to be. The FSMA Produce Safety Rule  

Harvesting, curing, drying, and storage: there are a few vital food safety considerations to keep in mind when it comes to all things onions.