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But a recent study by researchers at Penn State University in State College, Pa., finds that bucolic image is not always the reality. The scientists and a separate group of inspectors examined food safety risks at Pennsylvania farmers markets, such as vendors handling money and unpackaged foods without changing gloves. They found that one of the biggest issues was vendors needing food safety training. In a subsequent phase of the study, they developed an online curriculum for Penn State Extension to train vendors at farmers markets in safe food practices. Iowa State University and North Carolina State University have similar training programs. The University of Maine also has suggestions for food safety and personal hygiene. It advises to monitor food temperatures because perishable goods left at temperatures from 40 degrees to 140 degrees Fahrenheit for more than two hours are no longer safe to eat and utilizing hand sanitizer can help with personal hygiene.

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The Penn State researchers identified the issues by combining three different observations to determine food safety at farmers markets: 1) inspectors, 2) their own direct field observations, and 3) the self-reported food safety behaviors of farmers market vendors. “We found that our direct field observations and inspector findings were very similar, yet very different from what most vendors said they were doing—their self-reported behaviors,” says Cathy Cutter, PhD, professor of food science in the Penn State University College of Agricultural Sciences in State College. Dr. Cutter says vendors think they are doing a good job, but they are not and they need to do better. She believes the problem is likely to be similar in every state.

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