OFPMA Details
Three-tier system
This project proposes a three-tiered statewide food safety standard for growers and handlers designed to represent the unique geographic nature, diverse culture, and specialty crops of Ohio. The standards do not change at each level, they are only implemented differently.
The research regarding this multi-tier approach has been conducted under the USDA program NIFSI, Le Jejune and Doohan, (peer reviewed and published) confirmed the need for a tiered approach to this issue.
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Tier I
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Operators with direct farm sales, roadside farm markets, farmer’s markets, CSA’s (Community Supported Agriculture) and other operators who do not wish to participate in the other tier levels but desire to demonstrate the Ohio food safety standard
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OSU GAP training and the core standards
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Voluntary compliance and random inspections
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Tier II
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Operators with intra-state sales, designed for produce auction – type operations and Ohio produce handlers in general
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OSU GAP training and the core standards
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Mandatory compliance and scheduled inspections
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Tier III
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Operators at the inter-state and national level.
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OSU GAP training and the core standards
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Mandatory inspections and unannounced inspections
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Program oversight
The project also proposes a state-level review board, referred to as an Advisory Board staffed with growers to administer the program. The Advisory Board would also oversee use and development of a special Ohio logo for state and national level marketing efforts, training and education for participants, inspectors, and quality assurance personnel. In addition to the Advisory Board, several comitttees would report to and give direction to the Advisory Board. For additional details on the governance structure click here.
