ABSTRACT
Visitor health and safety are important considerations when developing, expanding, or running a food tourism venue. This chapter describes the common types of food-related disease-causing agents and how they can be controlled or minimized. It discusses steps that can be taken to prevent visitor exposure to food-related disease-causing agents. The chapter explains the similarities and differences between food service and food processing operations. It then identifies the appropriate agencies administering regional food safety policies. Food can harbor masses of dangerous biological, chemical, or physical contaminants. Chemical hazards include pesticides, processing chemicals, and naturally occurring toxins. Biological hazards include bacteria, viruses, fungi, and parasites. Physical hazards include field debris, plant components, and processing components. Food tourism enterprises may include many on-farm activities—such as U-pick, hay rides, or farm stays—for their visitors. The best meals are prepared using fresh, high-quality ingredients. To ensure that the quality of fresh ingredients is maintained, the receipt, storage, and use of raw ingredients should be monitored.
