It seems like we’re here again.
Another summer. Another foodborne illness outbreak. Another headline with lettuce somewhere in the middle of it.
As both a farmer and a food safety consultant, I’ve spent the last several weeks answering the same question over and over:
“So…where do you buy your produce now?”
It’s a fair question. It’s also one that deserves a more thoughtful answer than “only buy local” or “never buy grocery store produce.”
The truth is, every food we eat carries some degree of risk. There is no such thing as risk-free food. Whether you’re buying lettuce from a roadside stand, a farmers market, or a national grocery chain, food safety depends on people. It depends on systems. And it depends on the decisions made long before that food ever reaches your kitchen.
Bigger Doesn’t Always Mean Safer. Smaller Doesn’t Automatically Mean Better.
Large commercial agriculture often gets painted as the villain whenever an outbreak happens. That’s not entirely fair.
Industrial food systems have resources that many small farms don’t. They often have sophisticated testing programs, environmental monitoring, traceability systems, and multiple food safety checkpoints.
But size creates a different challenge.
When food from dozens or even hundreds of farms is combined into one processing facility, one contaminated source has the potential to affect an enormous amount of product. A single point in the supply chain can become a bottleneck where contamination spreads far beyond its original source.
That’s one of the realities of centralized food production.
On the other hand, buying directly from a single farm limits that web of exposure. You’re not eliminating risk. You’re simply reducing the number of variables involved.
To me, that’s an important distinction.
Why I Personally Choose Single-Origin Foods Whenever I Can
People often assume I buy from small farms because I’m a farmer.
That’s only part of the story.
I buy directly from producers because I know who raised the food. I know where it came from. I can ask questions. I can see the operation. I know whether they take food safety seriously.
Trust isn’t a marketing slogan. It’s another layer of risk management.
If I can buy from a farmer whose practices I understand and whose values I know, that’s almost always the direction I’ll lean.
Not because small farms are perfect but because relationships matter.
Food Safety Is About Culture, Not Just Checklists
One thing I’ve learned after years working in food safety is that protocols are only as good as the people following them.
You can have the most beautifully written food safety manual in the world.
If employees don’t understand it…
If management doesn’t support it…
If workers don’t have clean restrooms or handwashing stations…
If people feel rushed or disposable…
None of those binders matter.
Food safety isn’t just science.
It’s culture. It’s leadership. It’s whether a company believes people are worth investing in.
That’s one reason I pay attention to certifications like Good Agricultural Practices, or GAP. Farms that pursue GAP certification or other certifications or voluntarily commit to documented food safety programs, employee training, water management, sanitation, and continuous improvements are another way to minimize risk.
Certification isn’t a guarantee.
But it tells me they’re taking the work seriously.
Don’t Forget Your Part
There’s another piece of this conversation that doesn’t get enough attention.
Us.
Consumers sometimes expect food safety to begin and end on the farm.
It doesn’t.
It continues in our kitchens.
No, washing produce doesn’t magically remove every pathogen. That’s never been the promise.
But washing does remove dirt, debris, and many microorganisms. It reduces the overall load of contamination that might be present.
In food safety we often say that dilution is the solution.
It’s not perfect but it’s still worth doing.
✅Wash your produce.
✅Keep raw foods separated.
✅Wash your hands.
✅Clean your cutting boards.
The last line of defense is often sitting in your own kitchen.
Know Your Farmer. Ask Questions.
If you’re buying from a farmers market, don’t be afraid to ask questions.
Where is this grown?
How is irrigation water managed?
Are employees trained?
Do you wash produce after harvest?
Are you GAP certified?
A good farmer won’t be offended.
They’ll probably enjoy the conversation.
The more transparent someone is about how they grow food, the more confidence I tend to have in buying from them.
The Bottom Line
Every bite we eat involves trust.
Sometimes that trust is placed in a corporation we’ve never heard of.
Sometimes it’s placed in the family selling tomatoes across the table at the farmers market.
Neither choice is automatically right or wrong.
As for me, whenever possible, I’ll continue choosing food that comes from people I know. I’ll continue supporting farms that invest in food safety, treat their employees well, and welcome questions instead of avoiding them.
Food safety isn’t built on fear.
It’s built on education, accountability, transparency, and informed choices.
That’s a conversation worth having every time another outbreak makes the headlines.
Food You Can Trace
Our meat is single origin, from animals raised on our ranch.
Questions? text us at 336-747-3070. We answer by text so every answer is in writing.
Originally published on rivasranch.com on 2026-07-22.