The University of Vermont Extension and the Vermont Department of Health are offering a 2-day class on HACCP to familiarize food processors with the procedures to develop a Hazard Analysis and Critical Control Points (HACCP) plan for their facilities. The class follows the guidelines from the National Advisory Committee on Microbiological Criteria for Foods.

WPS Handler Training - Elmer Farm, Middlebury

If you use any of the above products, or any other pesticides (any spray intended to control fungi, insects, bacteria) including those approved for organic production, then you and your farmworkers must be trained. The WPS protects you, your family and your employees from pesticide exposure that may contribute to chronic illness over time. Even if you have no employees, you need to be trained. Routine surprise inspections to confirm compliance do occur.