COVID-19 Information for Agriculture and Food Businesses

RImportant information on COVID-19 for farms, agricultural businesses, farm markets and service providers

In an effort to keep our agricultural producers, businesses and service providers as up-to-date as possible on health and safety issues with the ongoing COVID-19 situation, the Agency of Agriculture will be maintaining the most recent information and guidance from the Vermont Department of Health and other sources here.  Please visit this page frequently and sign up for our newsletter as information will be updated. 

The Agency of Agriculture continues to ensure functions critical to the agency and industry needs are met and carried out in the interest of public safety and public health. These functions include meat and poultry inspection, milk testing and inspections, regulatory disease testing in livestock, and licensing related to dairy, livestock, poultry, and agricultural commodities.

Please take the following steps to stay in contact with the Agency of Agriculture on COVID-19 related information and resources: 



Is my agriculture business included as critical to public health, safety, or economic and national security in Vermont?  The Governor’s Stay Home, Stay Safe Executive Order specifies sectors and activities as critical and essential. Please review the Governor's Order and the associated guidance from the Vermont Agency of Commerce and Community Development (links below).  If you would like to inquire with the Agency of Agriculture about this question, please send us an email.  


Q:  Is the U.S. food supply safe? (Information from FDA Q&A) 

A: Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.  

Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.  The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness.

Contact Information

Agency of Agriculture, Food & Markets

116 State Street
Montpelier, Vt 05620-2901


Program Contacts

  • Media Inquiries                      802.622.4662
  • Licensing & Registration        802.828.2436
  • Business Development          802.828.1619
  • Feed, Seed, Fertilizer & Lime  802.828.2431
  • Working Lands                    802.622.4477
  • Public Health & Resource Management                802.828.2431
  • Laboratory                                  802.585.6073
  • Animal Health                        802.828.2421
  • Dairy                              802.828.2433
  • Consumer Protection / Weights & Measures                           802.828.2433
  • Produce Program                  802.522.3132
  • Meat Inspection                    802.828.2426
  • Water Quality                               802.828.2431
    • Farmer Assistance                    802.622.4098
    • Enforcement                                802.828.2431
    • Reports                                      802.272.0323
    • BMP's                                      802.828.3474
  • Act 250                          802.828.2431 
  • Pesticide                        802.828.2431