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:
- The Agency of Agriculture is collecting information via an on-line form on emerging issues in agricultural and food industries. This information will be shared with other state and federal partners as we formulate a plan for recovery.
- Send an email directly if you would like to provide general information or response resources.
- Sign up for our e-newsletter to receive updates automatically.
GENERAL BUSINESS INFORMATION
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.
- Email the Agency of Agriculture - Essential Business Inquiry
- ACCD Stay Home, Stay Safe Guidance and FAQ's
- ACCD State of Vermont Critical Business List
- ACCD Continuation of Operation Form
- CDC Guidance for Businesses and Employers
- Food Industry Resources - FAQs, Webinars, Checklists (Cornell University)
- UVM Extension Northwest Crops & Soils COVID-19 Guidance
- Vermont Agriculture and Environmental Laboratory (VAEL) Services
- Disinfectants and COVID-19
- FDA Food Safety and COVID-19 FAQs
- Rapid COVID-19 Respinse Fund
- Guidance For Upcoming Tax Due Dates
MEAT & POULTRY
FRUIT & VEGETABLES
ANIMAL HEALTH AND VETERINARIANS
- COVID-19 Toolkit for Dairy Farmers
- COVID-19 Fact Sheet for Dairy Workers (English)
- COVID-19 Fact Sheet for Dairy Workers (Spanish)
- COVID-19 VAAFM Letter to Dairy Farmers
- COVID-19 VAAFM Letter to Dairy Processors
- COVID-19 VAAFM Letter to Milk Haulers
OTHER RELATED INFORMATION
- Governor Phil Scott "Stay Home, Stay Safe" Press Release - March 24, 2020
- Governor Phil Scott "Stay Home, Stay Safe" Executive Order Addendum - March 24, 2020
- VDH 2019 Novel Coronavirus – Latest Updates
- VDH Guidance for Food and Lodging Businesses
- VAAFM & Partner Economic Recovery Calls
- NASDA Updates
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.