Produce Program

Everyone on the farm should be trained to prevent contamination of fruits and vegetables with pathogens that can cause severe illness.

Here’s a list of some “best practices” you might already be implementing, have been meaning to do, or… don’t even want to think about. This isn’t meant to overwhelm you, but to provide reminders of things you may want to act on. The list is not in priority order, and is kind of random…send me your ideas on topics I should have included!

While you're preparing equipment, tools, and buildings for the growing season, use these three quick tips to prevent contamination of produce with pathogens that could get someone sick.

Do you need a hand washing station at your farm, orchard, farmers market, or other agritourism business?

Vermont Produce Safety Improvement Grants help Vermont produce growers implement on-farm food safety practices, transition to compliance with the Food Safety Modernization Act (FSMA) Produce Safety Rule, and meet market demands for on-farm food safety.

Ensure workers are fully trained on the principles of health and hygiene for produce production and handling.

Ah, the fall harvest. A rewarding time of year when all the planning, planting, and maintaining that takes place throughout the growing season comes to fruition.

Let's talk about cleaning. Keeping equipment, tools, and other food contact surfaces clean is crucial to maintaining the quality of your produce, the safety of consumers, and the integrity of your business.

he season for agritourism is among us! With pick-your-owns, farm tours, and on-site workshops in full swing on Vermont farms, it’s important that visitors are well-informed about your farm’s food safety policies.

The Food Safety Modernization Act Produce Safety Rule (21 CFR Part 112) is the first-ever federal food safety standard for farms that grow, harvest, pack, or hold produce.