Are you thinking it is time to write a harvest guide or an employee training manual? How about getting more disciplined about managing what you have in storage? Believe it or not, writing a farm food safety plan can help you reach these other goals! Good food safety practices are grounded in good organization and hygiene and sanitation practices, so when you develop a produce safety plan, you can reap benefits in operational efficiency and produce quality.
UVM Extension’s Center for Sustainable Agriculture, will offer five full day workshops on practical food safety for small and diversified farms who market directly and locally.
Thanks to a USDA Specialty Crop Block Grant from the Vermont Agency of Agriculture, Food and Markets, these workshops are free. Participants will receive morning coffee, a light lunch, a template for a farm produce safety plan and a binder of reference material.
To register for this free workshop: (Register Now – Space is Limited!)
By phone: call Cheryl Herrick at 802-656-5459
By mail: complete the attached registration form and mail it to: Cheryl Herrick, UVM Center for Sustainable Agriculture, 23 Mansfield Ave., Burlington, VT 05401
To request a scholarship or disability-related accommodation to participate in this program, please contact Ginger Nickerson at (802) 505-8189 or firstname.lastname@example.org, by two weeks before the workshop you want to attend so we may assist you.
Note: Although this workshop lays the foundation for a Good Agricultural Practices (GAPs) certification plan, it is designed for small, diversified farmers who do not intend to become GAP certified in the near future. Please contact Ginger Nickerson at email@example.com if you are seeking assistance in creating a food safety plan for a GAPs Certification Audit.
Morrisville: Monday, February 24: 9:00 – 3:00 pm at the Stone Grill. Farmer presenter: Jim Ryan, Bear Swamp Farm
Bear Swamp Farm is a relatively new, small diversified vegetable, fruit, and grass-raised beef operation. We raise about 2 acres of mixed vegetables, greenhouse crops, and fruits and a small herd of beef cows, as well as eggs and shiitake mushrooms. We are not certified organic but grow organically. Markets include: wholesale, and retail on-site with a CSA debit card farm stand.