San Francisco, California
London, United Kingdom
UVM Extension’s Center for Sustainable Agriculture, with support from the USDA’s Specialty Crop Block Grant program, will offer five full day workshops on practical food safety for small and diversified farms who market directly and locally.
With the increase in food borne illnesses associated with fresh produce, produce buyers and consumers are increasingly asking fruit and vegetable growers about their on-farm food safety practices. By the end of this workshop, you will have created a draft of your own on-farm food safety planwith specific action-steps needed to implement it on your farm. This plan can be shared with interested retail customers, local, and wholesale buyers. The workshop is appropriate for both organic and conventional growers.
Each workshop consists of powerpoint presentations on how microbial contamination of fresh produce can occur on farms and recommendations for best practices to reduce the risk of contamination. You will identify aspects of your own operation that may need attention and draft a food safety plan for your farm. A grower who previously took this workshop will join each class to discuss how they implemented produce safety practices on their farm. You will learn about:
- the origins and impact of diseases and outbreaks caused by food-borne pathogens in produce
- best practices for reducing the potential for contamination of microbial food safety throughout all phases of production: planting, production, harvesting and postharvest handling
- resources available for improving your on-farm food safety
Note: Although this workshop lays the foundation to help you prepare for a Good Agricultural Practices (GAPs) certification audit, it is designed for small, diversified farmers who do not intend to become GAP certified in the near future. Please contact Ginger Nickerson at firstname.lastname@example.org if you are seeking assistance in creating a food safety plan for a GAPs Certification.
Newport Workshop Information
Time: Friday, February 28, 9:00 – 3:00 pm at the Newport Extension Office, 316 Main St. Suite 1.
Farmer presenter: Gerard Croizet, Berry Creek Farm
Berry Creek Farm consists of 160 mostly wooded acres, but we farm 1 acre of strawberries, about 4 acres of vegetables and have 6 greenhouses. We also produce bedding plant in the spring. We sell through CSA, farm stand, a few whole sale account
Participants from neighboring states are encouraged to attend.
Thanks to a USDA Specialty Crop Block Grant from the Vermont Agency of Agriculture, Food and Markets, the 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.
Instructor: UVM Extension’s Center for Sustainable Agricultural GAPs and Produce Safety Outreach Coordinator, Ginger Nickerson. Ginger’s work focuses on enhancing Vermont’s food systems through education and outreach programs focused on the produce safety needs of small scale and diversified fruit and vegetable growers.
When & Where
UVM Center for Sustainable Agriculture
Established in 1994, the UVM Center for Sustainable Agriculture provides timely information to Vermont communities and the UVM campus through research, outreach and education in its Pasture, Land Access, Produce Safety, Local Food and Youth Agricultural IDA programs. The Center cultivates partnerships, supports innovative research and practices, and informs policy to advance sustainable food and farming systems.