Write a Practical Food Safety Plan for Your Farm!
Thursday, April 11, 2013 from 8:30 AM to 4:00 PM (EDT)
We welcome you to a day-long hands-on workshop on produce safety and storage quality for small and diversified fruit and vegetable farmers who market directly and locally. Brought to you by UVM Extension's Produce Safety Program, Farm-to-Institution Program, and Agricultural Engineer, Chris Callahan, in partnership with Addison County Relocalization Network (ACORN), the workshop will focus on infrastructure fixes related to produce safety and will include a special presentation by ag engineer Chris Callahan on cooler and storage design for produce safety and quality.
You will go home with a two-page draft of your own On-Farm Food Safety Plan with steps needed to implement it. This can be used as an employee training manual or shared with interested local retail and wholesale customers.
- Learn the fundamentals of produce safety for small, diversified farms
- Learn about cooler and storage facility design and practices for produce quality and energy efficiency from Chris Callahan
- Catered lunch
- Insert actions to increase produce safety, quality and efficiency on your farm into your food safety plan
- Visit Practical Produce Safety 2012 graduate, Rachel Schattman’s Bella Farm to observe and discuss her food safety practices, how they were implemented, and their impact on produce safety and farm management, and discuss fixes to her infrastructure challenges.
Note: Although this workshop lays the foundation to help you prepare for a Good Agricultural Practices (GAPs) audit certification, it is designed for farmers who do not intend to become GAP certified in the near future. The workshop is appropriate for both organic and conventional growers.
IMPORTANT!!! To prepare for the workshop:
1. Download the Practical Produce Safety Template and save it to your computer with
a new name.
2. In the center column “Current Practice”answer the questions by describing your current practices.You do not have to have to write in complete sentences, but the more specific you can be,the stronger your plan.
This will be the foundation of your farm’s safety plan that will get completed at the workshop.
If you need any assistance, contact Cheryl Herrick at email@example.com or 802-656-5459 to get a copy of a template and instructions to work on and bring with you.
DATE: April 11, 8:30 – 4:00
LOCATION: St Peter’s Church, 85 S. Maple St. Vergennes, VT
Afternoon visit to Bella Farm, Monkton, VT
Rachel Schattman raises vegetables and herbs on 4 acres in Monkton—where she also processes Bella Pesto in her certified home catering kitchen. She markets her products through farmer's markets, local wholesale accounts, and is starting a CSA this season. This will be her second growing season on this land. There is a large dairy barn built in 1908, that presents a number of common food safety challenges. We will discuss how to address these challenges on the visit to Bella Farm in the afternoon.
Regarding cost and payment: You are free to register online here, and also have the option to register and pay by check in order to save the $2.64 online processing fee for credit cards.
To do so, please download this registration form, or else email Cheryl at firstname.lastname@example.org to receive a registration by email, and then send the completed form with a check for $35 (made out to UVM) to: Jenny Brown, UVM Center for Sustainable Agriculture, 106 Highpoint Center, Suite 300, Colchester, VT 05446, or else call Cheryl with a credit card at 802-656-5459 by April 4.
Scholarships are available upon request: please contact Ginger Nickerson by April 4th for a scholarship
If you require a disability-related accommodation to participate in this program please contact Ginger Nickerson at (802) 505-8189 or email@example.com by April 1 so we may assist you.