University of Vermont

Cultivating Healthy Communities
Value-Added Food Safety 101 for Produce Growers

Time: 6:00 p.m. to 8:30 p.m.
Description: Location: Vermont Food Venture Center, 140 Junction Road, Hardwick, VT

COST: $5/ participant, Free to Members of CAE/VFVC

Do you do value-added processing on your farm? Are you wondering what you should be doing in terms of food safety, or how the Food Safety Modernization Act (FSMA) might affect you?

While we are still a long way from the Food Safety Modernization Act being implemented, some farms that do light processing or buy-in product from other farms will need to write a Preventative Controls Plan (Hazard Analysis and Critical Risk Plan-HACRP), and make some infrastructure changes in order to comply with the Act. In addition, buyers may require value-added products to have a Hazard Analysis and Critical Control Points (HACCP) plan or other food safety plan. This two and a half hour workshop will be an introductory overview to basic information on the Food Safety Modernization Act and Vermont food safety regulations for produce growers who do on-farm value-added processing. There will be many handouts with detailed information about each of the issues covered.

CONTACT: Please call 802-472-5362 for more information or to register: To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by June 6, 2013 so we may assist you.

Share on email