University of Vermont

Cultivating Healthy Communities

Food & Nutrition Programs

Food Safety for Producers and Processors

Vermont leads the nation in direct sales of local and specialty foods production on a per capita basis. Our state also has an excellent reputation for producing quality food products, including maple syrup, of which the Green Mountain State leads the nation in production. Ensuring the safety of locally produced and processed food products is critical to protecting the state's reputation and markets.

UVM Extension works across the food system, from farm to table, to assist in supporting a safe and nutritious food supply. The UVM Extension food safety program works with farmers, maple syrup producers, small-scale food processors, meat processors and other stakeholders to improve the safety of food produced and processed throughout the state of Vermont.

Upcoming Programs

Please visit the Extension Events Calendar for info on our upcoming educational programs.

Farmers Market Vendor Series
Hazard Analysis and Critical Control Points (HACCP)
Meat & Poultry

Last modified January 09 2014 11:47 AM