Production Toolshed: Food Safety and Good Agricultural Practices Information
Fact Sheets-Fact Sheets-Dairy & Livestock Products
Act 62 Raw Milk Sales. This publication was developed by the Vermont Agency of Agriculture and provides guidelines for farmers for complying with direct to consumer sales under Vermont's raw milk law.
Fact Sheet Vermont Slaughter Inspection and Licensing Requirements for Meat Producers. This April 2011 fact sheet matches markets (farmers market, CSA, on-farm sales, restaurants, grocery stores, and out-of-state) with the slaughter requirements in Vermont for different meat species . Laid out in a table matrix, it is easy to find the information that applies to your specific livestock operation.
Guide to Managing Somatic Cell Counts in Cows. This publication provides proper milk testing and sanitation procedures to maximize milk quality and safety.
Guide to Managing Somatic Cell Counts in Sheep. This publication provides proper milk testing and sanitation procedures to maximize milk quality and safety.
Guide to Managing Somatic Cell Counts in Goats. This publication provides proper milk testing and sanitation procedures to maximize milk quality and safety.
Livestock Slaughter and Meat Labeling Regulations in Vermont presentation PDF, created by Randy Quenneville, VT Meat Inspection Program Chief. This document covers the gambit from commercial and custom slaughter and processors, wholesalers, retailers and small farm operations. It explains the current regulations with regard to different species and markets, including poultry slaughter requirements. It also also reviews state labeling guidelines and where to learn more if you plan to move to USDA approved slaughter and labeling. The document was developed in support of the Livestock Slaughter and Meat Labeling Regulations in Vermont webinar, presented by Randy Quenneville on April 28, 2011, recorded and archived on the UVM Extension New Farmer Project website.
Vermont Meat and Poultry Labeling and Packaging Requirements. Avoid a costly mistake by reading this fact sheet before printing labels for your meat products. The information will help you determine what is and is not allowed on your label and who needs to review and approve your label before use. Published April 2011.
Fresh Produce Safety: NC Mock Field Audit. North Carolina Extension produced a great 13 minute video that takes you through the steps of a GAPs audit. Learn what a GAPs audit would be like on the farm.
Creating Products from Farm Produce: Best Practices for Food Safety and Regulations for Value-Added Food Production in Vermont. (April 2013)
Are you considering adding value added products to your mix at the farmers market, your farm stand or CSA pick-up? As you make plans to add diversity to what you offer, join this webinar to learn the rules and regulations, as well as the best practices for food safety when creating value-added products from your farm produce. Presenter Londa Nwadike is the Food Safety Specialist for UVM Extension. She works with value-added producers of all sizes on food safety and complying with state and federal regulations. The presentation will touch specifically on Vermont state regulations, but the food safety best practices and information on federal regulations will be applicable across state line. Download the PDF of the Creating Products from Farm Produce presentation.
Practical Food Safety for Produce Farms: Planning your farm with food safety in mind. (February 2011)
Consumer concern about food safety and food borne illnesses as they relate to fresh, whole produce has increased greatly in the last five years. Many farmers are left wondering how much these concerns apply to their farming operation. Ginger Nickerson, Good Agricultural Practices (GAPs) Outreach Coordinator at UVM's Center for Sustainable Agriculture, and Hans Estrin, UVM Extension Farm to School Coordinator, provides an overview of why new farmers should be thinking about food safety, issues to consider as you plan your operation for the long term, and whether you need to undergo a GAPs Audit or not. Hans Estrin answers specific questions about selling to schools or hospitals. Ginger Nickerson provides technical assistance and educational support to produce growers on Good Agricultural Practices (GAPs) and food safety through the Center for Sustainable Agriculture. Ginger has worked as a field hand on a wide range of farms and has a PhD in Natural Resource Management from the University of Michigan. Hans Estrin is a co-founder of the Windham Farm and Food Network or WFFN (www.windhamfarmandfood.org) , and Local Food Network Coordinator for UVM Extension. Hans helps Windham County farms write food safety plans, and is coordinating Practical Food Safety workshops for Vermont farmers in late winter 2011.
Download the Practical Food Safety for Produce Farms Presentation (PDF of slide set)
UVM Extension Food Safety Website at http://www.uvm.edu/extension/food/?Page=food_safety.html offers a variety of resources to support producers in providing a safe and nutritious food supply.
The Cornel University Good Agricultural Practices Network for Education and Training (GAPsNET) at http://www.gaps.cornell.edu/
The University of Vermont Center for Sustainable Agriculture's Good Agricultural Practices For Produce Growers Program at http://www.uvm.edu/~susagctr/?Page=gaphome.html
Last modified April 30 2013 11:12 AM