Fact Sheets
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. Use with the Raw Milk Sales Checklist. Direct marketing unpasteurized milk to consumers brings both opportunity and liability to farm businesses. This farm insurance liability checklist can help you protect the health of your farm.
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.
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.
View the Practical Food Safety for Produce Farms Webinar Recording.
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