Recall & Traceability Workshop for Vermont Produce Growers Announced
- By Cheryl Herrick
Produce growers around the country are seeking to provide the best quality and safest produce for their customers. And, increasingly, larger produce buyers such as Whole Foods are beginning to ask for more detailed recall plans (i.e. a plan to address what would happen in the unlikely event of a health concern). The Center for Sustainable Agriculture, with a grant from the Vermont Agency of Agriculture, Food and Markets, is helping growers in Vermont to learn to be prepared.
This lively and engaging day-long workshop will include:
- Interactive exercises based on real produce outbreaks
- The components and legal aspects of recall plans
- Discussion of different traceability systems
- Hands-on exercises to develop your own crisis management plan
- Time to write your own recall plan
Registration is free and includes morning snack, lunch and a Traceability Manual for farmers to take home.
The workshop will be taught by Diane Ducharme, GAPs Program Coordinator, North Carolina State University, A&T State University Cooperative Extension, Ginger Nickerson, GAPs Coordinator, UVM Extension, and Hans Estrin, Produce Safety Accreditation Program Co-ordinator, UVM Extension.
This event is supported through a Specialty Crop Block Grant through the Vermont Agency of Agriculture, Food and Markets.
Registration is open at http://recallandtraceabilitywkshp.eventbrite.com
For more information about registration, content, or to request a scholarship, contact:
Ginger Nickerson, Produce Safety Outreach Coordinator
Center for Sustainable Agriculture, University of Vermont Extension
Phone: (802) 505-8189, Email: firstname.lastname@example.org
To request a disability-related accommodation to participate in this program, please contact Ginger Nickerson at 802-505-8189 by February 19, 2016 so we may assist you.
The Produce Safety Program, part of the Center for Sustainable Agriculture, helps Vermont produce growers address market concerns about food safety for fresh whole produce. The Center's Produce Safety and GAPs program provides education and technical support, conducts research, and coordinates communication among stakeholders on Good Agricultural Practices (GAPs) and food safety for Vermont produce growers.
Established in 1994, the UVM Center for Sustainable Agriculture advances sustainable food and farming systems in Vermont and beyond by cultivating partnership, supporting innovative research and practices, and informing policy to benefit Vermont communities and the UVM campus.
UVM Extension helps individuals and communities put research-based knowledge to work. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. University of Vermont Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.