Ensuring the safety of locally produced and processed food products is critical to protecting the state's reputation and markets.

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.  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.

 

Regulations

Yellow sign with "Regulations"

Food businesses, including specialty foods, must follow regulations that depend on the type of food manufactured and the processing method used. To sell food products within the state of Vermont, you must meet state regulations and to sell products outside Vermont, you also need to comply with federal regulations. View the Regulations.

Trainings for Processors

Plate with fork and knife - Food Safety Training

Food safety training for processors includes Preventive Control for Human Foods, Hazard Analysis & Critical Control Points, and Better Process Control School. View the Trainings Offered.

Resources

Resources

UVM Extension has assembled numerous resources for the food producer and processor which outline Vermont food networks, place regional support centers, and link to federal guidelines. More Resources.

Contact

Omar Oyarzabal
Food Safety Specialist

omar.oyarzabal@uvm.edu
Phone: (802) 524-6501 ext. 452
Fax: (802) 524-6062

278 South Main Street, Suite 2
St. Albans, Vermont 05478-1866