Welcome to the Food Safety Resource Clearinghouse!
This Clearinghouse is a curated source of Produce Safety and Preventive Controls for Human Food related resources. Anyone can search and view the resources linked to the clearinghouse by using one or all of the search tools below (type, topic, state, and/or keywords).
In order to link your food safety related materials and make them searchable within the clearinghouse, please create an account or log in to submit your resources. For details about the clearinghouse, please visit the about page.
There are currently 455 resources published in the clearinghouse. Please note, most of these resources have not been peer reviewed. We do have plans to incorporate peer review in the future.
A a guide to employment law for Vermont farmers and farm workers covering some of the most pressing questions raised by the novel coronavirus: from paid sick leave, to unemployment insurance, to rules for small businesses.
Hygienic or Sanitary Design allows equipment and the areas around it to be easily cleaned and sanitized, which is crucial when it comes to food safety. This interactive video walks you through key principles to consider when evaluating the hygienic design of your equipment.
Minimizing Risks for Coronavirus Transmission at Farmers Markets, On-Farm Markets, You-Pick Operations, and Produce Auctions
Produce operations should consider the possibility that this virus may continue to be a threat well into the marketing season and take action to develop a plan to safeguard their customers and workers.
This Food Safety Plan template is modeled after forms developed for the FSPCA Preventive Controls for Human Food curriculum, and can be modified to reflect the need of individual establishment needs.
This Checklist will help you organize your materials and assess your current food safety preparedness for processing human food. The Checklist is NOT itself a plan.
The Produce Safety Rule (PSR) requires growers to initially establish a Microbial Water Quality Profile (MWQP) for each untreated agricultural water source used during growing activities of covered produce (other than sprouts) using a direct water application method and conduct annual surveys for that water source in subsequent years. Listed here are several tools that were developed to make it...