This is the Produce Safety Alliance Grower Training Manual, which is available for public use. The date after the tab name indicates the upload date. As revisions are made the dates will be updated to reflect a revised upload.
This manual covers harvest and preparation for market, curing root/tuber/bulb crops, packing house operations, packing and packaging materials, decay and insect control, temperature and relative humidity control, and more. The introduction to the manual starts: "The three main objectives of applying postharvest technology to harvested fruits and vegetables are: to maintain quality (...
Community Accreditation for Produce Safety (CAPS) is a program of the Vermont Vegetable and Berry Growers Association (VVBGA). CAPS is a voluntary, practical approach to documenting the use of practices that reduce food safety risks on farms that grow fresh produce. The CAPS advisory board of farmers and service providers has identified 18 practices that are required for accreditation. CAPS uses...
Access the Vermont Produce Program to understand your farm’s requirements under the Food Safety Modernization Act (FSMA) Produce Safety Rule, learn about Produce Safety Improvement Grants, or schedule an On-Farm Readiness Review.
The Brattleboro Winter Farmers Market built these two handwashing stations to allow their customers access to handwashing facilities during the winter market. This is a variation of the handwashing station design available at the UVM Extension Agricultural Engineering page (http://go.uvm.edu/handwashingstation). The unique feature of this build is the use of insulated clean water supply...
The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. This website summarizes the rules.
Fact Sheet and summary of UVM Extension field-based research on E.coli in multiple dunk tanks in succession.
This collection of articles covers information and resources needed to meet Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA) standards specific for the mushroom industry.
