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.
Water is important in crop production because it is used in many activities such as irrigating, washing and cooling. Irrigation water can spread pathogens, microorganisms that cause disease in humans, such as Salmonella spp., E. coli O157:H7 and Cryptosporidium parvum (also known as "Crypto"). Every time contaminated water comes in direct contact with fruit or vegetables, there is a...
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...
Handwashing has been shown to be one of the most effective ways to reduce the risk of transmission of human pathogens between people. But, sometimes we are inconveniently far from the closest wash room and sink. Hand washing stations provide a portable means of washing hands on farms, at farmers’ markets, and at recreational sites. This guide was motivated by a desire to improve current...
This photo shows the Vermont Department of Health's water test kit
Having water when and where you need it can make a big difference in vegetable wash station efficiency. This blog post captures some of the option for managing hoses in wash/pack buildings.
Produce wash sinks and tanks on vegetable farms consist of several different styles, designs, sizes, and uses. The needs vary from farm to farm but some features to consider are highlighted here.
Disinfection is part of an overall sanitation and safety management program. Chlorination of process water is one of the primary elements of a properly managed postharvest sanitation program. In conjunction with an overall safety management program, chlorination is generally effective, comparatively inexpensive, and may be implemented in operations of any size.
This is a summary of how to take take water samples, what tests to order, and why.
Fact Sheet and summary of UVM Extension field-based research on E.coli in multiple dunk tanks in succession.
This fact sheet provides contact information for laboratories in Vermont and neighboring states that offer agricultural water testing services. These services can be used to comply with regulatory or audit programs that require growers to test their agricultural water for the presence of potentially harmful bacteria.
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.