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...
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...
It can be easy to get portable hand washing in the field. Check out this design from NH Ext.
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...
We built and installed two hands-free hand wash "shelves" to mount on our harvest wagons (or any harvest vehicle).
It takes about 20 seconds to wash and rinse your all hand surfaces. Thus at $12/hr, farmers will pay their employees about 10 cents each time they wash their hands ! This 2.5 minute video, showing the 10-cent hand wash, can be use to train farm employees.
Practical Produce Safety (PPS) is a cost-effective strategy for growers to implement food safety practices that minimize risk while maximizing produce quality and farm profitability. UVM Extension’s Practical Produce Safety Curriculum and these materials were designed specifically for small produce farms that primarily direct market their produce through CSA’s, farm stands, farmers markets, or...
Cleaning and sanitizing are part of an overall food safety plan to provide the safest and best quality fresh fruits, vegetables, greens, and herbs to customers. Checklists, standard procedures, and schedules are typically the best ways to communicate information to employees and document that proper cleaning and sanitizing practices are followed. This fact sheet includes suggested checklists,...
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.