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...
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We built and installed two hands-free hand wash "shelves" to mount on our harvest wagons (or any harvest vehicle).
Taylor Hutchison and Jake Mendel own and operate Footprint Farm in Starksboro, VT. Starting their own farm in 2013, they now produce pretty much everything except storage potatoes and storage squash with 66 different kinds of vegetables grown in both fields and high-tunnels. Print and video case study formats available.
There are many options when it comes to constructing a walk-in cooler, cold room, or warm room for on-farm storage. The main goals for construction of any temperature and humidity controlled space are: Insulate the walls to provide for efficiency temperature control against a different outside temperature (which may be an warmer inside space)
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.
Jericho Settlers Farm was awarded a Vermont Agency of Agriculture, Food & Markets Produce Safety Improvement Grant in the amount of $5,000 to purchase 85 plastic bulk bins to replace old wooden bins used for the harvesting and storing of crops. The bins purchased were MacroPlastics Hybrid 44P-FV.
Old Athens received a Vermont Agency of Agriculture, Food & Markets Produce Safety Improvement Grant to upgrade the farm's wash line by replacing two washing machines used to spin dry greens with a commercial food grade stainless spinner and upgrade draining areas by replacing wood and plastic surfaces with stainless steel. The stainless steel salad dryer was the Sammic ES-200 26lb model and...
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...
Silas Doyle-Burr is managing Last Resort Farm in Monkton, VT, taking over the operations from his parents on the farm he grew up at. The farm was purchased in 1987, and transitioned from dairy farming to vegetable production in 1993, and now grow 26 different crops split just about evenly retail vs. wholesale. The following link is a playlist of videos taken with Silas showcasing some of the...
We wash raw-eaten greens like cut Lettuce or Spinach, in a 2 rinse system. Only the second rinse has sanitizer in it. We spin them dry and pack them, 4 lbs to a case, in boxes with plastic bags liners.
Heron Pond Farm SoP for Double Washing Greens
This case study shows how one farm got ready for GAP certification by redesigning their pack shed.
This case study show cases how a growing farm creating a new pack shed, designing for room to expand in the future.
This case study profiles a farm that transformed a dairy barn into a warm and sunny, year round pack shed.
This case study profiles a farm that retrofit an existing building, turning it into an inexpensive pack shed.
This case study summarizes building an open pack shed as an effective low cost, temporary solution for a beginning farm.
This case study presents an example of a mobile pack shed, which the owners have used while working on leased land.
This case study reports on Edgewater Farm's open pack shed design. The pack shed was designed for both efficiency and FSMA compliance.
Practical Produce Safety Manual: Maximizing Quality, Profitability and Safety on Vermont Produce Farms
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...
This was a two-part conversion/renovation of a large former dairy barn—first the barn frame, exterior, and electric wash renovated, second, the basement was converted to an wash/pack/storage area and third, a mid-floor CSA/ Farm store was added. The two floors were connected by stairs, as well as a hand powered dumb waiter.