A meeting was held to develop a strategy to maximize the impact and support for food entrepreneurs in New England. Stakeholders discussed the challenges and opportunities faced by food entrepreneurs and outlined training and resource needs.
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Nicole Richard, Research Associate/Food Safety Specialist, has been involved in numerous needs assessment projects which resulted in the development of resources and programming for numerous target audiences (e.g., educators, consumers, seafood and produce industries, food entrepreneurs). Her lab-based research has primarily focused on the evaluation of biochemical and microbiological quality and...
CAFF has created a new resource for farmers that have Community Supported Agriculture (CSA) pick up locations during COVID-19.
CAFF has created a new resource to help farmers prepare for possible labor shortages due to COVID-19.
This guide is designed to help you figure out how the PC Rule applies to your farm’s value-added products and what you are expected to do about it.
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.
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.
No vaccine is available to counter the coronavirus outbreak. Lessons from norovirus prevention tell us that enhanced personal hygiene is one method to protect ourselves and others. In this paper, available in English and Chinese, a Purdue researcher offers advice to help food handlers do their part in limiting the spread of the coronavirus (COVID-19). Available in English, Chinese Simple and...
As the COVID-19 pandemic evolves, food safety is a growing concern. This publication provides guidance to Extension Educators as they help educate consumers about steps to take to reduce risks. The publication is available in English, Spanish, Chinese Simple and Chinese Traditional.