Join UVM Extension staff member and Vermont CAPS coordinator, Hans Estrin, for a conversation on how to build a produce safety plan that works for your farm’s scale and budget. We will cover ergonomic considerations, smooth material flow, and easy maintenance in wash house design. You will learn how to design a plan for your farm that will meet the safety needs of your customers.
The text covered in this course is the Managers’ edition of the ServSafe Food Safety manual. Successful participants who pass the exam at the end of the day receive a ServSafe Food Protection Manager’s certification, accredited by the American National Standards Institute.