Hygienic design intentionally creates or improves spaces and equipment so they can be cleaned and sanitized as appropriate.
This post, associated PDF guide and checklist (PDF and Excel) are tools we developed to help apply hygienic and sanitary design practice on produce farms. These tools cover the five key principles of hygienic design for produce farms:
The intentional, directional, and reliable flow of water is important to ensure agricultural water is “safe and of adequate sanitary quality”.
This post provides information on the importance of backflow prevention and some common practices that help mitigate the risk of backflow. You can also view a recorded webinar on this topic that was provided for the May 2019 Produce Safety Alliance Educators Call.
A PDF of this case study is available for download here.
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. They now grow 26 different crops split just about evenly retail vs. wholesale.
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. Some common basins for washing vegetables could include the following.
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 features implemented to turn a dairy barn into a vegetable wash and pack space.
Highlight video (1min)
Overview of Last Resort Farm and the decisions behind building out this space (9min)
The benefits, decision, and concerns of the build (5min)
The details of the coolers instrumentation and controls (6min)
Lisa MacDougall has led Mighty Food Farm through start-up, relocation from rented land to owned land, and now through the construction of a brand-new 60 ft x 90 ft wash and pack shed. She’s done this all while producing a diverse mix of organic vegetables, tree fruit and berries on fourteen acres, now, in Shaftsbury.
We’ve already posted a write-up about this case study here, but we just released videos that go along with it! In the playlist below there is an intro video, followed by a video showing the washing process in the new space (2min), the use of a Grindstone Barrel Washer on carrots and beets (2min) as well as the full-length interview (11min) with Lisa about the project. Enjoy!
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.
Looking to upgrade your wash-pack space? Check out this interview with Taylor Hutchison from Footprint Farm talking about their motivations for building a new barn (house!) and including all the features they implemented to make it food safe and efficient. Stay tuned for a written case study, and a downloadable pdf coming soon. The playlist below features a 2.5min promo, an interview explaining the features of the wash-pack space (6min), more in-depth experiences and challenges from the build process (12min) and the last video showcases washing a batch of greens through their system (2min). Enjoy the videos!