We Provide Customized Support to Improve Cleaning & Sanitizing on Your Farm

Our multi-state team is creating and sharing educational resources to improve produce safety and efficiency on your farm.

Get Involved!

We want to hear from you. Here are ways you can engage.


  • Attend education events
  • Test different resources
  • Receive technical assistance for your own farm
  • Get e-mail updates
  • Free participation


  • Help plan or host workshops
  • Get showcased as part of a photo/video case study
  • Stipends Provided


  • Volunteer to give us feedback on the topics we plan to address
  • Review educational products we develop

If you would like to participate in any of these ways please let us know!

Farmer’s Voice Survey: Cleaning & Food Safety

Please complete this survey to help us create resources that are helpful for you. It should take you about 5 minutes.


Cleaning schedules, logs, SOPs and more…

Specialized SOPs

Farm Case Studies

Looking for examples on how other farms handle their cleaning and sanitization practices? Here are some example to give you some ideas about what might work for you.

See our current list of Post Harvest Cast Studies here: go.uvm.edu/phcs

Trainings, Workshops & Conferences

Our schedule and topics are TBD. Stay Tuned!

Looking for More Resources?

Food Safety Clearing House

A Resource Library for Educators and Growers

Project Members

University of Vermont Extension

Vern Grubinger – Vegetable Specialist
Hans Estrin – Produce Safety Specialist
Chris Callahan – Agricultural Engineer
Andy Chamberlin – Agricultural Engineering Technician

Cornell Cooperative Extension

Robert Hadad – Vegetable Program Specialist
Caitlin Tucker – Vegetable Program Education Aide

National Farmers Union

Ava DeBovis- Food Safety Project Manager
Billy Mitchell – FSMA Training Coordinator


This program is led by University of Vermont Extension, the National Farmers Union Foundation, and Cornell Cooperative Extension, as part of the Food Safety Outreach Program. Grant number 2020-70020-33003 from the USDA National Institute of Food and Agriculture. It is offered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other category legally protected by federal or state law.

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