Some of these concepts and definitions can be confusing, so be sure to check out the resources below to understand what requirements affect your farm business.īesides the federal produce safety requirements, many wholesale buyers require separate food safety audits from their producers. Another exemption is for farmers who sell less than $500,000 in food (a category that includes more than produce) if half is sold to a certified end user. The exemption that most likely applies to farmers in San Juan County is for any farmer who sells less than $25,000 in produce. While it has always been illegal to sell contaminated produce, there are new requirements with exemptions based on dollar of sales and whom you are selling to. The Produce Safety Rule gives regulatory power of fresh produce to the Food and Drug Administration (FDA). In 2011, the Food Safety Modernization Act was signed into law, creating the Produce Safety Rule (PSR). Keep in mind that restaurants may have small order sizes and require frequent delivery. It is best to contact the Executive Chef about starting sells to local restaurants. When working with restaurants, it is essential to ensure constant communication and quality of the product. Be sure to work with the restaurants to communicate your farm story. Locally owned restaurants often benefit from having local produce on their menus, especially if this can be communicated to the customers. Restaurants can be a reliable customer for your quality local produce. It is best to reach out to the food service coordinator at your local school district to inquire about selling to schools. In fact, New Mexico has funding options in place to increase local produce in school lunches across the state. While most schools source the majority of their produce from large-scale distributors at low cost, districts are not required to purchase all produce from a single distributor. UC Davis Agricultural Sustainability Institute Resources on selling wholesale.Know industry standards (packaging, grading, etc.).Make personal connections-introduce yourself (its all about relationships and communication).While the San Juan College Harvest Food Hub will help to facilitate these sales, below are some resources for farmers to make the connections on their own. However, there are many opportunities to sell produce in other markets as well-such as schools, restaurants, and institutions. If you would like to set up another time for this training, please contact the Harvest Food Hub at fruit and vegetable producers in San Juan County sell direct-to-consumer, such as at farm stands or at farmers’ markets. Students must receive a passing score of 75% or higher to receive ServSafe certification. Upon completion of the class and a passing exam score of at least 75%, students will receive their ServSafe certification, good for 5 years.Ĭlass cost includes 2-day in-person instruction, use of manual, one exam sheet, and proctored exam. The last part of the second day will be the test portion. This course will take place over 2 days the first day and half will be presentation and study of the materials, with breaks and lunch provided. We stay on top of the various and changing regulatory requirements for every state and ensure that our certifications will prepare you to implement essential food safety practices and create a culture of food safety.” ServSafe is administered by the National Restaurant Association: “We understand the importance of our program in teaching and certifying responsible food service measures. Contact our Kitchen Manager if you would like to sign up for a weekly produce list, delivered to your inbox: you are a producer of produce or processed foods and are interested in applying for the 2023 season, please contact our Project Manager at for Growers and Artisan Meats Vendor Applications.
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