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 Producers
and Processors
Good
Agricultural Practices for Small Food Producers in New England
This New England Extension project features fact sheets
and materials to ensure good farming practices to reduce food-borne
illness. Topics include basic information on sources of bacterial
contamination and guidelines for training, worker health and hygiene,
field sanitation, use of sanitizers, temperature control, and manure
application.
Focus on Food Safety and
Quality for Specialty Processors:
A Practical Approach to the Seven HACCP Principles.
This comprehensive guidebook is designed by the New England Small
Food Processors project to decrease the probability of foodborne
illness and outbreak linked to small-scale and home-based specialty
food businesses.
The packet provides the tools and training materials needed by small
food processors to develop specialized HACCP plans. It includes
a video, lesson plans, transparency masters, sample state codes,
and suggested additional resources.
Online Support for New England Food Entrepreneurs
This new gateway website was designed by the New England Extension
Food Safety Consortium to meet the information and resource needs
of the region's specialty food industry.
It includes information and resources on:
- Starting a Food Business
- Business and Marketing
- State Specific Information for the Six New
England States
- Food Regulations
- Product Development
- Training and Education
- Resources
This website was developed with funding from the New England Extension
Consortium.
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