Community Accreditation for Produce Safety (CAPS) Meets Needs of Produce Farms
The University of Vermont Extension and the Vermont Vegetable and Berry Growers Association collaborated to develop the practical, affordable, and innovative Community Accreditation for Produce Safety (CAPS) to meet the needs of Vermont’s diverse produce farms. The certification reassures customers and retailers that produce grown locally was handled using best practices to minimize food safety risk. The Food Safety Modernization Act targets large-scale producers with food safety practices and certification programs but it leaves medium-sized and small producers without food safety credentials that would offer them credibility in the marketplace. So far, the CAPS program has engaged growers with approximately 1,500 acres of total vegetable production with an estimated value of $9 million in annual sales for the state.
NIFA originally published this impact in the NIFA 2015 Annual Report. Want to read about more impacts like this? Check out Fresh from the Field, a weekly bulletin showcasing transformative impacts made by grantees funded by NIFA.