Best Practices Guidebook food hub grower manual (Agdex 843-1)



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Food Hub Grower Manual
Acknowledgments
This publication and the format are based on a page guidebook, Grower’s Manual A Template
for Grower Cooperatives, published by the Leopold Center for Sustainable Agriculture in 2011. The manual originally was developed and used by GROWN locally, a producer cooperative in northwest Iowa. More information at www.leopold.iastate.edu/growers-manual Permission was granted to Alberta Agriculture and Forestry on September 15, 2015, to adapt the original material for use in Alberta.
Developer:
Margurite Thiessen, Value Chain Specialist
Alberta Agriculture and Forestry


Educational design:
Table of contents
Table of contents (continued)
What is a food hub?
On-farm food safety (offs) programs
Canada good agricultural practices (gap)
Good manufacturing practices (gmp)
Where are you now
Best practices checklist for growers (continued)
Food hub structure
Third party requirements
Do you meet minimum requirements?
Restroom and hand washing stations
Meeting requirements
Hand-washing steps
Food handling gloves
Other staff procedures
Cleaning and sanitizing of work areas
Improve specific work areas
Sanitizer solutions
General post-harvest procedures for crops
Exercise: packaging requirements
Sample tracking log
Guidelines for storage of products
The organic box receiving hours
Sample shipping record
Storage of bins
Broccoli (broccolini)
Brussels sprouts
Cantaloupes and honeydew melons
Cucumbers (field)
Green beans (yellow & fillet)
Loose greens (including baby spinach)
Radishes (including daikon)
Root crops (beets, turnips, carrots, rutabagas, parsnips)
Spinach (full size)
Meat and poultry
What is a food recall and how does it affect you?
Are you ready fora recall?
Fenugreek recall
Appendix 1: best practices checklist for growers
Tracking details
Food safety checklist for produce farms
Water and sewage
Harvest and packing activities
Storage and transportation


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