We have always taken food safety very seriously and are doing everything we can to not contribute to the spread of infections. In light of COVID-19, we are aiming for a system that reduces the risk as much as possible while assuming that every customer, passerby and worker could unknowingly have the infection.
In all likelihood many of us will contract this virus at some point in the next several years. We are committed to making responsible decisions that do our best to provide the safest and best vegetables to people who need the healthiest possible food.
I feel that the measures we are taking make our food a lower risk and safe option. I am also always looking for ways to make this system safer. Our farm’s food is handled by less people, traveled fewer kilometers and never crossed international borders. We sell our own certified organic products along with Strawberry Hill Farm (Woodstock, NB) sweet potatoes this time of year. During the growing season we only sell our own products.
At times like these it becomes I see more and more reasons we need to build our local food capacity and better ways for our communities to access it. My farm continues to grow more and more food. We have capacity to significantly improve people’s access to food. If given the opportunity, farms like this one will build capacity to give our communities safe and robust access to food in times our food supply is uncertain.
AT THE FARM
Controlled Farm Access. All visitors must register and a visitor log kept on farm and food growing and handling areas will only be accessed by workers who meet provincial guidelines, are healthy and follow our food safety protocol. During the early stages of COVID-19 this meant farm workers handling food are self-isolated on the farm. This measure is replaced by appropriate screening.
Screening. All workers are required to sign the “Screening for COVID-19” questionnaire daily. This questionnaire is included at the end of this policy. This questionnaire is posted with a signup sheet in the lunch room.
2m Separation. Where a 2m separation is not possible (like on specific equipment such as the carrot harvester) staff should wear nitrile gloves, a face mask and eye protection (safety glasses or visor) or be from the same household.
Food Safety. We will continue to practice our best food safety measures. When harvesting and washing greens face masks will be worn to prevent saliva and mucous from entering the food system. As protocols progress and we add more farm staff during the growing season we will continue to adapt to the risk and climate.
AT MARKETS
All staff must be healthy with no symptoms of COVID-19 in accordance with our questionnaire. Vegetables will be prepackaged and staff must follow strict guidelines:
Personal Protective Equipment. To maintain integrity of these measures we must be very aware of what we touch. We need to maintain the vegetables and their bins as sterile as possible so customers can get the safest possible vegetables and the bins can return to the farm clean.
Mask. The purpose of the mask is to prevent unknowingly passing on the infection to others by blocking any sneeze/coughs etc. Do no touch the mask until you are able to sanitize your hands or change your gloves.
Gloves. The gloves are there to prevent spreading the virus on surfaces. This means as soon as the glove touches something non sterile it is contaminated and will remain contaminated for 3-4 days. Only touch sanitized items with the gloves. The change and the vegetables are clean when they leave the farm. DO NOT TOUCH YOUR FACE with the gloves on. You can use the sanitizer to clean surfaces with the gloves on and the gloves themselves.
Cash. The change we bring is clean. Do not touch it without your mask and sanitized gloves.
Prepackaged. Vegetables have been bagged and processed on farm with strict health and safety protocol. They are transported in stackable bins. The bins and bags may be touched with your clean gloves. Remove the vegetables from the bin and set them either in somebody’s trunk or on a dedicated table (hard cleanable surface).
2m Separation. People must remain at least 2m apart. This is every person’s responsibility.
Hand Sanitizing. Hand Sanitizer will be available to sanitize your hands and surfaces. A spray sanitizer will also be available to clean surfaces. Surfaces should be cleaned periodically and whenever somebody puts their things or touches a surface. The system is set up so people should be able to pay and pick up their vegetables without touching anything at the kiosk.
MARKET PROCEDURE.
Line. People stay lined up 2m apart.
Order and Payment. The customer places their order and make their payment from the END OF THE FIRST TABLE. Table surface and payment machine are sanitized every 30min or when it is obvious somebody touched it.
Change. Staff makes their change and puts it in the clip attached to the second table where their vegetables are placed.
Vegetable and Change Placement. Staff puts their vegetables on the END OF THE SECOND TABLE.
Vegetable Pick-Up. The customer takes their change WITHOUT TOUCHING THE CLIP and their vegetables WITHOUT TOUCHING THE TABLE. Table surface and clip are sanitized every 30min or when it is obvious somebody touched it.
Or
Staff#2 puts the vegetables and change directly in the trunk of their car.
Sample Sketch – parking lot pick-up:
