University of FloridaSolutions for Your Life

Download PDF
Publication #FSHN20-28

COVID-19 and Farm Stands: Steps for Farm Stand Operators1

Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman2

BEST PRACTICES

  • Farmers and customers should not come to a farm stand if they are displaying symptoms of COVID-19, or have come in contact with someone who is sick. Anyone displaying symptoms should be asked to leave.

  • Farmers displaying symptoms, or living with someone displaying symptoms, should not harvest or sell food.

  • Cloth face coverings should be worn by employees while working.

  • Farm stands should provide handwashing and/or hand sanitizer at entrances and register/cash box. If someone is staffing the farm stand they should use hand sanitizer after every transaction.

  • Avoid taking in cartons or containers that can't be cleaned and disinfected.

  • If possible, pre-portion or prepackage items in bags or cartons before they are sold.

  • Eggs should be sold in single-use containers.

COMMUNICATION

  • Communicate with customers through signs or social media asking them to stay home if displaying symptoms.

  • Provide hand sanitizer at the front of the stand and near the cash box. Use signs to remind people to use sanitizer before shopping, before paying and after leaving.

  • Ask customers to only touch items that they intend to purchase.

  • Cloth face coverings should be encouraged for customer use, based on local guidance.

CLEANING AND DISINFECTION

  • Use non-porous plastic tables that can be easily disinfected if possible.

  • Think about touch points throughout the stand like baskets, tables, cash boxes, etc. Eliminate or disinfect as frequently as possible, at least at the end of the day.

  • CDC is recommending use of disinfectants on the EPA list found at go.ncsu.edu/epacovid-19.

    • Note: this list is based on current data, but compounds have not been validated for inactivation of the virus causing COVID-19.

    • Bleach may be used to disinfect surfaces, but the concentration is higher for COVID-19 than for everyday sanitation: 5 tablespoons bleach per gallon of water.

For more info, visit: www.cdc.gov/coronavirus/2019-ncov.

(800) 232-4636

Footnotes

1.

This document is FSHN20-28, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date April 2020. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

2.

Natalie Seymour, MS, Extension associate; Mary Yavelak, MS, Extension associate; Candice Christian, MPH, Extension associate; and Ben Chapman, professor, food safety specialist; NC State University Extension. UF Contact: Michelle Danyluk, professor, Food Science and Human Nutrition Department, UF/IFAS Citrus Research and Education Center, Lake Alfred, FL | mddanyluk@ufl.edu | (863) 956-8654.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.