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

Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman 2

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.

Publication #FSHN20-28

Date: 2020-05-19
Food Science and Human Nutrition

Related Topics

Fact Sheet

Contacts

  • Michelle Danyluk