Sugarhouse Certification: Resources
Part of VMSMA's Certification program works to ensure your operation has an Operations Manual and that the manual is up-to-date. VMSMA and our Education Committee (made up of your peers) has done the heavy lifting!
If you're starting from scratch with your Operational Manual and other documentation, our templates (below) will give you a starting point for the required documentation. If you already have a Manual, these templates could enhance, update or augment your existing documentation.
The templates are all available as individual PDF documents, so you can print or download only what you need and adapt each to fit your specific operation. Some of the templates are written for specific models of equipment; you'll need to adapt the templates to reflect your actual equipment (e.g., we're not suggesting that each piece of equipment has the same cleaning protocol!).
Each item below is labeled to correspond with where they appear in the VMSMA Sugarhouse Certification Checklist.
Operational Manual
Section 2: Personnel
2.1 Sugarhouse Operational Manual
2.4 Sugarhouse Employee Hygiene Policy
2.4 Sugarhouse Handwashing Procedures & Policies
2.4 Staff Training Records on Sanitation and Hygiene
2.7 Visitor Sign Sharing Food Safety Expectations
Section 3: Sap Collection & Storage
3.1 Sample Sugarbush Facility Map
3.3 Policy for Regular Cleaning and Inspection of Bulk Storage Containers
Section 4: Sugarhouse & Grounds
4.1 Sugarhouse Starting Procedure
4.6 Documentation on Chemicals
4.8 Procedures for Neutralizing Maple Wash Water
4.10 Training Procedures for Personnel on PPE
Section 5: Evaporation Processes
5.1 Policy for Disposing of Product
5.3 Policy on Evaporator and Sugarhouse Shutdown and Cleaning Procedures
5.3 RO Shutdown and Cleaning Procedure
5.7 Production Procedures to Eliminate Allergens
5.8 Policy on Separating Outside Food
5.11 Policy Specifying Storage of Concentrate and Sap
5.14 Sugarhouse Boiling Records
Section 6: Packing Syrup
6.1 Policy for Packing and Grading Syrup According to Vermont Standards
Section 7: Storage & Traceability
7.1 System to Create Lot Numbers
Section 8: Pure Maple Confections
8.1 Policy for Producing Pure Maple Confections
Other Resources
- Lead Mitigation - (1.1 Quality Control Measures)
- Food Allergens and Cross Contact Poster
- Handwashing Poster, VT Department of Health
- Touchless Handwashing Station Fact Sheet, UVM Extension
- Chemical Safety in Maple Sugaring Operations, Proctor Maple Research Center & VAAFM
- Water Testing through VT Department of Health (Test Kit A, for homeowners - tests coliform & e coli)