Economic stability is the foundation of a resilient hop supply chain. By using business management best practices, farms can mitigate risk, protect worker safety and availability, and increase profitability.
Foundations of Risk Assessment Module
This tool is focused on conducting a risk assessment for the on-farm operations of a United States hop farm. The topics addressed in this module will help any farm develop the foundation for a comprehensive food safety program, as well as provide guidance when working towards certification through a third-party food safety scheme.
This educational tool and examples were developed by members of the HGA Best Practices Committee, drawing on principles found in the Hazard Analysis and Critical Control Points (HACCP) Approach and ISO 31000 Risk Management Standard. It has been provided by Hop Growers of America for purely educational purposes to help Members evaluate their current farming practices and develop their own personalized set of best practices for their operation.
Case Study
BUSINESS MANAGEMENT:COVID-19 Farm Preparedness, featuring Roy Farms, Moxee, Washington
As a family-owned farm, Roy Farms works hard to understand regulations and guidelines related to COVID. They have had to adapt to the evolving situation to protect their employees’ health while continuing day-to-day farm operations. Although it was nearly impossible to predict changes throughout the pandemic, having a plan in place helped Roy Farms follow procedures and find creative solutions to health and safety requirements.
This Plan was developed in June 2020 in accordance with the following:
- Washington State Department of Labor & Industries – Coronavirus (COVID-19) Prevention in Agriculture and Related Industries – F414-165-000 [04-2020],
- Washington State Department of Health – Public COVID-19 Guidance: Farm and Agricultural Workers in Washington State, The Centers for Disease Control (CDC) – Agriculture Workers and Employers – Interim Guidance from CDC and the U.S.
- Department of Labor, and Washington State Governor Inslee’s Agricultural COVID-19 Requirements.
This document was created by Nancy Rodriguez, Social Responsibility Manager at Roy Farms, Moxee, WA. Hop Growers of America appreciates the willingness of Roy Farms to serve as a Case Study regarding the implementation of pandemic best practices.
Additional Educational Resources
Hazard Analysis of Critical Control Points (HACCP) – Dried Whole Cone Hop Bales
Hazard Analysis Critical Control Point, or HACCP, is a system that provides a proactive, common-sense application to the safety management of our food products. HACCP is a systematic, scientific approach to the identification, evaluation, and control of food safety hazards. This HACCP Plan has been developed by M2-Ag Assurance, LLC, on behalf of Hop Growers of America as a tool for growers seeking continuous improvement of their food safety systems.
COVID-19 On-Farm Monitoring Plan Template
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NCPN-Teir 2 Committee Certification Guidlines for Hop Propagation
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Other Farm Business Management
WSDA Produce Safety Program
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