COMMONWEALTH of VIRGINIA Department of Agriculture and Consumer Services
PO Box 1163, Richmond, Virginia 23218 www.vdacs.virginia.gov
Guidance for Pick-Your-Own Farms and Individual Farm Stands
Agricultural production is essential for providing a safe and abundant food supply during the COVID-19 state of emergency. Many produce farms rely on pick-your-own (PYO or U-Pick) operations or stand- alone farm stands to sell products to the general public. On March 25, 2020, Governor Northam issued Executive Order 53 with guidance to specific types of businesses regarding temporary restrictions to operations during the declared state of emergency. Pick-your-own farm operations and individual farm stands are not specifically addressed, however, consistent with other retail business not listed in paragraph 5 of the Order, these businesses may continue to operate but should limit all in-person shopping to no more than 10 patrons per establishment (or field or outdoor sectioned-off area) at a time.
All businesses have a responsibility to take measures to prevent the spread of COVID-19. It is critical that PYO operations and individual farm stands take steps to prevent the spread of COVID-19 among their staff and patrons. All businesses shall, to the extent possible, adhere to social distancing recommendations, enhanced sanitizing practices on common surfaces, and other appropriate workplace guidance from state and federal authorities while in operation.
The Virginia Department of Agriculture & Consumer Services recommends pick-your-own farms and individual farm stands take the following precautions:
• Post conspicuous signage reminding all patrons and employees to practice social distancing, cover coughs and sneezes, and wash hands or use hand sanitizer often
• Print out and post the latest COVID-19 information sheets from the CDC and VDH in your restrooms and other appropriate places
• Update your website and social media with detailed instructions for patrons so they understand the expectations while at your farm
• Encourage patrons to call ahead and to visit during off-peak hours
• Provide hand sanitizer stations or hand washing stations for all employees and patrons
• Provide single-use baskets or bags for patron to use while picking produce
• Any re-usable bins or buckets should be sanitized between each use
• Configure operations to avoid congestion or congregation points. Customers waiting in any area
should maintain a minimum of 6 foot spacing.
• Eliminate on-site food service or limit service to food intended for off-premise consumption
only. Eliminate seating of patrons on the premises (indoors or outdoors)
• Use enhanced sanitation practices to regularly clean and sanitize the facility, especially any
common-use areas or surfaces
• Employees handling money should wear latex gloves or sanitize hands between each transaction
• Restock hand washing supplies frequently, including soap and paper towels
Jewel H. Bronaugh, Ph.D. Commissioner

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• Management should identify and implement operational changes that increase employee separation; however, social distancing to the full 6 feet may not be possible in some facilities. According to the Food and Drug Administration (FDA), the risk of an employee transmitting COVID-19 to another is dependent on distance between employees, the duration of the exposure, and the effectiveness of employee hygiene practices and sanitation. When it’s impractical for employees in these settings to maintain social distancing, effective hygiene practices should be maintained to reduce the chance of spreading the virus.
• Workers, including managers, with symptoms of coughing, shortness of breath, fever, or other symptoms of illness should not return to work until they are symptom-free.
-Equal Opportunity Employer-