Apply to Become an Approved Supplier today!

The NM Grown Approved Supplier Program is designed to grow and diversify the base of New Mexico producers selling to schools and other institutions. The Approved Supplier Program helps ensure that fresh produce and meat that moves through schools, early child care facilities, and senior centers are safe, traceable, and originate from a garden or farm using sound and current food safety practices. The program also helps connect statewide farmers and buyers and streamline internal purchasing processes.

Key Dates & Info:

Application Launch: Applications will be opening in late March 2026 for new and returning applicants.
Early Applications Deadline: April 30, 2026
ASP Suppliers List Published: July 1, 2026 (start of Buyers' fiscal year)
Final Application Deadline: August 30, 2026

Applications Closed

⚠️ Before you begin your application, it is recommended to have the following documents on-hand and ready to upload.

For applicants re-applying to the program from 2024, we do currently require re-uploading these documents each year so we can keep any annual changes with each unique application cycle.

A Produce+ Producer is an individual farmer selling NM Grown Produce+ products (fruits, vegetables, legumes, grains) that they grow on their own farm, or an individual farmer who participates in a farming cooperative that shares Standard Operating Procedures (SOPs) and sells as a single Produce+ entity. All Produce+ aggregators who do not grow, process and/or market their own products, or who wish to resell meat, will apply as Food Hubs, regardless of scale or 3rd party certification status.

Produce+ Producers may also apply to operate as a Core Producer. Core Producers are individual Produce+ or Meat Producers, who ALSO resell and distribute NM Grown Allowable Products sourced from other NM Grown ASP Producers who are the same supplier type.


Required Documentation All documents must be uploaded at the time of application	Approval Minimum Standards Associated required documents must be included, up-to-date, and must meet the following requirements:
Farm Risk Assessment Plan/Food Safety Plan Cover sheet must indicate review occurred during the current calendar year: name, signature, and date.	Each relevant section of the Farm Risk Assessment Plan (FRAP) or Food Safety Plan must at a minimum describe current program year practices and provide information on what is currently being done to reduce risks. This may be demonstrated through written description and/or through SOPs. If further information is needed from the applicant, the ASP review team is responsible for conducting a follow-up interview with the applicant to gather more information. Current practices and corrective actions taken must successfully mitigate the risk from present hazards. If current practices and corrective actions do not successfully mitigate the risk from present hazards, a site visit to the farm may be necessary and TA must be provided to the applicant to guide them in implementing appropriate corrective actions. The ASP reviewers are responsible for determining if the actions taken by the applicant reduce food safety risks to an acceptable level.
Farm Map	Farm map must detail locations of growing areas, bathrooms, handwashing stations, water sources, animal enclosures, storage areas, and compost/manure piles.
Well Water Test if using well water for post-harvest handling	Well water test results must show an absence of E. coli to be an allowed source for post-harvest handling activities.
Food Safety Training Certification (new vendors) Food Safety Training Dates (returning vendors)	Food safety training certificate/dates must be within 2 years of application. Must be an approved training program (NMFMA, PSA, LSFC, IFAI).
Optional: GAP Certification. This documentation must be submitted for certification to be indicated on producer profile and/or associated products on invoices submitted to NM Grown buyers. Must be verified for all products listed on application to replace FRAP. For products not covered by GAP, a FRAP must be submitted. Look up GAP/GHP standing at https://apps.ams.usda.gov/GAPGHP/reportG02.aspx. Optional: 3rd Party Marketing Certification (Organic, Regenerative, Non-GMO, etc.).	GAP or 3rd Party Marketing Certification must be up-to-date and verified (if applicable). Must be verified for all products listed on application to replace FRAP. For products not covered by GAP, a FRAP must be submitted. Look up GAP/GHP standing at https://apps.ams.usda.gov/GAPGHP/reportG02.aspx. Verify Organic Certification at https://organic.ams.usda.gov/integrity/Home.
Minimal Processing SOPs	SOPs must include location, frequency, procedure/steps, packing/labeling, lot code/traceability system, storage distribution, and cleaning/sanitizing practices for equipment/processing areas.
Processing GMPs or HACCP and Permits	Must demonstrate full processes for manufacturing the processed products, and permits must demonstrate permission to sell products through wholesale.
Produce+ Producer Restricted Activities
Producers MAY NOT: Knowingly sell Produce+ products that were not grown within the state of New Mexico. Use surface water (acequias/ditches) for overhead or flood irrigation of high-risk crops: ASP Product Requirements. Use non-potable well water or surface water for post-harvest handling (washing hands, cleaning/sanitizing, washing/cooling produce). Grow edible crops on a leach field. The edge of the leach field must be a minimum of 20 feet from edible crops and a minimum of 50 feet from orchard trees. Use humanure on edible crops. Harvest any dropped or knowingly contaminated produce for sale into New Mexico Grown. Handle allergens without protocols in place for preventing cross-contamination. Have restrooms or handwashing stations located more than ¼ mile or a 5 minute walk or drive from the field or facility. Use packaging that is not food grade, sanitary, and/or clearly labeled for traceability. Fail to follow temperature control standards (cold chain) for high-risk crops.

A Meat Producer is an individual rancher selling NM Grown meat products that are raised in their own operation or an individual rancher who participates in a ranching cooperative that shares SOPs and markets as a single entity. Aggregators such as USDA Inspected Meat Processing Facilities may also apply and will be listed as processors. Food Hub vendors will provide the necessary information required to act as a Meat Reseller within their application.

Meat Producers may also apply to operate as a Core Producer. Core Producers are individual Produce+ or Meat Producers, who ALSO resell and distribute NM Grown Allowable Products sourced from other NM Grown ASP Producers who are the same supplier type. All Meat aggregators who do not produce and market their own products, or who wish to resell Produce+ products will apply as Food Hubs, regardless of scale or 3rd party certification status.


Required Documentation All documentation must be uploaded at the time of application.	Approval Minimum Standards Associated Required Documents must be included, up-to-date, and must meet the following requirements:
Proof that operation has completed USDA Registration of Meat and Poultry Handlers. New suppliers may submit a completed copy of the FSIS Form 5020-1 (Handlers Registration Form) prior to submission to USDA for processing. Returning suppliers will indicate their assigned FSIS Registration Number in the application.	FSIS registration must be valid.
New Vendors: NMDA Grown with Tradition/Taste the Tradition certification	Verify at www.elevatenmag.com. Required for new producers.
Proof that operation has a current Product Liability Insurance Policy, minimum coverage of $1 million.	Insurance documentation must display the applicant's name or name of operation and confirm the policy term is current.
List of suppliers required for all ASP Meat Resellers and Processors	All suppliers for meat resellers and processors must be current NM Grown Approved Suppliers.
Meat Producer Restricted Activities
Producers MAY NOT: Knowingly sell meat products that are not NM Grown, which is defined as meeting at least 3 of 4 of the following criteria: Animal born/raised in NM Animal fed/finished in NM Animal slaughtered/processed in NM Ownership maintained by NM producer throughout the supply chain Sell meat products that were not processed at federally inspected facilities with current active status within the USDA FSIS directory. Sell meat products without USDA FSIS inspection stamp/number included on each package and corresponding invoice. No additional processing/packing is allowed outside FSIS inspected facilities. Fail to maintain proper cold chain during product distribution. Frozen products remain frozen; fresh products held at ≤41°F (5°C). Fail to notify ASP within 72 hours if FSIS inspection status is suspended or revoked. Producers must not sell to NM Grown buyers until status is restored in good standing.

Core Producers are individual Produce+ or Meat Producers, who ALSO resell and distribute NM Grown Allowable Products sourced from other NM Grown ASP Producers. They do not engage in the activities of a Food Hub such as comingling, repackaging, or minimally processing products.

Products resold must come from ASP Producers who are the same Supplier Type as the Core Producer. All Source Producers utilized must be Returning Suppliers and products must be included on their Approved Products List for the current year.

Required Documentation All documents must be uploaded at the time of application.	Approval Minimum Standards Associated Documents must be included, up-to-date, and must meet the following requirements.
Core Producer Sourcing Form	Must be applying as an ASP Produce+ or Meat Producer. Core Producer Sourcing Form must include a complete list of all Produce+ and/or Meat Producers who will be sourced from during the program year. For each producer include: Producer traceability information: name, physical address, contact information. All products that will be sourced and resold from each producer.
SOPs Product Receiving and Traceability Distribution/Transportation of Product Storage and Temperature Control (Cold Chain) Processes	SOPs must demonstrate safe receiving, storage, transportation, and temperature control standards.
Recommended: Product Liability Insurance Policy, minimum coverage of $1 million.	Insurance documentation must display the applicant's name or name of operation and confirm the policy term is current.
Core Producer Restricted Activities
Producers MAY NOT: Knowingly sell Produce+ products that have not been grown in New Mexico, or meats that do not meet the definition of New Mexico Grown. Distribute products from non-ASP suppliers to NM Grown buyers. This includes new suppliers or returning suppliers that were not included on the Core Producer Sourcing Form submitted at the time of application. All invoices to NM Grown buyers must include source producer information. Engage in product aggregation activities that undermine product quality management and traceability systems, such as re-packing, co-mingling, grading, and additional processing. Products must maintain source producer lot codes and remain in original packaging/cases. Transport products without proper records demonstrating traceability, temperature controls, and sanitary vehicle conditions.

An entity that sells/markets a variety of Produce+ and Meat products, such as a food hub, a seasonal farm box program, or a regional distributor. As an intermediary market they may purchase products from local producers and engage in comingling of product, re-packaging, storing, minimally processing, and/or distribution/transportation of products.

Required Documentation All documents must be uploaded at the time of application.	Approval Minimum Standards Associated Documents must be included, up-to-date, and must meet the following requirements
HGAP Certified
Food Safety Plan	Food Safety Plan must be in compliance with the HGAP standard (certificate must illustrate compliance).
GAP Certificate (required after 3rd NM Grown program year)	GAP Certificate must be current for the program year. Must be verified. Look up GAP/GHP standing at https://apps.ams.usda.gov/GAPGHP/reportG02.aspx. Alternate: status update on certification process, including Farmer’s Group Affidavit, Fresh Systems Letter of Good Standing, or memo detailing certification status. Updated certificate must be submitted to ASP upon annual GAP audit approval.
Documentation of most recent audit findings and/or Food Hub corrective action plan	Audit findings or corrective action plan must demonstrate that every effort is being made to address hazards and risks and ensure food safety.
Facility Map	Facility map must detail locations of bathrooms, handwashing stations, storage areas, loading areas, and washing/packing areas.
SOPs, recordkeeping logs, training records Approved Supplier training log Producer Corrective Action documentation	Records must demonstrate the food hub is ensuring all Approved Suppliers meet ASP food safety standards.
NM Grown Supplier List and ASP alignment documentation	NM Grown Supplier List List all ASP Produce+ and/or Meat Producers if exclusively sourcing from ASP suppliers. If using non-ASP suppliers, provide a Food Hub-specific Approved Supplier List with full contact details. Maintain documentation showing alignment with ASP food safety standards. Include sourcing list for products not covered under HGAP. All meat suppliers must be current ASP Meat Producers. Source producer must be indicated on invoices. All processed products must be produced in-house (permitted) or sourced from ASP Producers.
Processed Products: Permits required if fully processing products in-house
Required Meat Vendor application documentation (if selling meat products)
New and Non-certified Food Hub
Food Safety Plan or Food Hub Risk Assessment	Plan must be complete and address all operational areas, including: Approved Supplier Policies Documentation and Recordkeeping Worker Education and Training Traceability Recall Program Corrective Action Procedures Worker Health and Hygiene Chemical Use and Storage Sanitation Product Sourcing Allergen Control Program Facility Maintenance Program Transportation
Facility Map	Facility map must detail all operational areas.
SOPs, recordkeeping logs, training records
List of all suppliers for NM Grown sales	Must use only ASP suppliers. Source producer must be indicated on all invoices.
Required Meat Vendor documentation (if applicable)
Food Hub Restricted Activities (HGAP Certified)
Food hubs MAY NOT: Sell products not grown in New Mexico or not meeting NM Grown requirements. Source from suppliers who do not meet ASP food safety standards. Sell products from non-ASP producers unless compliant with HGAP requirements. Transport products without proper temperature control and sanitation documentation.
Food Hub Restricted Activities (new and uncertified)
Food hubs MAY NOT: Sell products not grown in New Mexico or not meeting NM Grown requirements. Distribute products from non-ASP producers. Engage in aggregation without proper traceability systems. Transport products without proper temperature control and sanitation documentation.

Your application can be saved and completed across multiple sessions. For questions or support, please
reach out to us by emailing [email protected].