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Farm Innovation Project in MS, AL, and GARebecca Catalena, Alabama Extension, rjc0026@auburn.eduUSDA NIFA, FSOPCollaboratorsAndrew Williams-Deep South FoodAlliance (TUCCA)E’licia Chaverest-Alabama A&M SmallFarms Research CenterJoshua Dawson-Fort Valley StateUniversityBilly Mitchell-National Farmers UnionKristin Woods, Janice Hall, AmeliaMitchell, & Rebecca Catalena- AlabamaExtensionFarmer Advisory BoardNancy Carnley, Machis TribeCarolyn Jones (MS)Demetrius Milling (GA)Bill Minor (AL)Monica Ponce (GA)Grover Robinson (AL)Ozell White (MS)

FSOP Project Roundtable-February 4, 2021Developing a Handbook of ProduceSafety Standards for BuyersWesley Kline, Rutgers Cooperative Extensionwkline@njaes.rutgers.eduHans Estrin, UVM Extensionhestrin@uvm.eduElizabeth Newbold, UVM Extension, NECAFSElizabeth.Newbold@uvm.eduJennifer Matthews, Rutgers Cooperative Extensionjmatthews@njaes.rutgers.edu

Developing a Handbook of Produce Safety Standards for BuyersProblem Statement/IssueDefinition: Many produce safety standardsand systems to navigate bybuyers and producers. Need regional resources tomake this navigation easier. Need to improve: Produce safety knowledge Communication andalignment among buyersand producers

Collaborative Approach :The need for this Buyers Handbook was guided by aninterdisciplinary, regional project team.

Developing a Handbook of Produce Safety Standards for BuyersWesley Kline, Rutgers Cooperative Extension, Goal is to provide a produce safety online handbook to help buyersnavigate FSMA PSR and audit standards that impact producers inthe Northeast region.Project Phases Include:1. Review and compare all relevant state and federal produce safetystandards (COMPLETE)2. Develop online buyer handbook based on specific produce safetystandards (Version 1 in progress--due in early 2021)3. Extend the project results through education and outreach Slides, fact sheets, social media, existing networks4. Evaluate and assess project and impact Google analytics, surveys, buyer advisory group

Developing a Handbook of Produce Safety Standards for BuyersWesley Kline, Rutgers Cooperative Extension, wkline@njaes.rutgers.eduUSDA-FSOPResults/Outcomes from Buyers Handbook Project:Actual outcome:1. A Buyers Handbook that summarizes relevant Northeast state andfederal produce safety information in one placePlanned outcomes :1. Improved competency, connection and collaboration amongstregional buyers2. Expanded materials used by educational programs that supportknowledge development of regional buyers3. New knowledge, applied by buyers in meaningful and measurableways, increases regional market access for producers.

Buyers Handbook Project Status:Mockup developed with Workgroup Feedback, SiteDevelopment in progress

FSOP Project Roundtable-February 4, 2021IMPROVING ACCESS AND MOTIVATION FORSMALL AND MEDIUM PROCESSORS IN THENORTHEAST TO BE IN COMPLIANCE WITHFSMA’S PC RULEJill FitzsimmonsDepartment of ResourceEconomicsjfitzsim@umass.eduUSDA, FSOP

Improving Access and Motivation for Small and Medium Processors inthe Northeast to be in Compliance with FSMA’s PC RuleJill Fitzsimmons, Department of Resource Economics, jfitzsim@umass.eduUSDA NIFA, FSOPPROBLEM STATEMENTSmall and medium sized processors (SMP) in the Northeastface barriers to implementing FSMA’s Preventive Controls(PC) Rule, including: A lack of accessible resources tailored to their needs, A lack of knowledge regarding how the implementation ofPC will impact their businesses, and Absence of scale-relevant materials that illustrate thepotential financial benefits of compliance

Improving Access and Motivation for Small and Medium Processors inthe Northeast to be in Compliance with FSMA’s PC RuleJill Fitzsimmons, Department of Resource Economics, jfitzsim@umass.eduUSDA NIFA, FSOPAPPROACH1. Provide targeted, scaffoldedtechnical support to SMPs.2. Document five SMPs’journey to implement PCcompliant FSP.3. Use documentation to develop accessible, scaleappropriate motivational mixed-media content toencourage SMPs to implement PC.

Improving Access and Motivation for Small and Medium Processors in theNortheast to be in Compliance with FSMA’s PC RuleJill Fitzsimmons, Department of Resource Economics, jfitzsim@umass.eduUSDA NIFA, FSOPRESULTS: PROVIDE TARGETED,SCAFFOLDED TECHNICAL SUPPORT TOSMPS.5Select Pre/ Post Webinar Changes in opKnowledgePost33-Day PCQIcourse210PC Rule*FSMASteps toImplement*FlowCostsThis work was supported by the Food Safety Outreach Program from theNational Institute of Food and Agriculture, U.S. Department of Agriculture015331-00002. The contents are solely the responsibility of the authors and donot necessarily represent the official views of the USDA or NIFA.

FSOP Project Roundtable-February 4, 2021Food Safety Management Training for Smalland Emerging Food Businesses:Integrating a Food Safety Culture from Concept toCommercializationAmanda J. Kinchla, UMass-Amherstkinchla@umass.eduUSDA, NIFA, Grant 2017-04978, Project accession 1014003Collaborating Team: Nicole Richard,Chris Von Achen, & Lori Pivarnik

Food Safety Management Training for Small and Emerging Food Businesses:Integrating a Food Safety Culture from Concept to CommercializationAmanda Kinchla, UMass-Amherst, kinchla@umass.eduFSOP, USDA-NIFA Grant 2017-04978, Project accession 1014003Problem Statement / Issue Definition: The development of shared-use processingfacilities - challenged with regulation and foodsafety compliance. Increase feasibility of locally and regionallyproduced agricultural products, - provide afocused educational delivery of customizedtraining to food entrepreneurs to understandcritical food safety considerations from conceptto commercialization. Project Goal: To develop and implement asustainable food safety training programcustomized to small and emerging foodbusinesses (SEFB) that will help increase theirknowledge in food safety and enableentrepreneurial success in the marketplace.

Food Safety Management Training for Small and Emerging Food Businesses:Integrating a Food Safety Culture from Concept to CommercializationAmanda Kinchla, UMass-Amherst, Kinchla@umass.eduFSOP, USDA-NIFA Grant 2017-04978, Project accession 1014003Approach / Methods:1. Conduct a needs assessment specific to thefood safety educational and trainingopportunities necessary to support small andemerging food businesses.2. Develop a curriculum and online training tools,field a pilot test and evaluate the food safetyeducational program that addresses the needsspecific to small and emerging food businessesthat will enable FSMA compliance.3. Implement a food safety program specific tosmall and emerging food businesses to enhancefood safety culture

Food Safety Management Training for Small and Emerging Food Businesses:Integrating a Food Safety Culture from Concept to CommercializationAmanda Kinchla, UMass-Amherst, Kinchla@umass.eduFSOP, USDA-NIFA Grant 2017-04978, Project accession 1014003Outputs and Outcomes Outputs JFPT Re: needs assessment Jan (2021)Standardized Curricula (8 modules)2 pilots (27 participants)TTT (23 participants)Hosted 4 programs to date programs(53 participants) OutcomesCurriculum Training modules1. Introduction2. Food Safety Hazards3. Product Development Life Cycle4. Controlling Food Quality and Safety5. Product Labeling6. Food Safety Management7. Hazard Analysis8. Preventive Controls Participants are more prepared toimplement key food safety practicesIncluding: Implementing GMPs, records, TTT curriculumand assessing and controlling food safety Online self-paced training toolhazards Increased awareness of food safety hashelped to improve a food safety culture fortheirreachbusinessout to Amanda Kinchla if you are interested in the nextPleasevirtual Train-the Trainer on April 14th

FSOP Project Roundtable-February 4, 2021Collaborative Food Safety EducationProgram for LouisianaRetail/Manufacturing CrossoverBusinessesWenqing Xu, PhDLouisiana State University AgCenterwenqing.xu@agcenter.lsu.eduUSDA-NIFA, FSOPYour Logo(s)

Collaborative Food Safety Education Program for Louisiana Retail/ManufacturingCrossover BusinessesWenqing Xu, PhD, LSU AgCenter, wenqing.xu@agcenter.lsu.eduUSDA-NIFA, FSOPProblem Statement / Issue Definition:The blending of manufacturers, distributors, and retailers hascontinued to gain momentum. Food businesses now have thefreedom to cross over the traditional boundaries of industrylines. These crossover businesses have their uniquechallenges because it is difficult to know where they fit in theregulations. With the enactment of the Food SafetyModernization Act (FSMA), the increasing complexity ofregulations lead to the confusion of the food business ownersand the challenge for local regulatory agencies. Detailednavigation and customized education are needed forretail/manufacturing crossover business owners as well aslocal regulatory agencies.Include pictures, figures,tables, or graphs of results. Ifapplicable. (Feel free to addmore than 1 image)

Collaborative Food Safety Education Program for Louisiana Retail/ManufacturingCrossover BusinessesWenqing Xu, PhD, LSU AgCenter, wenqing.xu@agcenter.lsu.eduUSDA-NIFA, FSOPApproach / Methods:

Collaborative Food Safety Education Program for LouisianaRetail/Manufacturing Crossover BusinessesWenqing Xu, PhD, LSU AgCenter, wenqing.xu@agcenter.lsu.eduUSDA-NIFA, FSOPResults / Outcomes: Identify the detailed needs for regulatory and crossoverfood businesses in food safety regulation training Organize and evaluate the existing training materials andidentify the gaps. Develop a series of eLearning modules and train-thetrainer curriculum for crossover food businesses and LDHsanitarians, respectively. Conduct the train-the-trainer workshops for LDHsanitarians and implement the eLearning modules forcrossover food businesses.

Collaborative Food Safety Education Program for LouisianaRetail/Manufacturing Crossover BusinessesWenqing Xu, PhD, LSU AgCenter, wenqing.xu@agcenter.lsu.eduUSDA-NIFA, FSOPResults / Outcomes: 171 responses were collected Most popular variance processes included reduced oxygen processing (ROP) (40%),using of additives such as vinegar as a method of preservation (21%), and smokingfood as a method of preservation (20%).Specialized ProcessingROP21%40%9%smoking food as a method ofpreservationcuring food10%20%shellfish life support systemwith shellfish offered forhuman consumption

Collaborative Food Safety Education Program for LouisianaRetail/Manufacturing Crossover BusinessesWenqing Xu, PhD, LSU AgCenter, wenqing.xu@agcenter.lsu.eduUSDA-NIFA, FSOPResults / Outcomes: ROP of raw single ingredient (26%), hot smoking (88%), and sushi (25%) ratedthe most popular, within each category, respectively. However, only 15%businesses who perform ROP were considered having sufficient trainings, and13% for smoking foods or sushi. Number of sanitarians who reported “not confident when inspecting” reached 2735%. Food establishments not aware of regulation (35%) and no knowledge andresources to develop the systems to comply (35%) were top two challenges.

Thank you for attending the FSOP ProjectRoundtable!Evaluation will be sent to the email youregistered with.Questions? Contact Katelynn Stull at k.stull@ufl.edu

New Mexico State University aces.nmsu.edu BE BOLD. Shape the Future. New Mexico State University . improving the lives of New Mexicans through academic, research, and Extension programs. Executive producers: Nancy C. Flores, PhD; Extension Specialist Food Technology: Rebecca Mijares, Karla Y. Lopez, Adetoye Abodunrin . Sharon Bartley PhD .