Recipient Organization
NEW MEXICO STATE UNIVERSITY
1620 STANDLEY DR ACADEMIC RESH A RM 110
LAS CRUCES,NM 88003-1239
Performing Department
Extension Family and Consumer
Non Technical Summary
This project, Online Food Safety Training For New Mexico Food Manufacturers, will engageNew Mexico's farmer-processors and manufactured food facility operators, to enhance thesafety of their food products by implementing Food Safety Modernization Act- Produce Safety,Preventative Control of Human Foods- current Good Manufacturing Practices ( 21 CFR 117subpart B) and New Mexico Environment Department Food Code (2016), that require trainedfood manufacturing employees. Additionally the online modules will be technically andculturally appropriate to Hispanic and Native American food manufacturer workers. Foodmanufacturing personnel following Good Manufacturing Practices such as proper handwashing,personal hygiene, and other procedures will help reduce the chance of incidentalcontamination in processed food. The New Mexico Environment Department Food Code (2016)is based on the 2013 FDA food code that has similar requirements to the federal GMP foodsafety practices. Both the state and federal food safety programs have a requirement to havefood manufacturing employees and management trained in safe food practices. Formalstandard training curricula that have been offered nation-wide to supervisory or managementlevel food producers and processors. These food safety concepts then must be offered to lineor production level employees. Considering the seasonal nature of the foodprocessing/manufacturing, this sector has a higher employee turnover rate that results in aconstant drain of experienced and trained workforce. This translates to approximately 200 foodmanufacturing employees in need of specialize food safety training on an annual basis in NewMexico. Since 2016, New Mexico State University Cooperative extension service has offeredfood safety Food Safety Modernization Act courses for management level food producers andprocessors training a total of 219, people including 32 trainers, 90 growers including 55 NativeAmericans and 42 food processors.The overall goal for this project is to assist New Mexico farmer- processor and foodmanufacturing operations meet requirements for FSMA current Good Manufacturing Practices(21CFR 117) and NMED Food Code (2016) for manufactured food facilities in New Mexico tohave trained employees. The developed online training certification courses for farmerprocessorand food manufacturing operations can be taken at their own facilities or CES countyoffices will help meet the need for trained food workers.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Goals / Objectives
Assist New Mexico farmer- processor and food manufacturing operations meet requirements for FSMA GMP (21CFR 117) and NMED Food Code (2016) for manufactured food facilities in NM to have trained employees.Identify New Mexico farmer-processor and food manufacturing operations that must meet the FSMA preventative controls for human foods as well as NMED Food Code and Produce safety rule training requirements.Develop or modify training modules for FSMA GMP (21CFR 117) and NMED Food Code (2016) for farmer-processor and manufactured food facilities in New Mexico.Provide training modules for FSMA GMP (21CFR 117) and NMED Food Code (2016) for manufactured food facilities in New Mexico pilot training in focus groups for appropriateness for target audience and then test for online delivery that will certify farmer-processor and food manufacturing operations that can be taken at their own facilities or CES county offices.
Project Methods
Methods:Stakeholderinvolvement in problem identification, planning, implementation and evaluation: Extension food technology stakeholder survey (2017) of food producers and processors and the 2018 annual New Mexico Food Protection Alliance meeting discussed the need for appropriate training for line or production food manufacturers to meet the need for FSMA GMP (21CFR 117) and NMED Food Code (2016). The stakeholder audience include farmer-processors to large food manufacturers, will have key functions in every aspect of the project. The Project team will include stakeholders to develop training modules, evaluation materials, and deliver methods to New Mexico farmer- processor and food manufacturing operations.Proposed project activities, listed sequentially:Assemble project team: Farmer-processors, food manufacturers, New Mexico Department Agriculture FSMA trainer, NM Farmers markets and NMED Food program, NMSU CES PSA and Non-governmental organizations food safety trainers.Collect database of producers and processors that have permits, attended trainings, mock audits, conferences that will be used to Identify New Mexico farmer-processor operations and food manufactures that must meet the FSMA Preventative Controls for Human Food and Produce Rule training requirements.Collect and sort training materials, videos, information that can be used to teach GMPs and food code concepts that are culturally and technically appropriate for farmer-processors and food manufacturers.Develop training modules for FSMA GMP (21CFR 117) and NMED Food Code (2016) for manufactured food facilities in New Mexico. Modify existing materials using the Popular Education model for Hispanic and Native American audiences. Modify existing materials for local food processing systems.Pilot developed materials for target audience in focus groups for appropriateness for target audience and then test for online delivery that will certify farmer-processor and food manufacturer. Modify as needed before implementing live online certification program.Evaluate online program effectiveness via 6 month and 16 months follow up surveys of farmer-processor and food manufacturer participants.Data evaluation and assessmentTechniques to be employed in this project, including their feasibility and rationale:USA Grows database management system will be used as a model to collect and manage New Mexico farmer-processor and food processing operations. This system will keep track of contacts, trainings provided, evaluation, and implementation of FSMA GMP and Food Code training requirements.Existing FSMA GMP and Food Code 2013 training materials will be modified to include local food production and processing systems examples, such as indigenous or traditional green and red chile pepper production and processing, corn (chicos, pozole) etc.Existing FSMA GMP and Food Code 2013 training materials will be modified for low literacy audiences following procedures elucidated in "Simply Put-A guide for creating easy-to-understand materials" (CDC, 2009) and "Improving Food Safety and Risk Communication" (NRC 2010) and Risk Communication applied to food safety handbook (WHO, 2016) and "Oral culture learner project" (FDA 2010.Populareducation model Drawing on the pedagogical approach of the educational philosophy known as Popular Education, the project proposes to develop curriculum to support producer-processor and food manufacturing trainings that can effectively and efficiently train diverse audiences in New Mexico. The Praxis, in popular education, is a dialectic process of thought and action. In the proposed process of curriculum development, the praxis (process) would be encouraged through facilitated stakeholder dialogues that include:Information - stakeholder participant's process and dialogue about new information pertaining to food safety practices that creates new knowledge.Reflection - stakeholders reflect on how this information (new knowledge) is relevant and connects food safety goals and concerns of their current food safety practices in a way that allows them to critically consider the reality of food safety regulations.Analysis - stakeholders analyze and further explore issues related to food safety using research, demonstration, and local-data and examining solution oriented responses to the issue. What do we know for sure? What would make a difference?Awareness - stakeholders embrace that they are capable of change, and can successfully transition to required practices. They are aware that individual training curriculum can be a wealthy source of knowledge, and that they are responsible for taking action that will lead to positive outcomes.Action - stakeholders' decisions and commitments are put into practice. Change in behavior occurs and new practices are pursued that positively impact their roles in food processing and manufacturingThe curriculum would consist of several learning modules that are aligned with the FSMA GMP and Food Code 2013. The goal of the curriculum is to provide stakeholders with guidance and knowledge that can assist them in complying with food safety regulations. Stakeholders active participation and involvement in the development of curriculum/training modules will be integral in the process. The curriculum will be developed in Spanish first then translated to English. This will help insure the integrity and intent of the food safety requirements are translated/communicated correctly.Modified food safety training modules will be piloted with target audience in a face-to-face program before full online implementation. Modules will be modified as needed before piloting and implementing online certification program. Pre and post examinations will be used to evaluate pilot programs.