Recipient Organization
OPERATION SPRING PLANT, INC.
P.O. BOX 1759
OXFORD,NC 27565
Performing Department
(N/A)
Non Technical Summary
Project Summary:Title: "Reducing Food Safety Risk at Farm Level"Submitted byOperation Spring PlantSocially disadvantaged farmers and ranchers, among other groups of farmers, are an important component of the food chain system in the United States, and as such, share in the responsibility of ensuring food safety to maintain public health. This group of farmers also plays critical roles in managing and minimizing food safety risks. With over three decades of working and interacting with socially disadvantaged in North Carolina, Operation Spring Plants (OSP) has the knowledge of barriers they face in implementing food safety programs. Such barriers are, but not limited to, lack of skills in identifying food safety hazards in their operations, lack of understanding the elements of the emerging national certification system, lack of knowledge of food safety regulations, high compliance costs, limited knowledge and skills on safe and healthy food production practices, and lack of skill on value added product development. Additionally, these producers of traditional agricultural commodities lack understanding of Good Agricultural Practices (GAP) and Good Handling Practices (GHP) which are the food security and safety management protocols for the production and post-harvest handling of fruits and vegetables and animal products. They do not have adequate records that can trace produce to the field where it was grown and harvested.To address these issues, OSP proposes to conduct a food safety education and outreach project with the goal of providing the tools and skills needed for these underserved farmers, to produce safe and healthy foods, as well as, increase their knowledge of food safety regulations. The project will focus on the following: 1.) Food Safety Regulations, 2.) Safe and Healthy Foods Production Practices, and 3.) Value Added Product Development. The overall impact of this project is that producers will develop the knowledge and skills to ensure the safe and efficient production, processing, and distribution of food products while focusing on the short and long-term safety and health of consumers. They will meet market demands for quality assurance through compliance with the standards, while adjusting for shifting technological, and government policies. Additionally, there will be an increased income for these producers and improved quality for them, their communities, and that of the consumer at large.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Goals / Objectives
OSP proposes to conduct a food safety education and outreach project with the goal of providing the tools and skills needed for these underserved farmers, to produce safe and healthy foods, as well as, increase their knowledge of food safety regulations.Objectives: The objectives of this project are to:Increase the knowledge of socially disadvantaged farmers and ranchers on food safety regulations.Enhance the skills and abilities of the socially disadvantaged farmer to produce safe and healthy foods by adopting environmentally sound healthy foods production practices. (Good Agricultural Practices - GAP)Improve the knowledge and skills for socially disadvantaged farmers and ranchers to produce safe and healthy value-added products. (Good Handling Practices - GHP).
Project Methods
The methods to be used in our program delivery efforts are, but not limited to, outreach meetings, workshops, hands-on demonstrations, and one-on-one farm/home visits. OSP will collaborate with the Southern Regional Food Safety Center in conducting this project. Other collaborators are Carolina Farm Stewardship (CFS), Pine Knot Farms (PKF) Royal Consulting Group-RC (Cathy Royal, Ph.D.), USDA FDA., North Carolina Department of Agriculture and Consumer Services. (NCDACS)