Recipient Organization
UNIVERSITY OF TENNESSEE
2621 MORGAN CIR
KNOXVILLE,TN 37996-4540
Performing Department
(N/A)
Non Technical Summary
Food Freedom Acts and similar cottage laws throughout the United States allow small-scale producers to manufacture "non-temperature controlled for safety" food products prepared in domestic kitchens for sale to consumers without inspection or training. In 2022, Tennessee joined five other states which allow home-based production and sales of most shelf-stable foods. However, the Tennessee version includes acidified and low-acid canned foods, which are prohibited in many states. The intent of these acts is to foster growth of small businesses and enhance consumer choice. However, lack of oversight increases risks for foodborne illness.To ensure homemade foods are safe,a state-wide collaborative education and training program for small-scale, home-based producers will be created and evaluated. This will provide customized education for home-based food businesses. This program includes a significant collaboration with community stakeholders,Extension specialists and country agents to develop accessible, online courses covering: food safety, good manufacturing practices (GMPs), Food Safety Modernization Act (FSMA) principles tailored for home-based processing, safe canning procedures, and principles for starting a food business.This program addresses the need for quality food safety education and provides low-cost, online courses accessible to Tennessee residents, many who are socially disadvantaged or in rural areas. This training will also be applicable to small food businesses from those states with similar regulations. Grant funding will be used to build the online course collection, translate materials into Spanish and Arabic, provide additional live learning opportunities (through county Extension agents), and cultivate a network for food business entrepreneurs.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Goals / Objectives
The primary goalof this collaborative education and training program is to develop a food safety culture centric, science-based, and comprehensive program, customized to meet the needs of home-based food processors throughout Tennessee and other states with similar food freedom policies, framed within the FSMA.Objective 1: Develop and deploy a customized online training course for home-based food processorson food safety to include: a) Tennessee Food Freedom Act, b) cottage food laws, c) safe foodproduction and preservation methods, d) food safety principles, e) good manufacturing practices,f) proper allergen control and labeling.Objective 2: Develop and deploy a customized online training course on safe canning practices forhome-based food processors to include: a) using a boiling water canner, b) using a pressurecanner, c) canning fruits and jellies, acidified and low acid foods.Objective 3: Develop and deploy a customized online training course for home-based foodmanufacturing entrepreneurs to include: a) business planning essentials; b) marketingfundamentals; c) product pricing; d) managing risks and liabilities; e) business licensing andtaxes, f) sales tax.Objective 4: Translate each course and accompanying materials into Spanish and Arabic.Objective 5: Conduct an impact analysis to determine the if the educational program improves adoption of food safety practices and procedures.
Project Methods
Course Design - Courses will be designed using the LOGIC model to address the target audience and stakeholder needs. Subject matter experts will provide content to address each course objective. Instructional designers will develop interactive course learning elements to deploy to the Learning Management System (Cornerstone). The initial course materials will be designed in English and pilot tested internally among Extension agents and specialists for feedback. English materials will be deployed for producers to begin taking courses, and the materials will be sent for Spanish and Arabic translation.Evaluation - a mixed-method research design will be employed that integrates selected quantitative and qualitative data collection techniques appropriate for addressing the evaluation study questions (listed below).To what extent are the project objectives being achieved?What is the quality of the curricula developed for this project and how does it meet the needs of key stakeholders.What are the key project outcomes for small scale home-based producers participating in the newly developed curricula?How do key project stakeholders perceive the effectiveness of the new curricula, as well as its strengths and weaknesses?What implementation problems have been encountered and how have they been addressed?Project evaluation will be completed by the evaluation team using the LOGIC Model in two stages: short-term outcomes and long-term outcomes. Short-term outcomes will be measured by surveying stakeholders with pre- and post-course assessments to determine changes in skills, knowledge, and attitude.A course perceptions and satisfaction evaluation will also be used to provide feedback on the design of the courses.Long-term outcomes will be measured beginning around 4 months after stakeholders have completed the training and have (ideally) had time to put course objectives into practice in their home-based food production business. In-person interviews at farmers markets in Tennessee will be used to measure changes in learner behavior and attitude related to food safety, production practices, procedures, and polices.A survey will also be sent to individuals who identify as socially disadvantaged who participate in the "free-of-charge" option for the courses, as paid for by grant funding.Evaluation Reporting and Publishing Formative evaluation data will be used to improve and refine project elements and inform programmatic decision-making. To further enhance the formative evaluation process, results of major data collection activities will be shared with project staff as they become available to promote continuous improvement of project management. At the conclusion of the project, a summative evaluation report will provide overall programmatic conclusions and specific recommendations for program elements that should be institutionalized (with or without modifications as needed).A publication describing the assessment results including impact of the courses on producers' awareness of food safety principles and adoption of safe production practices will submitted for peer review.