Non Technical Summary
This community outreach project aims to develop a systematic food safety training program and standardized operating procedures for high school horticulture program instructors involved in the farm-to-school (FTS) program and those selling produce to their local communities. The FTS program as well as local agriculture have attributed exponentially to the economic growth in West Virginia. Local farmers involved in the FTS program are required to take food safety training; however, no training has yet been established for those horticulture programs providing produce to their respective schools. A recent study conducted by the project director's team revealed that fresh produce from local farmers markets have high percentages of Salmonella, and Listeria. This study, along with several other studies indicate that the high prevalence of bacteria on fresh produce warrants food safety precautions be taken for every vendor procuring produce, especially those providing food for children in the education system; therefore, the objectives of this project are: 1) Conduct a survey of WV horticulture program instructors on knowledge of microbial contamination on produce, FSMA produce safety, and GAPs; 2) Review and develop standard operating procedures (SOPs) to ensure accurate standardized processes amongst high school horticulture programs; 3) Curriculum and schedule development for on-site workshops and the remote "train the trainer" modules for high school horticulture instructors. This project will supplement the FTS program as well as enhance the microbial quality of food and decrease the risk of microbial contamination on produce from school gardens.

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	1430	1100	100%

Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
1430 - Greens and leafy vegetables;

Field Of Science
1100 - Bacteriology;

Goals / Objectives
This community outreach project aims to develop a systematic food safety training program and standardized operating procedures for high school horticulture program instructors involved in the farm-to-school (FTS) program and those selling produce to their local communities.This study, along with several other studies indicate that the high prevalence of bacteria on fresh produce warrants food safety precautions be taken for every vendor procuring produce, especially those providing food for children in the education system; therefore, the objectives of this project are: 1) Conduct a survey of WV horticulture program instructors on knowledge of microbial contamination on produce, FSMA produce safety, and GAPs; 2) Review and develop standard operating procedures (SOPs) to ensure accurate standardized processes amongst high school horticulture programs; 3) Curriculum and schedule development for on-site workshops and the remote "train the trainer" modules for high school horticulture instructors.

Project Methods
Objective 1. Conduct a survey of WV horticulture program instructors on knowledge of microbial contamination on produce, FSMA produce safety, and GAPs;Within the first year of this project, we will conduct a survey of 4 school horticulture teachers, and workers involved in selling produce to the local community and schools including WV Bridgeport High School (HS), Preston County HS, Liberty HS, and Morgantown University HS. The needs and knowledge gaps of the horticulture program and its participants will be evaluated to efficiently design a learning program. The target population will be surveyed on four important factors: 1) food safety knowledge to include FSMA produce safety rules and regulations on microbial contamination; worker hygiene; post-harvest packing and transportation; work area sanitation and agriculture water safety. 2) their current post harvest practices, such as cleaning and sanitation of produce and work areas; collection, packaging, storage, and transportation of produce. 3) agriculture water, pesticide, and antimicrobial treatments already used in the facility. 4) feelings of concerns over microbial contamination through produce and willingness and interest to learn preventive measures, new procedures, and agricultural food safety training format preferences.Objective 2. Review and develop standard operating procedures to ensure accurate standardized processes amongst high school horticulture programs. Stakeholders of this project will review their current SOPs to ensure FSMA requirements and GAPs are being effectively implemented. Teachers associated with the horticulture program will also be involved in the review process to ensure program relativity. The SOP will consist of 4 important parts: purpose, scope, roles and responsibility, and procedures/quality assurance. 1) Purpose. To prevent foodborne illness by ensuring worker hygiene, water sources, washing procedures, tools and equipment, and soil are sanitary and unadulterated with contaminants. 2) Scope. This SOP applies to school raised produce sites (greenhouses, gardens, or raised beds etc.) that grow, harvest, and distribute vegetables and fruits with the intent to be sold to the school cafeteria or local community. 3) Roles and Responsibilities (R&R). The R&R section will define the role of each individual working in the school garden. These individuals include the educator and/or supervisor, manager, students, and laborers. 4) Procedures and quality assurance. This section of the SOP will consist of 6 parts describing overall, day to day operation considerations.Objective 3. Curriculum and schedule development for on-site workshops and the remote "train the trainer" modules for high school horticulture instructors.By the second year of this project (2026), "train the trainer" workshops will be developed with help from stakeholders after coordinated with WV Extension Service Small Farm Conference Center. The in-person workshop will be held biannually with 2 sessions offered each year before the start of the harvesting season. The online modules will be updated annually using the most up-to-date food safety regulated information to keep agricultural educators well informed. The PD and Co-PDs will be the primary instructors.