Progress 09/01/16 to 08/31/19
Outputs
Target Audience:The main target audience is small-sized, beginning and early-stage food entrepreneurs and cottage food operators who are running home-based business. Other target audience includes extension agents who are currently running or plan to run food safety education and/or food entrepreneurship trainings. Changes/Problems:We planned 4 workshops for this reporting period, but had to cancel 2 of those scheduled workshops for food entrepreneurs (commercial production) due to low registration (each workshop had 5 or less people signed up by 1 week prior to the workshop). To reach the target audience other than workshop, we are writing factsheets about a food safety plan for starting and early stage food businesses. What opportunities for training and professional development has the project provided?During the report period, the project offered two in-service trainings, through which extension agents can increase their knowledge and improve professional skills. By the end of reporting period, 30 extension agents were trained for food safety knowledge (based on FDA FSPCA Preventive Controls for Human Food training) and effective training organization skills. Additionally, PI attended two scientific conference meetings, American Society for Microbiology and International Association for Food Protection, for her professional development. The entire project (3-year period) provided four in-service trainings through which 94 extension agents got trained. Additionally, the project provided training opportunities for two graduate students and four undergraduate students, who either participated in the FSPCA Preventive Control for Human Food Training, or attended the food entrepreneurship workshops. How have the results been disseminated to communities of interest?Training materials based on the educational curriculum developed in this project were built into two educational packets, one for beginning and early-stage food entrepreneurs in commercial production, and the other for cottage food operators. The packets were directly distributed to target groups of interest through the training workshop, or by request from these target audience through email or the entrepreneurship social media site. Additionally, the packet materials and educational multimedia were distributed to extension agents, who run their own food safety education programs for small-sized food entrepreneurs and cottage operators, either electronically or by post-mail upon request. The summary of program impacts from trainings (short-term) and the follow-up surveys (long-term), was presented at the annual University of Florida-Institute of Agricultural and Food Sciences (UF/IFAS) Extension Symposium in May 2019. The results from follow-up survey and the observation study was also presented in the Microbiology Communication and Outreach session at the American Society of Microbiology annual conference (San Francisco, CA) in Jun, 2019. Several factsheet articles were published through UF/IFAS Extension's Electronic Data Information Source (EDIS), which is more accessible to the project's target audience than academic journals. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Accomplishments during the report period: 1. Training Workshops: During the reporting period, the project team provided 2 educational workshops for cottage food operators and 2 in-service trainings for county extension agents ("train-the-trainers"). As a result, 50 county extension agents, and 39 cottage food operators were trained through these programs. (1) In-service training: The first in-service training for extension agents (February 27, 2018; Gainesville, FL, n=14) focused on strategies of organizing a successful educational program and effectively delivering complex contents to our target clients. While the training emphasized food safety education programs for food entrepreneurs, it was broad enough to be applied in other outreach programs. According to the exit survey, 93% of participants self-assessed their knowledge on the topic increased due to the training, and 100% responded that they would use the knowledge for their own programs. The second in-service training (May 8, 2019; Gainesville, FL, n=36) was specifically for agents working in food entrepreneurship programs, and focused on regulatory requirements, and safety education for users of permitted kitchen facilities. The exit survey showed 86% of participants self-assessed their knowledge on the topic increased due to the training, and 100% responded that they would use the knowledge for their own programs. (2) Educational workshop: Two workshops for home-based cottage food operators were given - one on Apr 5, 2019 (Dade City, FL), and the other on Aug 2, 2019 (Davie). Both workshops were based on educational curriculum developed in previous reporting period (2016-2017), and pre and post-tests showed the participants knowledge has improved by 29% (68% in pre-test to 88% in post-test). In the exit survey, 100% participants said they would change their operation/practice based on the knowledge from the workshop (behavior change). In addition, 92% said their knowledge/skills has significantly improved (other 8% said moderately improved). 2. Follow-up survey: During the reporting period, the long-term impact of the training program was determined by sending a follow-up survey, which was developed in the previous reporting period. The email invitation to the survey was sent to 155 workshop participants from previous periods, and 47 (30%) responded back. According to the responses received, 66 % indicated they have changed their practices or behaviors after the training, and among those who changed their practice/behavior, the highest change was noted in food safety area (85%) followed by better regulatory compliance (71%), and business side (69%). The survey also shows that 17% of respondents (n=8) are planning/considering to take additional food safety trainings (e.g. HACCP, FSMA Preventive Controls) for their business. In addition, 45% of respondents (n=21) stated they either have started a new business or are about to start one very soon. Other 32% (n=15), who were already running their businesses at the time of training, said their sales revenue had increased since the workshop. The follow-up survey also found that 87% of respondents (n=41) are frequently (more than once per month; 53% said more than once a week) using the educational packet given at the workshop as their reference while preparing to start a business or running their businesses. 3. Educational packet revision: The team updated the educational packet with the newest scientific and regulatory information. As a result, a 842-page training packet for beginning food entrepreneurs in commercial production and a 425-page training packet for home-based cottage food operators, both of which include presentation handouts, factsheets, regulation summaries, and other supportive materials. For workshop participants, additional supplement documents were also provided as electronic files in a jump-drive. Overall 3-year project accomplishments: The project team developed a single-day education curriculum based on the FDA-approved FSPCA Preventive Controls for small-sized, starting and early-stage food processors. The curriculum was delivered to our target audience through pre-established food entrepreneurship workshop and cottage food operator workshop. During the 3-year period, the project offered 4 in-service trainings for extension agents and 9 educational workshops for target audience (5 workshops for food entrepreneurs of their early-stage commercial production and 4 workshops for cottage food operators). Through these trainings and workshops, we educated 124 county extension agents, 119 cottage food operators, and 110 food entrepreneurs in commercial production. On average, our exit survey showed that 1) 100% of survey participants were satisfied with the curriculum and the quality of trainings, and 2) 97% self-assessed that their knowledge has improved due to the training. The self-assessment of knowledge gain was supported by pre- and post- test result, which showed 27% increase (66% before the education, and 84% after the education). The educational curriculum was adopted by multiple extension agents, resulting in at least 4 recurring food safety training for beginning entrepreneurs and/or cottage food operators. The follow-up survey suggests the education program from the project has helped food processors adopt safer practices for their food products with over 65% reported practice change based on their gained knowledge. Two educational packets created from this project was proved to be a useful resource for the target audience, which was frequenly used as a reference by 87% of packet receipients. Total of 4 conference paper/abstracts were presented in the state, national or international academic society meetings, and 4 factsheet articles were published through UF/IFAS Extension's Electronic Data Information Source (EDIS).
Publications
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
University of Florida IFAS Extension Electronic Data Information Source (EDIS). Facility registration and initial regulatory compliance activities for acidified food and low-acid canned food processors in Florida. M. Krug and S. Ahn. #FSHN19-2. Available at: https://edis.ifas.ufl.edu/pdffiles/FS/FS31800.pdf
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
American Society for Microbiology (ASM) Microbe 2019 Conference, Jun 20-24, 2019 (San Francisco, CA) Impact of outreach training program on food safety practices at Florida farmers markets, L. Roth, A. Simonne, S. Ahn. Abstract Proceedings P563-POM231
- Type:
Other
Status:
Submitted
Year Published:
2019
Citation:
University of Florida IFAS Extension Electronic Data Information Source (EDIS). How to start a food business: Basic food technology Food Acidity. S. Ahn, J. Goldstein, G. Baker, and M. Krug. #FSHN19-xx.
- Type:
Other
Status:
Submitted
Year Published:
2019
Citation:
University of Florida IFAS Extension Electronic Data Information Source (EDIS). Finding and using a co-packer. A. ODonoughue, W. Jennings, and S. Ahn. #FSHN19-xx.
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
University of Florida IFAS Extension Electronic Data Information Source (EDIS). Final rule for preventive controls for human food. J. A. Lepper, S. Ahn, K. R. Schneider, M. D. Danyluk, and R. Goodrich-Schneider. #FSHN17-6. Available at: http://edis.ifas.ufl.edu/pdffiles/FS/FS30100.pdf
|
Progress 09/01/17 to 08/31/18
Outputs
Target Audience:The main target audience is small-sized, beginning and early-stage food entrepreneurs and cottage food operators who are running home-based business. Other target audience includes extension agents who are currently running or plan to run food safety education and/or food entrepreneurship trainings. Changes/Problems:The project team requested the no-cost extension of the grant by 1 year, which was approved by the USDA NIFA. The project now has a new end date of 08/31/2019. What opportunities for training and professional development has the project provided?During the report period, the project offered an in-service training, through which extension agents can increase their knowledge and improve professional skills. By the end of reporting period, 30 extension agents were trained for food safety knowledge (based on FDA FSPCA Preventive Controls for Human Food training) and effective training organization skills. Additionally, a graduate student participated in the FSPCA Preventive Control for Human Food Training, and two undergraduate students attended the food entrepreneurship workshops. How have the results been disseminated to communities of interest?Training materials based on the educational curriculum developed in this project were built into two educational packets, one for beginning and early-stage food entrepreneurs and the other for cottage food operators. The packets were distributed to target groups of interest who attended the training workshop. Additionally, all the packet materials and educational multimedia were distributed to extension agents, who run their own food safety education programs for small-sized food entrepreneurs and cottage operators, either electronically or by post-mail upon request. In addition, summary of cottage food operator training and the result of exit and follow-up surveys, which studied the impact of the training program on practice and behavior changes as well as entrepreneurship, was presented in the annual EPAF conference to Florida extension experts in Aug 2018. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period (Oct/Nov 2018), we will hold another advisory panel meeting during which the progress from the project progress will be reported and the feedback from panel members will be received. In the next period, we will mainly focus on evaluating the outcomes of the program and measuring the impact of the training through follow-up online surveys and in-person interviews of workshop attendees. At least 3 more training workshops for small-sized food entrepreneurs and cottage food operators will be offered during the next period, and one in-service training is scheduled in Feb 2019. Additionally, we will write a few factsheets about food safety practices for small-sized processors and home-based cottage food operators. We will also write a manuscript regarding the extension activities under this project.
Impacts
What was accomplished under these goals?
1. Training Workshops: The project team provided 7 educational workshops and trainings during the report period: one in-service training for county extension agents ("train-the-trainers"), three workshops for beginning and early-stage food entrepreneurs, and three workshops for cottage food operators. As a result, 30 county extension agents, 55 cottage food operators, and 58 food entrepreneurs of their early-stage commercial production were trained through these workshops. The in-service training for extension agents (March, 2018; Orlando, FL) focused on regulatory requirements and food safety practices for small-sized food processors, and it also included the panel discussion and open Q&A with representatives from Florida and federal food regulation agencies. According to the exit survey, 95% of participants self-assessed their knowledge on the topic increased due to the training, and 89% responded that they would use the knowledge in their own programs. By the end of the reporting period, 3 additional training programs for small-sized or home-based food entrepreneurs were created by agents who participated in the training. In other 6 workshops for food entrepreneurs and cottage food operators, pre and post-tests showed the participants knowledge has improved (on average, from 63% in pre-test to 81% in post-test). According to the exit survey, 100% of respondents said they are satisfied with the content of the workshop (87% highly satisfied and 13% as moderately satisfied), and they thought their knowledge of topics has improved due to the training (82% replied as significant improvement and 18% as moderate improvement). 2. Follow-up survey: To measure the long-term impact of the training program, a formal online follow-up survey was developed, and sent to 42 workshop participants from last report period. According to the responses received, 71% indicated they have changed their practices or behaviors after the training. In addition, 35% of respondents stated they either have started a new business or are about to start one very soon. Other 25%, who were already running their businesses at the time of training, said their sales revenue had increased since the workshop. The follow-up survey also found that 75% of respondents are frequently using the educational packet given at the workshop as their reference while preparing to start a business or running their businesses. The survey result indicates this program serves as a great resource for any Floridian who desires to start a food business in the state while contributing to the improved food safety and economic development through successful entrepreneurship in Florida. 3. Educational packet revision: With the change in Florida Cottage Food Law in July 2017 and the new FDA FSMA-related guidance documents for small entity available, the team updated the educational packet with the newest information. As a result, a 856-page training packet including presentation handouts, factsheets, regulation summaries, and other supportive materials was created for the training, and additional supplement documents were added as electronic files in a jump-drive.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Extension Professional Associations of Florida (EPAF) 2018 Conference, Aug 27-30, 2018 (Ponte Vedra Beach, FL) The homemade entrepreneur: a program for growing small food businesses, N Parks, S. Deary, M. McAlpine, B. Burbaugh, A. Sheldon, S Ahn, and A. Simonne. Abstract Proceedings.
|
Progress 09/01/16 to 08/31/17
Outputs
Target Audience:The main target audience is small-sized, beginning and early-stage food entrepreneurs and cottage food operators who are running home-based business. Other target audience includes extension agents who are currently running or plan to run food safety education and/or food entrepreneurship trainings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One graduate student and two undergraduate students participated in developing the educational curriculum and delivering educational workshops. From their participation, they have learned specific skills to establish an educational curriculum and develop training materials as well as communicate stakeholders. PI and one undergraduate student submitted an abstract to an international food science conference, and students assist write factsheets under this project. How have the results been disseminated to communities of interest?Training materials based on the educational curriculum developed in this project were built into two educational packets, one for beginning and early-stage food entrepreneurs and the other for cottage food operators. The packets were distributed to target groups of interest who attended the training workshop. Additionally, all the packet materials and educational multimedia were distributed to extension agents, who run food safety education programs for small-sized food entrepreneurs and cottage operators, either electronically or by mail upon request. Summary of findings from the survey study, which studied the critical need for food safety education programs specifically designed for small-sized food entrepreneurs, growers, and cottage food operators, was presented in the annual IFT conference as an electronic poster to natural and international extension experts in July 2017. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, we will hold another advisory panel meeting during which the progress from the first period will be reported and the feedback from panel members will be received. Any suggestions and feedback will be considered and, whenever appropriate, be incorporated for the activity planning. Also, we will majorly focus on providing training workshops to stakeholders and evaluating the outcomes of the program during the next reporting period. At least 3 more training workshops for small-sized food entrepreneurs and cottage food operators will be offered during the next period, and one in-service training is scheduled in March 2018. The impact of the programs will be evaluated through exit surveys after each trainings and follow-up surveys that will assess behavior/practice changes since the training.
Impacts
What was accomplished under these goals?
1. Advisory group organization and meeting: Advisory group, which consisted of regulatory and industry stakeholders as well as extension agents were formalized. Potential members were invited to serve on the advisory group by sending them the official invitation by an email. Final advisory group was composed of 11 members, who are representatives from federal and state food regulating agencies, extension/outreach programs, kitchen incubators, food retail chains, community markets, and academia. The first advisory group meeting was held in Feb 2017. During the meeting, goals and specific objectives of the project were explained to the advisory group, and the plan for the first year was introduced as well. Various suggestions were made by advisory group members, which was considered and, if appropriate, adopted. Major progress made during the report period was reported to advisory members by emails. 2. Educational curriculum development: New educational curriculum for small-sized, starting and early-stage food processors was developed for one-day training. Accordingly, a 800-page training packet including presentation handouts, factsheets, regulation summaries, and other supportive materials was created for the training. The project team developed the curriculum by modifying pre-established Food Entrepreneurship curriculum and by adding FSMA PC-HF Rule-specific information including a food safety plan. Consequently, training curriculum got expanded from previous 1-day curriculum to 2 full-day training. The first day curriculum focused on fundamental food safety and entrepreneurship information, which included federal and state regulatory requirements as well as restrictions of the cottage food laws, safe food handling techniques, and effective marketing and business planning for beginning and early-stage small-sized food entrepreneurs. The second day curriculum was developed based on FDA-approved FSPCA Preventive Controls for Human Food Training Curriculum, and focused on developing a food safety plan. Additionally, the model food safety plan was created as a teaching example (Eclairs products with dark chocolate, salted caramel and pistachio). 3. Training Workshops: The project team provided 4 trainings during the report period: one in-service training was offered for county extension agents ("train-the-trainers"), and three training workshops for beginning and early-stage food entrepreneurs. For the in-service training that was held in Apr 2017 (Gainesville, FL), 44 extension agents participated. In the training, extension agents learned about limitations of current food safety trainings in meeting needs of beginning and small-sized food entrepreneurs with little food safety knowledge, and the newly developed food safety curriculum and strategies to effectively educate these target groups were shared. According to the exit survey, 89% of participants found the training helpful, and 93% responded that they would use the knowledge from the training in their own programs (80% highly likely and 13% likely). Out of 3 trainings given for food entrepreneurs, 2 food entrepreneurship trainings targeted beginning and early-stage food entrepreneurs of small-size and one training was specifically for cottage food operators in Florida. Two food entrepreneurship trainings (one held in May 2017 in Gainesville, FL and the other held in June 2017 in Immokalee, FL), which was 2-day workshop, had a total of 42 participants. Knowledge assessment quiz was given at the end of each day at the training, which showed an average of 82%. According to the exit survey, 100% of respondents said their knowledge of topics has improved due to the training (78% replied as significant improvement and 22% as moderate improvement). The cottage food operator training was given as a weekly lecture series (3 lectures in the series, and each lecture was for 4 hours) in August to September in 2017 (Jacksonville, FL). Twenty five cottage food operators have participated in the workshop. This workshop included hands-on session to show best practices in the kitchen for food safety. The survey for the workshop evaluation is currently being analyzed and not available at this time of reporting.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Extension Professional Associations of Florida (EPAF) 2017 Conference (http://epaf.ifas.ufl.edu/documents/EPAF2017Proceedings.pdf) Aug 28-31, 2017 (Ft. Myers, FL) Developing a county-centered training program based on food entrepreneurship core curriculum, N Parks, S Ahn and S Deary (p.60) Abstract Proceedings
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Institute of Food Technologists (IFT) 2017 Annual Meeting (Jun 25-28, 2017, Las Vegas) Barriers to Food Safety Education for Food Entrepreneurs, W Jennings and S Ahn (Abstract and Presentation; E20-001) Presentation, Jun 27
|
|