A MULTISTATE EFFORT TO INTEGRATE AND EXPAND FARMERS MARKET FOOD SAFETY MATERIALS ACROSS THE SOUTHERN REGION TO INCREASE FOOD SAFETY CULTURE

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: OTHER GRANTS
• Reporting Frequency: Annual
• Accession No.: 1010671
• Grant No.: 2016-70020-25888
• Cumulative Award Amt.: $525,610.00
• Proposal No.: 2016-07426
• Project Start Date: Sep 1, 2016
• Project End Date: Aug 31, 2019
• Grant Year: 2016
• Program Code: [A4182]- Regional FSMA Center

Project Director
Boyer, R. R.

Recipient Organization
VIRGINIA POLYTECHNIC INSTITUTE
(N/A)
BLACKSBURG,VA 24061

Performing Department
Food Science and Technology

Non Technical Summary
The number of farmers' markets in the U.S. has increased significantly over the last fifteen years. If this trend continues, there could be approximatly 10,000 markets nationwide by 2020. These smaller food businesses have limited access to food safety training. This project will improve and expand upon the current curriculum and develop a Farmers' Market Food Safety tool-kit that can be disseminated across the U.S.; reaching a large audience and increasing the public health of farmers' market patrons. Use of this curriculum will increase the number ofnumber of extension agents, volunteers, farmers' market managers and vendors that are knowledgeable about how to safely grow, process, prepare and sell foods in a farm andfarmers' market setting. This will lead tofarmers' market managers and vendors implementing practices in their market or vending booth that reduce the risk of foodborne illness. The ultimate goal is to create a safer food supply by equipping market vendors, managers and consumers with scientifically-based practical behaviors.

Animal Health Component

100%

Research Effort Categories

Basic

(N/A)

Applied

100%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	5010	1100	100%

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

Subject Of Investigation
5010 - Food;

Field Of Science
1100 - Bacteriology;

Keywords

farmers` market

food safety

Goals / Objectives
The overarching goal of this project is to reduce the incidence of foodborne-illness and provide a safer food supply by equipping market vendors, managers, and consumers with both scientifically-based and practical behaviors. We will create a "Farmers' Market Food Safety tool-kit" (FMFS tool-kit).Training utilizing the FMFS Tool-kitwill be delivered through extension specialists, extension Agents, Farmers Market Associations and volunteers. We hypothesize that a collaboration between key universities with input from stakeholders will result in the best materials developed for this audience. This project will allow us to improve upon the current curriculum, reach a larger audience and impact the public health of farmers' market patrons.

Project Methods
1) Conduct a needs assessment to determine the profiles of vendors (both produce and value added products).A systematic, structured needs assessment survey delivered across partner states. Each state will provide a list of vendors to be surveyed. A survey tool will be developedand distributed online using a service such as Qualtrics. To triangulate the data recorded through the survey process, 20 key informants (vendors and managers) from each state will participate in structured interviews.A second set of key informant interviews (20) will be conducted in year two as an interim check on material development. It is possible that these results may dictate differences in materials due to many variables including products, production type, geography and others. 2) Create a Farmers' Market Food Safety tool-kit (FMFS) to include: Enhancing the safety of locally grown produce curriculum :This curriculum has already been developed and will be revised to include recommendations in the Produce rule. In addition, a flowchart will be created depicting who is covered by the rule and who is exempt. Creation of Enhancing the safety of locally produced value added foods:Fact sheets and presentation materials will be developed to include locally produced value added foods such as acidified foods, fermented foods, dairy foods, meats, baked goods, candies, honey, eggs and pet foods.Creation of Enhancing the safety of foods prepared and served on site at local markets:Fact sheets and presentation materials will be developed toinclude foods that are prepared on site at the farmers' market. Often, these foods fall under different regulatory compliance which can be confusing for vendors This will include fact sheets on providing samples.Creation of a farmers' market food safety plan:Aweb-based platform will be developed, where market managers can answer questions related to how their market manage food safety risks. Once the market manager completes the web-based platform, a finalized Farmers Market Food Safety Plan will be downloaded (available for print, or to link on the market website), outlining how the market address common food safety risks.Wholesome and Healthy at the Farmers Market consumer focused materials:The WHFM kit is designed to highlight a specific product on each promotion day through the use of signs, recipe cards with integrated food safety information, and simple "Wash Me" cards for fresh produce handling. These educational materials are currently being developed and optimized, but will be made freely available to market managers; however, markets will be responsible for printing costs for material distribution. An implementation plan for using the materials throughout the year will be developed and provided to assist the market managers.A web-based platform that can be used as a "one-stop shop" for market managers/vendors/consumers to access food safety education and training materials or modules related to farmers markets will be developed. 3) Disseminate this kit through Virginia, North Carolina, Georgia, and Arkansas. Disseminate kit through Texas Certified Farmers Market CooperationCounty Extension agents will be trained in the finalized revised curriculum and FMFS tool-kit. One to two agent training workshops introducing the materials and data collection tools will be conducted early in year 2. Approximately 20 agents in each of state will be trained (n = 80 agents). Instructor notebooks outlining the curriculum [including copies of DVD's with instructions for use; evaluation tools (IRB informational letter, market vendor post-session questionnaire); certificates of completion; instructor guide/teaching plan for all materials; power point slides for each training; copies of all fact sheets] will be distributed across each state. Agents will then work with markets in their locality to deliver materials depending on need. In Texas, training will be delivered through the Texas Certified Farmers Market Coalition. (TCFMC). TCFMC represents 1,200 growers and holds an annual farmers' market meeting in Fredericksburg, TX that is attended by market managers across Texas.4) Pilot the use of the Master Food Volunteer network in Virginia & North Carolina as a delivery systemMaster Food Volunteers that are currently part of the Virginia Cooperative Extension and North Carolina Cooperative Extension will be used for this project. To participate in providing food safety education developed to farmers markets, the Volunteers will complete an additional 10 hours of training. This training will consist of a series of online training modules created from the curriculum and include only content for: 1) produce grower education; 2) prepared food vendor education; and 3) consumer education.The online modules will consist of a pre-test evaluation, a recorded presentation with the content, followed by a corresponding quiz, and a post-test evaluation. These modules will be piloted with 5 MFVs to gain perspectives on content, clarity, ease of use, and time to complete. The data for this portion will be collect via interviews with each volunteer. Once modules are finalized, they will be made available to interested volunteer/agent teams in VA and NC. Approximately 1 volunteer per agent, per state will be trained (n = 40 volunteers). In their localities, and these volunteers will assist the agents in the program delivery content, as well as conduct food demonstrations, and assist with set-up and clean up.5) Evaluate impact of the FMFS tool-kit across statesEvaluation of agent training - An evaluation using a retrospective pretest design will be conducted to assess knowledge gain before and after training the 80 extension agents. At the end of year 3, a more in-depth evaluation of agent's perspectives of the farmers' market trainings will be conducted. Manager and vendor evaluations from training - An evaluation using retrospective pretesting will be conducted to assess knowledge gain, and assess which practices (if any) the individual plans to implement. Follow up electronic surveys will be distributed 6-9 months following training to assess 1) practices implemented since training, 2) if further inspections were conducted to comply with FSMA (if necessary), and 3) to determine if further education is needed.Consumer evaluations from WHFM promotion days - Following the implementation of WHFM kit materials at a farmers' market researchers will return 1 to 2 weeks following to evaluate knowledge gained and/or increased awareness of food safety by consumers using a combination of rapid market assessment tools including face-to-face electronic surveys and Constructive Comments and Observations [CCO].Master Food Volunteer evaluations:Knowledge, attitude and aspirations for the volunteers will be assessed using pre and posttests that are embedded in the online module. Agents working with the volunteers will be asked to evaluate the skills and effectiveness of using volunteers to deliver content. 6) Make kit available to state extension agents nationally through eXtension, as well as through Farmers Market CoalitionAll materials developed for the FMFS toolkit will be made available for download through the eXtension Community of Practice (eCoP) Community, Local, and Regional Food Systems (CLRFS) as well as through the Farmers Market Coalition (FMC) website.The primary goal of this objective is to have this FMFS toolkit available nationwide to serve as a common training and education resource for farmers' markets and potentially other local food venues.

Progress 09/01/16 to 08/31/19

Outputs
Target Audience:The primary target audience for this project is small direct market producers and processors across the southeastern U.S. that sell direlctly to consumers through farmers markets. Additionally, extension agents in the southeastern U.S. will be delivering the content that we create for the primary target audience through a train the trainer model, therefore these agents are a secondary audience. Changes/Problems:We had a few major delays or problems during the course of this project. 1) we were significanty delayed due to maternity leave of the project director and another co-PI. 2) To save on costs we utilized a student group at the University of Arkansas to develop our logo and other graphic materials but this delayed us by 6 months. 3) The Virginia Tech College of Agriculture and Life Sciences Communication Team went through a restructuring and as a result was unable to assist us with some of the contractual services that we previously arranged. 4) There was significant turn over of Extension agents in Virginia As a result of those problems,the research team has been unable to complete objectives #3 -6. We were delayed getting started due to maternity leaves and delayed logo development The program leader was notified in summer 2018 that we were delayed and we were told that we would have no problem recieving a no cost extension. We proceeded with the work altering the timeline with the expectation that we would be extended an additionally year. However,in late spring of 2019, we formally requested a no cost extension but it was denied becuase it was not allowed as part of this specific program. As a result, we were unable to complete the dissemination, training and evaluation of the curriculum. This is still planned to occurr in 2020 but will be scaled back do you loss of budget. Additionally,in 2018, the Master Food Volunteer network in Virginia lost a number of key Extension agents delivering the program. As a result, the Master Food Volunteer program and recruiting efforts have been impacted and the program is working to rebuild. Therefore, Virginia has not had the momentum to focus on adding new content to the program What opportunities for training and professional development has the project provided?There have been a variety of way that the content has been disseminated to communities of interest: 1) Extension agents - During the duration of the grant, our team has continued to work with our extension agents in our respective states. As new materials have been created they have been integrated into other training materials and education that has been offered. Even though we have not trained agents on the specific curricul yet, all PIs work with them on a regular basis to assist them with educational content related to farmers markets. 2) Farmers market vendors andmanagers -During the duration of the grant, our extension agents havecontinued to work with farmers market vendors and managers in our respective states. As new materials have been created they have been integrated into other training materials and education that has been offered. 3) Professional Colleagues - Our team has presented our findings at both international, national, regions and local professional meetings. This includes the International Association for Food Protection, Annual FSOP PD grant meetings and a variety of extension events. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? The number of farmers' markets in the U.S. could reach 10,000 markets nationwide by 2020. These smaller food businesses have limited access to food safety training. This project improved and expanded upon the current curriculum to develop a Farmers' Market Food Safety tool-kit with the intent for it to be disseminated across the Southeast region, and eventually the entire U.S. with the hope of reaching a large audience and increasing the public health of farmers' market patrons. Ourteam collected data and compiled a significant number of food safety related resources for farmers market managers and vendors. It was confirmed that the vast majority of farmers market vendors are exempt from the both the FMSA Produce Safety Rule, as well as the Preventive Controls for Human Food Rule. This helped target the correct information to include in our tool-kit. The "Farmers' Market Food Safety tool-kit" (FMFS tool-kit) has been branded, designed and finalized. It includes materials for farmers market managers, vendors, and patrons. Due to circumstances outside of our control, the team has not delivered or evaluated the curriculum yet. However, the materials are now available in our states and our team will begin training extension educators to deliver the curriculum and collect data in 2020. The specific objectives of this project to help meet our overarching goals are:? Objective #1 - Conduct a needs assessment to understand the profiles of vendors that sell foods at farmers markets, to determine how FSMA will affect them. The research team at Virginia Tech and North Carolina State University have conducted interviews with farmers market vendors in both states to better understand vendor business practices, and requirements to comply with FSMA. This allows us to better understand the educational needs of the vendors. The interviews are still ongoing, but to date we have found that 84% of vendors interviewed are exempt from the FSMA Produce Safety Rule and 16% are qualified exempt. None of the vendors are covered under the rule. Additionally, 100% of the vendors are exempt from the FSMA Preventive Controls rule. This work is ongoing, and final summation of the work will be presented at the annual International Association for Food Protection meeting in summer 2020; as well as published in Food Protection Trends. Objective #2 - Create a "Farmers' Market Food Safety tool-kit" (FMFS tool-kit) to include: We have created the following outputs from the funded grant: Developed a logo and factsheet template to create a standard branding of all materials produced. Enhancing the safety of locally grown produce curriculum has been updates to comply with recommendation from the FSMA Produce Safety Rule. There are a total of 10 new updated publications. The citations for each of these are listed under 'Products'. The "Enhancing the safety of locally produced foods" series of fact sheet were developed. This includes at total of 15 new fact sheets with specific guidelines for how to sell certain products in the local market. The original documents were created according to Virginia regulations and shared with each of the collaborating states. Each collaborating state edited the document to comply with their state's specific regulatory requirements. The result is a branded document that it editable (with permissions) to meet each state's specific needs. The intent is that this template can be shared with other states as needed. The citation for each of these are listed under 'Products'. The Virginia Tech team has created and evaluated a draft farmers' market plan, however it has not been finalized. This farmers market plan was developed as part of a PhD student's dissertation and then evaluated as part of a M.S. student's final project. Briefly, this document is intended to be created into a web-based platform that market managers can use to easily create and share a food safety plan for their market. It was evaluated with farmers market managers in Southwest Virginia in fall 2018. It was well received, however some of the categories in the plan would be hard to implement due to limited resources such as time, money, equipment and education. We are continuing to revise this into a document that would be more useable. The Arkansas team has finalized their "Wholesome and Healthy at the Farmers' Market" materials. These were created as part of another grant and have been branded to be included in the "Farmers Market Food Safety Tool-kit". These materials provide education to farmers market patrons informing them of how to safely handle the foods they purchase. The Georgia team created the "Best Practices for Growing, Harvesting, and Handling Produce in the Field and Packinghouse" training guide. This guide is intended for small produce growers. It has been created for low literacy and Spanish speaking populations. This training guide has large detailed cartoons used to portray correct and incorrect fresh produce handling practices. There is limited text that is included in both English and Spanish. The Virginia Tech team has also begun to develop a web-based platform that can be used as a "one-stop shop" for market managers/vendors/consumers to access food safety education and training materials or modules related to farmers' markets. However,this has not been completed due to: 1) significant turnover in the communications department that was contracted to lead this work; 2) server hosting difficulties and 3) the need for continued renewed funding that we did not have. In the future we hope to continue working towards creating a functional website that will serve the public like this. Objective #3, 5 & 6: Disseminate this kit through extension programs in Virginia, North Carolina, Georgia, Arkansas and Texas;Evaluate impact of the FMFS tool-kit across states;Make kit available to state extension agents nationally through eXtension, as well as through Farmers Market Coalition. At this time, the research team has not completed these objectives. Due to circumstances that were out of our control, we were delayed with momentum to finalize all of the materials. The teams requested to receive a "no cost" extension to finish the work was unable to be approved. Unfortunately, the team has not Disseminated the kits yet, but has plans to do so in 2020.Once the kits are disseminated, the extension educators will begin to deliver the content and data will be collected at the discretion of each state. Virginia has an extension emphasis to provide this education for farmers market managers, vendors and patrons. Therefore, data will be collected annually on the toolkit beginning in 2020.The dissemination of the kits nationally can only happen after they have been evaluated. Objective #4: Pilot the use of the Master Food Volunteer network in Virginia & North Carolina as a delivery system. At this time, the research team has not completed this objective. In 2018, the Master Food Volunteer network in Virginia lost a number of key Extension agents delivering the program. As a result, the Master Food Volunteer program and recruiting efforts have been impacted and the program is working to rebuild. Therefore, Virginia has not had the momentum to focus on adding new content to the program Objective #7 - Host the Project Directors meeting for the Multistate Food Safety Outreach Program in Blacksburg, VA during the final year of the grant. Virginia Tech hosted the FSOP project directors meeting in August 21-22, 2018. There were 65 attendees, which included project directors of funded FSOP projects as well as stakeholders. The meeting was held over two ½ days and included presentations, a poster session and a published book of abstracts. All presentations and abstracts were shared with participants via a shared google drive:

Publications

• Type: Other Status: Published Year Published: 2018 Citation: Eifert, J., R. Boyer, T. Saunders and L. Yang. 2018. WHat do I need to know to sell Kombucha at a farmers market. Virginia Cooperative Extension Publication number FST-297NP. Available at: https://www.pubs.ext.vt.edu/FST/FST-297/FST-297.html
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, E. Pomfrey-Wells, T. Saunders, L. Yang. 2019. What do I need to know to sell Refrigerated Dips, Spreads, Dressings and Salads at the farmers market? Virginia Cooperative Extension Publication number FST-300NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/FST-300/FST-300.pdf
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, E. Pomfrey-Wells, T. Saunders, L. Yang. and T. Hammett. 2019. Enhancing the safety of locally prepared foods: What do I need to know to sell Maple Syrup at the farmers' market? Extension publication #FST-311NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-311/FST-311.pdf
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, E. Pomfrey-Wells, T. Saunders, L. Yang. 2019. What do I need to know to sell Acidified Foods at the farmers market? Virginia Cooperative Extension Publication number FST-321NP. Available at:https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-321/FST-321.pdf
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to sell Dehydrated Foods at the farmers market? Virginia Cooperative Extension Publication number FST-319NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-319/FST-319.pdf
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to sell Fermented Vegetables at the farmers market? Virginia Cooperative Extension Publication number FST-308NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-308/FST-308.pdf
• Type: Other Status: Published Year Published: 2018 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2018. What do I need to know to sell Jams, Preserves, Jellies and Fruit Preserves at the farmers market? Virginia Cooperative Extension Publication number FST-301NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-301/FST-301.pdf
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to Labeling my foods for sale? Virginia Cooperative Extension Publication number FST-312NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-312/FST-312.pdf
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to sell my Baked Goods at the farmers market? Virginia Cooperative Extension Publication number FST-XXXX.
• Type: Other Status: Published Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to provide samples at the farmers market? Virginia Cooperative Extension Publication number FST-310NP. Available at: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-310/FST-310.pdf
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to sell Honey at the farmers market? Virginia Cooperative Extension Publication number FST-XXXX.
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to sell Eggs at the farmers market? Virginia Cooperative Extension Publication number FST-XXXX.
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Eifert, J., R. Boyer, T. Saunders, L. Yang. 2019. What do I need to know to sell Meat and Poultry at the farmers market? Virginia Cooperative Extension Publication number FST-XXXX.
• Type: Other Status: Published Year Published: 2019 Citation: J.A. Harrison, J.W. Gaskin, M.A. Harrison, J. Cannon, R. Boyer, G. Zehnder and K. Woods. Enhancing the Safety of Locally Grown Produce  Farm Self-Help Form. Publication #FDNS-E-168-1, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: J.A. Harrison, R. Boyer, M. Harrison and K. Woods. Enhancing the Safety of Locally Grown Produce  On the Farm. Publication #FDNS-E-168-2, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: J.W. Gaskin, J.A. Harrison, M.A. Harrison, J. Cannon, R. Boyer, G. Zehnder and K. Woods. Enhancing the Safety of Locally Grown Produce  Land Use. Publication #FDNS-E-168-3, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: J.W. Gaskin, J.A. Harrison, M.A. Harrison, J. Cannon, R. Boyer, G. Zehnder and K. Woods. Enhancing the Safety of Locally Grown Produce  Water Use. Publication #FDNS-E-168-4, 2nd Edition. University of Georgia. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: J.W. Gaskin, J.A. Harrison, M.A. Harrison, J. Cannon, R. Boyer, G. Zehnder and K. Woods. Enhancing the Safety of Locally Grown Produce  Use of Manure and Other Soil Amendments of Animal Origin. Publication #FDNS-E-168-5, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: R. Boyer, J.A. Harrison, J.W. Gaskin, M.A. Harrison, J. Cannon, G. Zehnder and K. Woods. Farm Worker Hygiene, Health and Training. Publication #FDNS-E-168-6, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: R. Boyer, J.A. Harrison, J.W. Gaskin, M.A. Harrison, J. Cannon, G. Zehnder and University of Georgia.K. Woods. Farm Worker Toilet and Handwashing Facilities. Publication #FDNS-E-168-7, 2nd Edition.
• Type: Other Status: Published Year Published: 2019 Citation: J.A. Harrison, M.A. Harrison, J.W. Gaskin, J. Cannon, R. Boyer, G. Zehnder and K. Woods. Harvesting and Storage. Publication #FDNS-E-168-8, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: J.A. Harrison, J.W. Gaskin, M.A. Harrison, J. Cannon, R. Boyer, G. Zehnder and K. Woods. Transporting Produce Safely. Publication #FDNS-E-168-9, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: G. Zehnder, J.W. Gaskin, J.A. Harrison, M.A. Harrison, R. Boyer, J. Cannon and K. Woods. Training and Certification Options. Publication #FDNS-E-168-10, 2nd Edition. University of Georgia.
• Type: Other Status: Published Year Published: 2019 Citation: J. Harrison, K. Woods, R. Boyer, M. Harrison, A. Wszelaki, A. Villalba, M. Brown, I. Beltran. Best Practices for Growing, Harvesting, and Handling Produce in the Field and the Packinghouse. A Training Guide. Bulletin 1515. University of Georgia Extension.
• Type: Other Status: Published Year Published: 2019 Citation: J. Harrison, K. Woods, R. Boyer, M. Harrison, A. Wszelaki, A. Villalba, M. Brown, I. Beltran. Mejores Practicas de Cultivo, Cosecha y Manejo de Productos Agricolas en el Campo y en la Empacadora. Guia de Entrenamiento. Bulletin 1515. University of Georgia Extension.
• Type: Theses/Dissertations Status: Other Year Published: 2021 Citation: This work has supported 1 PhD student to complete various aspects of the project. His dissertation is expected spring 2021

Progress 09/01/17 to 08/31/18

Outputs
Target Audience:The primary target audience for this project is small direct market producers and processors across the southeastern US that sell directly to consumers through farmers markets. Additionally, Extension agents in the southeastern US will be delivering the content that we create for the primary target audience thorugh a train-the-trainer model, therefore these agents are a secondary audience. Changes/Problems:The work for the project has been delayed because the PI was pregnant during the start of the project and had a baby in November 2017. She was then out on maternity leave until March 2018. Therefore we will be requesting a no cost extension in order to finalize the project. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?1) Project and results presented at the 2018 NFA FSOP Annual Project Directors Meeting, Blacksburg, VA 2) Project and results presented at the 2018 Southern Regional Integrate Produce Safety Conference, Atlanta GA What do you plan to do during the next reporting period to accomplish the goals?1) The remainerof the "Enhancingthe Safety of Locally Prepared Foods"will be completed. 2) The website to disseminate all of the materials will be completed 3) Extension agents in VA, GA, NC, AR and TX will have been trained on the materials

Impacts
What was accomplished under these goals? 1) Development of the logo for the Farmers Market Food Safety Toolkit is completed. 2) Development of the template for the "Enhancing the Safety ofLocally Prepared Foods"Completed 3) Completed the submission/publication of "Enhancingthe Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market" 4) Finalizedthe drafts (and awaiting final publication) of "Enhancingthe Safety of Locally Prepared Foods: What do I need to know to sell MAPLE SYRUPat the farmers market" "Enhancingthe Safety of Locally Prepared Foods: What do I need to know to sell JAMS, JELLIES, FRUIT BUTTERS, and PRESERVESat the farmers market" "Enhancingthe Safety of Locally Prepared Foods: What do I need to know to sell REFRIGERATED DIPS, SPREADS, DRESSINGS and SALADS at the farmers market" "Enhancingthe Safety of Locally Prepared Foods: What do I need to know to sell KOMBUCHAat the farmers market" 5) Implemented regular PI meetings. Meton August 22, 2018, September 25, 2018, October 30, 2018, and November 27, 2018 6) Held the 2018 NIFA FSOP Annual Project Directors Meeting in Blacksburg on August 21-22, 2018

Publications

• Type: Other Status: Published Year Published: 2018 Citation: Boyer, R., J. A. Eifert, T. Saunders. 2018. Enhancing the safety of locally prepared foods: What do I need to know to sell Packaged meals (refrigerated/frozen) at the farmers' market? Extension publication #FST-280NP. Available at: https://pubs.ext.vt.edu/FST/FST-280/FST-280.html
• Type: Other Status: Awaiting Publication Year Published: 2018 Citation: Boyer, R., J. A. Eifert, T. Saunders. 2018. Enhancing the safety of locally prepared foods: What do I need to know to sell Kombucha at the farmers' market? Extension publication #FST-297NP.
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Boyer, R., J. A. Eifert, E. Wells, T. Saunders, and L. Yang. 2018. Enhancing the safety of locally prepared foods: What do I need to know to sell Jams, Jellies, Fruit Butters and Preserves at the farmers' market? Extension publication #FST-XXX.
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Boyer, R., J. A. Eifert, E. Wells, L. Yang, and T. Hammett. 2018. Enhancing the safety of locally prepared foods: What do I need to know to sell Maple Syrup at the farmers' market? Extension publication #FST-XXX.
• Type: Other Status: Awaiting Publication Year Published: 2019 Citation: Boyer, R., J. A. Eifert, E. Wells, T. Saunders, and L. Yang. 2018. Enhancing the safety of locally prepared foods: What do I need to know to sell Refrigerated Dips, Spreads, Dressings, and Salads at the farmers' market? Extension publication #FST-XXX.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Boyer, R., B. Chapmen, J. Harrison, K. Gibson, S. Sirsat, M. Chase, J. Eifert, K. Shoulders. 2018. Integrating farmers' market food safety content across the southern region. Southern regional integrated produce safety conference. Atlanta GA. Nov. 14, 2018.

Progress 09/01/16 to 08/31/17

Outputs
Target Audience:The primary target audience for this project is small direct market producers and processors across the southeastern US that sell directly to consumers through farmers markets. Additionally, Extension agents in the southeastern US will be delivering the content that we create for the primary target audience through a train-the-trainer model, therefore these agents are a secondary audience. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? All fact sheets will be completed (expect to be 25 total) Consumer materials will be finalized Logo and branding will be completed Website will start to be developed.

Impacts
What was accomplished under these goals? The project just got started in May 2017. The PDs attending a kick-off meeting for the Southeast in Orlando FL on May 9-10. Dr. Renee Boyer presented for 30 minutes on the goals and objectives for the grant. Additionally, the PDs help an all day meeting prior to the kick-off meeting on May 8th to make plans for the grant accomplishments. We have a list of fact sheets that we are begining to draft for the curriculum. The following topics are almost complete. 1) Ready-to-reheat refrigerated/frozen meals; 2) Kombucha; 3) High moisture refrigerated foods (hummus, guacamole) We are developing a logo for the branding of our new curriculum. It has not be finalized yet, but is being developed by the University of Arkansas.

Publications

• Type: Book Chapters Status: Awaiting Publication Year Published: 2017 Citation: Boyer, R. R. and S. Pollard?. 2017. Food safety considerations for fruits and vegetable vendors. In Harrison, J. (ed.) Food Safety and Farmers markets. Springer, New York, NY. In press, publication date Oct. 2017. Boyer, R. R. and L. L. Yang. 2017. Establishing a food safety market: considerations for vendors at the farmers market. In Harrison, J. (ed.) Food Safety and Farmers markets. Springer, New York, NY. In press, publication date Oct. 2017. Harrison, J. 2017. Food safety hazards commonly observed at farmers markets.In Harrison, J. (ed.) Food Safety and Farmers markets. Springer, New York, NY. In press, publication date Oct. 2017. Chapman, B. 2017. A proactive approach for farmers market managers: conducting a risk assessment for the farmers market. In Harrison, J. (ed.) Food Safety and Farmers markets. Springer, New York, NY. In press, publication date Oct. 2017.
• Type: Other Status: Published Year Published: 2017 Citation: Chapman, B. 2017. Food Safety Info Sheet, Asking food safety questions at a farmers market. Available at: https://foodsafety.ces.ncsu.edu/wp-content/uploads/2015/07/Farmers-market-questions-FSinfosheet-1.pdf?fwd=no
• Type: Other Status: Submitted Year Published: 2017 Citation: Saunders, T., J. Eifert, R. Boyer. 2017. Ready to reheat refrigerated and frozen meals. Virginia Cooperative Extension Publication number FST-280.
• Type: Other Status: Under Review Year Published: 2017 Citation: Saunders, T., J. Eifert, R. Boyer. 2017. Kombucha. Virginia Cooperative Extension Publication number FST-XXX.
• Type: Other Status: Under Review Year Published: 2017 Citation: Pomfrey, E., J. Eifert, R. Boyer. 2017. High moisture refrigerated foods. Virginia Cooperative Extension Publication number FST-XXX.