Progress 09/01/17 to 08/31/21
Outputs
Target Audience:This coaching workshop is intended for artisan cheese and dairy food producers who are preparing to create, or are already developing, a FSMA compliant, preventive control (PC)-based, food safety plan for their facility.The goal of the workshops is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in the food safety plan development process. Changes/Problems: Due to COVID-19, we had to stop in-person workshops in March 2020. Based upon our experience converting the FSPCA course to 4-day live, online format, we had hoped to do the same for our coaching workshop. However what we discovered with both a standalone workshop and workshops held in conjunction with conferences, is that participants, particular small artisan producers with limited time, could not spend long continuous periods in front of the computer. This led us to modify our content for the workshop we traditionally held in conjunction with the conference, and allowed us to trial an live, one-hour food safety office hour session to allow participants to engage with food safety plan experts. It also led us to doing short, food safety plan topics during virtual conferences. Finally, this also led us to converting our live lectures into recorded ones, so that participants can in the future watch there videos at times that are the most convenient for them, and thusincreasing the chance that they are exposed to and learn the basics for developing a food safety plan. What opportunities for training and professional development has the project provided?As part of this workshop series, we worked with 23 food safety experts from across several universities and institutions. These experts were either University Professors, Extension Associates, or Graduate students. While all had knowledge of food safeyy principles and food safety plan development, many did not have direct dairy experience so by participating in the workshops, these individuals developed dairy food safety knowledge. In addition, particularly for the graduate students, these workshop provided them an opportunity to develop their food safety teaching and mentoring skill. How have the results been disseminated to communities of interest? In July 2020, we presented information on the food safety plan coaching workshop at the 2020 IFT Online Conference. We have also presented the workshopinformation at the NECAFS annual meeting to inform other Food Safety educators of the program. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
A. Execute yearly food safety plan coaching workshops in multiple geographic regions of the US During this project we coached over 274 artisan dairy producers through 15 workshops, in 12 states, working with 23 food safety coaches. We have worked with 9 Universities, 5 regional dairy organizations, and two national dairy organizations.In response to COVID-19, we pivoted to online formats to deliver food safety education to artisan producers in conjunction with virtual conferences, as well as recorded lectures for asynchronous viewing. In November 2018, we built the National Diary Food Safety Coalition website, and since its launch the website has had over 895 unique users and over 2500 page views. Modified for Online Artisan Dairy Food Safety Plan Coaching Workshop with American Cheese Society - Practical Tools and Solutions for Developing and Implementing Your Food Safety Plan, Environmental Monitoring: Too Much or To Little", American Cheese Society 2021 Virtual Conference. Facilitator & Presenter. Participants =30+ each session, length in hours = 2, Total contact hours = 60, July 29-30, 2021 Modified for Online Artisan Dairy Food Safety Plan Coaching Workshop with National Ice Cream Retailers Association- One hour sessions on GMPs, Allergens, Environmental Monitoring, and Food Safety Expert Panel. National Ice Cream Retailers Association 2020 Virtual Conference. Facilitator & Presenter. Participants =30+ each session, length in hours = 4, Total contact hours = 240, November 9-11, 2020 Artisan Dairy Food Safety Plan Coaching Workshop, Hartford, CT. Facilitator & Presenter. Participants =12, length in hours = 16, Total contact hours = 192, January 16-17, 2020 Artisan Dairy Food Safety Plan Coaching Workshop, Plattsburgh, NY. Facilitator & Presenter. Participants =12, length in hours = 16, Total contact hours = 192, February 26-27, 2019 Artisan Dairy Food Safety Plan Coaching Workshop Baltimore, MD. Facilitator & Presenter. Participants =12, length in hours = 16, Total contact hours = 192, May 9-10, 2019 Artisan Dairy Food Safety Plan Coaching Workshop with ACS - One Day, Richmond, VA. Facilitator & Presenter. Participants = 12, length in hours = 8, Total contact hours = 96, July 31, 2019 Artisan Dairy Food Safety Plan Coaching Workshop, San Rafael, CA. Facilitator & Presenter. Participants = 8, length in hours = 16, Total contact hours = 128, October 17, 2019 Artisan Dairy Food Safety Plan Coaching Workshop with National Ice Cream Retailers Association - One Day, Charlotte, SC. Facilitator & Presenter. Participants = 43, length in hours = 8, Total contact hours = 344, November 5, 2019 Artisan Dairy Food Safety Plan Coaching Workshop, Bangor, Maine. Facilitator & Presenter. Participants = 17, length in hours = 16, Total contact hours = 272, December 14-15, 2018 Artisan Dairy Food Safety Plan Coaching Workshop Raleigh, NC. Facilitator & Presenter. Participants = 11, length in hours = 16, Total contact hours = 176, October 24-25, 2018 Artisan Dairy Food Safety Plan Coaching Workshop, Ames, IA. Facilitator & Presenter. Participants = 12, length in hours = 16, Total contact hours = 192, September 7-8, 2018 Artisan Dairy Food Safety Plan Coaching Workshop with ACS - One Day, Pittsburgh, PA. Facilitator & Presenter. Participants = 27, length in hours = 8, Total contact hours = 216, July 25, 2018 Artisan Dairy Food Safety Plan Coaching Workshop, Portland, OR. Facilitator & Presenter. Participants = 14, length in hours = 16, Total contact hours = 224, April 17-18, 2018 Artisan Dairy Food Safety Plan Coaching Workshop, Columbus, OH. Facilitator & Presenter. Participants = 14, length in hours = 16, Total contact hours = 224, February 7-8, 2018 Artisan Dairy Food Safety Plan Coaching Workshop, Ithaca, NY. Facilitator & Presenter. Participants = 13, length in hours = 16, Total contact hours = 208, October 4-5, 2017 B. Determine impact of training on participant knowledge, behavior change, and food safety plan implementation. We analyzed the data from our pre and post-workshop surveys of participants of all our in-person workshop. We saw an increase in knowledge of participants around components of the food safety plan and food safety principle. Even more promising, was the observed self-reported changes in attitude to food safety plan development. We saw significant increases in how pleasing participants found developing components and supporting components of the food safety plan like prerequisite programs, hazard analysis, environmental monitoring programs, food safety plan documentation, and recallplan. We also saw a significant increase in the confidence of participants after taking the workshop to conducting a hazard analysis of the dairy products they produced, developing the appropriate preventive controls to control those hazards, developing an environmental monitoring programs, and in writing an effective recall plan. Of the responding participants, 96% were very or extremely satisfied with the workshop and 99% agreed that they would recommend this workshop to others. C. Generate a white paper detailing the current challenges to and opportunities for food safety plan implementation among dairy food producers. This year we have written a draft white paper, as part of student's thesis, detailing the food safety needs, our coaching workshop programs, and impact on the participants. We initially intended this a self-published white paper, but we believe the analysis and discussion of our program and survey results could be published in a peer-reviewed journal focused on extension education.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2022
Citation:
Flynn B, D'Amico D, Stevenson C, Stubbs T, Alcaine SD. Impact of Hands-On Training Workshops for Artisan Dairy Producers on Food Safety Knowledge, Attitudes, and Behaviors.
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:Our target audience was Artisan Dairy producers working on their food safety plans. Changes/Problems:We were still dealing with COVID-19, which limited our ability to hold in person workshops. Furthermore, a lot of our time transitioned from talking about Food Safety Plans to helping dairy producers understand COVID-19 and proper mitigation practices to control it. 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?
Nothing Reported
Impacts
What was accomplished under these goals?
1. Execute yearly food safety plan coaching workshops in multiple geographic regions of the United States (US). We held two modified online session, reach over 60 artisan producers, in conjunction with online conferences. Modified for Online Artisan Dairy Food Safety Plan Coaching Workshop with American Cheese Society - Practical Tools and Solutions for Developing and Implementing Your Food Safety Plan, Environmental Monitoring: Too Much or To Little", American Cheese Society 2021 Virtual Conference. Facilitator & Presenter. Participants =30+ each session, length in hours = 2, Total contact hours = 60, July 29-30, 2021 Modified for Online Artisan Dairy Food Safety Plan Coaching Workshop with National Ice Cream Retailers Association- One hour sessions on GMPs, Allergens, Environmental Monitoring, and Food Safety Expert Panel. National Ice Cream Retailers Association 2020 Virtual Conference. Facilitator & Presenter. Participants =30+ each session, length in hours = 4, Total contact hours = 240, November 9-11, 2020 This reporting periodwe held a modified version of our food safety plan coaching workshop in conjunction with National IceCream Retailers Association annual conference and the American Cheese Society Annual Conference. In these virtually delivered session we took our curricula and focused on key components of the food safety systems for this audience: GMPs, Allergen Controls, and Environmental Monitoring. To increasing engagement, we also held a one-hour office hour where these dairy producers could ask a panel of food safety experts questions about components of the food safety principles and plans. These sessions were recorded for later reference by participants and others who could not attend the sessions live. While not directly related to Food Safety Plans, the lead PI also led regular, open COVID-19 for the Food Industry office hours for food industry members to aks questions about COVID-19, how to control it within their facillities, and how to protect customers and employees. Several of these were specifically targeted to artisan dairy producers. Handling COVID-19 in Ice Cream Industry. Online. National Ice Cream Retailers Association. Panel Member. Participants= 30+, Length in hours = 1, March 20, 2020 Best Practices for Restaurants, Food and Beverage Companies during the COVID 19 Crisis. Marcum Events/Long Island Food Council. Panel Member. Participants= 30+,Length in hours = 1, April 2, 2020 Handling COVID-19 in Ice Cream Industry Update. Online. National Ice Cream Retailers Association. Panel Member. Participants= 30+, Length in hours = 1, April 29, 2020 2. We recorded all the lecture sections of our two-day coaching workshop curriculum. We will be making these lectures available via an online education platform to enable asynchronous viewing, and increase the ease of learning these food safety plan concepts by artisan dairy producers. 2. Determine impact of training on participant knowledge, behavior change, and food safety plan implementation. We analyzed the data from our pre and post-workshop surveys of participants of all our in-person workshop. We saw an increase in knowledge of participants around components of the food safety plan and food safety principle. Even more promising, was the observed self-reported changes in attitude to food safety plan development. We saw significant increases in how pleasing participants found developing components and supporting components of the food safety plan like prerequisite programs, hazard analysis, environmental monitoring programs, food safety plan documentation, and recallplan. We also saw a significant increase in the confidence of participants after taking the workshop to conducting a hazard analysis of the dairy products they produced, developing the appropriate preventive controls to control those hazards, developing an environmental monitoring programs, and in writing an effective recall plan. Of the responding participants, 96% were very or extremely satisfied with the workshop and 99% agreed that they would recommend this workshop to others. 3. Generate a white paper detailing the current challenges to and opportunities for food safety plan implementation among dairy food producers. This year we have written a draft white paper detailing the food safety needs, our coaching workshop programs, and impact on the participants. We initially intended this a self-published white paper, but we believe the analysis and discussion of our program and survey results could be published in a peer-reviewed journal focused on extension education.
Publications
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Progress 09/01/18 to 08/31/19
Outputs
Target Audience:This coaching workshop is intended for artisan cheese and dairy food producers who are preparing to create, or are already developing, a FSMA compliant, preventive control (PC)-based, food safety plan for their facility.The goal of the workshops is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in the food safety plan development process. 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?Continue running workshops.
Impacts
What was accomplished under these goals?
In this reporting period we held 6 workshops, with six different institutions, reaching 76 artisan dairy producers. We also launched the National Dairy Food Safety Coalition website to centralize online materials for the workshop (templates, presentations, etc.), announce upcoming workshops, and allow registration. Artisan Dairy Food Safety Plan Coaching Workshop, Plattsburgh, NY. Facilitator & Presenter. Participants =12, length in hours = 16, Total contact hours = 192, February 26-27, 2019 Artisan Dairy Food Safety Plan Coaching Workshop Baltimore, MD. Facilitator & Presenter. Participants =12, length in hours = 16, Total contact hours = 192, May 9-10, 2019 Artisan Dairy Food Safety Plan Coaching Workshop with ACS - One Day, Richmond, VA. Facilitator & Presenter. Participants = 12, length in hours = 8, Total contact hours = 96, July 31, 2019 Artisan Dairy Food Safety Plan Coaching Workshop, Bangor, Maine. Facilitator & Presenter. Participants = 17, length in hours = 16, Total contact hours = 272, December 14-15, 2018 Artisan Dairy Food Safety Plan Coaching Workshop Raleigh, NC. Facilitator & Presenter. Participants = 11, length in hours = 16, Total contact hours = 176, October 24-25, 2018 Artisan Dairy Food Safety Plan Coaching Workshop, Ames, IA. Facilitator & Presenter. Participants = 12, length in hours = 16, Total contact hours = 192, September 7-8, 2018
Publications
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Progress 09/01/17 to 08/31/18
Outputs
Target Audience:Our target audience during this period was small to medium size artisinal dairy producers, across the country. Changes/Problems:Based upon our experience converting the FSPCA course to 4-day live, online format, we had hoped to do the same for our coaching workshop. However what we discovered with both a standalone workshop and workshops held in conjunction with conferences, is that participants, particular small artisan producers with limited time, could not spendlong continuousperiods in front of the computer. This led us to modify our content for the workshop we traditionally held in conjunction with the conference, and allowed us to trial an live, one-hour food safety office hour session to allow participants to engage with food safety plan experts. This also led us to converting our live lectures into recorded ones, so that participants can in the future watch there videos at times that are the most convenient for them, and this increasing the chance that they are exposed to and learn the basics for developing a food safety plan. What opportunities for training and professional development has the project provided?Weprovided training to artisan dairy producers on food safety plan components, and created video materials that can be used for future food safety plan training. How have the results been disseminated to communities of interest?In July 2020, wepresented information on the food safety plan coaching workshop at the 2020 IFT Online Conference.We will also be presenting some of workshop and information of further food safety plan education resources at the upcoming American Cheese Society conference. What do you plan to do during the next reporting period to accomplish the goals?We be presenting so of the workshops food safety components at the American Cheese Society conference in July 2021, and we will continue work on writing up a manuscript on the results of the workshops for peer-review.
Impacts
What was accomplished under these goals?
Execute yearly food safety plan coaching workshops in multiple geographic regions of the US This year we held a modified version of our food safety plan coaching workshop in conjunction with National Ice Cream Retailers Association annual conference.In these virtually delivered session we took our curricula and focused on key components of the food safety systems for this audience: GMPs, Allergen Controls, and Environmental Monitoring.To increasing engagement, we also held a one-hour office hour where these dairy producers could ask a panel of food safety experts questions about components of the food safety principles and plans.These sessions were recorded for later reference by participants and others who could not attend the sessions live. We recorded all the lecture sections of our two-day coaching workshop curriculum. We will be making these lectures available via an online education platform to enable asynchronous viewing, and increase the ease of learning these food safety plan concepts by artisan dairy producers. Determine impact of training on participant knowledge, behavior change, and food safety plan implementation. We analyzed the data from our pre and post-workshop surveys of participants of all our in-person workshop.We saw an increase in knowledge of participants around components of the food safety plan and food safety principle.Even more promising, was the observed self-reported changes in attitude to food safety plan development.We saw significant increases in how pleasing participants found developing components and supporting components of the food safety plan like prerequisite programs, hazard analysis, environmental monitoring programs, food safety plan documentation, and recall plan.We also saw a significant increase in the confidence of participants after taking the workshop to conducting a hazard analysis of the dairy products they produced, developing the appropriate preventive controls to control those hazards, developing an environmental monitoring programs, and in writing an effective recall plan.Of the responding participants, 96% were very or extremely satisfied with the workshop and 99% agreed that they would recommend this workshop to others. Generate a white paper detailing the current challenges to and opportunities for food safety plan implementation among dairy food producers. This year we have written a draft white paper detailing the food safety needs, our coaching workshop programs, and impact on the participants.We initially intended this a self-published white paper, but we believe the analysis and discussion of our program and survey results could be published in a peer-reviewed journal focused on extension education.
Publications
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