Progress 03/15/18 to 03/14/23
Outputs
Target Audience:The target audience for this project includes students and faculty at AAMU and other HBCUs. Changes/Problems:The COVID-19 pandemic prevented international travel and also preventing working with high school students. What opportunities for training and professional development has the project provided?This project resulted in the training of undergraduate students, faculty, and staff members atAlabama A&M University, North Carolina A&T, Tuskegee, University of Maryland-Eastern Shore, and Virginia State Universityin the area of produce safety through the PSA Grower Training Curriculum. As a result of this, students received the PSA Grower Training Certificate and the Cornell certificate for the course entitled "Implementing Good Agricultural Practices".In addition, 6 graduate students and three faculty members at Alabama A&M University became trainers for the PSA Grower Training Curriculum. This accomplishment assisted with ensuring that PSA trainers were diverse. Undergraduate and graduate students at Alabama A&M University and Prairie View A&M University gained experience in producing produce behind the scenes by participating in the Florida Postharvest Horticulture Tour. Students were able to network with other professionals in the produce industry and within government sectors while interacting with their peers at the University of Florida. Undergraduate students were trained in the development of hands-on activities related to produce safety. Faculty members were also provided unique opportunities to experience produce safety-related workshops. 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?
Under these goals, students and faculty members were trained in the area of produce safety. In addition, courses were updated to include more produce safety related material (with reference to Produce Safety Rule).
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2022
Citation:
Alexander Hall, D. Bailey, B. Cooper, M. Wright, A. Howell, E. Chaverest, D. Chembezi, and A. Jackson-Davis. 2022. Development of an interactive hands-on activity in the area of sanitation for underrepresented and underserved farmers. Alabama A&M University STEM Day.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2022
Citation:
Madison Wright, Bria Cooper, Dalais Bailey, Alexander Hall, Arielle Howell, Elicia Chaverest, Duncan Chembezi, Armitra Jackson-Davis. 2022. Development of interactive hands-on activity in the area of general microbiology for underrepresented and underserved farmers. Alabama A&M University STEM Day.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2022
Citation:
Arielle Howell, Alex Hall, Madison Wright, Bria Cooper, Dalais Bailey, Duncan Chembezi, Elicia Chaverest, Armitra Jackson-Davis. 2022. Investigating the common microorganisms. Alabama A&M University STEM Day.
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Progress 03/15/21 to 03/14/22
Outputs
Target Audience:The target audience for efforts during this reporting period is students at Alabama A&M University (gaduate and undergraduate students). Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Undergraduate and graduate students were trained on the Produce Safety Alliance Grower Training. In addition, undergraduate students were trained in the area of produce safety via the development of interactive activities. 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?During the next reporting period, students at AAMU will be formally trained in GAPs. In addition, students and faculty associated with the grant will participate in the Florida Horticulture Postharvest Tour.
Impacts
What was accomplished under these goals?
During the Fall 2021 semester, students enrolled in the Food Microbiology and Food Engineering courses at Alabama A&M University (AAMU) participated in a Produce Safety Alliance (PSA) Grower Training. A PSA Lead Trainer traveled to AAMU to serve in this capacity.A total of 11 students were trained and received the certificate. This training allowed students to gain knowledge in the area of produce safety. Specifically, the students gained a better understand of considerations needed to produce fresh produce safety.In addition, three undergraduate students worked with a graduate student (who, under the grant, was trained as a PSA Trainer)to develop hands-on activities related to produce safety (that align with the PSA Grower Training). This was presented by each student during the annual AAMU STEM Day event. The students gained experience presenting what they learned at the AAMU Annual STEM Day.
Publications
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Progress 03/15/20 to 03/14/21
Outputs
Target Audience:The target audience for this reporting period included students at Alabama A&M University. Changes/Problems:Due to COVID-19, international travel was not allowed. What opportunities for training and professional development has the project provided?During this reporting period, the following was accomplished: 1. Three graduate students were trained as Produce Safety Alliance Trainers. 2.Curricula updates to include produce safety (Including the Produce Safety Rule) in the Food Microbiology and the Regulation of Food Safety and Quality courses were made. 3. A total of 23 students, faculty and staff were trained on the Produce Safety Alliance Grower Training (The following HBCUs were represented:Alabama A&M University, North Carolina A&T, Tuskegee, University of Maryland-Eastern Shore, Virginia State University) 4. One faculty member participated inthree workshops related to Good Agricultural Practices. 5. One faculty member participated in theVirtual Florida Biological Soil Amendments of Animal Origin Training. 6. One faculty member participated in theVirtual Harmonized GAP Audit Preparation Workshop. 7. One faculty member participated in theProduce Safety Educator's Workshop (Virtual): How to deliver a farm safety plan. 8.One graduate student presented one module for the PSA Grower Training Workshop. 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?For the next reporting period, we plan to train stuents at Alabama A&M University of GAPs and train more students on the Produce Safety Alliance Grower Training. We also plan to train undergraduates via produce related research projects. In addition, we also plan to participate in experiential learning opportunites with undergraduate and graduate students.
Impacts
What was accomplished under these goals?
During this reporting period, the following was accomplished: 1. Three graduate students were trained as Produce Safety Alliance Trainers. 2.Curricula updates to include produce safety (Including the Produce Safety Rule) in the Food Microbiology and the Regulation of Food Safety and Quality courses were made. 3. A total of 23 students, faculty and staff were trained on the Produce Safety Alliance Grower Training (The following HBCUs were represented:Alabama A&M University, North Carolina A&T, Tuskegee, University of Maryland-Eastern Shore, Virginia State University) 4. One faculty member participated inthree workshops related to Good Agricultural Practices. 5. One faculty member participated in the Virtual Florida Biological Soil Amendments of Animal Origin Training. 6. One faculty member participated in the Virtual Harmonized GAP Audit Preparation Workshop. 7. One faculty member participated in the Produce Safety Educator's Workshop (Virtual): How to deliver a farm safety plan. 8. One graduate student presented one module for the PSA Grower Training Workshop.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2020
Citation:
Evaluation of the Southern Regional Center for FSMA Training, Outreach and Technical Assistance Training Efforts. International Association for Food Protection Meeting. Cleveland, OH.
Katelynn J. Stull, Keith Schneider, Renee Goodrich, Travis Chapin, Amy Harder, Colby Silvert, Matthew Krug, Armitra Jackson-Davis, Lamin Kassama, Duncan Chembezi, Elizabeth Myles, Amanda Philyaw Perez, Kristin Woods, Chad Carter, Julie Northcutt, Kimberly Baker, Keawin Sarjeant, Ramkrishnan Balasubramanian, Laurel Dunn, Paul Priyesh Vijayakumar, Melissa C. Newman, Achyut Adhikari, Kathryn Fontenot, Juan L. Silva, Joy Anderson, Christopher Gunter, Benjamin Chapman, Elena Rogers, Otto D. Simmons, III, Roland McReynolds, Ravirajsinh Jadeja, Divya Jaroni, Lynette Orellana-Feliciano, Maria Plaza, Annette Wszelaki, Mark Morgan, Aliyar Fouladkhah, Thomas M. Taylor, Alejandro Castillo, Joseph Masabni, Barrett Vaughan, Fatemeh Malekian, Laura K. Strawn, Amber Vallotton, Robert Williams, Thomas Saunders and Michelle Danyluk. 2020. Evaluation of the Southern Regional Center for FSMA Training, Outreach and Technical Assistance Training Efforts. International Association for Food Protection Meeting.
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Progress 03/15/19 to 03/14/20
Outputs
Target Audience:The target audience for this reporting period included students (Alabama A&M University and Prairie View) and faculty associated with the project. Changes/Problems:Due to COVID-19 restrictions, virtual environments will be used to expose students to international produce safety. In addition, underserved populations will experience activites in a virtual setting. What opportunities for training and professional development has the project provided?The project has provided the below opportunities for training and professional development during this reporting period: 1. Graduate students served as trainers during the Produce Safety Alliance Training that was held at Alabama A&M University. Prior to presenting modules, graduate students worked with the Lead Trainerand faculty trainers to practice presenting the modules. Feedback was given indidivdulally to each graduate student. This played a role in their success as they presented the modules. 2. Graduate student trainers also served as mentors to undergraduate students working on produce safety related research projects. Their responsiblities included assisting with the execution of the project and development of an abstract and scientific poster. 3. One Co-PI became a trainer as a Produce Safety Alliance Grower Trainer. 4. Graduate students participated in the Produce Safety AllianceAdvanced Produce Safety held in Florida. 5. Students who participated in the2020 Florida Postharvest Horticulture Tour were tasked with developing case studies based on their experiences while visiting the facilities. Student meetings were held during the Tour to discuss each facility. In addition, students who participated in the tour developed a video and PowerPoint presentation to share their experiences with others who did not participate. How have the results been disseminated to communities of interest?Students enrolled in the Food Microbiology and Regulation of Food Safety and Quality courses experienced more content related to produce safety. Students who were unable to attend the 2020 Florida Postharvest Horticulture Tour were invited to attend the presentation where particpants shared their experience. What do you plan to do during the next reporting period to accomplish the goals?Due to COVID-19 related restrictions, training students internationally on produce safety is not possible. The focus will be to expose students to international produce safety virtually. To accomplish this, the PI will work with the co-PIs and collaboratorsto identify partners for this effort. Also due to COVID-19 related restictions, training underserved youth in person is not possible. We will focus our efforts on developing a virtual training program.We will work to find resources to accomplish this.
Impacts
What was accomplished under these goals?
The following was accomplished during this reporting period: Students enrolled in the Fall 2019Food Microbiology and Food Engineering courses at Alabama A&M University experienced the Produce Safety Alliance Grower Training held at Alabama A&M University and become trained on the curriculm. A total of 23 students were trained and received the completion certificate. Scores from pre and post test demonstrated that knowledge was gained. Fivegraduate students (trained as Trainers) assisted with the training by presenting modules to the students enrolled in the two courses. One Co-PI on the project became a Produce Safety Alliance Trainer. Curricula updates to include produce safety (Including the Produce Safety Rule)in the Food Microbiology and the Regulation of Food Safety and Quality courses were made. A total of 7 undergraduate and graduate students (two of which were from collaborating HBCU Prairie View A&M University) and 2 faculty members particpated in the 2020 Florida Postharvest Horticulture Tour. The tour started in Gainesville, FL and ended in Ft. Lauderale. During this experience, student kept daily journals (both written and video) of each facility visitedthat were used to develop case studies. Students developed a video and PowerPoint presentation and presented their experience to students in the Department of Food and Animal Sciences and faculty at Prairie View University. Three graduate students at Alabama A&M University particpated in the Produce Safety AllianceAdvanced Produce Safety held in Florida (December 2019).
Publications
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Progress 03/15/18 to 03/14/19
Outputs
Target Audience:The target audience for this reporting period includes students at AAMU in addition to professionals in produce safety. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The opportunities for training and professional development ofered by the project include: 1. Produce Safety Alliance Integrated training Course (October 10-11, 2018) 2. Participation in the Florida Postharvest Horticulture Tour (March 4-8, 2019) 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?During the next reporting period, the PI and Co-PIs will organize farm tours in Alabama. Curriculm development will also begin. In addition, planning will start to expose stduents to produce safety on an international scale (via international travel)
Impacts
What was accomplished under these goals?
Activity 1 On October 10-11, 2018,a two day Produce Safety Alliance Integrated training Course was held on the campus of Alabama A&M University. The PSA Integrated Training combines both the PSA Grower Training and the PSA Train-the-Trainer Course. During an integrated course, trainers participate in the PSA Grower Training Course on Day 1 and learn from the interaction with growers. Trainers then have the opportunity to have more in-depth discussion on Day 2 to help prepare them to deliver the PSA Grower Training Course. Attending Day 1 of the course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in ยง 112.22(c) that requires 'At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.' Day 1: Growers and Trainers Seven hours of instruction time was used to cover content contained in the below seven modules: Introduction to Produce Safety Worker Health, Hygiene, and Training; Soil Amendments Wildlife, Domesticated Animals, and Land Use Agricultural Water (Part I: Production Water; Part II: Postharvest Water) Postharvest Handling and Sanitation How to Develop a Farm Food Safety Plan Day 2: Trainers Only Day 2 included a review and in-depth discussion of the seven modules presented on Day 1.Other trainer-specific topics included principles of adult education, how to incorporate the PSA curriculum into other trainings, how to develop working partnerships, expectations of trainers, and how to register a PSA Grower Training Course with the Association of Food and Drug Officials (AFDO). Twenty-six individuals graduated from the course. Twenty-three attendees attended both days of training which qualifies them as PSA Trainers. Additionally, faculty from Alabama A&M University, Armitra Jackson-Davis and Rudy Pacumbaba; and Tuskegee University, Barrett Vaughan, co-taught along with Produce Safety Alliance instructors, Kristin Woods and Betsy Bihn. This training was both an opportunity to expose students to the material, but also an opportunity for co-instructors to gain experience and a deeper level of knowledge by teaching the material in preparation for the development of the certificate program and material for curriculum enhancement. A post-training retroactive survey was administered at the end of the second day of training. Training participants were mostly female (65%), under 41 years of age (77%), African American (43%) or Caucasian (39%), and held a minimum of a Bachelor's degree (94%). Although most participants (95%) reported having less than 6 years of previous experience teaching produce safety, most reported that they increased their knowledge in each of the priority areas and feel prepared to teach the material to others as PSA Trainers (Table 2). Additionally, 88% of participants reported improving their knowledge of training options and partnerships after attending the training and 100% of participants intend to deliver the training as part of a training team. Activity 2 On March 4-8, 2019, students and faculty particpated in the Florida Postharvest Horticulture Tour. A total of 5 students particpated in this tour. The Florida Postharvest Horticulture Tour brought participants "up-close and personal" to learn how fresh subtropical, tropical and temperate fruits, vegetables and ornamental crops are handled. With exclusive, behind-the-scene visits hosted by top management, the group became familiar with a variety of methods and technologies employed to harvest, pack, cool, ship and receive fresh crops (strawberries, chives, fresh cut produce, mushrooms, carrots, orange juice, hydroponic tomatoes, cucumbers, sweet peppers, baby spinach and arugula operations in high tunnels, hydoponic lettuce, broccoli, blueberry open field and high tunnel).
Publications
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