Progress 09/01/19 to 08/31/23
Outputs
Target Audience:Emerging and small food processors in Iowa participated in the Iowa State University Center for Industrial Research andService (CIRAS) Food Safety Collaboration Program. Participants of the CIRAS Food Safety Collaborationlearned about FSMA, the different parts of a food safety plan, and went through exercises in which they generated procedures, gained access to helpful templates, and began documentation and recordkeeping programs for their Food Safety Plan. The program took a break in late 2021 - 2022, so the audience expanded to any food processor in Iowa. The state food inspectors shared the listserv with the Project Director (PD), which was used to recruit participants. During this time, the project took on the name of Food Safety, Sanitation, and Preparation (FSSP) which better explains the goal of the program. Changes/Problems:The global pandemic affected this project, as the workload of the PDs changed during this time. This also impacted the availability of undergraduate student workers for this project due to the rigor of course changes. We also lost a collaborator onthe project, which led to a change in reaching the target audiences. What opportunities for training and professional development has the project provided?One of the co-project directors of the project, Kathrine Gilbert, completed the FSPCA Preventive Controls for Human Foods as professional development. How have the results been disseminated to communities of interest?The findings fromthis project were presented as posters at the International Association for Food Protection and the USDA NIFA Food Safety Outreach Program Project Directors Meeting. There was also an oral presentation on both programs at theUSDA NIFA Food Safety Outreach Program Project Directors Meeting in 2023 What do you plan to do during the next reporting period to accomplish the goals?The project director, Shannon Coleman, has been working with the Iowa State University Extension and Outreach Information Technology (IT) unit to animate the interactive games that are involved with the online program covering cGMPs and the functionality of ingredients. The plan is to launch the full priority program in January of 2024. The in-person program on shelf-life and stability will be finalized, and as we hire on a new technical assistant specialist, Coleman and this specialist will offer the training.
Impacts
What was accomplished under these goals?
1. Development of supplemental online curriculum modules covering basic food safety concepts and practices (hazards, preventive measures, pathogens, intrinsic and extrinsic factors, etc.) as well as quality assurance standards and control measurements to support the face-to-face curriculum for the ISU CIRAS Food Safety Collab Program. The online program was developed from 2019 - 2022. A pilot offering of the training occurred in 2020, resulting in fourteenparticipants with eight completers. There wasa full pilot offering ofthe online curriculumoffered from October 2021 - March 2022. Thirty-twoparticipants completed theprogram. 2. Develop a face-to-face one-day workshop curriculum on the topic of shelf-life expectation (description of product) and quality and safety requirements to be implemented in the ISU CIRAS Food Safety Collaboration Program curriculum. Fall of 2022, the in-person shelf-life and stability course was offered. The program was a day-and-a-half workshop on shelf-life and stability withten participants who completed the course. 3. Evaluate the curriculum outcomes by conducting a survey assessment of small food processors' knowledge, attitude, and perceived behavior. Both programs had pre- and post-evaluation surveys. The online program assessed participants' attitudes, perceptions, intentions, and behavior toward food safety practices using the four constructs from the Theory of Planned Behavior. The in-person shelf life and stability course.This project aimed to assess participants'knowledge of shelf-life facts, awareness of shelf-life impacts, and intention to implement good shelf-life practices for in-person shelf-life and stability courses. The three statements in the knowledge section and the six in the awareness section were evaluated on a 4-point Likert scale. Five items were measured on a 6-point Likert scale in the intention section.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2023
Citation:
Coleman, S.; Cater, M.; Gilbert, K. Assessment of the Effectiveness of a
Piloted Online Delivery of Current Good Manufacturing Practices for
Small Food Processors in Iowa. International Association for Food
Protection Annual Conference. Toronto, Ontario, Canada
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2023
Citation:
Perry, B.; Roberts, K.; Elias, J.; Gilbert, K.; Cater, M.; Anderson, K.;
Coleman, S. Poster Presentation. Assessment of the Effectiveness of a
Piloted Online Delivery of Personal Health and Hygiene Program for
Small Food Processors in Iowa. Project Director Meeting for USDA
Food Safety Outreach Program, Tampa, FL
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2021
Citation:
Perry, B.; Roberts, K.; Elias, J.; Gilbert, K.; Cater, M.; Anderson, K.;
Coleman, S. Poster Presentation. Assessment of the Effectiveness of a
Piloted Online Delivery of Personal Health and Hygiene Program for
Small Food Processors in Iowa. International Association for Food
Protection Annual Conference. Phoenix, AZ.
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Progress 09/01/21 to 08/31/22
Outputs
Target Audience:Small food processors have the potential to increase food production in the state of Iowa and, in doing so, create jobs for their local communities. Barriers for these farmers and processors include their lack of knowledge and understanding of basic food science principles (pH, water activity, shelf-life, etc.) and difficulties were implementing food safety programs. Our proposal addresses and decreasesthese barriers to allow processors to effectively produce and market their food. The developed curriculum will integrate experiential learning theories to addressthese gaps and expand current face-to-face modules. The curriculum will convey food productdevelopment and food safety messages to develop a comprehensive food safety plan. This programming will includeproblem-centered and real-world scenarios, which provide the processor with a broadened knowledge of their product andconfidence to implement their new knowledge. The program will also include online modules, lectures, and hands-onpractical laboratory experiences. We will perform assessments during implementation and at the conclusion to measureanticipated outcomes and probable impact. This program will include building and providing a safe space and community for thesmall food processor in Iowa. Such programming can build upon the agricultural economic system of Iowa whilealso providing an opportunity for these processors to move their products to the next step. Changes/Problems:Our team will need additional time to finish developing the shelf life and stability in-person program. We are planning to disseminate the in-person program in the fall of 2022 and spring of 2023. We will apply for a no-cost extension to complete the offering. We plan to wrap the program up in the summer of 2023. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?We initially used a listserv of community partners throughout the state of Iowa. We met with our food inspectors in January of 2022 and were offered a complete list of food processors in the state. From this listserv, we saw the participant list jump five times from the initial enrollment in October 2021. We plan to continue using this listserv once the full program is offered in the summer of 2022. What do you plan to do during the next reporting period to accomplish the goals?In spring 2022, the team began working on the Shelf-life and Stability (in-person) program that supplements this online program. The goal is to offer this program in the fall of 2022.
Impacts
What was accomplished under these goals?
From October 2021 to March 2022, the team offered the pilot ofFSSP to various food processors in Iowa. Over fifty participants signed up for the online program, and thirty-four participants completed the program by March of 2022.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2021
Citation:
Perry, B.; Roberts, K.; Elias, J.; Gilbert, K.; Cater, M.; Anderson, K.; Coleman, S. Poster Presentation. Assessment of the Effectiveness of a Piloted Online Delivery of Personal Health and hygiene Program for Small Food Processors in Iowa. International Association for Food Protection Annual Conference. Phoenix, AZ.
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:Emerging and small food processors in Iowa participated in the Iowa State University Center for Industrial Research and Service (CIRAS) Food Safety Collaboration Program.Participants of theCIRAS Food Safety Collaboration, you will learn about FSMA, the different parts of a food safety plan, and go through exercises in which you generate procedures, gain access to helpful templates, begin your documentation and recordkeeping programs for your Food Safety Plan. The participants engaged in pilot online modules related to currentGood Manufacturing Practices (GMPs) specifically outlining thegood personal health and hygiene programs in the summer and fall of 2021. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One of the collaborators attended the FSPCA Preventive Controls for Human Foods training virtually. How have the results been disseminated to communities of interest?An abstract was submitted and accepted to the International Association for Food Protection (IAFP) Annual Conference 2021 in Pheonix, AZ. The data presented are the individual scores of the knowledge assessment questions,pre-and post-assessment survey results. What do you plan to do during the next reporting period to accomplish the goals?The team will perform a full trial run of the full online modules. The online modules will cover ingredients functionality and all parts of the cGMPs.
Impacts
What was accomplished under these goals?
In Year 1, a pilot of one module which reviewed the currentGood Manufacturing Practices (GMPs) is related to good personal health and hygiene programs. The module contained eight video lectures, two knowledge assessments with 4-5 questions, pre-and post-assessment.
Publications
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Progress 09/01/19 to 08/31/20
Outputs
Target Audience:The target audience for this project is food processors who participate in the ISU Center for Industrial Research and Service (CIRAS) Food Safety Collaboration Program. Participants in this course work as a cohort along with the program coordinator to develop their companies' Food Safety Plan. The format is a collaboration style in which companies help each other and learn about different companies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The team's collaborator and lead instructor, Kate Gilbert, is planning to take FSPCA Preventive Controls for Human Foods training in July 2020. The lead instructors, Shannon Coleman and Kate Gilbert, as well as undergraduate research assistants, were trained in how to use Camtasia® to record and edit lectures. Shannon Coleman was trained in how to use the online learning platform Moodle®. 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?The team is planning to use the results from the pilot study to design the rest of the online platform. The team will run additional pilots to obtain feedback from participants. The plan for the next reporting period is to have the online platform complete.
Impacts
What was accomplished under these goals?
The team developed a piloted version of the online platform, which covers the Current Good Manufacturing Practices (cGMPs) as they relate to personnel. Eight lecture videos were designed and include personnel practices employers should implement with employees before (4) and after (4) entering the production floor.
Publications
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