Progress 09/01/23 to 08/31/24
Outputs
Target Audience:small-scale food processors, food hub employees, food entrepreneurs Changes/Problems:Barriers in finding staffing to conduct the recordings and translations has led to delays in finalizing the course. Additional challenges were encountered working with the University transition to a new systemwide accounting system. Grants funds were challenging to access and found to have mistakes in indirect costs charges. It took approximately six months working with the Office of Research at UC Davis to correct these mistakes. What opportunities for training and professional development has the project provided?A PCQI course was hosted by project Co-PD Yang. This was the first offering of the PCQI course at Cal Poly Pomona and was co-instructed by PD DiCaprio and Co-PD Li. This course will now continue to be offered at Cal Poly. Co-PDs Li and Yang have also registered for the FSPCA PCHF V2.0 Lead Instructor refresher training. PD DiCaprio and Co-PD Feng will also attend this course when more offerings will be available. This course may also lead to additional changes in online course content. How have the results been disseminated to communities of interest?Progress on the course development was presented at the 2024 Western Regional Center to Enhance Food Safety Annual meeting. What do you plan to do during the next reporting period to accomplish the goals?During this reporting period, the online course will be built in the LMS and will be release for public use. Concurrently, in person training sessions based on content in the GMP section of the course will be held in California. Presentations and learning evaluation tools used for the online course will be utilized in the in person sessions in order to come learning outcomes between these two different delivery modalities. We will also supplement the course material with hands-on activities in the UC Davis pilot plant to determine whether these activities enhance participant learning outcomes. Results will be presented at the WRCEFS annual meeting and will be published in the peer reviewed literature.
Impacts
What was accomplished under these goals?
During the review period, the team continued to work on recording and editing of presentations. Upon peer review it was noted that some recordings contained unclear or outdated information and required re-recording of content. The course consists of nine modules [(1) General Food Safety (2) Good Manufacturing Practices (3) Regulatory Overview (4) Preventive Controls for Human Food Rule (5) Hazard Analysis (6) Validation and Verification (7) Quality Control and Quality Assurance (8) Microbiological Testing of Foods (9) Environmental Monitoring] and 41 lectures spread across these topic areas. We also finalized evaluation questions to accompany to online course. A program rep has been hired to support the building of the online course in the LMS.
Publications
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Progress 09/01/22 to 08/31/23
Outputs
Target Audience:small-scale food processors, food hub employees, food entrepreneurs Changes/Problems:This project was initiated during the COVID-19 pandemic. This has resulted in significant delays in progress due to constraints on project team. A no cost extension was granted to complete project deliverables. What opportunities for training and professional development has the project provided?During the project period, two in-person PCQI courses were facilitated by Co-PDs with PD serving as an instructor. One held in Indiana and one held in Wisconsin. How have the results been disseminated to communities of interest?Project update was provided at the National Coordination Center annual meeting in spring of 2023. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period the online course will be finalized and the in-person workshops will be held. The results of the interviews with food safety/QA/QC managers will also be analyzed and results will be presented at IAFP as well as used in a publication to be submitted to Food Protection Trends. The results of the course evaluation will be presented at IAFP and a publication to be submitted to Food Protection Trends.
Impacts
What was accomplished under these goals?
During the review period the project team has made significant progress on online course materials. Powerpoint presenations were completed, reviewed, and sent for graphic design and translation. Course materials were recorded at the UC Davis Academic Technology Services recording studio and are undergoing final editing. Four topic areas are covered in the course: regulations, current good manufacturing practices (cGMPs), quality control and quality assurance, and food safety. Under the topic area of regulations modules include: regulatory overview, FSMA seven foundational rules, foreign supplier verification, FSMA Preventive Controls for Human Food, Cottage Food Laws (California, Indiana, Wisconsin), dairy regulations, low acid canned foods regulations, acidified canned food regulations. Under cGMPs modules include: records, personnel, sanitary facility requirements, plants and grounds, sanitary operations, equipment and utensils, process controls, hygienic zoning, supplier and product specifications, and training requirements. Under QC and QA modules include: quality control, microbiological standards, microbiological testing, and environmental monitoring. Under food safety modules include: food safety overview, physical hazards, chemical hazards, biological hazards, labeling requirements for safety, products and associated hazards, and outbreak case studies. Presentation materials have been developed for each module. In the winter of 2023, online course materials were piloted with value-added processors in Indiana via webinar. Feedback received was utilized to optimize course materials and final versions of editing recordings were completed. Learning and behavior change evaluation tools were developed by two graduate students supporting the project. These tools have been through several iterations of revision and are now completed. The online course will be built in early 2024, incorporating these evaluation tools. In person workshops utilizing the same materials will be held in 2024 to compare learning and intention for behavior change between the two modalities.
Publications
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Progress 09/01/21 to 08/31/22
Outputs
Target Audience:small-scale food processors, food hub employees, food entrepreneurs Changes/Problems:This project was initiated during the COVID-19 pandemic. This has resulted in significant delays in progress due to constraints on project team. However, during the second year of the project there was progress made including conducting interviews with food safety managers and completing online modules.In the next project year we will focus on executing in person workshops to supplement the online course. What opportunities for training and professional development has the project provided?The two team members that are new FSPCA PCQI lead instructors co-instructed their first PCQI course with project PD. How have the results been disseminated to communities of interest?Project update was provided at the Western Regional Center to Enhance Food Safety annual meeting in spring of 2022. Outcomes of interviews with food processors was presented at the 2022 International Association for Food Protection Annual Meeting. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period the modules will be finalized based on the outcome of the food industry manager interviews and peer review process. The results of the interviews with food safety/QA/QC managers will also be analyzed and results will be presented at IAFP as well as used in a publication to be submitted to food protection trends.
Impacts
What was accomplished under these goals?
During the review period the project team has made significant progress on online course materials. Powerpoint presenations were completed, reviewed, and sent for graphic design and translation. Course materials are recorded at the UC Davis Academic Technology Services recording studio and are undergoing final editing. Four topic areas are covered in the course: regulations, current good manufacturing practices (cGMPs), quality control and quality assurance, and food safety. Under the topic area of regulations modules include: regulatory overview, FSMA seven foundational rules, foreign supplier verification, FSMA Preventive Controls for Human Food, Cottage Food Laws (California, Indiana, Wisconsin), dairy regulations, low acid canned foods regulations, acidified canned food regulations. Under cGMPs modules include: records, personnel, sanitary facility requirements, plants and grounds, sanitary operations, equipment and utensils, process controls, hygienic zoning, supplier and product specifications, and training requirements. Under QC and QA modules include: quality control, microbiological standards, microbiological testing, and environmental monitoring. Under food safety modules include: food safety overview, physical hazards, chemical hazards, biological hazards, labeling requirements for safety, products and associated hazards, and outbreak case studies. Presentation materials have been developed for each module. In addition, an evaluation tool (interview) was used to assess the training needs of the small-scale food industry by interviewing food safety/QA/QC managers. Twenty individuals were interviewed. Individuals expressed that challenges to food safety training included fast turnover, money and time, applying to practice, varying knowledge backgrounds, and language barriers. In terms of the language barrier, 95% of processors had english as a second language employees but only 55% offered training in another language. Interviewees felt that the hybrid training model with Spanish translation would be of value.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Small-scale processor self-identified barriers to effective food safety training programs 2022 IAFP Annual Meeting. Pittsburgh, Pennsylvania.
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:small-scale food processors, food hub employees, food entrepreneurs Changes/Problems:This project was initiated during the COVID-19 pandemic. This has resulted in significant delays in progress due to constraints on project team. However, the team has made significant advances in developing the online course backbone over the last year. In year 2, these materials will be finalized. In addition, as in-person activities have resumed across much of the country, focus on executing in person workshops to supplement the online course will occur in year 2. What opportunities for training and professional development has the project provided?Two team members that had not attended FSPCA PCQI lead instructor training have received this certificate during the reporting period. This includes one (non-Extension) professor at a HSI in California and another (non-Extension) professor in the midwest. 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 modules will be finalized based on the outcome of the food industry manager interviews and peer review process. The results of the interviews with food safety/QA/QC managers will also be analyzed and results will be presented at IAFP as well as used in a publication to be submitted to food protection trends.
Impacts
What was accomplished under these goals?
During the review period the project team has made significant progress on building out online course materials. Four topic areas will be covered in the course: regulations, current good manufacturing practices (cGMPs), quality control and quality assurance, and food safety. Under the topic area of regulations modules include: regulatory overview, FSMA seven foundational rules, foreign supplier verification, FSMA Preventive Controls for Human Food, Cottage Food Laws (California, Indiana, Wisconsin), dairy regulations, low acid canned foods regulations, acidified canned food regulations. Under cGMPs modules include: records, personnel, sanitary facility requirements, plants and grounds, sanitary operations, equipment and utensils, process controls, hygienic zoning, supplier and product specifications, and training requirements. Under QC and QA modules include: quality control, microbiological standards, microbiological testing, and environmental monitoring. Under food safety modules include: food safety overview, physical hazards, chemical hazards, biological hazards, labeling requirements for safety, products and associated hazards, and outbreak case studies. Presentation materials have been developed for each module. A peer-review process was developed to review materials developed and includes review of each presentation and script by two team members for accuracy and utility. In addition, an evaluation tool (interview) was developed to assess the training needs of small-scale food industry by interviewing food safety/QA/QC managers. The evaluation tool received IRB approval and has been validated by food safety experts and piloted with industry professionals. Currently interviews with managers has been initiated and recruitment of additional participants is underway.
Publications
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