Progress 09/01/23 to 08/31/24
Outputs
Target Audience:Target audiences include small and mid-sized farms and food processors. Any person who works with food must be adequately trained to be able to recognize the hazards related to food productionand processing and to implement the control methods to mitigate those hazards. Our focus is Washington state. Although, we have had attendees from other states, due to the online trainings conducted thus far. Changes/Problems: In 2024, we focused on the virtual trainings. We wanted to be more accessible to stakeholders in remote areas. We will continue to hold virtual trainings as part of our teaching tools. We also focused on finalizing our asynchronous content. We used Zoom as a delivery platform for our virtual meetings. During PCHF Part 2 meetings, we used Zoom meetings, which allowed for more intimate interactions and groups. During the Virtual Introduction to Third Party Food Safety Audits, we used Zoom webinar. This was more of a direct delivery of content with a moderated Q&A session. We used Learning Stream as a registration system.It allows us to collect attendee info and flow credit card payments safely into theWSU fiscal system. We have used experts, leaders, and colleagues from industry, universities, and community to foster collaboration. Due to our university extension switching to another LMS, we are also researching for one that is more user-friendly, thus these asynchronous trainings are not live yet. What opportunities for training and professional development has the project provided?Two post-doc research associates, one graduate student, and two undergraduate students received opportunities to learn and work on practical aspects of food safety for value-added food processing. How have the results been disseminated to communities of interest?Information was disseminated to the stakeholders through various training events conducted throughout the year. Further, the outcomes of the work were reported at the Regional Center meeting in Hawaii and their annual reporting. We also share the information in the monthly meeting with the regional center. What do you plan to do during the next reporting period to accomplish the goals?We plan to complete all the remaining tasks in the final year of the project. This will include: 1. Delivery of the remainingtrainings. 2. Hosting the online asynchronous trainings to the LMS platform. The trainings we need to complete would potentially be pivoted to online vs. in-person, based on the responses we are getting to our current in-person training events and in an effort to reach all the remote areas in the state of Washington.
Impacts
What was accomplished under these goals?
We added in-person trainings in 2023 to 2024, we have held four virtual and 10 in-person trainings: 1- Virtual PCHF Part 2 March 29, 2023 - 29 reached - Virtual Developing Food Safety Plan February 2, 2024 - 64 reached - Virtual Value-Added Food Processing and Food Safety Workshop May 3, 2024 - 24 reached - Virtual Supply Chain Program Webinar for the Food Safety Modernization Act June 21, 2024 - 37 reached 3 - Developing Food Safety Plan Training January 19, 2023 - Dayton, Washington - 19 attendees March 7, 2023 - Port Hadlock, Washington - 13 attendees March 9, 2023 - Chehalis, Washington - 6 attendees 5 - GMP & Basics of Sanitation January 20, 2023 - Dayton, Washington - 18 attendees March 8, 2023 - Port Hadlock, Washington - 7 attendees March 10, 2023 - Chehalis, Washington - 7 attendees September 26, 2023 - Woodinville, Washington - 21 attendees November 7, 2024- Burlington, Washington - 52 attendees 2 - Value-Added Food Processing and Food Safety Workshop April 11, 2023 - Wellpinit, Washington - 14 attendees April 12, 2023 - Cusick, Washington - 9 attendees We are in the review and final stage for the curriculum of our online asynchronous trainings, 9 Online Learning Management System (LMS) content. Due to the fact our extension department is switching LMS, we are also researching more user-friendly LMS, thus these trainings are not live yet. Basics of Cleaning and Sanitation (Review - Final) Basics of Cleaning and Sanitation in Spanish (Review - Final) Basics of Food Microbiology (Review - Final) Basics of Food Microbiology in Spanish (Review - Final) Good Manufacturing Practices (Review - Final) Good Manufacturing Practices in Spanish (Review - Final) Developing Food Safety Plan (In-process) Food Safety for Acid and Acidified Food (In-process) Food Safety for Small-Scale Seafood Processors (In-process)
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Progress 09/01/22 to 08/31/23
Outputs
Target Audience:Target audiences include small and mid-sized farms and food processors. Any person who works with food must be adequately trained to be able to recognize the hazards related to food production and processing and to implement the control methods to mitigate those hazards. Our focus is Washington state. Although, we have had attendees from other states, due to the online trainings conducted thus far. Changes/Problems:With thepandemic situation and the governor's order, we were forced to close the university completely for about twelve weeks. The health directives and mandates also stopped in-person workshops for a year and a half. We have started in-person trainings in the later part of 2022 and in 2023. We are still seeing a downturn in attendance for in-person either due to staffing shortages, limited training funds, or the new reliance on virtual training. We also had difficulties in finding bilingual trainers who have time to help with the Spanish trainings (both online and in-person trainings). This was discussed at theWestern Regional Center to Enhance Food Safety(WRCEFS) annual meeting in May, where the USDA-FSO program manager was present. Through that meeting, we are trying to identify potential bilingual speakers to help us. We are also in the phase of identifying the right online platform to release our developedasynchronousonline trainings. We are in discussions with our Extension administration for this tool/software. With these hurdles, we do anticipate requiring an additional year no costextension on this project to effectively complete all the set goals. What opportunities for training and professional development has the project provided?Our events coordinator on this project (Cathy Blood) had the opportunity to attend some of the above trainings providing logistics support and was also able to participate in the International Association of Food Protection meeting. These meetings were helpful for professional development. Further, three of the project members (Preston Watanabe, Cathy Blood, and Girish Ganjyal) were able to organize and participate in the Western Regional Center to Enhance Food Safety(WRCEFS) meeting in May 2023. How have the results been disseminated to communities of interest?The information about the conducted trainings and evaluations has been shared with theWestern Regional Center to Enhance Food Safety(WRCEFS). What do you plan to do during the next reporting period to accomplish the goals?We plan to accomplish the remainder of the project objectives in the next reporting period. This will include: 1. Completing and releasing the online courses for public access. 2. Conducting the in-person food safety trainings in Spanish language. 3. Conducting the in-person food safety trainings. We may need a no-cost extension for another year for us to achieve all our objectives effectively.
Impacts
What was accomplished under these goals?
Objective1. Provide existing training programsby the Project Directors to supplement the standardized FDA approved trainings in remote locations.This includes Current Good Manufacturing Practices, Basics of Sanitation, Environmental Monitoring Program, and Audit Readiness. Developing Food Safety Plan Training January 19, 2023 - 19 March 7, 2023 - 13 March 9, 2023 - 6 GMP & Basics of Sanitation September 29, 2023 - 21 January 20, 2023 - 19 March 8, 2023 - 7 March 10, 2023 - 7 Value-Added Food Processing and Food Safety Workshop April 11, 2023 - 14 April 12, 2023 - 9 Virtual Introduction to Third Party Food Safety Audits July 27, 2021 - 137 reached Objective2. Develop and provide new in-person training programs (with selected trainings to be offered in Spanish)that will help farmers and food producers to improve food safety and to comply with new FSMA regulations and marketplace requirements. We have not been able to conduct these trainings, but we are in the process of scheduling these. Due to COVID, we had difficulty getting trainers who are bilingual (Spanish and English). But, now, asnormalcy has come back, we are getting traction in identifying the right speakers and will be offering these trainings in 2024 and 2025. Objective3. Convert the developed training programs into an onlineinteractive formatthat will enable farmers and food producers in remote locations to obtain training and improve food safety in their establishments. We are in the final editing stage Online Learning Management System for asynchronous content for the following courses: Basics of Cleaning and Sanitation Basics of Cleaning and Sanitation in Spanish Basics of Food Microbiology Basics of Food Microbiology in Spanish Good Manufacturing Practices Good Manufacturing Practices in Spanish And the following trainingsare in the development stage: General Seafood Hazards for Small Seafood Processors HACCP Refresher for Small Seafood Processors Small Seafood Processors SCP Case Studies Small Seafood Processors SCP Objective 4. Provide standardized FDA approved training in remote locations, including PSA Grower Training and FSPCA Preventive Control for Human Food (PCHF) Training. Due to more demand for the PCHF trainings and the efforts by the Washington State Department of Agriculture-Produce Safety Program focusing on offering the PSA Grower Trainings, we have focused on the PCHF trainings for the small processors in this objective. 12 - Virtual PCHF Part 2 trainings were delivered January 21, 2021 - 20 attendees February 25, 2021 - 25 attendees April 8, 2021 - 24 attendees May 24, 2021 - 18 attendees August 6, 2021 - 15 attendees September 28, 2021 - 14 attendees November 3, 2021 - 13 attendees January 25, 2022 - 17 attendees February 22, 2022 - 26 attendees May 23, 2022 - 25 attendees October 4, 2022 - 25 attendees May 19, 2023 - 11 attendees 1 - In-Person FSPCA PCHF Part 2 July 26, 2022, Puyallup, Washington - 12 attendees
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Progress 09/01/21 to 08/31/22
Outputs
Target Audience:Small and Medium sized growers and value-added food processors of all types. Changes/Problems:With the current pandemic situation and the governor's order, we were forced to close the university completely for about twelve weeks. The health directives and mandates also stopped any in-person workshops for a year and a half. WSU has just recently allowed for in-person trainings with appropriate PPE. We have shifted our program to focus on virtual trainings and online food safety training collection. We are still seeing a small downturn in attendance of in-person either due to staffing shortages, limited training funds, or the new reliance of virtual training. We will be offering in-person trainings more and more going forward. But, we do anticipate requiring an additional year no cost extension on this project to effectively complete all the set goals What opportunities for training and professional development has the project provided?11 - Virtual PCHF Part 2 trainings January 21, 2021 - 20 attendees February 25, 2021 - 25 attendees April 8, 2021 - 24 attendees May 24, 2021 - 18 attendees August 6, 2021 - 15 attendees September 28, 2021 - 14 attendees November 3, 2021 - 13 attendees January 25, 2022 - 17 attendees February 22, 2022 - 26 attendees May 23, 2022 - 25 attendees 1 - Virtual Introduction to Third Party Food Safety Audits July 27, 2021 - 137 reached 1 - In-Person FSPCA PCHF Part 2 July 26, 2022 Puyallup, Washington 12 attendees How have the results been disseminated to communities of interest? 11 - Virtual PCHF Part 2 trainings January 21, 2021 - 20 attendees February 25, 2021 - 25 attendees April 8, 2021 - 24 attendees May 24, 2021 - 18 attendees August 6, 2021 - 15 attendees September 28, 2021 - 14 attendees November 3, 2021 - 13 attendees January 25, 2022 - 17 attendees February 22, 2022 - 26 attendees May 23, 2022 - 25 attendees 1 - Virtual Introduction to Third Party Food Safety Audits July 27, 2021 - 137 reached 1 - In-Person FSPCA PCHF Part 2 July 26, 2022 Puyallup, Washington 12 attendees With the training listed above, we hosted them either free or so low cost to allow small food processors to attend. Hosting these trainings virtually also allows for stakeholders in remote, rural areas in Washington to attend food safety trainings. As we transition out of the pandemic and the lifting of safety measures that were required, it was good to host in-person training to see what the interest was from the industry. We are still seeing a small downturn in attendance of in-person either due to staffing shortages, limited training funds, or the new reliance of virtual training. What do you plan to do during the next reporting period to accomplish the goals?We plan on adjusting our goals to focus on virtual trainings because of the pandemic. Our next stage will be creating an online food safety training center for our stakeholders to use. The content will be available in English and Spanish. We are still seeing a small downturn in attendance of in-person either due to staffing shortages, limited training funds, or the new reliance of virtual training.
Impacts
What was accomplished under these goals?
Due to the pandemic, we have hosted 14 online trainings and one in-person PCHF Part 2. 13 - Virtual PCHF Part 2 trainings We collected pre-post tests for these trainings. We collected evaluation for these trainings. 1 - Virtual Introduction to Third Party Food Safety Audits We collected evaluation for this training. 1 - In-Person FSPCA PCHF Part 2 Puyallup, Washington 10 - In-process Online Learning Management System Content Basics of Cleaning and Sanitation Basics of Cleaning and Sanitation in Spanish Basics of Food Microbiology Basics of Food Microbiology in Spanish Good Manufacturing Practices Good Manufacturing Practices in Spanish General Seafood Hazards for Small Seafood Processors HACCP Refresher for Small Seafood Processors Small Seafood Processors SCP Case Studies Small Seafood Processors SCP
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:Target audiences include small and mid-sized farms and food processors in Washington state. Growers Any farm employees Operations/Production Quality Control/Quality Assurance Technical Services Sanitation Safety Engineering Employee Training Though our focus is within Washington since we offer an online FSMA - PCHF Part 2 Instructor-led training, our instructional reach has increased to these states: California Florida Georgia Hawaii Illinois Indiana Iowa New Jersey Minnesota New York North Carolina Ohio Oregon Pennsylvania South Carolina South Dakota Texas Virginia Wyoming Malaysia Changes/Problems:With the current pandemic situation and the governor's order, we were forced to close the university completely for about twelve weeks. The health directives and mandates also stopped any in-person workshops for a year and a half. Our original plan focused on in-person training first and then blending and creating online options. We inverted our plan by offering online opportunities and drafting the online library of food safety materials, first. We will start offering in-person food safety trainings again in 2022. This change has delayed our timeline. We are confident that we willcomplete all the originally proposed objectives, even though the tasks had to be shifted around. What opportunities for training and professional development has the project provided?Seven - PCHF Part 2 trainings January 21, 2021 - 20 attendees February 25, 2021 - 25 attendees April 8, 2021 - 24 attendees May 24, 2021 - 18 attendees August 6, 2021 - 15 attendees Sept 28, 2021 - 15 attendees November 2, 2021 - 11 attendees One - Introduction to Third Party Food Safety Audits July 27, 2021 - 137 reached We are developing our library of asynchronous food safety trainings usingTalent Learning Management System. We are using food safety experts to create these online basic food safety PowerPoint presentations. They will also be translated into Spanish, so people with Latino heritage can have access to food safety knowledge. We are collaborating with Jessica Gordon, Nina Parkinson, and Virgin Ng. Here are the modules currently in the development phase: Basics of Sanitation 3 modules Basics of Sanitation 3 modules - Spanish Food Microbiology Food Microbiology - Spanish Food Safety for Small Scale Seafood Processors 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?As the pandemic situation resolves and we are allowed to conduct in-person trainings, we will execute our original plan of offering in-person trainings in remote locations across the state of Washington. We will aim to complete the development of the virtual trainings (as mentioned in the previous sections that are under development) and open them to the public during the year 2022.
Impacts
What was accomplished under these goals?
1. Due to the Pandemic, we have hostedvirtual trainings on the topic of "FSMA-PCHF" and "Introduction to Food Safety Auditing". We also offered an online Intro to Third Party Food Safety Audit Training. We partnered with Dr. Ravi Jadeja with this training from Oklahoma State University. We used Zoom webinar as a platform. This was a one-day training is designed to provide a brief introduction to various third-party audits. After taking the workshop, participants were able to understand the differences between GMP and Global Food Safety Initiative accredited audit programs. The workshopalso provided an overview of some of the major programs and resources required to implement and maintain a third-party audit program successfully. Our website: foodprocessing.wsu.edu/third-party-food-safety-audits/ 2. With the current pandemic situation and the governor's order, we were forced to close the university completely for about twelve weeks. The health directives and mandates also stopped any in-person workshops for a year and a half. We have shifted our program to focus on the virtual trainings and online food safety training library. Once the pandemic is over, we will try to host more Spanish food safety trainings. 3. We have contracted with several food safety experts, who speak Spanish, to develop our English and Spanish curricula for our online food safety training collection. We also have a learning management system ready to use, once the curricula are ready to go live. We are developing our library of asynchronous food safety trainings usingTalent Learning Management System. We are using food safety experts to create these online basic food safety PowerPoint presentations. They will also be translated into Spanish, so people with Latino heritage can have access to food safety knowledge. We are collaborating with Jessica Gordon, Nina Parkinson, and Virgin Ng. Here are the modules currently in the development phase: Basics of Sanitation 3 modules Basics of Sanitation 3 modules - Spanish Food Microbiology Food Microbiology - Spanish Food Safety for Small Scale Seafood Processors 4. We used the FSPCA remote delivery system which allows participants to listen to lectures asynchronously and attend a one-day, PCHF part 2 training.The part 2 training is more interactive with breakout groups. We offered seven onlinePCHF Instructor-Led Part 2 trainings. We had students enroll in the FSPCA part 1 and complete it. We use the curriculum developed by FSPCA by helping attendees grasp a deeper understanding of a food safety plan. Even though this is online, using Zoom, we can give our attendees robust training by using small groups with food safety plan modules. We have collaborated with Claudia Coles, Ewa Pietrysiak, and Ravi Jadeja as co-instructors. Our website: foodprocessing.wsu.edu/extension/training/fsmapc/
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