Progress 09/01/23 to 08/31/24
Outputs
Target Audience:Most small food businesses have inadequate resources, low English proficiency, and limited time to adapt to the Food Safety Modernization Act requirements. This project's overall goal is to deliver a training program that aims to provide easy and accessible novel interactive digital education tools, food risk management training forsmall food manufacturing operations, and sustain local food business that will meet the requirements for Food Safety Modernization Act (FSMA). Target audiences includecommunity organizationswhich serve food business start-ups,micro or small socially disadvantaged food producers, andprocessors of small-batch products. Anticipated users includemanagersof food production facilities, as well as those they must train in producing food and managing facilities. Changes/Problems:There wasa transition of leadershipas PI, Dr. Nancy Flores retired. This caused some general challenges, including productivity or delays in team meetings. These challenges did not negatively impact the production and distribution of the learning tool, however. The new PI (Dr. Barbara Chamberlin) has successfully transitioned to the role. By hiring a postdoctoral researcher (.5 FTE) and a graduate student in food science at NMSU, the team is able to move forward with the no cost extension without losing progress towards goals. The teamexpects full completion of all planned outcomes, and has significantly expanded the planned online curriculum training modules. Co-PI, Dr. Shannon Coleman alsochanged institutions, moving from Iowa State University to Louisiana State University. Her sub award was successfully transitioned. Ano-cost extensionwas secured by NMSU, and extended to University of Massachusetts and Louisiana State University to complete work on the project. What opportunities for training and professional development has the project provided?In addition to the learning opportunities provided to users of the tool previously documented, the project was featured in outreach projects at NMSU throughtours, field days, and field trips. In Iowa, the product was shared at the Iowa Specialty Producers Conference, Iowa Farmers Market Association Workshop, Kitchen Council ( a shared-used kitchen), Public Health Conference of Iowa and the North Central Region Center for Food Safety Modernization Act Annual Conference. At NMSU, a new postdoctoral scholar in educational technology, and a graduate student in food safety were brought onto the team to help develop the online courses to supplement the interactive. This co-creation facilitates cross-training of both scholars regarding each other's fields and should increase future work that blends digital training and food safety outreach. How have the results been disseminated to communities of interest?The team presented at various conferences including theInternational Association for Food Protection, and shared with collaborators at the S1077 Multi-State Research Meeting, which all project PIs attended. Also at the Multi-State meeting, project partners toured one of the community food processing facilities in Massachusetts which provided input and user testing of the modules. Distribution, promotion and disseminationof the tools have begun. A social media campaign includes images, text and video used in the iTips program, and posts shared through several social media outlets serve to introduce new users to iTips, and educate a broader audience on the content. Content from the campaign has been included in NIFA communications as shared through @USDA_NIFA account. What do you plan to do during the next reporting period to accomplish the goals?The team is working to complete the final phase of the online learning programs, which include supplemental online certification and learning programs. These digital, self-paced programs will be delivered through the NMSU Micro credentialing program, and correlate with the four key areas in the interactive. The team is working with advisors and stakeholders to identify ideal length and depth of content, and have established key outcomes and content to be included in the site. In the coming year, the team will develop the courses, visuals and edit content for the courses. The courses should be released in Spring of 2025. The team is also working to identify best practices for engaging users with the interactive and the online course: for example, if users should take the course and use the interactive as part of that course work, if users should be introduced to content in the interactive, and then encouraged to explore courses as a follow up activity. Project collaborators are working towards completing impact measures from the pilot study and survey with the initial set of developers. The team will continue sharing the work through professional and academic conferences. The Consumer Food Safety Education Conference accepted a proposal by the team to share the initial data at the conference. Also, PI members have been asked to present the tool at the International Food Safety Conference (Dubai, 2024). The team will complete data analysis and plan to submit a journal article to peer-reviewedFood Protection Trendsjournal. Promotion of the resources will continue in both English and Spanish through social media outlets and conference presentations.
Impacts
What was accomplished under these goals?
The interactive module was completed this past year, with testing by target audience members and review by the advisory board. The project website was designed and deployed, and a custom URL has been secured for five years. theiTips Food Safety online interactive tool,available in both English and Spanish. In the tool (available athttp://itipsfoodsafety.com). The interactive module is distributed through the project website, which provides information about the overall project, provides funding information, and offers all material in English and Spanish. The website, animation, and interactive modules are 508 compliant for accessibility, providing accessibility for users with visual, audible, motor or cognitive needs. The animation is open-captioned, though audio is not provided for text. All graphics and visuals have been reviewed for users who have low vision needs or are color blind. The interactive and website are usable for users with customized keyboards or special devices. Feedback about the learning tool was gathered throughfocus groupswith the advisory board. Amanda Kinchla and other members of the teamfield-tested the learning toolwith audiences in Iowa, Massachusetts, and New Mexico.Qualtrics surveyswere designed and implemented to gather additional feedback and measure the impact of the tool and the modules. As of August 13, 2024, 113 participants submitted a retrospective pre and post survey. Data is currently being reviewed for publication and dissemination.
Publications
- Type:
Other
Status:
Published
Year Published:
2024
Citation:
Coleman, S., Lopez, D., & Frazier, K. (2024). Cross-contact and Allergens Home Food Processors and Cottage Food Operator [HS 246A]. Iowa State University Cooperative Extension Service Publication. https://store.extension.iastate.edu/product/16961
- Type:
Other
Status:
Published
Year Published:
2024
Citation:
Coleman, S., Lopez, D., Bastian, E. & Frazier, K. (2024). Regulations and Licensing Home Food Processing Establishments [HS 248]. Iowa State University Cooperative Extension Service Publication. https://store.extension.iastate.edu/product/16964
- Type:
Other
Status:
Published
Year Published:
2024
Citation:
Coleman, S., Lopez, D., & Frazier, K. (2024). pH in Food Production Home Food Processors and Cottage Food Operators [HS 246B]. Iowa State University Cooperative Extension Service Publication. https://store.extension.iastate.edu/product/16962
- Type:
Other
Status:
Published
Year Published:
2024
Citation:
Coleman, S. (2024). Regulations and Licensing Cottage Food Operations [HS 247]. Iowa State University Cooperative Extension Service Publication. https://store.extension.iastate.edu/product/16963
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Cezarotto, M., Coleman, S., Kinchla, A., Lopez, D., Fraizer, K., Long, M., Boren, R., Chamberlin, B. A., Flores, N. (2024, July 15). Interactive Food Safety Training Tool: Research Study With Small Food Operations [Poster Presentation]. International Association for Food Protection (IAFP), Long Beach, CA, United States.
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