Source: SAN JUAN COLLEGE submitted to NRP
INCREASING ACCESSIBILITY OF FOOD SAFETY RESOURCES FOR FARMERS AND SMALL FOOD PROCESSORS IN NORTHWEST NEW MEXICO
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
1027189
Grant No.
2021-70020-35752
Cumulative Award Amt.
$108,981.00
Proposal No.
2021-05769
Multistate No.
(N/A)
Project Start Date
Sep 1, 2021
Project End Date
Aug 31, 2023
Grant Year
2021
Program Code
[A4182]- Regional FSMA Center
Recipient Organization
SAN JUAN COLLEGE
4601 COLLEGE BLVD
FARMINGTON,NM 874024609
Performing Department
Enterprise Center
Non Technical Summary
As a small-scale aggregator and distributor, theSan Juan CollegeHarvest Food Hubworks with small farms,beginning farms, and socially disadvantaged farms in Northwest New Mexico and the FourCorners Region. The Harvest Kitchen incubator and Food Entrepreneurship Applied Training(FEAT), scheduled to begin Fall 2021, will expand the existing Harvest Food Hub to support alocal food system, build a food economy in San Juan County NM, and increaseutilization oflocally produced agricultural products. We arecollaboratingwithNew Mexico State University (San Juan County Agriculture Extension Agent, andFood Science Technology Program), Shiprock Farmers' Market and Food Hub, and NorthwestNew Mexico Growers' Market Allianceto offer a variety of food safety trainings and other resources. Our goal is to be a central resource and training hub forfood businesses to increase understanding and compliance with local, state and federal food safetyrequirements, including the Food Safety Modernization Act.Understanding andcompliance with federal and state food safety guidance, especially FSMA, has been a concern for growers and small food processors.There is a significant need for expanding food safety training in our rural region.Through this Food Safety Outreach Program,the SJC Harvest Food Hub and Kitchenwillimplement a trainingcurriculumto reach smallfarmers andfoodprocessors. This will include ourFood Entrepreneurship Applied Training (FEAT), as well as expansion ofour existing "Growing Your Farm Business" on-farm food safety training programs.Through our collaborations with NMSU Extension and the Shiprock Food Hub, ourtraining will be catered specifically tofood processors andourlocalsmall farmerswho may wish to start producing value-added products and other retail items, especially as they grow into sizes that require greater FSMA compliance. We will also address the need toincrease accessibility of our training resources, such as food safety plans and risk assessments, into other languages such as Navajo and Spanish.Our programs will help ensure that farmersand processorsfind regulations to be approachable and scalable.Additionally, with FSOP support we aim to be a collaborative hub and training space for the community for farmers,foodprocessors, and otherentrepreneurs.With this FSOP training, we will provide support so that not only is food safetyprioritized, but farmers and processors have the resources they need togrowsustainableand scalablebusinesses, and further contribute toeconomic growthanddiversification in the region.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
72314301060100%
Knowledge Area
723 - Hazards to Human Health and Safety;

Subject Of Investigation
1430 - Greens and leafy vegetables;

Field Of Science
1060 - Biology (whole systems);
Goals / Objectives
Goal: To be a comprehensive training hub foragriculturaland food service industries,providingthe necessary resources and support to ensure that smallfarms and foodentrepreneurscan meet required food safetyregulations andbe able to contribute to the community and to sustained economic development in our region. Specifically, withFSOPwe will meet the followingobjectives:Objectives:To develop and implement a food safety training curriculumto reach 60small foodprocessorsthrough both our Food Entrepreneurship Applied Training (FEAT) program (20/participants/year)and standalone courses(10 participants/year), which(1) increases understandingofPreventive Controls for Human Foods(PCHF) andGood Manufacturing Practices(GMP),(2) supports small food processors in developing a food safety plan, preventive controls and/orHACCPplans,etc.and(3) supports theexpansion of businesses into new areasof production via facilities and trainingsthat will allow for the safe production and packaging of retail foodproducts.To expand existing "GrowingYourFarmBusiness"on-farm foods safetytrainingfor 100smalltomidsized farmersto(1)increaseunderstandingand compliance with FSMA, including Good Agricultural Practices and,(2)ensure farmers have the resources to create food safety plans and other recordkeeping practices that are scalable as their businesses expand.This will include offering access to print and online resources, as well as translating templates into Navajo and Spanish.To be acollaborative Hub & Training spacefora minimum of 55farms, food processors, and other food entrepreneurs(25 farmers and 40 food processors)by(1) Providing access to internet,computersandprint resourcesforfarmers and food processors, includingthose who are taking Produce Safety Alliance (PSA) training, studying GMP or PCHF, and would like additional resources and support (2)providing one-on-one mentorship and supportanddesignated"office hours" by key personnelforbusinessesworking onactivities such asfood safety plans, recall plans,Environment Department permit applications,USDAcompliant food labels, and(3)to increase opportunities for peer-to-peer support through work-sessions and mentorship opportunities
Project Methods
This program will run concurrently with the developmentandimplementationof Food Entrepreneur Applied Training Program, whereinthe following educational programs will betaught:Certified Food Protection Manager training(5 yearcertificate earned upon successful completion of exam with passing rate of 75% or higher)FSMA for small food processors, including access to PCQI resources, as demonstrated through recipe development, supply chain management, production and packaging trainingIntroduction to Better Process Controls (educational only, no certification available at this time), rudimentary canning, and low-acid canning techniques demonstrated using training equipment, with access to certifying classes via NMSUFood Science Technology extensionpartnershipOn-Farm Food SafetyFood Safety Plan writing and resourcesOne-on-one mentoring and peer collaboration at our co-working and resource hub.Adjunct workshops will also be made available via the partnershipsenjoyed with NMSU Extension offices inFood Technology andAgriculture.The project's efforts will be measured using the followingMetrics and data collected, numbers are our target for each year of program operation:Number of clients who come for one-on-one mentorship and services,25 farmers, 30 food processorsNumber of food safety training courses offered (both farmers and food processors), and number of participants,50 farmers, 30 food processorsNumber of certifications and licenses obtained by clients,20 or morePre and post surveys to participants in all courses,70+

Progress 09/01/21 to 08/31/23

Outputs
Target Audience:As a small-scale aggregator and distributor, the Harvest Food Hub works explicitly with small, beginning, and socially disadvantaged farms in the Four Corners Area. Through a partnership with the Northwestern New Mexico Growers' Market Alliance, Harvest Food Hub has been working with seven farmers markets (about 200+ vendors) in the county to support and train market managers and vendors. Additionally, through collaboration with the Shiprock Area Food Access Coalition and the Shiprock Food Hub, Harvest Food Hub has been explicitly working with rural Native American growers who may have limited access to the internet, computers, and language-appropriate training to complete the necessary food safety training. This FSOP project targeted small/beginning food processors and entrepreneurs in the Four Corners Area. The introduction of the Food Entrepreneurs Applied Training program (FEAT) and Harvest incubator kitchen will continue the previous efforts of the Food Hub by introducing a new educational sector to the region that does not currently exist: culinary and food-centered-business building. There is nowhere within a 3-hour commuter range that offers hands-on education in food service, production, and manufacturing best practices. By offering courses and training for recipe development, packaging, labeling, and simple manufacturing, as well as offering access to more complex Better Process Controls manufacturing, this safety program will help those who may have a passion or idea once thought unobtainable, such as selling canned sauces and salsas, to be within reach. In addition, our kitchen incubator client model includes a low-cost fee schedule for those just starting in food service businesses or those who wish to grow and expand a business, particularly a home-based business that needs a commercial kitchen to expand product lines and access new customers via retail outlets. The fees will increase gradually as the business grows and becomes sustainable, eventually outgrowing the program and the space. Fully formed businesses with the knowledge to produce on a larger scale are the ultimate goal of this food safety program. San Juan County, NM, is 36% Native American and 18% Hispanic/Latino, so we are working on providing language-appropriate resources in Spanish and Navajo. Changes/Problems:A significant problem we faced was staff changes. We had a turnover of project managers and the Safety Training Coordinator. Unfortunately, these departures have caused delays in program implementation and a lack of training for the remaining staff to provide safety and manufacturing training for the community. A huge success of this project is due to partnering with other organizations to help fill the food/farm safety training gap. What opportunities for training and professional development has the project provided?The Harvest Food Hub provided the following training: Farm food safety, business development, marketing with social media, managers' food protection certification, and the FEAT program. Other opportunities provided were one-on-one mentorship, meetings that provided resources for farmers and food entrepreneurs, and partnering with other organizations for food entrepreneurship. How have the results been disseminated to communities of interest?The results and other informationhave been posted on multiple San Juan College Facebook pages, local grower's markets, and schooldistrict pages. There were advertisements on the San Juan College radio station (KSJE). Wehad posters and digital posters that were sent out to all local partners (growers' markets and institutions) and relevant state partners (NMFMA, Street Food Institute). We also informed all vendors of the success and opportunities at the annual market vendor meetings. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? The FEAT Curriculum was created, and a cohort in 2021 of 10 students and three graduates was fulfilled. While recruiting a second cohort, we found that the community was financially struggling to pay for the class; San Juan College then partnered with NMSU Arrowhead Center and their BizSprint program. This class was paid for by other grants and had no cost to the student in the first year of the grant to Food Hub hosted four pieces of training in Farm Food Safety Training and was able to help 29 Farmers with their get certification and create a Farm safety plan and Risk assessment. As the local Food system capacity increased, state agencies (NM Grown Program) had to raise standards for food safety for producers selling to schools. Additionally, we partnered with the New Mexico Farmers' Marketing Association to host state-approved farm food safety training. The Harvest Food Hub also helped develop farm safety plans and risk assessments with all the attendees in these trainings. With this partnership, we successfully assisted 65 farmers in getting safety certification. The Food Hub collaborated with the Northwest New Mexico Grower's Market Alliance to host a vendor summit. We provided training in labeling, marketing, business growth, SNAP, Double-up Food Bucks, WIC, and another vending opportunity to maximize their potential income.

Publications


    Progress 09/01/21 to 08/31/22

    Outputs
    Target Audience:During this reporting period, the Harvest Food Hub used its resources to provide no-cost training to farmers, food entrepreneurs, and the food service workforce living in San Juan County, New Mexico. Among those served, 60% were minorities in ethnicities, gender, economically, and educationally disadvantaged. The training included Farm Food safety, prep cooking, hospitality, and managers' food protection certification. Changes/Problems:Significant changes the Harvest Food Hub went through were multiple staff changes and turnover. These changes would slow the process, so we would have to start some processes to allow staff adequate training to support the target audience. Another problem was finding an appropriate Navajo Language translator for applications and other printed material. What opportunities for training and professional development has the project provided?The Harvest Food Hub has provided Farm safety training for small to mid-size farmers so they can sell their products to institutions and grocery stores. In addition, the Harvest Food Hub has provided mentorship in developing business strategies to increase sales and production capacity. They also offered new businesses with product development and business plans that support the success of their business. How have the results been disseminated to communities of interest?Through our webpage, news publications, and community partnerships and organizations. What do you plan to do during the next reporting period to accomplish the goals?The Harvest Food Hub will continue mentoring farm and food businesses and hosting more farm safety training and GMP trainings to include Product labeling and traceability farm to the food hub. Also, open more partnerships in food business training.

    Impacts
    What was accomplished under these goals? The Harvest Food Hub was able to host ten (10) participants in the FEAT program and 25 participants in farm safety training. In addition, farm-to-food hub good labeling practices assisted 30 farmers with mentorship for farm safety plans and provided 25 food processors with assistance on NMED applications and manufacturing processes. Forty (40) farmers/food entrepreneurs with access to internet and print services for their farm and food processes applications/permits.

    Publications