DEVELOPING AN ACTIVE-LEARNING OUTREACH PROGRAM TO SUPPORT SMALL AND VERY-SMALL DRIED FRUIT PROCESSORS’ FOOD SAFETY MANAGEMENT

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: ACTIVE
• Funding Source: OTHER GRANTS
• Reporting Frequency: Annual
• Accession No.: 1027201
• Grant No.: 2021-70020-35663
• Cumulative Award Amt.: $395,205.00
• Proposal No.: 2021-05764
• Project Start Date: Sep 1, 2021
• Project End Date: Aug 31, 2025
• Grant Year: 2021
• Program Code: [A4182]- Regional FSMA Center

Recipient Organization
PURDUE UNIVERSITY
(N/A)
WEST LAFAYETTE,IN 47907

Performing Department
Food Science

Non Technical Summary
Outbreaks associated dried produce implicate that processors need to enhance food safety management and use validated food safety procedures to ensure food safety of their products. Small and very-small scale dried produce processers have unique barriers and challenges when building food safety plans. Previous studies suggest these barriers and challenges include lack of resources, experience, food safety knowledge, and interest in food safety. This project will develop an active-learning food safety program, Dehydrating Safely, to increase food safety knowledge and behavior compliance that will help to promote food safety culture in the dried produce industry and to reduce foodborne illness. We will utilize qualitative and quantitative research approaches to 1) Assess food safety knowledge, attitude and practice, and identify the barriers of small and very-small dried produce processors for developing food safety plans; 2) Develop an audience-driven food safety outreach program that addresses the barriers identified and utilizes active-learning interventions to increase knowledge level and practice compliance, impacting day-to-day food safety challenges on production; 3) Develop and evaluate a train-the-trainer program for two essential trainer groups, extension educators, and food safety managers. Our proposal aligns with USDA's strategic goals of 1) maximizing the ability of American agricultural producers to prosper by feeding and clothing the world, 2) strengthening the stewardship of private lands through technology and research, and 3) providing all Americans access to a safe, nutritious, and secure food supply. The project objectives address the Food Safety Outreach program audience priority of serving small-scale food processors.

Animal Health Component

100%

Research Effort Categories

Basic

(N/A)

Applied

100%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	5010	3030	100%

Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
5010 - Food;

Field Of Science
3030 - Information and communication;

Keywords

active learning

dried produce

food safety

food safety culture

integrated

low-moisture food

Goals / Objectives
ObjectivesThe overall goal of this project is to develop an active-learning food safety program, Dehydrating Safely, to increase food safety knowledge and behavior compliance that will help to promote food safety culture in the dried produce industry and to reduce foodborne illness.Our proposal aligns with USDA's strategic goals of 1) maximizing the ability of American agricultural producers to prosper by feeding and clothing the world, 2) strengthening the stewardship of private lands through technology and research, and 3) providing all Americans access to a safe, nutritious, and secure food supply. The project objectives address the Food Safety Outreach program audience priority of serving small-scale food processors. This project will strengthen US agriculture and food systems by developing appropriate food safety-related content for small and very small-scale dried produce processors.Objective 1: Assess food safety knowledge, attitude, and practices, and identify the barriers of small and very-small-scale, dried produce processors to developing food safety plans.Objective 2: Develop an audience-driven food safety outreach program that addresses the barriers identified and utilizes active-learning interventions to increase knowledge level and practice compliance, impacting day-to-day food safety challenges on production.Objective 3: Develop and evaluate a train-the-trainer program for two essential trainer groups, extension educators, and food safety managers.

Project Methods
Efforts:The program will be available in both virtual format and in-person format. The program will include in-class dialogue-based learning, virtual "hands-on" activities (for virtual sessions), in-person "hands-on" activities (for in-person sessions), and take-home tasks. The virtual program participants will attend the session once a week three times, with each session 1.5 hours. They can use this virtual learning circle as a way to build connections with their fellow processors in different regions and as an outlet to share their unique barriers to food safety risk management. A learning circle is a group of individuals who meet regularly to learn from each other and invited specialists about a topic of topics of interest to the group. Processors can learn from each other through peer learning and discussions, rather than more passive learning from an individual expert. Learning Circle members agree on objectives for the group and how to achieve them. The in-person program participants will attend one 5-hour workshop covering all three sessions. All participants need to turn in their take-home tasks before receiving the certificate of completion.The program will be evaluated using the Theory of Planned Behavior (TPB) to understand participants' behavior change. Figure 1 displays the theoretical model for the "Dehydrating Safely" program for dried produce processors. The TPB uses the constructs of attitude, subjective norm, perceived behavioral control, and behavior change intention to predict actual behavior (1, 2). Attitude refers to an individual's perception of anticipated events if a behavior is performed. Subjective norms include attitudes of members of an individual's social group towards a particular behavior and the individual's attitude towards conforming to those norms. Perceived behavioral control includes perceptions about what aspects of the behavior change will make it easy or difficult and how much control an individual feels to have for the behavior change. According to the theory, the interaction between attitude, subjective norms, and perceived behavioral control is a direct influence on the most predictive variable of behavior change intentions. Behavior-change intentions refer to an individual's plans to either perform or not perform a particular behavior (1). TPB has previously been applied to studies on food safety practices in school food handlers (36), primary home meal preparers (41), and adolescent populations (34, 35).Evaluation:We will count the number of activities (newsletter and short videos, workshops, Learning Circle meetings) and products (extension publication and manuscripts). We will record the number of participants served at each activity and the number of unique "hits" on the social media website. Each activity will include pre and post-surveys (baseline surveys serve as pre-surveys) to assess the effect of the training or experience on participant knowledge and to determine the perceived usefulness of the training or experience.The post-survey will assess changes in self-efficacy, knowledge, practice compliance of food safety regulation updates, food safety management plans, farming systems, USDA supporting services. Outcomes measured in the surveys and take-home tasks will be analyzed and interpreted in reports and will generate at least one extension publication and one manuscript. All evaluation data will be collected by post-surveys. The baseline survey data will serve as pretest data. Comparison between treatment groups, treatment vs. control groups, demographic characteristics will be made in data analysis by the PD and her graduate student, using SPSS.

Progress 09/01/23 to 08/31/24

Outputs
Target Audience:Dried foods have gained momentum and are becoming common in recent years due to the benefits it brings including longer shelf life, value-added products, and health benefits for consumers. Including dried fruit and vegetables in the diet may promote a healthy lifestyle and allow consumers to reach their recommended daily fruit and vegetable intake. Furthermore, consuming dried fruit has been associated with improved nutrient intake and improved diet quality score. Drying produce is also a low-cost method for adding value to products, which can be sold as a snack or spices and sold at farmer's markets. Like many other low-moisture foods, dried produce is not historically considered as a source for foodborne illness. However, previous outbreaks linked to dried foods provide evidence that pathogens can survive on the food which can cause consumers to become ill. The Food Safety Modernization Act (FSMA) is attempting to change the food safety system to be more proactive before the risk arrives rather than just responsive. The FSMA Preventive Controls for Human Food (PCHF) Rule contains specific requirements for employee training that are specified in Subpart A (21 CFR 117.4). Training may be achieved through classroom food safety extension programming, online tutorials, or internal training led by qualified staff. Notably, this requirement exists for all food production facilities regulated by the U.S. Food and Drug Administration (FDA), regardless of size. However, the needs, resources, and preferences in training style and content likely vary among facilities of different scales. Previous studies indicate that small and very small-scale food processors may face many barriers and lack resources to build proper food safety plans or comply with regulations. Some of these barriers included limited understanding of regulations, time, money, experience, interest, and support. Small and very small processors may have unique challenges between themselves. While small processors may have food safety staff and other staff that need the training to build upon their knowledge base and to strengthen their confidence in properly implementing preventive controls. However, very small processors, like those who may be producing dried produce such as a value-added product from their own farm or orchard, may have to start from the ground up and need more specific food safety education. Furthermore, there are very few studies describing the food safety knowledge regarding validated processing procedures typically used by small and very small scale, dried fruit processors and it is unclear to what extent traditional programs and content delivery are effective to reach this niche audience group. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Consumer food safety education webinar series. A series of three webinars targeted to educators. Title: Older Adults: Food safety risks, perceptions, and the need for new targeted messages for this vulnerable population. Date: August 7th, 2024. Participants: 22 Title: Safety considerations of freeze-dried foods.Date: July 31st, 2024. Participants: 35 Title: Application of GMPs for the cottage food industry.Date: July 24th, 2024. Participants: 26 In-person workshop for local Indiana small- farmers, Fair Oaks IN, Title:"Indiana home-based vendor food safety". Date:January 19th, 2024. Participants: 30 Title: "How to safety handle your produce". Date:January 19th, 2024. Participants: 30 How have the results been disseminated to communities of interest?Findings from objective 1 have been disseminated through one webinar presentation and three poster presentations to food safety professionals in industry and academia. Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. The North Coast Regional Food Safety Modernization Act Webinar. April 18, 2024. Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. Industrial Associates Meeting Poster Presentations. West Lafayette, Indiana. April 11, 2024. Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. The North Coast Regional Food Safety Modernization Act Annual Conference. Burr Ridge, Illinois. April 3-4, 2024 Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. The Annual Meeting of the International Association for Food Protection. Long Beach, California. July 14-17, 2024. What do you plan to do during the next reporting period to accomplish the goals?We will accomplish objective 3 by: Hostingan in- person train thetrainer workshop with 10-15extensioneducators on small- scale produce drying food safety Develop extension education publication on small- scale produce drying targeting food safety managers Partnering with AFDO to disseminate findings from objective 1 andpromote extension publication to reach target audience

Impacts
What was accomplished under these goals? Objective 1: Majority of objective 1 was completed the previous year through qualitative interviews with 30 public health inspectors. This year an additional 2 qualitativeinterviews were conducted. Objective 2: An extension website was developed to support the needs identified in objective 1. The website houses a comprehensive list of extension resources coveringsmall- scale produce drying. The resources are organized by commodity and the target audience is both small processors and inspectors. The goal of the website is for processors and inspectors alike to have quick and easy access to validated processes and food safety information for specific commodities. Additionally, a virtual reality (VR)training program was developed for small- scale mushroom growers and mushroom dehydrators. The training covers process, equipments used and food safety steps. Objective 3: Nothing to report?

Publications

• Type: Conference Papers and Presentations Status: Accepted Year Published: 2024 Citation: Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. The Annual Meeting of the International Association for Food Protection. Long Beach, California. July 14-17, 2024.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2024 Citation: Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. The North Coast Regional Food Safety Modernization Act Webinar. April 18, 2024.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2024 Citation: Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. Industrial Associates Meeting Poster Presentations. West Lafayette, Indiana. April 11, 2024.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2024 Citation: Stoll, A., Kinchla, A. J., Richard, N. & Feng, Y. (2024). Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. The North Coast Regional Food Safety Modernization Act Annual Conference. Burr Ridge, Illinois. April 3-4, 2024.
• Type: Peer Reviewed Journal Articles Status: Under Review Year Published: 2024 Citation: Stoll, A., Low, M., DiCaprio, E., Kinchla, A. J., Richard, N. & Feng, Y. Regulatory considerations for small-scale produce drying operations: A multi-state perspective obtained through interviews with inspectors. Food Protection Trends

Progress 09/01/22 to 08/31/23

Outputs
Target Audience: Furthermore, there are very few studies describing the food safety knowledge regarding validated processing procedures typically used by small and very small scale, dried fruit processors and it is unclear to what extent traditional programs and content delivery are effective to reach this niche audience group. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Small farmer/processor webinars: March 7th, 2023: Top Social Media Strategies for Small- and Medium-Sized Farms Presenter: Dr. Ariana Torress Length: 1 hour Registration: 56 Live session: 12 March 9th, 2023: Communicating Value and Making the Sale Presenter: Renee Wiatt Length: 1 hour Registration: 46 Live session: 17 March 21st, 2023: Food Safety Plan (Part 1) Presenter: Autumn Stoll Length: 1.5 hour Registration: 44 Live session: 11 March 23rd, 2023: Food Safety Plan (Part 2) Presenter: Han Chen Length: 1.5 hour Registration: 44 Live session: 11 Conference workshops: June 6th 2023: What do I need to do to meet food safety? AgrAbility Regional Workshop- Indianapolis, IN Presenters: Autumn Stoll & Robert Culler Length: 1 hour Participants: 30 March 20th 2023: Post-harvest food safety AgrAbility National Training Workshop- Spokane, WA Presenters: Amanda Deering & Autumn Stoll Length: 1 hour Participants: 27 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? Report findings at Association for Food and Drug Officials 2024 annual conference Publish manuscript which identifies needs for future extension resources and technical support for small produce drying stakeholders. Develop extension resources for small scale dried produce stakeholders on the produce drying process.

Impacts
What was accomplished under these goals? Conducted and analyzed 30 interviews with public health inspectors that inspect or may inspect small scale produce drying facilities which spanned 14 different states. Identified some of the different rules and regulations used to conduct dried produce inspections and identified a lack of consensus regarding the interpretation of these regulations. Identified needs for future extension resources and technical support for small produce drying stakeholders. Findings highlighted a need for increased and reoccurring training and resources regarding small scale produce specific regulations and processes. Webinar series for small farmers/ processors (reached 190). Conference workshops for small farmers/ processors (reached 57)

Publications

• Type: Journal Articles Status: Published Year Published: 2022 Citation: Low, M., Scharff, R., Tang, J., Grasso-Kelley, E., & Feng, Y. (2022). Food handling practices for apple drying in home kitchens in the United States: A survey. Journal of Food Protection, 85(10), 1418-1430.

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

Outputs
Target Audience:Dried foods have gained momentum and are becoming common in recent years due to the benefits it brings including longer shelf life, value-added products, and health benefits for consumers. Including dried fruit and vegetables in the diet may promote a healthy lifestyle and allow consumers to reach their recommended daily fruit and vegetable intake. Furthermore, consuming dried fruit has been associated with improved nutrient intake and improved diet quality score. Drying produce is also a low-cost method for adding value to products, which can be sold as a snack or spices and sold at farmer's markets. Like many other low-moisture foods, dried produce is not historically considered as a source for foodborne illness. However, previous outbreaks linked to dried foods provide evidence that pathogens can survive on the food which can cause consumers to become ill. The Food Safety Modernization Act (FSMA) is attempting to change the food safety system to be more proactive before the risk arrives rather than just responsive. The FSMA Preventive Controls for Human Food (PCHF) Rule contains specific requirements for employee training that are specified in Subpart A (21 CFR 117.4). Training may be achieved through classroom food safety extension programming, online tutorials, or internal training led by qualified staff. Notably, this requirement exists for all food production facilities regulated by the U.S. Food and Drug Administration (FDA), regardless of size. However, the needs, resources, and preferences in training style and content likely vary among facilities of different scales. Previous studies indicate that small and very small-scale food processors may face many barriers and lack resources to build proper food safety plans or comply with regulations. Some of these barriers included limited understanding of regulations, time, money, experience, interest, and support. Small and very small processors may have unique challenges between themselves. While small processors may have food safety staff and other staff that need the training to build upon their knowledge base and to strengthen their confidence in properly implementing preventive controls. However, very small processors, like those who may be producing dried produce such as a value-added product from their own farm or orchard, may have to start from the ground up and need more specific food safety education. Furthermore, there are very few studies describing the food safety knowledge regarding validated processing procedures typically used by small and very small scale, dried fruit processors and it is unclear to what extent traditional programs and content delivery are effective to reach this niche audience group. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?We presented our findings at the annual meetings of International Associations for Food Protection, FDA IFSH Low moisture food safety task force. We engaged the public in learning food safety on social media platforms, including TikTok and Instagram. What do you plan to do during the next reporting period to accomplish the goals?1. Develop extension publications in the form of written materials and videos for small and very-small produce drying processors. 2. Develop peer-reviewed journal articles to report the needs assessment findings from the inspectors and the processors. 3. Train at least 10 small and very small produce drying processing businesses on food safety.

Impacts
What was accomplished under these goals? We collected interview data with local food safety inspectors to identify the regulatory barriers and technical assistance needs for small and very small produce drying processors. We gathered data from elderberry farmers and online produce drying surveys to assess food safety knowledge, attitude, and practice of small and very small produce drying processors. We disseminated needs assessment findings to the public and policy makers.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: IAFP P3-89 Regulatory Considerations for Small-Scale Produce Drying Operations: A Multi-State Perspective Obtained through Inspector Interview Megan Mei Yee Low, Amanda Kinchla, Nicole Richard, Erin L. DiCaprio and Yaohua (Betty) Feng
• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: IAFP P3-91 Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension Han Chen, Nathan M. Anderson, Elizabeth M. Grasso-Kelley, Felicia Wu, Juming Tang, Linda J. Harris and Yaohua (Betty) Feng
• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: IAFP P2-61 Food-Handling Practices of Apple Drying in Home Kitchens: A Survey Megan Mei Yee Low, Robert L Scharff, Juming Tang, Elizabeth M. Grasso-Kelley, Bradley P. Marks and Yaohua (Betty) Feng
• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: IAFP T9-04 Content Analysis of Food Safety Information in Dried Apple Recipes on Youtube, Blogs, Cookbooks and Extension Materials Megan Mei Yee Low and Yaohua (Betty) Feng
• Type: Journal Articles Status: Published Year Published: 2022 Citation: Low, M., Scharff, R., Tang, J., Grasso-Kelley, E., & Feng, Y. (2022). Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey. Journal of Food Protection, 85(10), 1418-1430.