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This project will empower small food processors to develop effective, individual HACCP plans and improve food safety and food handling techniques to reduce food borne illnesses and protect the public. <P>
Project objectives are to: Develop, distribute, and analyze a survey to determine HACCP training needs of small food processors; empower the small rural food processor to incorporate HACCP into their company by participating in a multi-faceted training program that includes visual presentation, experiential learning, and video performances; incorporate HACCP training in undergraduate curriculum through student-lead development and participation in HACCP video; and develop and provide comprehensive training program for nationwide distribution.
NON-TECHNICAL SUMMARY: Food safety training programs in HACCP are necesssary for small rural food processors. This project will empower small rural food processors to develop individual and effective HACCP plans, improve food safety and food handling techniques to reduce food borne illnesses, and protect the public. This project will be an interagency collaboration that will reduce the potential for foodborne illness by developing a HACCP training program that can be utilized by Cooperative Extension Educators and Government Regulators in Wyoming and across the U.S.
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APPROACH: Small food processors will be contacted in the state by the Cooperative Extension Educators and the Environmental Health inspectors. A needs assessment will assist in identifying specific concepts to develop in regard to food safety for the small food processors. Food safety knowledge of the food processors will be determined through a pre-test. The educational materials (video and some written) will be developed through classroom assignments during undergraduate courses taught on the university campus. These courses currently contain food safety/HACCP lectures and in-class activities, thus, the undergraduate student enrolled in the Human Nutrition & Food/Dietetics curriculum will be applying their knowledge through planned classroom activites which will contribute to this project. Video script and performances will be prepared by students with guidance and supervision from the instructor. A team of Cooperative Extension Educators, Wyoming Department of Agriculture, and local city/county health departments will review student developed materials, edit, and develop the final training materials. These materials will be distributed to the members of the Wyoming Food Safety Coalition. This interagency group of food safety specialists will work individually with the small food processor to develop a HACCP plan personalized for the processor's food product. The evaluation of the personalized HACCP plan will be conducted through the State's Department of Agriculture personnel, Cooperative Extension Educators, and the PI and and Co-PI. A post-test will be presented to the small food processor and results of the test compared to the pre-test to identify effectiveness of the food safety training. Analysis of strengths of the training and identification of areas which need improvement will be reported. Annual and summary evalution reports via CSREES' Current Research Information System will be prepared. Educational materials developed will be accessible nationwide through the Cooperative Extension Service.
<P>PROGRESS: 2006/09 TO 2007/09 <BR>
Since the grant began September 15, 2006, the Project director completed search for the coordinator position. Also, we initiated needs assessment survey for small food processors. This initial list of food processors was provided by Wyoming Department of Agriculture. Process continues to develop inspection tool with interview questions.
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IMPACT: 2006/09 TO 2007/09<BR>
Small food processors throughout the state will be connected to the project personnel and become familiar with their food product HACCP plan.