FOOD SAFETY TRAINING FOR SMALL BUSINESSES ENGAGED IN CANNING

This multi-state collaborative food safety education and training project, Food Safety by Design: Adding Value, Ensuring Safety of Food Products Produced by Small Processors, will develop and implement a robust education and outreach program for small-scale food processors operating primarily through direct-to-consumer (retail) sales. Small, value-added food processors with direct sales are important contributors to the food system of many communities such as farmers looking to add value to their crops; small bakeries selling at local farmers' markets; or ethnic restaurants with a vision to diversify by producing sauces and dips. Food Safety by Design will provide small-scale food processors with education and training founded upon the Food Safety Modernization Act (FSMA) that is adapted to small-scale operations. The project will support implementation of food safety concepts by providing access to ongoing support that will set a foundation for business success while protecting public health. Outreach efforts: one-on-one office hours, web-based modules, seminars, and print materials and video case studies will highlight and extend key food safety concepts included in FSMA. Evaluation is imbedded in project efforts and will ensure that project impacts can be effectively communicated.Objectives of Food Safety by Design are to:Develop, implement, and evaluate a comprehensive FSMA-based food safety education and training program for small, value-added food processors selling primarily direct-to-consumer (retail).Develop, implement, and evaluate an outreach program that delivers ongoing support and reinforces key food safety messages included in FSMA.Communicate project results to stakeholders across the North Central region, to USDA and national partner networks.This project builds on existing high-impact programs and joins together a team of experienced food safety educators, suggesting a high likelihood of program success.