Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 30 of 45
Full-Text Articles in Entire DC Network
Development And Assessment Of A Food Safety Training Program For Farmers’ Market Vendors, Joshua Scheinberg, Rama Radhakrishna, Catherine Cutter
Development And Assessment Of A Food Safety Training Program For Farmers’ Market Vendors, Joshua Scheinberg, Rama Radhakrishna, Catherine Cutter
The Journal of Extension
Based on results collected through a comprehensive needs assessment of farmers market (FM) vendors in Pennsylvania, the purpose of this study was to develop and pilot-test a customized, food safety training program for FM vendors. A customized 3-hour, in-person, training program was developed and pilot tested. Using pre- and post-test assessment tests through piloted training, the results found participants scores on knowledge questions increased significantly by ~20% (p
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
The Journal of Extension
Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.
Cooperative Extension’S Capacity To Address Food Insecurity By Supporting Food Recovery Organizations, H. Lester Schonberger, Lily L. Yang, Melissa Chase, Tiffany Drape, Sarah Misyak, Renee Boyer
Cooperative Extension’S Capacity To Address Food Insecurity By Supporting Food Recovery Organizations, H. Lester Schonberger, Lily L. Yang, Melissa Chase, Tiffany Drape, Sarah Misyak, Renee Boyer
The Journal of Extension
Virginia Cooperative Extension (VCE) educators are uniquely positioned to support the food recovery organizations (FROs) which address hunger-related needs resulting from food insecurity. Based on an online survey to measure how VCE educators have engaged with FROs and their experiences, respondents who previously supported FROs did so across multiple programming areas, and those who had not indicated an interest while also experiencing barriers. Respondents also reported the need for context- and audience-specific resources particular to the spectrum of food recovery. Addressing barriers and resource needs through a transdisciplinary eXtension Food Recovery Community of Practice may support educators in doing this …
Minnesota Cottage Food Industry: Insights From Extension Food Safety Education, Morrine Omolo, Regina Mcgoff, Suzanne Driessen, Katherine Brandt, Joanne Slavin, Michael Schmitt
Minnesota Cottage Food Industry: Insights From Extension Food Safety Education, Morrine Omolo, Regina Mcgoff, Suzanne Driessen, Katherine Brandt, Joanne Slavin, Michael Schmitt
The Journal of Extension
The cottage food industry has become a significant part of the food supply in Minnesota, most likely as a result of the growing consumer demand for locally produced, minimally processed and value-added foods. Using post-training evaluations, we characterized the cottage food producers in Minnesota and assessed the impact of our food safety course. The results showed that the producers are mostly white women (71%), producing and selling a variety of products. The learners gained knowledge to safely produce and handle homemade food products for direct sale to consumers. Majority (80%) of the learners were satisfied with the course.
Social Media Use For Farmers Market Communications In Illinois, Dandan Tao, Taylor Kathryne Ruth, Janie Maxwell, Hao Feng
Social Media Use For Farmers Market Communications In Illinois, Dandan Tao, Taylor Kathryne Ruth, Janie Maxwell, Hao Feng
The Journal of Extension
Social media has been recognized as a powerful tool supporting communication of many topics in the agriculture industry. We explored the use of social media platforms among farmers market managers and specialty crop growers in Illinois through an online survey. Facebook, Instagram, and Twitter were platforms used by the majority of respondents. We found that social media was used primarily for communicating with consumers for marketing purposes. We identified major training needs of farmers market stakeholders related to using social media to promote business and convey food safety information.
Survey Of Farmers Market Managers In California: Food Safety Perspectives, Aida F.A. Pires, Esther A. Kukielka, Viktoria Haghani, James K. Stover, Thais De Melo Ramos, Julia Van Soelen Kim, Michelle T. Jay-Russell
Survey Of Farmers Market Managers In California: Food Safety Perspectives, Aida F.A. Pires, Esther A. Kukielka, Viktoria Haghani, James K. Stover, Thais De Melo Ramos, Julia Van Soelen Kim, Michelle T. Jay-Russell
The Journal of Extension
We conducted a survey to characterize certified California farmers markets (FMs) regarding location, seasonality, size, product, product labeling, advertising methods, postharvest practices, regulations governing vendors, training offered, and training interests. Data obtained from the survey highlight the need for improvement regarding food safety and can serve as a basis for development of collaborative education by Extension educators, regulatory agencies, and FMs. Extension professionals can play a proactive role in such training opportunities, focusing outreach efforts for training according to applicable findings and including online training venues to maximize reach to stakeholders.
Multidisciplinary Program Approach To Building Food And Business Skills For Agricultural Entrepreneurs, Courtney Crist, Elizabeth Canales
Multidisciplinary Program Approach To Building Food And Business Skills For Agricultural Entrepreneurs, Courtney Crist, Elizabeth Canales
The Journal of Extension
Farmers involved in local food systems are seeking opportunities to expand operations and diversify their sources of income through value-added operations and access to new markets. To be successful, producers need further food safety training and business skills acquisition to mitigate potential risks. We outline and discuss a multidisciplinary program developed for Extension personnel to deliver to producers and value-added entrepreneurs participating in local and regional food systems. The program helps participants reduce risks by improving their business skills, marketing tools, market access, market channels, regulatory compliance, and food safety practices.
Safe Processing, Safe Food: Food Processing Infosheets For Extension Educators, Nicole Arnold, Lily Yang, Renee Boyer
Safe Processing, Safe Food: Food Processing Infosheets For Extension Educators, Nicole Arnold, Lily Yang, Renee Boyer
The Journal of Extension
An infosheet series titled Safe Processing, Safe Food has been developed and branded. The series is composed of peer-reviewed infosheets depicting conventional and emerging food processing technologies (FPTs) used to make foods safer. The goals of developing the infosheet series were to help Extension educators and, subsequently, the general public become more aware of FPTs and to dispel common myths associated with them. Extension educators can use the infosheets to familiarize themselves with the science and application of FPTs and can disseminate the infosheets to clientele such as small-scale agricultural producers, processers, and consumers.
Visual-Based Minimal-Text Food Safety Training Tools For Chinese-Speaking Food Service Workers, Lakshman Rajagopal, Joel Reynolds, Dawei Li
Visual-Based Minimal-Text Food Safety Training Tools For Chinese-Speaking Food Service Workers, Lakshman Rajagopal, Joel Reynolds, Dawei Li
The Journal of Extension
This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service workers in Iowa. Extension educators can use these tools for formal and informal food safety education, thereby contributing to protecting public health.
Assisting Food Processors With Food Safety Modernization Act Compliance, Jacques L.A. Overdiep Iii, Angela M. Shaw
Assisting Food Processors With Food Safety Modernization Act Compliance, Jacques L.A. Overdiep Iii, Angela M. Shaw
The Journal of Extension
The Food Safety Modernization Act (FSMA) Human Food Audit Checklist was developed as a tool for assisting food processors with implementation of FSMA. This 70-page checklist incorporates Title 21 Code of Federal Regulations (CFR) Part 1 Subparts H (Registration of Food Facilities) and O (Sanitary Transportation of Human and Animal Food) and 21 CFR 117 (Preventive Controls for Human Food Hazard Analysis and Risk-Based Preventive Controls and Current Good Manufacturing Practices) with hints, comments, and definitions. The checklist was reviewed by Food and Drug Administration experts and food company personnel to validate its usefulness. It can be modified to fit …
Extension's Role In The United States' Campaign To Reduce Food Waste, Lisa H. Mccoy
Extension's Role In The United States' Campaign To Reduce Food Waste, Lisa H. Mccoy
The Journal of Extension
Extension can play a role in the United States' campaign to reduce consumer food waste by 2030. Food waste exists alongside food insecurity and affects individual households, agriculture, and the environment. Addressing food waste through a food systems approach requires involvement from Extension experts in family and consumer sciences, agriculture, environmental health, community development, policy, research, and education. Understanding the magnitude of and reasons for consumer food waste in the United States helps educators address this complex issue. By changing how people think about and manage food and food waste, Extension can have a significant impact on future generations.
Long-Term Behavior Change Of Participants In A Northeast Nutrition Education Program, Rebecca Bonnett, Mary Ellen Camire, Mona Therrien, Kathryn Yerxa
Long-Term Behavior Change Of Participants In A Northeast Nutrition Education Program, Rebecca Bonnett, Mary Ellen Camire, Mona Therrien, Kathryn Yerxa
The Journal of Extension
Limited data exist on the self-reported retention of core educational concepts by Maine Expanded Food and Nutrition Education Program (EFNEP) participants. We assessed the effectiveness of the program by comparing participants' responses on an EFNEP checklist completed before starting the program, immediately after the program, and 6 months after graduation. Results indicate that participants maintained certain positive behaviors. Frequencies with which participants shopped with a grocery list and used the Nutrition Facts label to make food choices increased after education, and those behaviors persisted long-term. Room for improvement also exists. The findings have implications for future program planning.
Gaps In Safe Food Handling Practices Of Older Adults, Lelee Yap, Sarah L. Francis, Mack C. Shelley Ii, Doris Montgomery, Catherine J. Lillehoj
Gaps In Safe Food Handling Practices Of Older Adults, Lelee Yap, Sarah L. Francis, Mack C. Shelley Ii, Doris Montgomery, Catherine J. Lillehoj
The Journal of Extension
We identified gaps in safe food handling practices that may be placing older adults at increased risk of food-borne illness. A convenience sample of 1,019 older adults completed the Food Safety Behavior Questionnaire. Majority groups among participants were those who were female, those who were White, and those who were widowed. Participants had lower adherences to safe practices related to temperature control, attention to sell-by/use-by dates on food packages, and cross-contamination. Adherences were significantly (p < .05) influenced by gender, race/ethnicity, age, marital status, and education. Our findings suggest the need for older adult–focused safe food handling education related to temperature control, product selection practices, and cross-contamination.
Good Agricultural Practices Training For Limited-Resource Produce Growers And Extension Educators, Agnes Kilonzo-Nthenge, John C. Ricketts, Dharma Pitchay
Good Agricultural Practices Training For Limited-Resource Produce Growers And Extension Educators, Agnes Kilonzo-Nthenge, John C. Ricketts, Dharma Pitchay
The Journal of Extension
We delivered to growers and Extension educators a workshop addressing good agricultural practices (GAP) for produce safety. To assess the workshop's effects as applicable to behavioral intervention theory, we studied past behaviors, behavioral intentions, and changes in knowledge. Workshop participants had been aware of but did not fully understand certain GAP, such as implementing written food safety plans; after the workshop, both groups reported improved understanding of various concepts. Producers were mixed regarding intent to make GAP-related changes after workshop participation, whereas the educators overall were likely to make changes related to teaching GAP. We concluded that producers need more …
Ensuring Food Safety As Demand For Improved Food System Efficiency Increases, Abigail Snyder, Kate Shumaker, Nicole Nelsen
Ensuring Food Safety As Demand For Improved Food System Efficiency Increases, Abigail Snyder, Kate Shumaker, Nicole Nelsen
The Journal of Extension
Food security and safety issues have been central to Extension programming since its inception, but emerging concerns over the issues of food waste and system inefficiency have brought new challenges to the forefront. Social change ideas related to reducing food waste include use of secondary quality produce, date label elimination, repurposing of food scraps, and donation and gleaning of food. Implementation of these ideas often intersects with issues of food safety. Therefore, it is incumbent on Extension professionals nationwide to consider how best to use content and expertise to address modern food security, food waste, and food safety challenges.
Development Of A Food Safety Training For A Prison Farm: Challenges And Solutions, Angela Shaw, Kara Helterbran
Development Of A Food Safety Training For A Prison Farm: Challenges And Solutions, Angela Shaw, Kara Helterbran
The Journal of Extension
Workers on prison farms in the United States commonly grow produce and row crops and raise livestock. Teaching good agricultural practices to prisoners and prison staff increases the safety of the food produced and reduces the likelihood of an illness outbreak. We developed a food safety curriculum for use on prison farms in Iowa. In developing the curriculum, we encountered many challenges that resulted in modifications in the content and delivery method. We present the content of the curriculum and provide educators with a better understanding of challenges and potential solutions related to working with prison farms.
The 4-H Cutting Board Challenge, Jason Hedrick, Amanda Raines, Kelly Coble
The 4-H Cutting Board Challenge, Jason Hedrick, Amanda Raines, Kelly Coble
The Journal of Extension
Food-borne illness is a major public health concern in the United States. Proper food safety measures can greatly reduce the risk of food-borne illness. The 4-H Cutting Board Challenge is designed to give participants a hands-on learning experience related to food preparation and food safety procedures and an opportunity for team building and critical thinking. The objectives of the program include researching food preparation techniques, identifying common food pairings and recipes, learning to create a main dish and a dessert dish for evaluation, increasing knowledge of food safety procedures, and working in teams.
Food Preservation: Using Technology-Based Tools To Reach Diverse Audiences, Tonya Johnson, Patty Case, Glenda Hyde, Nancy Kershaw, Lauren Kraemer
Food Preservation: Using Technology-Based Tools To Reach Diverse Audiences, Tonya Johnson, Patty Case, Glenda Hyde, Nancy Kershaw, Lauren Kraemer
The Journal of Extension
Over the past 15 years, there has been a resurgence of public interest in home food preservation as well as development of new ways to access information. Ensuring that Extension educators and consumers have ready access to research-based information is essential to keeping food safe. This article describes how to disseminate information on safe home food preservation using a robust menu of technology-based tools. Extension educators are encouraged to use such an approach with their educational programs to continue to reach diverse audiences and stay relevant in this age of information technology while reducing death and illness associated with improperly …
Healthful Homes For Urban Youths And Families, Joan Bothell, Mary-Margaret Gaudio
Healthful Homes For Urban Youths And Families, Joan Bothell, Mary-Margaret Gaudio
The Journal of Extension
The concept of a healthful home offers the basis for a comprehensive approach to addressing the well-established relationship between health and housing. Many environmental health hazards found in homes—such as lead, mold, environmental tobacco smoke, and pesticides—can be reduced or eliminated through the use of scientifically validated (yet sometimes quite simple) interventions that improve health outcomes for residents. A team from the University of Connecticut's Department of Extension developed an effective curriculum for teaching urban 4-H youth leaders, youths, and others in their communities about the importance of healthful homes and practical ways of improving home environments.
Good Agricultural Practices Certification For Small-Scale Produce Processors: A Case Of Food Safety, Barrett Vaughan, Demetrius Hooks, Miles Robinson
Good Agricultural Practices Certification For Small-Scale Produce Processors: A Case Of Food Safety, Barrett Vaughan, Demetrius Hooks, Miles Robinson
The Journal of Extension
A case study illustrates both the process undertaken by a small produce-processing facility to become certified as having food safety good agricultural practices (GAP) and associated assistance provided by Extension. Information was collected from four U.S. Department of Agriculture Agricultural Marketing Service audits conducted over 2 years. The audits resulted in certification of the facility for processing southern peas and leafy greens at the Harmonized GAP with Global Markets Program Intermediate Level. The case study details the changes the facility implemented to become compliant with the requirements identified during the audits. It was concluded that broad and extensive Extension training …
Sharing Resources: A Bistate Extension Specialist Position, Londa Nwadike, Jo Britt-Rankin, Paula Peters
Sharing Resources: A Bistate Extension Specialist Position, Londa Nwadike, Jo Britt-Rankin, Paula Peters
The Journal of Extension
As Extension budgets across the United States continue to tighten, sharing a specialist between states could become an increasingly effective way to provide high-quality programming at a lower total cost. This article describes the working modalities, benefits, challenges, and outputs of an existing two-state Extension consumer food safety specialist position. Overall, this bistate position has been beneficial to both states involved. The model could be implemented in other states, and the descriptions of aspects of the position provided in this article may be instructive for states considering such an option.
Food Safety Posters For Safe Handling Of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela M. Shaw, Catherine H. Strohbehn, Kevin L. Sauer
Food Safety Posters For Safe Handling Of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela M. Shaw, Catherine H. Strohbehn, Kevin L. Sauer
The Journal of Extension
This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating foodservice workers about safely handling leafy greens. A three-phase methodology included the use of expert knowledge, microbial sampling, and observational study in Iowa and Kansas foodservice operations. Use of the posters was shown to have positive impacts on both microbial levels and food safety behaviors, suggesting that the posters can be useful tools for Extension personnel.
Systematic Approach To Food Safety Education On The Farm, Angela Shaw, Catherine Strohbelhn, Linda Naeve, Paul Domoto, Lester A. Wilson
Systematic Approach To Food Safety Education On The Farm, Angela Shaw, Catherine Strohbelhn, Linda Naeve, Paul Domoto, Lester A. Wilson
The Journal of Extension
Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides knowledge on GAP (Know); guides development and documentation of food safety practices (Show); and aids in grower's readiness for third party auditing (Go). Evaluations suggest this program is effective in changing long term food safety knowledge, attitude, and behaviors. The multi-disciplinary sequential approach can be used by other Extension programs to reach.
Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson
Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson
The Journal of Extension
Good Agricultural Practices (GAP) educational courses provide produce growers with the fundamental information for producing and processing safe produce. To determine the effectiveness of the current 7-hour GAP course provided in Iowa, growers were surveyed before and 7-14 days after the course to determine changes in knowledge and opinions. Results show that growers positively changed their knowledge and opinions on key food safety principles and regulations, which provides evidence that Extension programming is an effective method to educate small growers. Food safety educators should focus their training on practical methods for documentation, sanitation, and facilities.
Cook Like A Chef 1- And 4-Week Camp Models, Margaret D. Condrasky, Glenda Johnson, Anne Corr, Julila L. Sharp
Cook Like A Chef 1- And 4-Week Camp Models, Margaret D. Condrasky, Glenda Johnson, Anne Corr, Julila L. Sharp
The Journal of Extension
Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can present a challenge; yet with tools and support this mission can be accomplished with ease and finesse.
Evaluation Of On-Farm Food Safety Programming In Pennsylvania: Implications For Extension, Roshan Nayak, Daniel Tobin, Joan Thomson, Rama Radhakrishna
Evaluation Of On-Farm Food Safety Programming In Pennsylvania: Implications For Extension, Roshan Nayak, Daniel Tobin, Joan Thomson, Rama Radhakrishna
The Journal of Extension
Penn State Extension conducted on-farm food safety workshops statewide to train fruit and vegetable growers on Good Agricultural Practices (GAPs). These workshops were evaluated using pre- and post-tests to assess the impact of the training on participating growers. Results indicate overall increases in produce growers' knowledge, attitudes, confidence, and intentions on GAP-related activities. However, few respondents (20%) intended to seek third-party certification (TPC) for their farms. Future evaluations should collect information on the challenges that growers face in implementing GAPs on their farms. Extension should tailor its food safety programs to meet growers' GAPs needs.
How Knowledge, Experience, And Educational Level Influence The Use Of Informal And Formal Sources Of Home Canning Information, Gina M. Taylor, Allison Nichols, Ami Cook
How Knowledge, Experience, And Educational Level Influence The Use Of Informal And Formal Sources Of Home Canning Information, Gina M. Taylor, Allison Nichols, Ami Cook
The Journal of Extension
In the research study reported here, West Virginia University Extension educators surveyed the public about their current canning knowledge and practices in 2010. The results showed that educational background and canning experience were the most important factors in understanding how clients seek canning information and the degree to which they preserve foods safely. Home canners primarily use family members as first sources of canning information and consider Extension one of the less important sources of information. Improved marketing efforts are needed to increase canners' understanding of the importance of formal canning sources, especially those offered by Extension programs.
Hybrid Food Preservation Program Improves Food Preservation And Food Safety Knowledge, Sarah L. Francis
Hybrid Food Preservation Program Improves Food Preservation And Food Safety Knowledge, Sarah L. Francis
The Journal of Extension
The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increase public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program comprised of online lessons and corresponding in-person workshops. PTTS participants reported increases in knowledge about food preservation food safety and recommended food preservation techniques after participating.
Improving Food Safety Knowledge Through An Online Training Program, Rebecca S. Dittmar, Jenna Anding, Stephen Green
Improving Food Safety Knowledge Through An Online Training Program, Rebecca S. Dittmar, Jenna Anding, Stephen Green
The Journal of Extension
Foodborne illness is a major public health concern in the U.S. The CDC estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety training, the Texas A&M AgriLife Extension Service developed an online course to educate food handlers in food safety best practices. Since 2008, over 7,200 food service workers have completed the online course, demonstrating that such a tool can be can used to expand Extension's outreach to this important audience.
5 Steps To Food Preservation Program Meets The Needs Of Idaho Families, Lorie Dye, Katie Hoffman
5 Steps To Food Preservation Program Meets The Needs Of Idaho Families, Lorie Dye, Katie Hoffman
The Journal of Extension
University of Idaho FCS Extension Educators in southeastern Idaho developed a five-lesson condensed version of safe food preservation classes, driven by participants' interest to meet the needs of everyday home preservers. A post-test survey revealed that participants took the course to be self-reliant, use their own produce, and be in control of what was in their food in a safe manner. The shorter course format consisted of five hands-on classes. The hands-on design allowed students to ask questions and share stories during the workshop, tailoring the workshop to meet the needs of participants.