The USDA’s National Institute of Food and Agriculture (NIFA) funded various food safety education and outreach projects through their Food Safety Outreach Program (FSOP). To view the full articles and to see the full list of funded projects visit NIFA FSOP WEBPAGE.
Some of the projects are highlighted here.
Expanding Food Safety Outreach and Education for Local Food Systems in California
Hawaii Roots Food Safety Outreach Project
As part of a USDA funded Food Safety Outreach Project, the International Rescue Committee in Sacramento produced customized educational content on food safety for marginalized groups of farmers. This video is the first in what will be a series of educational videos that will be created to educate and train farmers on different aspects of the Food Safety Modernization Act (FSMA) and Good Agricultural Practices (GAP). This video shows farmers the correct methods to use and apply manure and compost and comply with local and federal regulations. This video is in Nepali and has English subtitles and is intended to be used with Nepali speaking farmers as part of a larger training.
As part of a USDA funded Food Safety Outreach Project, the International Rescue Committee in Sacramento produced customized educational content on food safety for marginalized groups of farmers. This video is the first in what will be a series of educational videos that will be created to educate and train farmers on different aspects of the Food Safety Modernization Act (FSMA) and Good Agricultural Practices (GAP). This video shows farmers key issues to be aware of and comply with to ensure safe produce by maintaining good health and hygiene standards on the farm. This video is in Arabic and has English subtitles. It features Arabic speaking Iraqi farmers and is intended to be used with other Iraqi farmers as part of a larger training.
As part of a USDA funded Food Safety Outreach Project, the International Rescue Committee in Sacramento produced customized educational content on food safety for marginalized groups of farmers. These posters are a three part set on the topic of chemical safety that were created specifically for lu Mien commercial farmers. These visual aids are designed for installation on the farm and where chemicals are stored, to serve as visual cues or reminders that complement an in-person chemical safety training. These posters cover three topics: one is reminder for farmers on the requirements and proper methods for storing chemicals on the farm; another serves as a reminder for farmers to keep comprehensive records of each chemical application on their farm as required by state and federal law; and the last serves as an reminder for farmers on how to read chemical labels and select the correct chemicals.
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This project developed training materials for a one-day workshop, designed to provide basic food safety knowledge and introduction to Food Safety Modernization Act (FSMA) requirements. It is intended for audiences that may not be familiar with food safety and FSMA, or ready for the level of training offered through the standardized Food Safety Preventive Controls Alliance (FSPCA) curriculum for Preventive Controls Qualified Individuals (PCQI).
Current standardized curriculum for Preventive Controls for Human Food, developed by FSPCA, includes 16 chapters of detailed information, taught over a period of 2.5 days. Larger processors that have to be compliant with the PCQI requirement are expected to go through the standardized FSPCA curriculum training; however, smaller businesses may be overwhelmed with this curriculum, especially if those processors have no previous food safety training. To overcome this challenge, we adapted existing training materials and developed new materials that will allow the audience not familiar with food safety and FSMA to gain a basic understanding of food safety fundamentals, preventive controls and requirements under FSMA.
Slides for workshop introduction and seven modules:
Breadfruit is nutritious and abundant in Pacific islands, but it is an underutilized crop due to poor storability. The breadfruit flour consists of carbohydrate (88.2%), protein (4.0%), fat (1.3%), and dietary fiber (4.2%). The chemical, functional, and rheological properties of breadfruit flours show potential to be used as an ingredient substituting wheat flour for baked products. The breadfruit flour, a value-added tropical fruit product, extends the use and the shelf-life of breadfruit.
Researchers from University of Guam developed a Model Food Safety Plan for breadfruit flour, providing information on the principles of the risk-based preventive controls.