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
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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.