NIFA FSOP grant projects in the Western U.S.


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

Community Alliance with Family Farmers Foundation (California - Southwest WRCEFS sub-region)
  • The Community Alliance with Family Farmers Foundation (CAFF), based out of Davis, California, provides food safety education and guidance to small farms in California. Through this grant, CAFF hopes to expand their reach and to provide presentations, webinars, handouts, and workshops on FSMA and Good Agricultural Practices (GAPs) to small, disadvantaged, minority, and/or organic farmers.
  • View a frequently updated in-person food safety workshop schedule here and listen to past food safety webinars here.

Hawaii Roots Food Safety Outreach Project

Kokua Kalihi Valley Comprehensive Family Services (Hawaii, Pacific WRCEFS sub-region)
  • This project focuses on enhancing food safety systems among Hawaii’s small and/or new producers, processors, and wholesalers through establishing a network to disseminate food safety information and best practices, as well as creating new food safety education opportunities.

Latino Immigrant Farm-Owner Education on Food Safety (LIFE) Project

ALBA

  • ALBA’s mission is to create economic opportunity for limited-resource and aspiring organic farmers through land-based education in the heart of the Salinas Valley.
  • Working with primarily Latino immigrants.
  • 100-acre organic farm incubator (up to 4 years in the program – making progress and being successful).
  • Reduced barriers to entry – land, equipment, water. Subsidies that decrease each year to help them be successful.
  • Strong partnerships for business growth.

 

Successes

  • 400 graduates from 300 hours.
  • 100+ have started independent farms.
  • 200+ returned to local ag industry in better ag positions.

Food Safety Resources Clearinghouse

This Clearinghouse is a curated source of Produce Safety and Preventive Controls for Human Food related resources.  Anyone can search and view the resources linked to the clearinghouse by using one or all of the search tools below (type, topic, state, and/or keywords).

In order to link your food safety related materials and make them searchable within the clearinghouse, please create an account or log in to submit your resources.  For details about the clearinghouse, please visit the about page.

Questions about searching, creating an account, or submitting your resources?  Email necafs@uvm.edu or review our instructional videos about creating a new account or posting resources.

Submit your resources to FSR Clearinghouse today at: https://www.uvm.edu/extension/necafs/clearinghouse/

Pre-PCQI Seminar Series: Introduction to FSMA and Basic Food Safety Education for Small and Very Small Scale Food Processors

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:

Teaching Example Food Safety Plan for Breadfruit Flour

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.