Progress 09/15/06 to 09/14/10

Outputs
OUTPUTS: The training manual, facilitator's guide, and the training sessions for the small, non-meat, rural food processors all completed this project. This interagency project partnered with the Consumer Health section of the Wyoming Department of Agriculture. Materials were used by their environmental health specialists for the training sessions. PARTICIPANTS: R.M. Schantz, Ph.D., R.D., is an associate professor of Food Science & Human Nutrition and served as PI and project director; Rebecca (Becce) Birdsley, a graduate student in the Food Science and Human Nutrition master's program, served as project coordinator; Yihua Yu, graduate student in the Food Science and Human Nutrition master's program,assisted the project director in the daily management of the grant project. Three staff members in the Family & Consumer Sciences Department assisted the project director with accounting and office procedures regarding the grant project. The Consumer Health Division of the Wyoming Department of Agriculture was a partner for the training sessions. The environmental health specialists assisted in the training sessions. Professional development opportunities were taken upon by the project coordinator by attending the state meeting for the environmental health specialists. TARGET AUDIENCES: The small, non-meat food processor in Wyoming was the target audience. Using marketing strategies to advertise their HACCP plan would potentially open the opportunity to sell their products world-wide. PROJECT MODIFICATIONS: The number of non-meat processors was much smaller than proposed. Only 10 out 80+ took advantage of the traning sessions. Even though a 43% response rate for the project survey indicated a great interest in this activity to construct their personalized HACCP plan, the actual participation rate was much lower. Thus, there were only two training sessions held. This resulted in an ideal situation, though, because the processor was able to capture more personalized attention from the trainers where direction was guided to his/her HACCP plan.

Impacts
The training sessions for small, non-meat food processors providing a step-by-step process for individualized HACCP plans. Ten processors attended one, two-day training session where their HACCP plans were constructed.

Publications

• Schantz, R.M. and Birdsley, R. 2009. Building Your Food Safety Plan Step by Step; Hazard Analysis Critical Control Point (HACCP) Guide for Small, Non-Meat Processors. University of Wyoming, Cooperative Extension Service, B-1200.
• Birdsley, R. and Schantz, R.M. 2010. Facilitator's Guide for Building Your Food Safety Plan Step by Step. University of Wyoming, Cooperative Extension Service, B-1200.1 (in press)

Progress 09/15/08 to 09/14/09

Outputs
OUTPUTS: The HACCP training manual for food processors was written, peer-reviewed, discussed with the Wyoming Food Safety Coalition team, and revised. The first draft of the Train-the-Trainer manual was written. Food processors were contacted by a member of the Wyoming Food Safety Coalition. Two food processors agreed to pilot the program (over two counties in Wyoming). Continued searching on a world-wide basis for developments in food safety training manual for food processors. PARTICIPANTS: Rhoda Schantz, Project Director, Rebecca (Becce) Birdsley, Project Coordinator, Yihua Yu, M.S. Graduate Student, Stephanie Styvar, M.S. Graduate Student all worked in this project for the reporting period. The Wyoming Food Safety Coalition members included the Cooperative Extension Educators, Environmental Health Specialists, the Wyoming Department of Agriculture agency, collaborated on this project throughout the reporting period. International contacts were developed through an Agricultural College in Europe which provides a food industry partnership for the Master's program. The Food Safety regulations for these food processors were reviewed. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: The project was delayed for approximately six months due to the timing of the Environmental Health Specialists inspections schedule and of the Cooperative Extension Specialists schedule, the seasonal Farmer's Markets and County and State Fairs, respectively. In addition, the European Agriculture College contacts transpired through a mutual relationship already established through the University of Wyoming, College of Agriculture. This has proven to be very beneficial to the project due to the possibility of the target audience (small food processors) marketing and selling their products world-wide.

Impacts
The HACCP training manual content was reviewed by Wyoming Food Safety Coalition members and content has already been deemed extremely useful by the Environmental Health Specialists in their inspections of various food preparation environments (i.e. restaurants, farmer's markets, food vendors at fairs, etc.).

Publications

• No publications reported this period

Progress 09/15/07 to 09/14/08

Outputs
OUTPUTS: Survey constructed, mailed to food processors in the State, responses received (response rate of 43%). Twenty food processors agreed to be participants in the program to develop their HACCP plans. Video production involving undergraduate students in the content and text preparation and performance as characters for procedures describing food safety handling practices. Preliminary preparation of training materials began through a series of meetings involving represenatives from the Wyoming Department of Agriculture, Environmental Health Dept. and Cooperative Extension Educators. PARTICIPANTS: Rhoda Schantz, Ph.D., R.D. has been the principal investigator for this project. She is an Associate Professor of Food & Nutrition and the Director of the Didactic Program in Dietetics. Rebecca Birdsley (Master's student in Food Science & Human Nutrition) has been the program coordinator for this project. Ms. Birdsley has achieved certification as a ServSafe and HACCP trainer. Lacey Burrell has been an undergraduate student who assisted Dr. Schantz and Ms. Birdsley until her graduation May, 2008. Yihua Yu is a graduate student in Food Science & Human Nutrition assisting Dr. Schantz and Ms. Birdsley in grant activities since August, 2008. Wyoming Department of Agriculture and the Environmental Health Department at the State and county levels, and the Cooperative Extension Service have been partner organizations. TARGET AUDIENCES: The small food processors in the State have received personal contact by the program coordintor to schedule appointments for visitation of their processing of food or food related product (ie, packaging, ice). Visits have been made to five of the twenty participating food processors. PROJECT MODIFICATIONS: A delay in scheduling training seminars has occurred due to the Cooperative Extension Educators' involvement in State and county fairs during the summer months. In addition, the Environmental Health inspectors have scheduled inspection for Farmer's Markets, concessions, and seasonal food operations.

Impacts
The food processor learned methods to prevent cross-contamination, temperature control of ingredients used in processing their product, and minimum food safety handling practices.

Publications

• No publications reported this period

Progress 09/15/06 to 09/14/07

Outputs
Since the grant began September 15, 2006, the Project director completed search for the coordinator position. Also, we initiated needs assessment survey for small food processors. This initial list of food processors was provided by Wyoming Department of Agriculture. Process continues to develop inspection tool with interview questions.

Impacts
Small food processors throughout the state will be connected to the project personnel and become familiar with their food product HACCP plan.

Publications

• No publications reported this period