EXPANDING FOOD SAFETY RESOURCES FOR SMALL AND MID-SIZE PROCESSORS OF LOW MOISTURE FOODS

Low moisture foods represent a broad section of the food industry including bakery products, some produce packhouses, dairy powders, snack foods, confections, and nut products. Additionally, many other manufactured foods rely on low moisture foods as ingredients, increasing their relative impact on the industry. The methods for ensuring the safety in these foods have been an area of increased focus due to (1) recent, prominent outbreaks and recalls in this sector and (2) the growing body of research highlighting the unique food safety challenges in these systems.Food safety systems for low moisture food processors often differ substantially from high water activity foods. For example, thermal process validation and dry sanitation are unique challenges in low moisture food production. This poses a barrier to implementation of food safety regulations and transmission of food safety education among this specialized group. This is especially true for small and mid-sized businesses who often lack the resources and technical expertise to adapt conventional training materials to their particular needs, including training on the Preventive Controls for Human Food (PCHF) Rule of FSMA. Existing curricula including PCQI training does not adequately address the needs of this specialized community.Our project will fill this gap through the following objectives:Develop educational modules supporting small and mid-size processors of low moisture foods.Build virtual learning tools to increase interaction and accessibility.Offer both virtual and in-person workshop opportunities in partnership with collaborating organizations and professional groups.Evaluate content validity, learning outcomes, and engagement and motivation in the target audience.