A STATEWIDE COLLABORATIVE EDUCATION PROGRAM TO ASSIST HOME-BASED FOOD PROCESSORS UNDER THE TENNESSEE FOOD FREEDOM ACT

The primary goalof this collaborative education and training program is to develop a food safety culture centric, science-based, and comprehensive program, customized to meet the needs of home-based food processors throughout Tennessee and other states with similar food freedom policies, framed within the FSMA.Objective 1: Develop and deploy a customized online training course for home-based food processorson food safety to include: a) Tennessee Food Freedom Act, b) cottage food laws, c) safe foodproduction and preservation methods, d) food safety principles, e) good manufacturing practices,f) proper allergen control and labeling.Objective 2: Develop and deploy a customized online training course on safe canning practices forhome-based food processors to include: a) using a boiling water canner, b) using a pressurecanner, c) canning fruits and jellies, acidified and low acid foods.Objective 3: Develop and deploy a customized online training course for home-based foodmanufacturing entrepreneurs to include: a) business planning essentials; b) marketingfundamentals; c) product pricing; d) managing risks and liabilities; e) business licensing andtaxes, f) sales tax.Objective 4: Translate each course and accompanying materials into Spanish and Arabic.Objective 5: Conduct an impact analysis to determine the if the educational program improves adoption of food safety practices and procedures.