creating food is a risky business: educating farm-based food entrepreneurs peggy hall assistant...
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Creating Food is a Risky Business:Educating Farm-Based Food Entrepreneurs
Peggy Hall Assistant Professor, OSU Extension Field Specialist in
Agricultural & Resource Law
Emily Adams OSU Extension Agriculture & Natural Resources
Educator, Coshocton County
Overview
• Share workshop evaluation results, surveys and web usage data.
• Discuss insights and ideas on developing educational programs and outputs for farm-based food entrepreneurs.
Getting Started• 34 OSU Extension Agriculture and Natural
Resources County Educators and State Specialists responded to a survey about food questions they receive.
Blog Posts
Blog Posts and ViewsLegally Selling Your Baked Goods at a Farmer's Market
3,715
Ohio’s Home Bakery License: What’s Required? 1,376
Labeling and Packaging Your Home-Based Food Products
414
What's Considered a Cottage Food Product in Ohio?
412
Sampling Home-Based Food Products: Keeping You Responsible for a Safe Food Product
104
“Farm-Based Food Production” Fact Sheet Series
Ohio’s Cottage Food Regulations
Obtaining a Home Bakery License in Ohio
Your Food Business and Ohio’s Food Sampling Regulations
Labeling and Packaging your Farm-Based Food Products in Ohio
Understanding Food Safety for Farm Based Food Production
WorkshopsFarm Science Review• Statewide
Fresh Foods Corridor, Pickaway County• Central Ohio
Small Farm Conferences, Wilmington• Southwestern Ohio
Small Farm Conference, Canfield• Northeastern Ohio
Workshop TopicsLegal Issues for Farm-Based Food Businesses
Preparing and Selling Food Products: Rules, Regulations and Legal Liability
Preparing and Selling Food Products: Good Agricultural Practices
Setting up Your Food Business: Risk Reduction Strategies
Selling Your Meat, Eggs and Produce: Keeping it Safe and Legal
Getting Your Product Perfected: The Science Behind the Recipe
Educational Needs Survey
• Distributed at three 2014 workshops.
• 36 completed surveys to date.
Educational Needs Survey
0-No knowledge 1 2 3 4-Very Knowledgeable0
2
4
6
8
10
Food Safety Practices
0-No knowledge 1 2 3 4-Very Knowledgeable0
2
4
6
8
10
12
Regulations Affecting Food Businesses
0-No knowledge 1 2 3 4-Very Knowledgeable0
2
4
6
8
10
12
Food Processing
0-No knowledge 1 2 3 4-Very Knowledgeable0
2
4
6
8
10
Labeling Food Products
0-No knowledge 1 2 3 4-Very Knowledgeable0
2
4
6
8
10
12
Marketing Food Products
0-No knowledge 1 2 3 4-Very Knowledgeable0
2
4
6
8
10
12
14
Legal Tools for Food Businesses
Knowledge Levels
Food sa
fety practi
ces
Regulations
Food proce
ssing
Labelin
g
Marketing
Legal to
ols0
0.51
1.52
2.53
3.54
2.17
1.47
n = 360 = No knowledge4 =Very knowledgeable
2. Specific topics or issues related to your food business that you need to learn more about:
3. What types of skills-based training would help you with your food business?
GAPs
Commercial canning
Processing food in a commercial kitchen
Butchering and processing
Testing my food product for safety
How to do risk analysis
4. What is your most pressing concern for your business?
Solv
ing
prob
lem
s • Lack of regulatory uniformity from county to county
• Questions without answers
• No “one stop shop”
Publ
icati
ons
& B
log
Post
s • Comprehensive regulatory library
• Licensing requirements “map”
• Regulations for selling meat
• Direct marketing of eggs
• Managing legal liability
Wor
ksho
ps
• Retain current programs
• Expand program content to address needs assessment topics
Planning Future Outputs
Our Insights Uncertainty
Priorities & Decisions
Opportunity
Science
Stand Alone Programs
Scope
Creating Food is a Risky Business:Educating Farm-Based Food Entrepreneurs
Peggy Hall
[email protected] http://aglaw.osu.edu
Emily Adams
[email protected] http://coshocton.osu.edu http://producesafety.osu.edu/