The Summer School for Consumer Food Safety Education is an annual program that conducts continual consumer food safety training for educators and extension volunteers through expert-led presentations. This program serves as a platform to convey updated research information on current trending consumer food safety topics and helps participants gain a better understanding of the food safety implications of various types of foods.
The 2024 speakers of the first webinar session were Nicole Richard, a food safety specialist from the University of Rhode Island, and Amanda Kinchla, an extension associate professor from the University of Massachusetts, Amherst. They focused their presentation on the application of good manufacturing practices (GMPs) for the cottage food industry.
Cottage food industry businesses must follow GMPs to minimize the risk of contamination, whether operating in a home kitchen or at a manufacturing facility. GMPs place emphasis on personal hygiene, cleaning and sanitization, equipment handling and proper storage, and distribution. In the first webinar session, Nicole Richard highlighted the importance of proper handling of food-contact surfaces and utensils to avoid microbial, chemical, and physical hazards. Maintaining a clean environment and following detailed sanitization procedures are critical steps to prevent contamination. Additionally, cottage food processors must follow GMP guidelines when receiving raw materials or ingredients and in monitoring food processing parameters to keep food safe.
Amanda Kinchla explained the regulations applicable to the cottage food industry, emphasizing the importance of food safety plans and the need to understand applicable food safety regulations that state regulatory public health agencies as well as the FDA and USDA decree. The Food Safety Modernization Act (FSMA) and Hazard Analysis and Critical Control Points (HACCP) are additional regulations necessary for hazard analysis and preventive controls. Kinchla also introduced resources and training opportunities available to small food processors and focused on the importance of staying informed about regulatory changes and safety requirements pertinent to the cottage food industry.
You can watch this session and previous webinars on the Food Safety Human Factor Lab Website.