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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.

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Presentation on theme: "Creating Food is a Risky Business: Educating Farm-Based Food Entrepreneurs Peggy Hall Assistant Professor, OSU Extension Field Specialist in Agricultural."— Presentation transcript:

1 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

2 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.

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4 Getting Started 34 OSU Extension Agriculture and Natural Resources County Educators and State Specialists responded to a survey about food questions they receive.

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9 Blog Posts

10 Blog Posts and Views Legally Selling Your Baked Goods at a Farmer's Market 3,71 5 Ohio’s Home Bakery License: What’s Required?1,37 6 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

11 “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

12 Workshops Farm Science Review Statewide Fresh Foods Corridor, Pickaway County Central Ohio Small Farm Conferences, Wilmington Southwestern Ohio Small Farm Conference, Canfield Northeastern Ohio

13 Workshop Topics Legal 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

14 Educational Needs Survey Distributed at three 2014 workshops. 36 completed surveys to date.

15 Educational Needs Survey

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22 Knowledge Levels n = 36 0 = No knowledge 4 =Very knowledgeable

23 2. Specific topics or issues related to your food business that you need to learn more about:

24 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

25 4. What is your most pressing concern for your business?

26 Solving problems Lack of regulatory uniformity from county to county Questions without answers No “one stop shop” Publications & Blog Posts Comprehensive regulatory library Licensing requirements “map” Regulations for selling meat Direct marketing of eggs Managing legal liability Workshops Retain current programs Expand program content to address needs assessment topics Planning Future Outputs

27 Our Insights Uncertainty Priorities & Decisions OpportunityScience Stand Alone Programs Scope

28 Creating Food is a Risky Business: Educating Farm-Based Food Entrepreneurs Peggy Hall Emily Adams


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