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

hall.673@osu.edu http://aglaw.osu.edu

Emily Adams

adams.661@osu.edu http://coshocton.osu.edu http://producesafety.osu.edu/