Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University

PROJECT PURPOSE

Issues with food supply chains stemming from the COVID-19 pandemic persist in 2021 and are forecasted to continue into 2022. As more Oklahomans consider starting and/or participating in short-chain (i.e. local/in-state) food supply efforts, meeting standards for food safety and quality control become more significant and timely. For example, the growth in small meat processing facilities in Oklahoma as a result of state- and federally-supported measures has increased the need for timely yet accredited food safety training programs such as HACCP (Hazard Analysis, Critical Control Points) and related food safety/auditing programs. These and other trainings/certifications are necessary to market food products through most retail grocery stores and foodservice outlets. The creation of online programs to provide these accredited trainings will benefit the state's food processing industry and make the startup of future food businesses easier for Oklahoma's entrepreneurs.

EVIDENCE

The FAPC has seen an increased demand for food safety/food defense trainings since the passing of the 2011 Food Safety Modernization Act. Simultaneously, wholesale warehouses (e.g. Associated Wholesale Grocers in OKC) and retail supermarket chains have required accredited trainings and audit programs to comply with Global Food Safety Initiative (GFSI) measures. The growing local food movement and efforts to provide more locally-sourced foods to stores, restaurants and schools as a result of the pandemic have heightened the need to create online training and accreditation programs for Oklahoma food businesses hoping to be commercially viable entities.

POPULATION DESCRIPTION

Every commercially viable food business in Oklahoma can benefit from the availability of the proposed online training and accreditation programs. Specific examples include the estimated 24 new meat processing businesses that have (or will) start since the beginning of the pandemic to better ensure the availability of Oklahoma-sourced beef, pork, lamb, and other red meat. The hundreds of existing Oklahoma food businesses participating in the Made In Oklahoma program will also benefit from these trainings as they work to expand their marketing channels both in Oklahoma and in neighboring states.

PERFORMANCE MEASURING

The Robert M. Kerr Food & Agricultural Products Center (FAPC) has nearly 25 years of experience serving Oklahoma's food manufacturing sector. Since 1997, the FAPC has provided food safety training programs and third-party audit preparation assistance to Oklahoma's food industry. The FAPC has existing, proven data collection procedures (pre/post-training surveys, follow-up impact measures, etc.) for food safety trainings and the economic impacts of provided assistance. These measures will be applied to the online programs generated by this effort.

ONGOING INVESTMENT AMOUNT

$

ONGOING INVESTMENT DESCRIPTION

The FAPC estimates the continuation of these programs would require an additional $75,000 in salary and benefits to ensure continued program oversight and occasional revisions/upgrades of the online training content and platforms. These funds will be pursued/secured from existing FAPC funding sources or shared position responsibilities with an Oklahoma Cooperative Extension Service employee.

ONGOING INVESTMENT REQUIRED

Not able to continue operation without additional funding from the State of Oklahoma