MarketSafe Online Adrian Hill, Open School BC BC Association of Farmers’ Markets Conference Cowichan Bay, Feb. 22, 2015.

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Presentation transcript:

MarketSafe Online Adrian Hill, Open School BC BC Association of Farmers’ Markets Conference Cowichan Bay, Feb. 22, 2015

Course Objective...To increase awareness and knowledge of food safety and safe food handling procedures for farmers’ market vendors, market managers, farm gate vendors, home kitchen small scale food processors, and others who may make, bake or produce food products for public consumption outside of regulated food service establishments. —MarketSafe Student Workbook, Program Overview, iii.

Project Overview Sponsored by the MarketSafe Steering Committee Desire to make MarketSafe online available for people who don’t have a lot of time, and/or those who don’t have easy access to face-to face training (e.g. people living in rural and remote areas)

Target Audience Farm operators Backyard gardeners Young entrepreneurs Community garden cultivators Small home-based business operators Market managers Event coordinators

Course Development Participation in face-to-face course Instructional Design Planning Session Instructional Design Plan Writing Graphics, video and multimedia production Online course development Course pilot

Major Themes Promote culture of food safety in home kitchens, farm gate stalls, and farmers’ markets Keep the messages in the course positive, and leave learners with a positive and enthusiastic impression of food safety Maintain authenticity of examples and case studies

Major Themes (cont.) Illustrate best practices Represent both urban and remote/rural contexts for case studies/examples to illustrate key concepts. Promote the perception of Environmental Health Officers as resources for low-risk, small-scale food processors, market managers and market vendors

Video Featured: Market managers Market vendors Consumers Small-scale processors Environmental Health Officer

Video (cont.) Best Practices: Baked Goods Best Practices: Control Measures Best Practices: Fresh Produce Best Practices: Home Kitchen Best Practices: Prepared Food Best Practices: Sampling

Video (cont.) Best Practices: Storage Hand Washing Market Customers’ Food Safety Concerns The Role of an EHO Why Market Food Safety is Important Working with a Health Authority

Course Structure Unit 1: The Causes of Foodborne Illness Lesson A: Causes of Food Contamination Lesson B: Types of Biological Foodborne Illness Lesson C: Methods of Transmission Lesson D: FATTOM Lesson E: Allergies and Temporary Markets Lesson F: The Cycle of Transmission

Course Structure (Cont.) Unit 2: Personal Hygiene Lesson A: Essentials of Personal Hygiene

Course Structure (Cont.) Unit 3: Food Safety from Gate to Plate Lesson A: From the Gate to the Plate Lesson B: Preparing Lower Risk Foods in Home Kitchens Lesson C: Storage, Packaging and Labelling Lesson D: Transporting Food to Market Lesson E: Displaying Food Lesson F: Sampling Food

Questions? Adrian Hill, Educational Project Manager, Open School BC