Bridging Barriers in Food Safety Education: An Evaluation of Current Food Safety Training Programs and Recommendations for Future Opportunities Among Small-Scale Processors

Small-scale processors represent a large segment of all food processors in the United States. However, they struggle in adapting to the evolving criteria for food safety management, including effective employee food safety training. This study identifies barriers that small-scale processors encounter in employee food safety training programs and assesses their perceptions of various training formats. This qualitative method study was conducted by means of semi-structured interviews of up to one hour each with 30 food safety managers from small-scale food processors. This study identified four major food safety training barriers: accessibility problems, varying baseline knowledge, lack of engagement, and time and budget insufficiencies. Small-scale processors made several recommendations to overcome barriers identified in this study. To improve learning outcomes achieved by food safety training programs, participants suggested using in-facility imagery, "real world" examples, and small training groups. Additionally, small-scale processors preferred a hybrid delivery format to improve food safety training programs and create more accessible opportunities. Small-scale processors perceived food safety regulations as ambiguous. They felt that regulations did not clearly define the food safety requirements in their facilities. Participants also identify a lack of existing resources for food safety management and challenges in prioritizing food safety training topics among management personnel as barriers to robust food safety plan development. This study's findings will inform food safety educators and extension specialists about ways to create more effective training for small-scale food processors.