046: Evaluation of a Better Process Control School for Acidified Foods – Online: Participant Feedback and Training Outcomes

Introduction

Ensuring food safety in acidified food production is essential for preventing foodborne illnesses. The Better Process Control School for Acidified Foods – Online was designed to provide participants with critical knowledge and skills in microbiology of food preservation, formulating acidified foods, thermal processing, containers/closures/labeling, GMPs and sanitation, and record keeping. The objective of this study was to assess participant experiences, engagement, and learning outcomes to identify strengths and areas for improvement.

Methods

Twenty-five participants, including small to large food processors and college students attended two virtual training sessions held over two half-days. A post-training online survey collected demographic data, feedback on session structure, content, and confidence in applying key concepts. Participants rated their satisfaction across six key modules and provided their confidence before and after training. Key focus areas included understanding the science of safe food production, formulating safe recipes, and working with a Process Authority.

Results

Participants found homework tasks like pH testing and label reviews highly beneficial, with 84% saying it improved engagement with the material presented. Confidence in safe food production, recipe formulation, and working with Process Authorities increased after the training. Specifically, 60% felt very confident about understanding the science of safe food production, and 40% felt confident. For recipe formulation, 48% were very confident, and 52% were confident. Additionally, 64% felt very confident about working with a Process Authority, while 32% felt confident.

Significance

This study highlights the effectiveness of a Better Process Control School for Acidified Foods – Online in enhancing knowledge and confidence among participants. Insights gained from participant feedback can inform future training sessions, ensuring better alignment with learner needs and industry standards. This training serves as a valuable model for virtual food safety education. Results demonstrated that confidence in understanding safe methods for processing acidified foods were increased to confident or very confident by all participants.

Authors: Rashmi Gaikwad, Kelly Getty, Karen Blakeslee, Lakshmikantha Channaiah