Food Safety Training Options Offer Choice in Tough Economic Times

Transcription

1 Food Safety Training Options Offer Choice in Tough Economic Times Suzanne Driessen University of Minnesota Extension Extension Educator Food Science March 2010

2 Session Topics Who we are What we do Why we offered options What we used to do What we changed So what Challenges Recommendations

3 Who s in the Audience? Extension/University Industry Regulatory Trade organizations Other?

4 What We Do in Extension Identify needs of learners Develop programs to meet needs Deliver research-based information Unbiased Effective sustainable delivery methods

5 Food Safety Team: Mission To sustain the high quality food science programs that currently exist, while better positioning our team to contribute to the rapidly growing need for healthy, sustainable and safe food throughout the food system.

6 Please stand! Sit down if You are doing programming differently You aren t doing something you used to do Your staff has decreased Your budget has decreased

7 Why We Offered Options Staffing reductions Statewide programming Budget challenges Options give the learner choice instead of saying no To increase impact and range of programming

8 What We Used to Do Lots and lots Audiences Programs Methods Try to meet everyone s needs

9 Target Audience Food Professionals Producers Processors Educators The Public

10 Products 10

11 Food Safety Wheel

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13 Food Safety for Food Service Classes Food Manager Certification Course Certification Renewal Course Food Safety Employee Training About 60 face-to-face classes offered annually reaching 1,000+ food service managers statewide 13

14 Food Safety for Entrepreneurs From Farm to Table: Pickle Bill Education 14

15 Food Safety for Consumers Cooking Safely for a Crowd 15

16 Food Safety for Consumers To Your Health! Food Safety for High Risk Audiences 16

17 Do you think this is too much for such few staff????

18 What We Changed Hired a coordinator Developed and offer online courses More consumer information on website Implemented a sliding fee scale Webinar options Sunset some programs

19 Reach more with less The University of Minnesota Extension Food Safety Team wants Gopher fans to be a FANatic of handwashing. Washing your hands is the #1 thing you can do to prevent spreading germs and illness. When you do the wave, do it with clean hands. For more information on food safety visit

20 Cost-Saving Effort Scheduling classes Co-packing Decrease travel time and money by teaching more than one class at a site Co-packed two Food Preservation workshops with a CFM class saved $400 In 2009, by co-packing programs we saved over $3,000

21 Web Presence

22 Certified Food Manager Renewal Online Course Features Interactive format Video clips Activities Interviews Case studies Personalized Certificate Modules: 1. Cleaning and Sanitizing Basics 2. Cleaning and Sanitizing - Advanced (New!) 3. Cooling Principles (New!) 4. Emerging Trends I 5. Emerging Trends II (New!) 6. Personal Hygiene 7. Preventing Foodborne Illness 8. Ready-to-Eat (RTE) Foods (New!)

23 Created an Online Demo

24 Diversified Online Options

25 Why Provide Online Options? Offers alternative to face-to-face courses Self-directed/self-paced training Available and accessible 24/7/365 Allows customized learning Cost-effective for learner

26 Online Course Evaluation Data 95% were satisfied with the course 98% remembered the interactive activities even though some had taken the course nearly 2 years ago Motivation to take this course: 77% convenience 52% self-paced and self-directed 52% did not require attending a class 36% to meet a deadline 71% worked in food service for 10 years or more

27 The Impact I love the fact that I can take this course at home on my own computer! I can work at it at my own pace! I also liked the links for websites if we are interested in more information on a topic. Course Participant March 2009

28 Cost-Savings - Online Delivery Serve it Up Safely online Started in 2003 Same attendance rate in-person and online 340 participants yearly We would have had to teach 17 more classes of 20 participants each to equal online numbers $3000 was saved by online delivery

29 Food Preservation Webinars Face to-face workshops requested by county staff Offered a webinar option to meet needs Saved $600, plus educator time

30 DVD lesson and NEW learning material What s New in Home Food Preservation?

31 Refer to Credible Resources Outsource Consumer Calls National Center for Home Food Preservation

32 Social Marketing Follow us on Twitter: Six month impact report (Jan. 2010) 10 out of 53 or 19% were retweeted 133 followers Top 10 webpages, links and fact sheets accessed via Twitter followers

33 Challenges Software and technology development Visibility of in-person vs. online classes Educators not marketers Operating as a for-profit business Money vs. mission Prioritizing programs

34 Recommendations Technology is a means toward the end Always start with program planning methods Decisions about what teaching method to use should align with your program goals and mission

35 Lea Curriculum Design rner 35

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37 The great aim of education is not knowledge but action. ~ Herbert Spencer