Creating Food is a Risky Business:
Educating Farm-Based Food Entrepreneurs
Peggy Hall
Assistant Professor, OSU Extension Field Specialist in
Agricultural & Resource Law
Emily Adams
OSU Extension Agriculture & Natural Resources
Educator, Coshocton County
Overview
• Share workshop evaluation results,
surveys and web usage data.
• Discuss insights and ideas on developing
educational programs and outputs for
farm-based food entrepreneurs.
Getting Started
• 34 OSU Extension Agriculture and Natural
Resources County Educators and State
Specialists responded to a survey about food
questions they receive.
Blog Posts
Blog Posts and Views
Legally Selling Your Baked Goods at a Farmer's
Market
3,71
5
Ohio’s Home Bakery License: What’s Required?
1,37
6
414
Labeling and Packaging Your Home-Based Food
Products
What's Considered a Cottage Food Product in
Ohio?
412
Sampling Home-Based Food Products: Keeping
You Responsible for a Safe Food Product
104
“Farm-Based Food Production”
Fact Sheet Series
Ohio’s Cottage Food Regulations
Obtaining a Home Bakery License in Ohio
Your Food Business and Ohio’s Food Sampling Regulations
Labeling and Packaging your Farm-Based Food Products in Ohio
Understanding Food Safety for Farm Based Food Production
Workshops
Farm Science Review
• Statewide
Fresh Foods Corridor, Pickaway County
• Central Ohio
Small Farm Conferences, Wilmington
• Southwestern Ohio
Small Farm Conference, Canfield
• Northeastern Ohio
Workshop Topics
Legal Issues for Farm-Based Food Businesses
Preparing and Selling Food Products: Rules, Regulations and Legal Liability
Preparing and Selling Food Products: Good Agricultural Practices
Setting up Your Food Business: Risk Reduction Strategies
Selling Your Meat, Eggs and Produce: Keeping it Safe and Legal
Getting Your Product Perfected: The Science Behind the Recipe
Educational
Needs Survey
• Distributed at
three 2014
workshops.
• 36 completed
surveys to
date.
Educational Needs Survey
Food Safety Practices
10
8
6
4
2
0
0-No knowledge
1
2
3
4-Very
Knowledgeable
Regulations Affecting Food Businesses
12
10
8
6
4
2
0
0-No
knowledge
1
2
3
4-Very
Knowledgeable
Food Processing
12
10
8
6
4
2
0
0-No
knowledge
1
2
3
4-Very
Knowledgeable
Labeling Food Products
10
8
6
4
2
0
0-No
knowledge
1
2
3
4-Very
Knowledgeable
Marketing Food Products
12
10
8
6
4
2
0
0-No
knowledge
1
2
3
4-Very
Knowledgeable
Legal Tools for Food Businesses
14
12
10
8
6
4
2
0
0-No
knowledge
1
2
3
4-Very
Knowledgeable
Knowledge Levels
4
3.5
3
2.17
2.5
1.47
2
1.5
1
0.5
0
Food safety Regulations
Food
practices
processing
n = 36
0 = No knowledge
4 =Very knowledgeable
Labeling
Marketing Legal tools
2. Specific topics or issues related to your food
business that you need to learn more about:
3. What types of skills-based training would
help you with your food business?
GAPs
Commercial canning
Processing food in a commercial kitchen
Butchering and processing
Testing my food product for safety
How to do risk analysis
4. What is your most pressing concern for
your business?
• Comprehensive
regulatory library
• Licensing
requirements
“map”
• Regulations for
selling meat
• Direct marketing of
eggs
• Managing legal
liability
Workshops
• Lack of
regulatory
uniformity
from
county to
county
• Questions
without
answers
• No “one
stop shop”
Publications & Blog Posts
Solving problems
Planning Future Outputs
• Retain
current
programs
• Expand
program
content to
address
needs
assessment
topics
Our Insights
Uncertainty
Scope
Priorities &
Decisions
Stand Alone
Programs
Opportunity
Science
Creating Food is a Risky Business:
Educating Farm-Based Food Entrepreneurs
Peggy Hall
hall.673@osu.edu http://aglaw.osu.edu
Emily Adams
adams.661@osu.edu
http://coshocton.osu.edu
http://producesafety.osu.edu/