[CED/CD/EAT] FW: 2021 USDA-NIFA Food Safety Outreach Program

[Silvertooth, Jeffrey C - (silverto)]

From: Gonzalez Jr., Roberto - OPPE, Calexico, CA <roberto.gonzalez at usda.gov>
Sent: Friday, January 22, 2021 3:17 PM
To: Ogden, Kimberly L - (ogden) <ogden at arizona.edu>; Burgess, Shane C - (shaneburgess) <sburgess at cals.arizona.edu>; Hunt, James E - (jeh) <JHunt at ag.arizona.edu>; Pawar, Sangita C - (sangita) <sangita at arizona.edu>; Mester, John Clark - (jmester) <jmester at arizona.edu>; Patten, Kim J - (kjpatten) <kjpatten at arizona.edu>; Coffey, Courtney - (ccoffey) <ccoffey at arizona.edu>; Silvertooth, Jeffrey C - (silverto) <Silver at ag.arizona.edu>; Mars, Matthew M - (mmars) <mmars at arizona.edu>; Cantwell, Elizabeth R - (ecantwell) <ecantwell at arizona.edu>
Subject: [EXT]2021 USDA-NIFA Food Safety Outreach Program


External Email
USDA-NIFA Food Safety Outreach Program
This complements and expands the national infrastructure of the National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Competitive Grants Program. The program builds upon that national infrastructure, with a sustained focus on delivery of customized training to the target audiences. Awardees will develop and implement food safety training, education, extension, outreach and technical assistance projects that address the needs of owners and operators of small to mid-sized farms, beginning farmers, socially-disadvantaged farmers, small processors, or small fresh fruit and vegetable merchant wholesalers. Grant applications will be solicited directly from those in local communities to include those from community-based organizations, non-governmental organizations, food hubs, farm cooperatives, extension, and other local groups.

Who Is Eligible to Apply: An institution of higher education or a foundation maintained by an institution of higher education; Cooperative Extension Service for a U.S. state or territory; non-government organizations and/or community-based organizations; organizations representing owners and operators of farms, small food processors, or small fruit and vegetable merchant wholesalers that has a commitment to public health and expertise in administering programs that contribute to food safety; Other.

Closing Date: Thursday, April 1, 2021

Cost Sharing or Matching Requirement: No

Range of Awards: $80,000 - $1,000,000

View Grant Opportunity: https://www.grants.gov/web/grants/view-opportunity.html?oppId=331020

For Example
ACCESSION NO: 1017105 SUBFILE: CRIS
PROJ NO: PR.W-2018-05206 AGENCY: NIFA PR.W
PROJ TYPE: OTHER GRANTS PROJ STATUS: TERMINATED
CONTRACT/GRANT/AGREEMENT NO: 2018-70020-28858 PROPOSAL NO: 2018-05206
START: 01 SEP 2018 TERM: 31 AUG 2019 FY: 2018
GRANT AMT: $74,959 GRANT YR: 2018
AWARD TOTAL: $74,959
INITIAL AWARD YEAR: 2018
INVESTIGATOR: Sanchez-Vega, M.
PERFORMING INSTITUTION:
SISTEMA UNIVERSITARIO ANA G. MENDEZ, INC.
RD 189 KM 3 HM 3
CAGUAS, PUERTO RICO 00725
TURABO FOOD SAFETY (TUFS) EDUCATION AND OUTREACH INITIATIVE
NON-TECHNICAL SUMMARY: The School of Natural Sciences and Technology (SNST) at Universidad del Turabo (UT) will develop a food safety education and outreach program targeted at food industry workers, food handling individuals, farmers, and college students pursuing food-related careers, (e.g. culinary arts, nutrition, or food sciences, among others) from UT and other institutions. The long-term goal of this pilot project is to establish a self-sustainable program for food safety education and outreach that is accessible to food industry workers, food handling personnel, farmers, and students pursuing food related fields of study that can follow and put into practice what is established in the Food Safety Modernization Act (FSMA) requirements. All current UT instructors (total 5) from the Food Technology and Hygiene Academic Program have basic certifications, but only four (4) will obtain Lead Instructor certifications by means of this grant, in order to be able to fully offer food safety courses, including, but not limited to Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Food Safety Management and Food Safety Preventive Controls Alliance (FSPCA) preventive controls for human foods. These courses will be offered in Spanish and each will be issued a continuing education completion certification. The results of this pilot project will be measured by means of a pre- and post-examination within each course that will target 15 participants per course session, for a total 270 participants in a 12-month period.
OBJECTIVES: The long-term goal of this pilot project is to establish a self-sustainable program for food safety education and outreach that is accessible to food industry workers, food handling personnel, farmers, and students enrolled in SNST-UT, in particular those enrolled in the food technology and hygiene academic program. The objectives of this project are to: Train four (4) SNST professors and instructors in a one-year period to become Lead Instructors of FSPCA Preventive Controls for Human Food in order to offer food safety courses and certifications to individuals who are owners and operators of small to mid-sized farms, beginning farmers, socially-disadvantaged farmers, small processors, food handlers or small fresh fruit and vegetable merchant wholesalers. Offer courses to train 270 minority Hispanic participants in a 12-month period to obtain the following certifications: GMP, HACCP, Food Safety Management, and FSPCA preventive controls for human foods. Develop the competencies of participant students to become more qualified to join the local workforce with certifications that are required in their future careers. Establish a self-sustaining food safety education and outreach program in Puerto Rico.





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