Project Overview
Working with state regulators and producers, we developed a two-part training curriculum: an online course to educate producers about regulatory requirements and food safety components of on-farm poultry processing; and a hands-on practical skills course covering good manufacturing practices, standard sanitation operating procedures, HACCP record-keeping, composting, and humane poultry handling. Online training and poultry production enterprise budgets and case studies were shared throughout the Northeast. We provided regulatory and practical skills training to 64 producers from Massachusetts, Connecticut, Rhode Island and New Hampshire, including 12 who went on to successfully apply for Massachusetts Department of Public Health licensure for on-farm poultry slaughter and 6 who sought licensure in neighboring states. We provided additional one-on-one technical assistance to 22 new and prospective producer-processors in Massachusetts and neighboring states, and to 16 organizations and individuals around the country seeking to build their own licensed on-farm poultry processing facility. Over 350 unique users accessed additional poultry processing resources through our website in 2013, including 240 who downloaded our Poultry Profit Calculator and 192 who accessed our "Building an On-Farm Poultry Processing Facility" guide. Follow-up correspondences indicate that 33 training participants and TA recipients adopted new processing and food safety practices on their operations.
Number of Participants: 64
PROMOTIONAL MATERIALS
There are no promotional materials available for this project.
EDUCATIONAL MATERIALS
There are no educational materials available for this project.
REPORTS & EVALUATIONS
There are no reports or evaluations available for this project.