MarketSafe OnlineAdrian Hill, Open School BC

BC Association of Farmers’ Markets Conference

Cowichan Bay, Feb. 22, 2015

Course Objective...To increase awareness and knowledge of food safety and safe food handling procedures for farmers’ market vendors, market managers, farm gate vendors, home kitchen small scale food processors, and others who may make, bake or produce food products for public consumption outside of regulated food service establishments.

—MarketSafe Student Workbook, Program Overview, iii.

Project Overview• Sponsored by the MarketSafe Steering Committee• Desire to make MarketSafe online available for

people who don’t have a lot of time, and/or those who don’t have easy access to face-to face training (e.g. people living in rural and remote areas)

Target Audience• Farm operators• Backyard gardeners • Young entrepreneurs• Community garden cultivators• Small home-based business operators• Market managers• Event coordinators

Course Development• Participation in face-to-face course• Instructional Design Planning Session• Instructional Design Plan• Writing• Graphics, video and multimedia production• Online course development• Course pilot

Major Themes• Promote culture of food safety in home kitchens,

farm gate stalls, and farmers’ markets• Keep the messages in the course positive, and

leave learners with a positive and enthusiastic impression of food safety

• Maintain authenticity of examples and case studies

Major Themes (cont.)• Illustrate best practices• Represent both urban and remote/rural contexts

for case studies/examples to illustrate key concepts.

• Promote the perception of Environmental Health Officers as resources for low-risk, small-scale food processors, market managers and market vendors

VideoFeatured:• Market managers• Market vendors• Consumers• Small-scale processors• Environmental Health Officer

Video (cont.)• Best Practices: Baked Goods• Best Practices: Control Measures• Best Practices: Fresh Produce• Best Practices: Home Kitchen• Best Practices: Prepared Food• Best Practices: Sampling

Video (cont.)• Best Practices: Storage• Hand Washing• Market Customers’ Food Safety Concerns• The Role of an EHO• Why Market Food Safety is Important• Working with a Health Authority

Course StructureUnit 1: The Causes of Foodborne Illness

Lesson A: Causes of Food ContaminationLesson B: Types of Biological Foodborne IllnessLesson C: Methods of TransmissionLesson D: FATTOMLesson E: Allergies and Temporary MarketsLesson F: The Cycle of Transmission

Course Structure (Cont.)Unit 2: Personal Hygiene

Lesson A: Essentials of Personal Hygiene

Course Structure (Cont.)Unit 3: Food Safety from Gate to Plate

Lesson A: From the Gate to the PlateLesson B: Preparing Lower Risk Foods in Home KitchensLesson C: Storage, Packaging and LabellingLesson D: Transporting Food to MarketLesson E: Displaying FoodLesson F: Sampling Food

Questions?

Adrian Hill, Educational Project Manager, Open School BC

Adrian.Hill@gov.bc.ca