Dr. Soo Ahn, the organizer of this workshop, is Assistant Professor and Extension Specialist in Food Science and Human Nutrition Department at University of Florida (UF), Gainesville, FL. She received her Ph.D. in Food Science from Cornell University in 2003. Dr. Ahn joined in Food Science and Human Nutrition at University of Florida in Dec 2011. She has been active in the field of food safety with expertise in food-borne pathogen detection. Her extension focus is developing Food Entrepreneurship Program for Floridians and education program for small-sized growers and farmers’ markets vendors/consumers. She is a member of several scientific societies including Institute of Food Technologists (IFT) and International Association for Food Protection (IAFP).
DATE AND TIME
Mon, April 10, 2017
9:00 AM – 4:00 PM EDT
Power Plant Business Incubator
2nd Floor Training Room
405 SE Osceola Ave.
Ocala, FL 34471
With consumers’ growing interest in fresh produce consumption and support of local community, the number of farmers’ markets has significantly increased over the past decade. In Florida, it is estimated that over 230 farmers’ markets operate in the state. With their steady growth, farmers’ markets have become an important source of revenues for farmers of small-sized operations. However, the increasing popularity has also raised food safety concerns for produce sold at farmers’ markets. Learning best practices for food safety and developing appropriate control measures will improve the safety of food sold at farmers’ markets and increase its marketability.
This workshop is intended to provide the farmers’ market managers and vendors with information on current food safety issues associated with farmers’ markets, best food safety practices at both farms and markets, and state regulatory requirements for cottage food products and farmers’ markets. In addition, this workshop provide information on farmers’ market consumer trends and strategic planning for marketing. The target audience is Florida farmers’ market managers, vendors, and any farmers and cottage food operators who are interested in selling their food at farmers’ markets. If registered by Mar 31st, the registration fee for the course is $40. From Apr 1st, the fee will be $50. Registration includes course materials, lunch, coffee breaks and certificate of training completion. Please register early, as course size will be limited to the first 40 registrants due to the room capacity.
Ocala Power Plant Business Incubator is located at 405 SE Osceola Ave., Ocala, FL. Parking spots for the workshop participants will be available at the venue.
Note that the format of the course will be presentations by the instructors. The instructor team for this course is comprised of University of Florida faculty and representatives from the Florida Department of Agriculture & Consumer Services (FDACS) and Florida Organic Growers (FOG).
This workshop is partially supported by Ocala/Marion County Chamber & Economic Partnership and Florida Department of Agriculture & Consumer Services (FDACS) Specialty Crop Block Grant.
8:45 am Registration
9:00 am Welcome and Introduction (Soo Ahn, UF/IFAS; Ryan Lily, Ocala/Marion County CEP)
9:10 am Overview of Florida Farmers’ Markets: Current Status and Future (Danielle Treadwell, UF/IFAS)
9:50 am Farmers’ Markets: What Matters Most to the Customers? (Marilyn Swisher, UF/IFAS)
10:20 am Break
10:35 am Multiple Payment Options for Farmers Markets / EBT/ SNAP (Mary Hathaway, FOG)
11:20 am Food Safety Issues Associated with Farmers’ Markets (Soo Ahn, UF/IFAS)
12:00 pm Catered lunch and networking
1:00 pm Farmers’ Market Food Safety 101 (Keith Schneider, UF/IFAS)
1:45 pm Safety Guidelines for Growers and Vendors of Farmers’ Markets (Jose Perez, UF/IFAS)
2:20 pm Break
2:30 pm Safety Guidelines for Consumers of Farmers’ Markets (Amy Simonne, UF/IFAS)
3:00 pm Farmers Market Operation: How to Ensure Products Are in Compliance (FDACS – pre-recorded video)
3:30 pm Open Discussion, Question and Answer session
3:45 pm Evaluation/Adjourn