New Mexico State University’s Innovation Media Research and Extension and Learning Games Lab media production team has created iTIPS Food Safety, a new training program to help entrepreneurs who make food products. The training teaches users best food safety practices such as wearing hairnets and beard nets. (NMSU image)
Source: NMSU News Release
DATE: July 29, 2024
WRITER: Tiffany Acosta
A team from the New Mexico State University Cooperative Extension Service has developed a new training program to help entrepreneurs who make food products.
The media production team from NMSU’s Innovation Media Research and Extension and Learning Games Lab in the College of Agricultural, Consumer and Environmental Sciences created Interactive Tools to Improve Practice of Food Safety, or iTIPS Food Safety, to enable more robust access to training tools for underserved communities with limited resources and to help improve food safety practices and regulatory compliance. The program is designed to be accessible and freely available online in English and Spanish.
The program was funded through a U.S. Department of Agriculture National Institute of Food and Agriculture grant and based on a multistate collaboration between food safety experts Nancy Flores from NMSU, Shannon Coleman from Iowa State University and Amanda Kinchla from the University of Massachusetts.
“Processing facilities and commercial incubator kitchens have allowed entrepreneurs to reach new markets for value-added products,” said Matheus Cezarotto, Educational Technology Extension specialist with Innovative Media Research and Extension. “Their products vary — they might make salsa, or beef jerky, or specialty baked goods. They usually know their products well and want to make sure they don’t put their customers at risk for food borne illness. This tool provides a way to learn and practice food safety: such as materials for training employees and advice on how to evaluate risks in these facilities.”
Users of iTIPS Food Safety explore rooms in a food facility and interact with workers to learn the best food safety practices. The interactive training has four main rooms: breakroom; food processing floor; warehouse and distribution; and facilities and grounds. The modules address key food safety practices that preserve the quality of food and prevent contamination, which causes foodborne illnesses. Once users finish the experience, they are guided to an online platform with curated resources for training with certification.
“The training modules have been designed through a research-based process,” Cezarotto said. “Collaborators explored content priorities together and considered options for interactive layouts during an initial design summit. The team identified audience needs using research data, articulated intended educational changes for users, and planned educational activities to foster this change.”
To learn more about ITIPS Food Safety, visit https://itipsfoodsafety.com.
