S33 Filling the Food Safety Void in Small and Very Small Food Companies

Monday, July 27, 2015: 1:30 PM-3:00 PM
B110 - B112 (Oregon Convention Center)
Primary Contact: Amit Morey
Organizers: Amit Morey and Dina Scott
Local foods being sold in grocery stores and farmers markets have gained significant popularity among consumers. Several entrepreneurs have successfully established small and very small food businesses selling unique products including unpasteurized goat cheeses to locally harvested produce. However, their potential to grow is restricted by little or lack of food safety knowledge. Consequently, these businesses cannot comply with the regulations and face potential shutdown or sell products without appropriate food safety measures. 

The food safety issues faced by smaller businesses are slightly different than the well-organized ones. Most importantly, small businesses do not have a trained food safety professional on staff and their knowledge on food safety rules is minimal. Although they are capable of implementing food safety programs, they need guidance from food safety professionals. 

The proposed symposium will focus on understanding the food safety needs of small and very small food businesses, discuss the hurdles they face in implementing food safety programs, and provide some suggestions that can help them to ensure food safety.


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