Degree Type

Thesis

Date of Award

2018

Degree Name

Master of Science

Department

Food Science and Human Nutrition

Major

Food Science and Technology

First Advisor

Shannon M. Coleman

Abstract

The U.S. Department of Agriculture reports a 76% increase in farmers’ market locations between 2008 and 2014, indicating the increased consumer interest in local food(U.S. Department of Agriculture, 2014). Home-based food operations are producers who make and sell potentially hazardous and non-potentially hazardous products in their home kitchens. States surrounding Iowa, currently have trainings and resources available to those interested in home-based production. These trainings have been recommended to Iowa producers, but do not reflect the Iowa laws that these producers must follow. Developing a food safety training relevant for these home producers is important to increase food safety and Iowa law knowledge. A need’s assessment was developed, disseminated, and analyzed to identify needs of the target audience. A pilot training was developed and covered Iowa laws and food safety basics and application to the home kitchen, as determined from the need’s assessment. The training was taught across the state and participants completed a pre-test, post-test, and 6-8-week follow-up evaluation on seven constructs, modeled after the Theory of Planned Behavior. Results show participants had positive feelings (responses of 5.00 or higher) towards six constructs except for attitude which was slightly lower (4.00 or higher) for all testing times. Participants responses slightly increased between pre-test and post-test times, but then regressed to pre-test response levels. Significant differences were observed between pre-test and post-test times within behavior towards preparation environment and perceived behavioral control constructs for all participants. The evaluation indicates a need to affect long-term participant attitude and behavioral changes.

Copyright Owner

Leah Gilman

Language

en

File Format

application/pdf

File Size

100 pages

Included in

Food Science Commons

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