Regulatory and Food Safety Knowledge Gaps Associated with Small and Very Small Food Businesses as Identified by Regulators and Food Safety Educators — Implications for Food Safety Training

The popularity of farmers’ markets and locally grown foods has increased the desire for value-added, locally produced products. Many states have cottage food regulations that allow sale of certain foods produced in home kitchens. However, product types permitted, requirements for food safety training, frequency of inspection and types of permits vary by state. The objectives of this study were to survey state regulatory officials and food safety educators nationwide to determine their ratings of the prevalence of practices that contribute to food safety risks associated with products from small and very small businesses with which they work and to determine the prevalence of risky behaviors observed in farmers’ markets. By means of using an online survey, participants were asked to rate the prevalence of food safety knowledge factors and practices observed among small food businesses with which they work that could lead to food safety risks for consumers. Mean ratings indicate a lack of awareness of food safety risks associated with products and how to mitigate those risks, lack of capital for training, lack of understanding of laws that pertain to them, and lack of knowledge of food allergens and mandatory labeling among owner/operators with whom they work. These outcomes have implications for future training needs for small and very small food businesses.