The local food movement continues to grow throughout the Commonwealth, especially those starting or expanding upon their business. Possibly the most important aspect of selling food is the safety of handling and preparing it before selling to ensure customers receive a safe product. The University of Kentucky Cooperative Extension Service is well aligned to provide support and training for those operative value-added businesses, especially for small business owners. 

The Shelby County FCS Extension Agent partnered with the University of Kentucky Extension Specialist for Food Safety and Food Preservation to present a program on starting a food business, particularly small production businesses, such as those selling only one or two niche products. In addition to this, two Homebased Microprocessing Workshops were offered in the county for those selling higher risk canned foods.  

The “Starting a Food Production Business” program was held for those just getting started or those needing additional resources. Speakers presented from organizations related to starting a food business. Those speakers included representatives from the Department for Public Health Food Safety Branch, a local insurance agency, the University of Kentucky Cooperative Extension Service, and the local Health Department. Information was provided on getting started, certificates needed, workshops available and required to attend, and general resources on these topics. Producers had the opportunity to connect with experts in the field to answer questions and to guide them in their business endeavors. To accommodate clientele, the class was held hybrid with the option to attend in person or online. There were 18 people in attendance in person and 24 in attendance online.  

Two Homebased Microprocessing Workshops were held in the county as well, one in early spring, and one in the summer. This program is a collaborative effort with the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture and the Department for Public Health Food Safety Branch. The program allows Kentucky farmers to add value to their homegrown fruits and vegetables and ultimately increase farm profits. Farmers who participate in the program can produce certain acidified and low acid canned foods in their home kitchen using a boiling water bath canner or a pressure canner. Products can be sold from their farm, a farmers market registered with the Kentucky Department of Agriculture or a KY Farm Bureau Certified Roadside Market. Participation in the program has grown statewide. Both sessions were also offered hybrid, with 23 in attendance in person and 32 in attendance online. 

Further follow-up data will be collected from participants of both programs to determine intermediate outcomes.