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Food Safety in Home Bakeries

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Farmer’s markets popularity has surged in recent years and, as a result, an increase in the desire of many individuals to establish a home food and home bakery operations. The laws that govern these entities are non-uniform from state to state in the United States.  In this presentation, Dr. Shannon Coleman will be speaking on the food safety standards to consider for home food and bakery operations in the state of Iowa by (1) defining home food and bakery operations, (2) discuss the regulations in the of Iowa, and (3) highlight food safety programs and resources for home food and bakery operations.  The presentation will address how prerequisite programs will allow home food and bakery operations to gain knowledge on the food safety practices they should use during production.  

About Shannon M. Coleman, Ph.D.: Dr. Shannon M. Coleman is an Assistant Professor and State Food Safety and Consumer Production Extension Specialist in the Department of Food Science and Human Nutrition at Iowa State University (ISU). She received her B.S. and M.S. in Food Science and Technology at Alabama Agricultural & Mechanical University.  Dr. Coleman earned her doctoral degree in Animal Science with a concentration in food safety from Colorado State University.  Her dissertation research focused on evaluating risk factors associated with fresh produce contamination such as contaminated irrigation water, food, and environmental sources.  She also evaluated the use of novel sample preparation methods, microbial source tracking, and rapid detection of foodborne pathogens. Dr. Coleman’s teaching, research and outreach efforts at ISU focus on improving food safety along the local food system which includes projects on best practices for home food and bakery operations (cottage foods), small (start-up) food manufactures, farmer’s market vendors, and gardeners.

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