Food Protection Trends - May/June 2022 - 216

body for forthcoming policies and legislations. CES also
frequently acts as a liaison between academic institutions
and industry through consultancy and applicability of new
technologies and new research areas to bolster and increase
safety within the food and agricultural industries.
LOOKING AHEAD: REVITALIZING THE FUTURE
OF FOOD SAFETY EXTENSION
In crises, CES quickly fills gaps that impact food systems
and safety within the global community. At the start of the
coronavirus disease 2019 (COVID-19) pandemic, CES
responded quickly to the disruption in the global food supply
and food safety misinformation. CES efforts have shortened
personal food chains through Master Gardener programs,
facilitated the distribution of donated foods, offered individual
guidance to the food industry, and disseminated food safety
resources for best practices on grocery shopping and ordering
food for consumers (4, 13, 40). Penn State Extension and
VCE developed COVID-19-specific resource webpages
with programming and publication information in multiple
languages for food industry professionals, retail and food
service employees, and consumers (27, 47). As with many
other Extension programs, VCE administration directed
educators to convert programs to an online format because of
public health guidelines; many remain online as regulations
ease as a result of increased accessibility. The PSA also moved
their grower and trainers' trainings online (33). It is yet to be
determined how much programming will remain online in the
medium- to long-term post COVID-19 pandemic, compared
with how much will return to in-person formats.
CES educators also are engaging in critical reflection to
determine how programs may have previously contributed
to social injustices and how programs can inclusively and
equitably reach, empower, and serve diverse audiences.
For example, VCE has named an Extension Leader for
Inclusion and Diversity to lead professional development
and promote inclusive practices (48). The Safe Plates Food
Safety Information Center, housed at North Carolina State
REFERENCES
1. American National Standards Institute
(ANSI). 2020. ANSI-CFP Accreditation
Program. Available at: https://anab.ansi.
org/credentialing/food-protection-manager.
Accessed 30 March 2020.
2. Arnold, N. L., L. Yang, and R. Boyer. 2020.
Safe processing, safe food: food processing
infosheets for Extension educators. J. Ext.
58:v58-1tt7.
3. Brown, P. W., D. M. Otto, and M. D. Ouart.
2006. A new funding model for Extension.
J. High. Educ. Outreach Engagem. 11:101-116.
4. Chapman, B., N. Seymour, and M. Yavelak.
2020. COVID-19 food safety resources.
NC State Extension. Available at: https://
foodsafety.ces.ncsu.edu/covid-19-resources/.
Accessed 19 July 2020.
5. Chase, M., R. Boyer, and K. Gehrt. 2013.
Concept for piloting new ways to address
food safety education needs: equipping food
handlers with workplace skills. Unpublished
report. Virginia Tech and Virginia Cooperative
Extension, Blacksburg, VA.
6. Cornell CALS. 2020. National Good Agricultural
Practices program. Available at: https://
gaps.cornell.edu/about/. Accessed 14 April
2020.
7. Cronk, T. C. 1994. The historic evolution
of HACCP - better questions, safer foods.
Food Drug Law J. 49:485-492.
8. Denny, M. D. 2020. Undergraduate Apprenticeship
Program|Mississippi State University
Extension Service. Available at: http://extension.
msstate.edu/apprentice. Accessed 14 April 2020.
9. Diaz, J., A. K. Chaudhary, K. S. U. Jayaratne,
and L. A. Warner. 2019. Program evaluation
challenges and obstacles faced by new
Extension agents: implications for capacity
building. J. Ext. 57:26.
10. Fischer, K. 2009. Economy forces land-grant
universities to reshape Extension work. The
Chronicle of Higher Education. Available
at: https://www.chronicle.com/article/
economy-forces-land-grant-universities-to-reshape-extension-work/.
11.
Gorgo-Gourovitch, M. 2019. Bilingual produce
safety education. Penn State Extension.
Available at: https://extension.psu.edu/
bilingual-produce-safety-education#
section-28. Accessed 14 April 2020.
University, has made a similar commitment to conduct
internal evaluation of their work through the lens of inclusion
and equity, with public-facing follow-up for accountability
(35, 36). Furthermore, Michigan State University Center for
Low-Moisture Food Safety convened a Diversity, Equity, and
Inclusion Advisory Team to strategically inform their efforts
(18). Each of these programs have committed to the long-term
program and professional development necessary to truly serve
all who can benefit from CES.
CES has endured for over a century; its merit and potential
are known to those involved with it and impacted by it.
With concurrent evolutions in community outreach, higher
education, shifting social discourse, and governmental
regulations, CES must be revitalized to better serve national
and global communities, with " revitalizing " meaning to
" give new life or vigor to " (17). We must continue to assess
the health of CES to respond accordingly to optimize our
impact and ensure the longevity of CES. This article does
not seek to address and resolve all CES issues; its purpose is
to highlight major challenges and demonstrate practices that
CES personnel involved in food safety efforts have faced and
overcome. The authors intend for this article to serve as (i) a
consolidated framework resource for educational purposes, (ii)
an invitation to collaborate with food safety CES personnel,
and (iii) a call for support and advocacy for CES and those
within it. We also aim to highlight the value and impact CES
has, and will continue to have, in making food safer and more
equitable by bringing " evidence-based science and modern
technologies to farmers, consumers, and families " (19).
ACKNOWLEDGMENTS
The authors thank the panelists for their participation
in the roundtable discussion and review of the article. The
authors acknowledge that the article reflects the opinions and
perceptions of independent experiences of various individuals
(e.g., panelists, audience members, authors) and may not
represent the experiences of all CES personnel.
216 Food Protection Trends May/June

https://anab.ansi.org/credentialing/food-protection-manager https://anab.ansi.org/credentialing/food-protection-manager http://gaps.cornell.edu/about/ https://www.chronicle.com/article/economy-forces-land-grant-universities-to-reshape-extension-work/ http://gaps.cornell.edu/about/ https://www.chronicle.com/article/economy-forces-land-grant-universities-to-reshape-extension-work/ https://www.chronicle.com/article/economy-forces-land-grant-universities-to-reshape-extension-work/ https://extension.psu.edu/bilingual-produce-safety-education#section-28 https://extension.psu.edu/bilingual-produce-safety-education#section-28 http://foodsafety.ces.ncsu.edu/covid-19-resources/ https://extension.psu.edu/bilingual-produce-safety-education#section-28 http://foodsafety.ces.ncsu.edu/covid-19-resources/ http://extension.msstate.edu/apprentice http://extension.msstate.edu/apprentice

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