As a result of a national needs assessment for the poultry industry, two critical needs were identified: Food safety in table egg production; and coordinated and consistent training for employees in the industry. A national board was formed of individuals from industry, stakeholder organizations, and academia, including Purdue Extension, to collaborate and coordinate training.
Purdue Extension developed the Shell Egg Academy with a holistic approach, recognizing the food safety connection between live production houses (laying hens) and egg processing plants. Two training tracks were created – live production and processing. Academy goals were for poultry industry employees to gain knowledge of good management practices, and to become aware of resource individuals/ experts who can be contacted for future assistance.
Academy training started in 2019. The 2020 iteration was canceled due to the pandemic. Purdue Extension transformed the 2021 academy to a six-hour virtual program delivered daily for a week. Participants were mailed a “Laboratory in a Box” (LAB), supported by sponsors and allied industries, which included a light for candling eggs, a book compiling all USDA and FDA regulations from the Federal Registry, and eight swab types for sample collection.
In 2022, the Academy was offered as two distinct programs: virtually and in person. In addition, the virtual program and associated educational materials were offered in Spanish to significantly increase reach. The in-person event targeted upper-level management of egg producers, allowing for enhanced networking and focusing on case studies about key topics.
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Categories: Indiana, Livestock, Poultry