Open Sourcing Food Safety Protocols

For every food product that comes to the aisles of your local grocery store, the FDA and USDA require detailed Hazard Analysis and Critical Control Points (HACCP) plans from food producers that detail how contaminants will be kept at safe levels. Historically, these plans have been proprietary and very expensive, relying on the knowledge of a handful of paid consulting firms. During the 2016-2017 academic year, the Center for the Humanities and the Underground Food Collective have partnered on a project to make these protocols more widely available through a website that shares plans with a CC0 license. This project has been led by Public Fellow Rachel Boothby, a PhD candidate in the Geography Department who studies the environmental history of the US food system. In this informal presentation, Rachel and Craig Eley (Assistant Director of Humanities Networks at the Center for the Humanities) will highlight this project and the potential for open data to influence the public humanities more broadly.

Transcript

1. OPEN SOURCING FOOD SAFETY PROTOCOLS CRAIG ELEY // ELEY2@WISC.EDU RACHEL BOOTHBY // BOOTHBY@WISC.EDU
3. PUBLIC FELLOWS CENTER FOR THE HUMANITIES
4. FROM OPEN SOURCE TO OPEN ACCESS, FREE SOFTWARE IS NO LONGER ONLY ABOUT SOFTWARE—IT EXEMPLIFIES A MORE GENERAL REORIENTATION OF POWER AND KNOWLEDGE. Christopher M. Kelty, Two Bits: The Cultural Significance of Free Software (2008) OPEN SOURCING FOOD SAFETY PROTOCOLS
5. PUBLIC HUMANITIES
6. PUBLIC WAYS OF KNOWING
7. UW OPENNESS MEETUP PUBLIC HUMANITIES ▸ Humanities-oriented scholars employed by cultural and civic institutions, with no necessary interest or orientation toward the university and academic knowledge production (“alt-ac") ▸ University-based scholars who work with an organization or population on a shared project and who document that project, with one outcome being publication or other means of sharing with other professional academics ▸ Humanities-oriented scholars who specifically write or present their work for public audiences
8. PUBLIC HUMANITIES
9. MINIMAL COMPUTING
10. OPEN RESEARCH NOTEBOOKS
11. OPEN ACCESS JOURNALS
13. OPEN SOURCE FOOD SAFETY RACHEL BOOTHBY
14. How do we as scholars make ourselves and our work relevant in an age where information is more plentiful and easily accessible than ever before? How can we harness the tools of this particular historical moment to solve today’s pressing problems?
16. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) THREE CATEGORIES OF HAZARDS 1. Physical – metal, glass, bone fragments, etc 2. Chemical – detergents, excess nitrates, etc. 3. Biological – pathogens like e coli, salmonella, etc.
17. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Recordkeeping Procedures 7. Establish Verification Procedures
21. Video
23. How do we as scholars make ourselves and our work relevant in an age where information is more plentiful and easily accessible than ever before? How can we harness the tools of this particular historical moment to solve today’s pressing problems?
24. Thank you.