KINGSTON, R.I. – April 21, 2026 – As more families and small businesses enter the egg market and local food becomes popular, ensuring backyard egg safety is increasingly important. A single food safety issue tied to small producers could undermine consumer confidence in locally sourced foods, a vital aspect of New England’s food system.
Are small-scale egg producers ready to keep their eggs safe for their families and customers?
Research by Terpase Gbaa, a Ph.D. candidate at the University of Rhode Island, is exploring this question. He is surveying small-scale and backyard farmers in the region to evaluate their understanding of food safety practices and to pinpoint any gaps that could affect consumer safety. His survey is open to participants throughout New England.
Gbaa is part of URI’s Food Systems Lab, led by Associate Professor Patrick Baur. The lab is focused on creating food safety strategies that fit smaller operations without burdening these producers with excessive costs. “Food safety can be expensive, and strict rules may deter new farmers,” Baur noted.
Gbaa brings a wealth of knowledge from the food and animal feed industries, focusing on safety and quality assurance. He is collaborating with Indu Upadhyaya from the University of Connecticut to enhance their findings.
Local Food Security
This study supports a broader goal in New England: increasing food self-sufficiency so that more regional foods are locally produced. By promoting local food, communities aim to enhance economic development and improve food security, especially in light of supply chain disruptions.
Eggs are an affordable and nutritious protein source, well-suited for small farms. However, they can carry pathogens like avian influenza and salmonella, posing health risks. While smaller flocks may have less exposure, risks remain.
“Minimizing the risk of contamination is crucial,” Baur said. The goal of the research is to equip smaller producers with the knowledge and skills needed to maintain safety standards akin to larger farms. Currently, large commercial producers must follow strict federal food safety laws, while small producers—those with fewer than 3,000 laying hens—are often exempt, leaving them vulnerable and in need of guidance.
“Small-scale producers are passionate and dedicated,” Baur explained. “It’s not about adding more rules but about providing safety management approaches tailored to their needs. They want to do everything right, and this project will help clarify what that means.”
Many small producers lack formal food safety training and structured plans for managing safety hazards. Gbaa aims to identify knowledge gaps through his survey, focusing on what resources small producers need to improve their practices.
“Our aim is to create a Hazard Analysis and Critical Control Point (HACCP) plan designed for small farms, which frequently face limitations on time, money, and staff,” Gbaa explained.
The hope is that the survey results and the subsequent HACCP tool will provide practical guidance for New England’s small egg producers, helping them keep their products and customers safe. “We want to support small-scale producers,” Gbaa emphasized. “We’re looking to proactively manage food safety, not deter people from supporting local farms. A standard hazard plan will guide them on best practices like timely egg collection, washing, and refrigeration.”
This effort is vital, particularly as the demand for local food continues to grow. With over 26 million backyard chickens in the U.S. alone, awareness and education on best practices can play a critical role in preventing safety issues. By fostering safe production methods, both farmers and consumers can benefit.
Egg producers in New England interested in joining the survey can contact Patrick Baur at pbaur@uri.edu.
