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Training Courses
- Produce International Partnership for Education and Outreach (PIP)
- Good Fishing Vessel Practices (GFvP) and Seafood HACCP Inspections Workshop
- Good Aquacultural Practices (GAqP)
- Commercially Sterile Packaged Foods (CSPF)
- Food Inspector Training (FIT)
- Supply Chain Management for Spices and Botanical Ingredients (SCMSBI)
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Risk Analysis
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Collaborative Training Initiatives
- About Collaborative Training Initiatives
- Bangladesh Aquatic and Aquacultural Food Safety Center
- India Supply Chain Management for Spices and Botanical Ingredients (SCMSBI)
- Malaysia Ministry of Health Collaborative Framework on Food Safety Capacity Building
- Thailand Center for Commercially Sterile Packaged Foods
- IICA-JIFSAN Collaborative Training Initiative for the Americas
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Monitoring & Evaluation /
Training Summary and Reports
List of Trainings To-Date
- Good Agricultural Practices
- PIP – Produce Safety Rule under FSMA
- Good Aquaculture Practices
- Good Fishing Vessel Practices
- Commercially Sterile Packaged Foods
- Food Inspector Training
- Food Safety Preventive Controls Analysis for Human Food
- Others
- Risk – Summer Integrated Program
- Risk – Internship
- Sanitary and Phytosanitary Measure/Technical Barriers to trade/ Trade Facilitation Agreement/ CODEX ( SPS/TBT/TFA /CODEX)
Training Reports
- PIP – Produce Safety Rule Train the Trainer report 2020 (Color | Grayscale )
- PIP - Produce Safety Rule Grower Training report 2020 (Color | Grayscale)
- Good Agricultural Practices report (Color | Grayscale )
- Good Aquacultural Practices (+HACCP) and Good Fishing Vessel Practices (+HACCP) (Color | Grayscale)