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- Collaborative Produce Safety Training Initiative
- 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)
- Contact International
-
Risk Analysis
-
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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Training / International / Training Courses / Food Inspector Training (FIT) /
Course Description
A critical need in many countries is the establishment of an adequate number of qualified food inspectors. This need is recognized and emphasized in the Food Safety Modernization Act (FSMA). This Food Inspector Training (FIT) course was designed to train foreign inspectors on the critical points to inspect along the supply chain to help ensure food safety.
Professionals from JIFSAN, FDA and the food industry worked together to develop training materials, drawing from international sources such as CODEX and FAO as well as from the published requirements of FDA. The first program was offered in Nanning, China in 2012.