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Risk Analysis
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Collaborative Training Initiatives
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- Bangladesh Aquatic and Aquacultural Food Safety Center
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- Thailand Center for Commercially Sterile Packaged Foods
- IICA-JIFSAN Collaborative Training Initiative for the Americas
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Training
- About Training
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International
- About International
- International Training Programs
-
Training Courses
- 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 / Supply Chain Management for Spices and Botanical Ingredients (SCMSBI) /
Typical Program Content
The U. S. Food Safety System
Food Safety Concerns for Exporting to the U.S.
Good Agricultural Practices
Soil and Site Selection
Water Use During Production and Postharvest
Cleaning and Sanitation
Worker Health and Hygiene
Good Manufacturing Practices
Product Adulteration
International Transport
Pesticide Concerns
Regulating Spices and Botanical Ingredients in the U.S.
Product Traceability
Developing an Effective Training Program
Meeting the Needs of Limited Resource Farmers