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Collaborationsarrow_drop_down
- About Collaborations
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International Collaborationsarrow_drop_down
- About International Collaborations
- About Collaborative Training Initiatives
- Collaborative Produce Safety Training Initiative
- Bangladesh Aquatic and Aquacultural Food Safety Center
- IICA-JIFSAN Collaborative Training Initiative for the Americas
- 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
- About
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Collaborations
-
International Collaborations
- About Collaborative Training Initiatives
- Collaborative Produce Safety Training Initiative
- Bangladesh Aquatic and Aquacultural Food Safety Center
- IICA-JIFSAN Collaborative Training Initiative for the Americas
- 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
- Partnerships
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International Collaborations
- Monitoring & Evaluation
- Informatics
Training / International / Supply Chain Management for Spices and Botanical Ingredients /
Typical Program Content
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