International Course Offerings
Produce Safety Alliance (PSA) Grower Training
The Food Safety Modernization Act (FSMA) Produce Safety Rule requires “At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration (FDA).” The JIFSAN PSA Grower Training course, using the approved PSA curriculum, satisfies this requirement.
Full Course Description
Latin American countries export large quantities of produce to the USA. In order to be in compliance, training producers and handlers of fresh agricultural products in the Regulation on the safety of fresh agricultural products (PSR, 21CFR112) is necessary. The Produce Safety Alliance (PSA) Grower Training Course satisfies the Food Safety Modernization Act (FSMA) Produce Rule requirement stating “At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized by the Food and Drug Administration.” JIFSAN is recognized and authorized to present this program internationally, using the PSA curriculum designed as a standardized course and intended to provide a consistent foundation of produce safety and FSMA Produce Safety Rule information.
In each of the seven modules taught in this course, participants learn about produce safety best practices, and key parts of the FSMA Produce Safety Rule. The course provides a foundation in Good Agricultural Practices (GAP) and co-management information, along with FSMA Produce Safety Rule requirements and details on how to develop a farm food safety plan.
Participants completing the entire course are eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) verifying their completion.
During the pandemic, PSA approved a virtual format for presenting Grower Training. JIFSAN successfully deliver the PSA curriculum in Latin America during this time. JIFSAN will continue offering Virtual Grower Training (VGT) as long as PSA approves this format, and will transition to face-to-face when restrictions are lifted.
Included in JIFSAN’s training, qualified participants are given the opportunity to be coached through the extensive PSA Lead Trainer process. This process is designed to develop trainers to effectively and consistently deliver the curriculum so fruit and vegetable growers are well informed about FSMA Produce Safety Rule requirements. PSA approved Lead Trainers are able to independently coordinate courses, providing a greater impact for training of growers in their region.Course Content
The PSA Grower Training curriculum includes seven modules.
- Worker Health, Hygiene, and Training
- Soil Amendments
- Wildlife, Domesticated Animals, and Land Use
- Agricultural Water (Part I: Production Water; Part II: Postharvest Water)
- Postharvest Handling and Sanitation
- How to Develop a Farm Food Safety Plan
Good Agricultural Practices (GAP)
Good Agricultural Practices (GAP) was formed at Cornell University focusing on food safety training for domestic audiences to include the basic environmental, human health and sanitary operational practices necessary for the production of safe and wholesome fruits and vegetables. A parallel GAP program was envisioned by JIFSAN to target training for international audiences. The international course is a five-day in-country Train-the-Trainer course.
Supply Chain Management for Spices and Botanical Ingredients (SMSBI)
The emphasis of the Supply Chain Management for Spices and Botanical Ingredients (SCMSBI) program is on training the Good Agricultural Practices and Good Manufacturing Practices that help to minimize the risk of microbial contamination occurring in the supply chain. The FDA reviewed the food safety concern for spices and botanical ingredients in a publication entitled: Draft Risk Profile: Pathogens and Filth in Spices. The FDA’s concern led JIFSAN to develop this training course.
Good Aquacultural Practices (GAqP)
Good Aquacultural Practices (GAqP) is a five-day in-country training for extension specialists or their equivalent and other individuals with responsibilities for education and outreach on aquaculture food safety. This is a Train-the-Trainer program where participants are expected to deliver their own training programs in-country and report these activities.
Good Fishing Vessel Practices (GFvP)
Good Fishing Vessel Practices (GFvP) ccovers the U.S. FDA regulatory program and discusses how to conduct inspections as well as how samples are collected at the border and analyzed. The program is based on the Train-the-Trainer concept, like GAqP, and trainees will in turn train other groups including vessel captains and workers, processors, government officials and others associated with the industry.
- GFvP Metrics
- Training Manuals
Seafood HACCP Training
The adoption of HACCP (Hazard Analysis and Critical Control Points) protocols is critical to the safety of seafood. An adjunct to the GAqP and GFvP programs, JIFSAN offers a multi-faced training program in seafood HACCP. Candidates will complete the online Seafood HACCP Alliance course and then complete the face-to-face portion of the training as an added component of JIFSAN’s standard GAqP or GFvP program.
Commercially Sterile Packaged Foods (CSPF)
Commercially Sterile Packaged Foods (CSPF) was developed by JIFSAN for manufacturers of all types of packaged foods. An emphasis is placed on the concept of commercial sterility throughout the program. Attention is given to recognized Good Manufacturing Practices (GMP) for all food manufacturing processes covered and details of US-FDA regulatory requirements for international trade included.
Food Inspector Training (FIT)
Recognized and emphasized in the Food Safety Modernization Act (FSMA) is the critical need in many countries to establish an adequate number of qualified food inspectors. 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.