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- Produce International Partnership for Education and Outreach (PIP)
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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
-
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)
- 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
- Other
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Training / Risk Analysis / Training Programs / WTO-SPS Professional Development Program /
Typical Program Content
Week 1
- Welcoming Meetings and Logistical Arrangements
- Introduction to the SPS Leadership Development Program and Distribution of Training Materials
- Overview of U.S. System of Government, its Structure and Organizations
- Overview of U.S. Agriculture and Food Economy
- Identification and Introduction to U.S. Organizations Responsible for U.S. Implementation of WTO- SPS
- Overview of the U.S. Food Safety System and the Structures, Roles and Responsibilities of U.S. Government Food Safety Agencies
- Role of the Centers for Disease Control and Prevention (CDC), Department of Health and Human Services, in the U.S. Food Safety System, Including Approaches to Food-borne Disease Surveillance, Epidemiology and Risk Communication
- Roles and Responsibilities of U.S. Government Trade Agencies in Promoting Food Safety and in Helping to Ensure Interagency Coordination
Week 2
- U.S. Approaches to Meeting its Obligations Under the WTO-SPS Agreement
- U.S. Participation in International Standard Setting Bodies
- U.S. Approaches to Standard Setting for Voluntary and Mandatory Standards
- Technical Workshop on Biotechnology With Focus on Animal Issues
- Government-Industry Cooperation in SPS Regulation Development
Week 3
- Details of U.S. SPS Agencies' Programs on Food Safety and Animal and Plant Health
- Food and Drug Administration (FDA) Programs, Including those housed at the Center for Food Safety and Applied Nutrition (CFSAN) and the Center for Veterinary Medicine (CVM)
- Environmental Protection Agency (EPA) Programs
- Animal and Plant Health Inspection Service (APHIS) Programs
Week 4
- Overview of the Food Safety Inspection Service Regulatory Process
- Basic Livestock Inspection
- Poultry Inspection Overview
- Introduction to Hazard Analysis Critical Control Points (HACCP)
- Overview of Food Safety Regulatory Essentials (FSRE)
- FSIS Use of Food Safety Assessments
Week 5
Industry-Coordinated Site Visits
Week 6
- Baseline Surveillance Data Collection
- Risk Analysis Methodologies and Case Studies
- Risk Management and Policy Development
- FSIS National Residue Program (NRP)
- Microbiological Testing Programs and Standards
- Overview of FSIS Equivalence (System Certification v. Establishment-by-Establishment
- Export Certification
- Import Procedures for Meat, Poultry, and Egg Products into the United States
Week 7
Industry-Coordinated Site Visits
Week 8
Wrap-up and Summary Sessions