Training
The PTIN supports the development and implementation of training sessions, seminars, and workshops on food safety that refer to international standards and best practices, such as those developed by Codex, OIE, and IPPC, in a manner consistent with the obligations of the WTO SPS Agreement. The availability of focused and consistent training materials can yield significant gains in the ability of the APEC regions producers, manufacturers, and other supply chain participants to better ensure the safety of the food supply. Four priority areas where PTIN is working to improve the availability and accessibility of training are Risk Analysis; Supply Chain Management; Food Safety Incident Management; and Laboratory Capacity.
An important PTIN goal is to make food safety training sustainable. The plan is to post PTIN training materials in this training section so the materials are accessible to a broader universe of interested parties.
The Role and Value of Industry Associations in Policy and Regulation
The 2015 Cebu FSCF PTIN Roundtable on Effective Industry/Regulator Cooperation emphasized the critical role that industry plays in developing food safety regulation. At that Roundtable, participants agreed to the value of having a document providing guidance on how associations can engage in policy development. Subsequently, the Grocery Manufacturers Association and Australian Food and Grocery Council developed the document: "Industry Associations: Their Role and Value in Policy & Regulation" as an information resource.
Industry Associations: Their Role and Value in Policy & Regulation
Grocery Manufacturers Association
Australian Food and Grocery Council
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APEC FSCF PTIN Proficiency Testing of Veterinary Drug Residues in Food
Date: September 10-11, 2014
Location: Beijing, China
China led work on Proficiency Testing of Veterinary Drug Residues in Food. The focus was on an inter-laboratory proficiency testing (PT) program to determine veterinary drug multi-residues in animal origin products The goal was to further develop laboratory capabilities within APEC economies and improve the acceptability of test results with the result of providing solid evidence to facilitate animal origin products trade among these economies. Work was conducted in four stages over a nine month period that consisted of in-laboratory activities combined with two face-to-face events.
The following presentations were delivered at the culminating workshop that was held September 10-11, 2014, in Beijing, China.
- Agenda
- The Proficiency Testing of Determination of Veterinary Drug Multi-Residues in Chicken
- Analysis of Veterinary Drug Residues in China
- Monitoring of Residual Content of Antibiotics in Food
- FSIS Multi-Residue Methods for Veterinary Drugs
- Experience Share on Veterinary Drug Multi-Residue Analysis
- Agilent LCNS Products and the Application Strategies in Veterinary Drug Analysis
- Role of Proficiency Testing in Building Laboratory Capacity
Improving Food Safety in the Asia-Pacific Through the APEC Mulityear Food Safety Project
A small group of laboratory scientists from APEC economies carefully prepare 1.5 mL centrifuge tubes with a mix to detect Salmonella in food samples. As part of an ongoing Asia Pacific Economic Cooperation (APEC) food safety project, these scientists received training on innovative rapid detection methods for Salmonella and other pathogens in food. Building the capacity to detect, control and prevent foodborne pathogens, like Salmonella, has been at the core of APEC's initiatives to improve food safety in the region.
FSCF PTIN Aquaculture Modules Now Available
FSCF PTIN Aquaculture training modules are now available in English and Bhahasa. The aquaculture modules were piloted in Indonesia in June 2013 under the Global Food Safety Partnership in partnership with the Network of Aquaculture Centres in Asia Pacific (NACA). Training was implemented by a team of five experts and consisted of theory and practical sessions as well as plant visits. A total of 40 trainees participated and successfully completed the training program. About 20 came from seafood processing plants in Indonesia representing middle to senior level technical people with responsibility for food safety and HACCP implementation. Five came from aquaculture production sectors while another five came from government and academic sectors.
The freely available training course modules, developed by Michigan State University, originally for the APEC FSCF PTIN include:
Food Safety Practices for Aquaculture
Module 1: Introduction - Food Safety Issues in Aquaculture
Download: English Version | Bahasa Version
Module 2: Food Safety Hazards
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Module 3: Food Safety Practices for Aquaculture Production
Download: English Version | Bahasa Version
Module 4: Ensuring Food Safety during Post Harvest Handling and Processing
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Module 5: Food Safety Management Systems
Download: English Version | Bahasa Version
Aquaculture Training
Aquaculture is a vital industry in the APEC region. The APEC FSCF PTIN is working with Global Food Safety Partnership to create an educational network of trainers to improve aquaculture knowledge and skills in APEC economies.
For more, view the pamphlet here:
Building a Network of Aquaculture Trainers in the APEC Region
Framework for Self-Assessment of Laboratory Capacity Building Needs and Prioritization
An APEC/ PTIN Expert Working Group held a meeting in May 2010 in Washington, DC, where policy officials met to discuss gaps in knowledge across the APEC communities and prioritized areas for possible collaboration. During the discussion, the group emphasized the need to focus on laboratory capacity building efforts. Specifically, the critical role of laboratories in national food safety progress, assessing needs of laboratories, safety, quality assurance/validation, metrology, sampling, laboratory management, lab accreditation, analytical methods, data analysis and interpretation, maintenance, and troubleshooting. The work the APEC FSCF PTIN has done since to work on these issues is summarized in Framework for Self-Assessment of Laboratory Capacity Building Needs and Prioritization.
View the full report:
Framework for Self-Assessment of Laboratory Capacity Building Needs and Prioritization.
FSCF PTIN Ongoing Work on Hand Hygiene
Hand hygiene improves food safety along the entire production and distribution chain. However, hand hygiene practices are inconsistent since there is no internationally recognized hand hygiene protocol. The FSCFPTIN is working to identify these gaps in protocol and to improve hand hygiene compliance.
Kimberly-Clark Professional (KCP), a global hygiene leader, conducted an FSCF PTIN project to test hand hygiene compliance in a food processing facility in an APEC economy. The study was developed to help guide food preparation facilities and workers on the most effective hand hygiene protocol with minimal cost and highly informed training. This project examined the use of behavioral science to drive change in hand hygiene habits and showed the necessity of cultivating work culture that emphasizes the importance of good hand hygiene habits.
As part of global efforts to see that food safety measures are developed in a science-based manner, APEC economies should take into account lessons from behavioral science as essential to driving an improvement in hand hygiene compliance. People can wash and dry their hands, but they must understand why they are washing and drying their hands.
Read the complete KCP Report:
Gap analysis of international food hygiene law, regulations, and standards as they relate to hand hygiene protocols.
View the Full Report:
Improving Food Safety through Hand Washing and Drying Capacity Building.
PTIN HACCP Training Modules
Introduction
Download: English Version | Chinese Version
Section 1
1-1: Establishment Design and Facilities
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1-2: Control of Operation
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1-3: Storage and Transportation
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1-4: Product Information and Consumer Awareness
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1-5: Training
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Section 2
2-1: Cleaning and Disinfection
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2-2: Personal Hygiene
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Section 3
3-1: Introduction to HACCP
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3-2: HACCP Preliminary Steps
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3-3: HACCP Principle 1: Hazard Analysis
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3-4: HACCP Principle 2: Critical Control Points
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3-5: HACCP Principle 3: Critical Limits
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3-6: HACCP Principle 4: Monitoring Procedures
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3-7: HACCP Principle 5: Corrective Actions
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3-8: HACCP Principle 6: Verification Procedures
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3-9: HACCP Principle 7: Record Keeping Procedures
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Laboratory Capacity Building Regional Workshop
The APEC FSCF PTIN hosted the Laboratory Capacity Building Regional Workshop on December 12 and 13, 2013 at the University of Maryland in the United States. The topic of this year's workshops was: Framework for Self-Assessment of Laboratory Capacity Building Needs and Prioritization. The objective of this year's activities was to develop a process of prioritization of laboratory building needs, which will involve a countrywide or local self-assessment and will be applicable across the region. Please see workshop training outcomes and webinars:
Rapid Methods in Microbiology - Focus on Salmonella and E. coli Webinar Series (Spanish)
Dupont Webinar
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3M Webinar
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BioControl Webinar
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BioMerieux Webinar
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Solutions for E. coli O157:H7, non-O157 STECs, and Salmonella (Spanish)
Life Technologies Webinar
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Food Safety Practices for Aquaculture
Module 1: Introduction
Download: English Version | Bahasa Version
Module 2: Food Safety Hazards
Download: English Version | Bahasa Version
Module 3: Food Safety Practices for Aquaculture Production
Download: English Version | Bahasa Version
Module 4: Food Safety in Post-Harvest HACCP
Download: English Version | Bahasa Version
Module 5: Food Safety Management Systems HACCP
Download: English Version | Bahasa Version
Workshop on Improved Food Inspection Capacity Building Based on
Risk Analysis 2014
000: Document List
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001: Agenda
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002: Recent Risk-Based Policy on Food Safety Management
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003: Integrated Food Safety Information Network System
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004: Introduction to Risk-Based Food Inspection
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005: Introduction to Risk-Based Food Inspection II — The Process of Inspection
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006: Enhancing the Canadian Food Inspection Agency's Approach to Managing Risk
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007: Risk Assessment: Examples in Guiding Food Safety
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008: Risk-Based Food Safety Inspection During Incident Event in Thailand
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009: Field-Oriented Food Safety Management
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010: Food Industry Use of Risk-Based Inspections for Corporate Oversight and Governance
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011: Contamination of Maleic Anhydride Modified Starch in Food
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APEC Economies Strengthen Food Safety Cooperation in APEC High- Level Regulator Industry Dialogue on September 12, 2014
On September 12, 2014, in Beijing, China, high level regulators and industry representatives met to discuss emerging issues in food safety and opportunities for regulator/industry dialogue and cooperation. The outcomes of this discussion are outlined in the Beijing Statement and will provide further opportunities for APEC work on food safety capacity building.
Related Links
U.S. Center for Disease Control links
Council to Improve Foodbourne Outbreak Response (CIFOR) Toolkit
www.cifor.us/toolkit.cfm
CDC - Global Foodbourne Infection Network
http://www.cdc.gov/ncezid/dfwed/international/gfin.html
CDC - Global Health Programs
http://www.cdc.gov/globalhealth/programs/gfn.htm