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.

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

Download: English Version | Bahasa Version

Module 3: Food Safety Practices for Aquaculture Production

Download: English Version | Bahasa Version

Module 4: Ensuring Food Safety during Post Harvest Handling and Processing

Download: English Version | Bahasa Version

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

Download: English Version | Chinese Version

1-2: Control of Operation

Download: English Version | Chinese Version

1-3: Storage and Transportation

Download: English Version | Chinese Version

1-4: Product Information and Consumer Awareness

Download: English Version | Chinese Version

1-5: Training

Download: English Version | Chinese Version

Section 2

2-1: Cleaning and Disinfection

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2-2: Personal Hygiene

Download: English Version | Chinese Version

Section 3

3-1: Introduction to HACCP

Download: English Version | Chinese Version

3-2: HACCP Preliminary Steps

Download: English Version | Chinese Version

3-3: HACCP Principle 1: Hazard Analysis

Download: English Version | Chinese Version

3-4: HACCP Principle 2: Critical Control Points

Download: English Version | Chinese Version

3-5: HACCP Principle 3: Critical Limits

Download: English Version | Chinese Version

3-6: HACCP Principle 4: Monitoring Procedures

Download: English Version | Chinese Version

3-7: HACCP Principle 5: Corrective Actions

Download: English Version | Chinese Version

3-8: HACCP Principle 6: Verification Procedures

Download: English Version | Chinese Version

3-9: HACCP Principle 7: Record Keeping Procedures

Download: English Version | Chinese Version

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

Download: PDF

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

Download: PDF

007: Risk Assessment: Examples in Guiding Food Safety

Download: PDF

008: Risk-Based Food Safety Inspection During Incident Event in Thailand

Download: PDF

009: Field-Oriented Food Safety Management

Download: PDF

010: Food Industry Use of Risk-Based Inspections for Corporate Oversight and Governance

Download: PDF

011: Contamination of Maleic Anhydride Modified Starch in Food

Download: PDF

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

UPCOMING EVENTS

  • FSCF PTIN Pesticide MRL Harmonization: A Trade Facilitative Approach to MRL Compliance, December 16-17, 2020, Virtual
  • FSCF PTIN Success Stories from FSCF Export Certificate Reductions, Expected February 2021, Virtual
  • FSCF PTIN Sanitary Phytosanitary (SPS) Document Digitalization, What Industry and Government Need: Three Seminars to Collect Perspectives on E-Certification in the Past and Future, Expected Spring 2021, Virtual
  • FSCF PTIN Whole Genome Sequencing: Laboratory Capacity Building for Environmental Food Safety Testing Workstream
    • Virtual Awareness Webinars in early 2021,
    • How WGS has revolutionized food safety: from environmental sampling to foodborne disease prevention, response, and mitigation, May 2021, Virtual
    • Sub-Regional In-Lab Trainings, July 2021-October 2022,
    • Teach-Forward by Training Participants, September 2021-December 2022
    • Workshop for Food Safety Experts and Policymakers, presentations by ToTs, May 2023
  • Food Safety Cooperation Forum, 2021, Virtual
  • FSCF Partnership Training Institute Network Steering Group, 2021, Virtual

RECENT EVENTS

Virtual FSCF Framework on Risk Communication, Workshop 2

December 2-3, 2020

Virtual

Virtual FSCF Framework on Risk Communication, Workshop 1

July 24, 2020

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