Curriculum/Training Development

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curriculum icon Curriculum/Training Development
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Key Requirements for Implementing a Robust Supplier Management Program

( T. A. McCune )

Food manufacturers are required to have programs in place to manage the suppliers of food contact materials (e.g., processing aids, ingredients, and packaging materials) used for finished products. In the US, these requirements are defined in both government regulations and third-party audit standards typically required through customer contracts. With the adoption of FSMA, new regulations and evolving supplier management program standards have made it necessary for food manufacturers to adapt to the supply chain risks. This project aimed to investigate US regulatory and audit standards for supplier management requirements and develop a training program to help food manufacturers understand and meet these obligations. A training program was designed by investigating FSMA supplier verification requirements and GFSI audit standards as well as scientific studies on supply chain management, which was then evaluated utilizing pre- and post-knowledge assessments of the participants. Results indicated that the training curriculum developed effectively increased supplier management knowledge post-training and identified areas for improving the curriculum.

Farm Food Safety Plan Writing Curriculum Development for Hawai‘i Farmers

( MSFS Alumni )

A farm food safety plan can be used as a tool to balance farm food safety requirements, including regulatory requirements, buyer and third-party audit requirements, and practice Good Agricultural Practices. While the University of Hawai‘i Cooperative Extension adjusts its educational programming to address growers' farm food safety needs, the University of Hawai‘i Cooperative Extension lacks a training curriculum to support growers in farm food safety plan development. Therefore, the purpose of this project was to develop an effective training curriculum to enable Hawai‘i farmers to write accurate and concise farm food safety plans. A pilot study utilizing pre- and post-surveys was conducted with Hawai‘i produce farmers to evaluate the effectiveness of the newly developed training materials. The results showed that all participant learning objectives were met and identified necessary improvements to the training material and evaluation process. Therefore, it is recommended that, with minor modifications to the training materials and evaluation methods, this curriculum be incorporated into the University of Hawai‘i Cooperative Extension farm food safety education program. 

A Proposed Food Safety Training Curriculum for Food Handlers in Sudan

( H. Hassan )

The prevalence of hospitalizations and deaths attributed to foodborne illnesses are a major public health concern in most third world countries. In Sudan, many of these cases are associated with public dining venues such as restaurants and recreational facilities (e.g. hotel dining services). Although food safety standards in Sudan were initiated in 1939, the development of a robust food safety system has yet to be realized. The objectives of this project were to: 1) document current food safety practices in Sudanese restaurants and recreational facilities; 2) propose a training curriculum capable of filling any identified gaps in knowledge. To accomplish these objectives, an online survey was sent to food safety handlers of a popular restaurant chain in the Sudanese state of Khartoum. From these results, a training curriculum based on the ServSafe© program and WHO food safety guidelines, was outlined and included a pre- and post- training test to evaluate knowledge retention of the food handler trainees. By developing and implementing the proposed training curriculum to restaurant and recreational facility food handlers in Sudan, many foodborne illnesses may be prevented.