Sep. 1, 2005 - Aug. 31, 2009Award Number
Center for Produce SafetyAmount Awarded
Kern, S.; Tauer, J.; Pivarnik, L.; Hicks, D.; Jachncke, M.; Garrido, V.; Otwell, S.; Nash, B.; DeVlieger, D.Summary
Basic worker training is essential to ensure that employee practices consistently and effectively prevent rather than contribute to incidents of finished product contamination in the food handling and processing environment that could cause foodborne illness. According to a May 11, 2004 Progress Review of the Department of Health and Human Services' Food Safety focus area of the Healthy People 2010 initiative, small-scale producers account for only 10 percent of the food supply but 90 percent of the outbreaks of foodborne illness. This training program will particularly benefit small to medium size food processing, wholesale/distribution and warehouse firms who may frequently have to rely on unskilled workers and experience frequent employee turnover. This project is also timely, as it will incorporate any changes associated with the Food and Drug Administration's GMP modernization process. The goal of this project is to integrate research and extension outreach knowledge from previous food safety programs to develop a national Internet based distance education training and certification program on sanitation, Good Manufacturing Practices (GMPs), and Good Hygienic Practices (GHPs) for production employees in small, medium and large food processing, wholesale and warehouse firms. This distance education program will be available on-demand via the Internet at low cost (estimate $50 or less).