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The Food Safety Knowledge Network A Global Competency Based Programto Improve Knowledge and Skillsof Food Safety ProfessionalsLeslie D Bourquin.
Michigan State UniversityMarch 1 20116th Dubai International Food Safety Conference The key to producing safe food for consumersis ensuring appropriate knowledge and skills of the.
individuals who are responsible for food safety The Food Safety Knowledge NetworkAims to achieve these OVERALL OBJECTIVES 1 Develop internationally recognized competences in relation tofood safety for individuals at all levels and in all sectors of the.
food supply chain 2 Promote knowledge transfer within the food safetycommunity Harmonizing existing technical food safety training schemesthrough the development of the competencies of food safety.
professionals recognized by international stakeholders bothfrom the public and the private sectors FSKN Scope International Localization activities with respect to language culture.
and requirements of specific value chains Initial focus on competence of individuals working in thefood manufacturing sector who are responsible for foodsafety in their companies Ultimately will expand to cover all sectors in the food.
supply chain Applicable to all types of food Pilot projects conducted beginning in 2009 and early2010 with food manufacturers in India China and Egypt Phase II expansion to other regions and sectors .
Benefits of FSKN Facilitates the production of safer food Transfers knowledge throughout the supply chain Enables career development education and enhancedmobility for food safety professionals.
Enhances the competitiveness of small scale producers andmanufacturers Enables improved access to higher value markets bothdomestic and export for companies in emerging economies Achieves pragmatic cost reductions through the elimination.
of corrective actions and more efficient assessment ofcompliance For corporate buyers secures the supplier base in terms oflegality and food safety with improved product conformity GFSI Global Markets Protocols and the Food.
Safety Knowledge Network FSKN Global Markets Protocols Focus on competence of the company Focus on competence of the individuals responsible formanaging food safety.
Global Markets The Definition The term small and or less developed businesses SLDBs meansbusinesses that because of their size the lack of technical expertise .
the economic resources or the nature of their workencounter difficulties in implementing HACCP in their food The term less developed business refers to the status of the foodsafety management system and NOT to the number of staff or volume.
of production Source FAO Food and Nutrition Paper 86 FAO WHO Guidance to governmentson the application of HACCP in smaller and or less developed food businesses Global Food Safety Initiative Foundation Global Markets The Scope.
Manufacturing distribution and storage of processed foodsand preparation of primary products Primary Production Farming Crops Fruit and Vegetables Local Sourcing Local Manufacturing Producing Local Selling Cost efficiency along the supply chain through common and.
accepted assessment practices processes and reports Global Food Safety Initiative Foundation Global Markets The Objectives Development of voluntary food safety requirements Food safety requirements Basic and Intermediate Level .
Protocol and guidance for implementation and assessments Drive the continuous improvement process Facilitating market access locally Create mutual acceptance along the supply chain Mentoring of suppliers.
Global Food Safety Initiative Foundation The Requirements Complete overviewMatching Level12 Months RecognizedGFSI Manufacturing.
70 GuidanceGlobal Document Dutch HACCP12 Months Markets FSSC 22000 Global RedRequirements .
Basic Level Meat Standard30 version 5 IFSGlobal PrimusGFS 6 1 21 SQF 20006 2 20 Level 2.
Intermediate 6 3 Synergy 22000Basic Level Level Global Food Safety Initiative Foundation GFSI Global Markets Protocol Basic Level for Food Manufacture.
Group A Food Safety Systems Specifications Control of Non conforming Traceability Product Incident Management Corrective Actions S Group B Good Manufacturing Practices C.
Personal Hygiene Product Contamination Control Facility Environment Cleaning and Disinfection L Pest Control Water Quality E Group C Control of Food Hazards Control of Food Hazards General.
Control of Food Hazards Specific L Control of Food Allergens GFSI Global Markets Protocol Intermediate Level for FoodManufacture.
Basic Level Requirements N A Food Safety Systems T B Good Manufacturing Practices E C Control of Food Hazards M 70 of Key Elements of GFSI Guidance document.
Codex Standard CAC RCP 1 1969 Rev 4 2003 L Recommended International Code of Practice V General Principles of Food Hygiene E Hazard Analysis and Critical Control Points System Development of Competency Frameworks for.
Individuals Training and Assessment Tools Competency Frameworks developed by an FSKN TechnicalWorking Group consisting of members from industry academia and international agencies Established framework of 89 competencies in 13 areas for Basic Level .
Food Manufacture Training Modules for each of the 13 areas covered under theBasic Level requirements for food manufacture weredeveloped by international food safety experts Assessment Tools developed to determine baseline.
knowledge and skills of participants in training programs andimprovement in knowledge conferred by training FSKN Activities Sept 2009 present Basic Level for Food Manufacture India Face to face training program on Basic Level for food.
manufacture Conducted digital capture of training modules forsubsequent online pilots India eLearning pilot conducted for suppliers to METRO Cash and Carry Egypt Face to face training program for METRO C C Makro suppliersin partnership with UNIDO Arabic translation .
China Face to face training program for Coca Cola bottlers andsuppliers Chinese translation India Distance education pilot conducted for Tata Tea Ukraine Face to face training program for METRO C C Ukraine freshmeat suppliers in partnership with IFC Ukrainian translation .
Ongoing company led pilots in several countries e g Chile and Mexico Spanish Translations completed Malaysia Additional translations localization activities ongoing FSKN Chennai Pilot September 2009 Participant profile.
75 total participants 73 completed all aspects of workshop 64 participants from 25 companies 11 participants from 6 public sector organizations FSKN Chennai Pilot September 2009 Pre and Post Workshop Assessments used to .
Assess baseline knowledge and skills Assess efficacy of training modules via improved knowledge Overall Results 19 3 increase in assessment scores post assessment versus pre assessment Chennai Pilot Participant Knowledge Improved.
for all Content Modules Increase in AssessmentScore for Each Module1 Facilities Environment 13 12 Personal Hygiene 33 9.
3 Water Quality 26 84 Pest Control 15 25 Cleaning Disinfection 5 46 Specifications 7 47 Product Contamination Control 21 1.
8 Control of Food Hazards General 26 99 Control of Food Hazards Allergens 24 210 Incident Management 19 411 Corrective Action 31 112 Control of Nonconforming Product 26 1.
13 Traceability 25 7 Chennai Pilot Age Experience andEducational Attainment Influenced PerformanceB AB A B AAge Education.
Chennai Pilot Type of Previous TrainingInfluenced PerformanceC BC BC A B E Learning Pilot Program METRO India Pilot Program METRO Egypt makro .
Conducted in collaboration with UNIDO November 2009 January 2010 36 participants Translation of FSKN materials to Arabic Overall results demonstrated an improvement in scores from59 7 correct on the pre assessments to 69 5 correct on the.
post assessments a 16 3 increase in performance In addition to FSKN training for food professionals the Egypt pilotalso tested the GFSI Global Markets Company Protocol for BasicLevel for Food Manufacture This approach ultimately will enableus to correlate company performance with knowledge of their.
food safety managers FSKN Materials Shared as open educational resources under CreativeCommons license Users are free to utilize and adapt materials provided they.
give attribution to the source and share the resultingderivative materials under similar license FSKN Web Sites http www fskntraining org http www foodsafetyknowledgene... .
http www fskntraining org Translation Localization E Learning Tools Storyboards E Learning Tools Storyboards Face to Face Training Program for 137 participants.
Presentations by Coca Cola Top Management Presentations by Key Customers in China FSKN Basic Level Pre Assessment Good Agricultural Practices 3 modules GFSI and GFSI Benchmarked Schemes.
FSKN Basic Level Requirements 14 modules Additional PAS 220 2008 Requirements 5 modules ISO 22000 2005 Requirements 11 modules FSKN Basic Level Post Assessment Significant improvements in participant knowledge demonstrated.
4 days and English Training Material Availabilitywww fskntraining org GFSI Global Markets Protocol Intermediate Level for Food.
Manufacture Group A Food Safety Management Requirements Management Responsibility Product Analysis N Document Control Supplier Qualification and T.
Procedures Approval Complaint Handling Supplier Performance MMonitoring Control of Measuring and Monitoring Devices E Training D.
Group B Good Manufacturing Practices I Facility Layout Product Flow Staff Facilities Tand Equipment Waste Management E Facility and Equipment Maintenance Transport and Storage.
Group C Control of Food Hazards V HACCP 8 Modules E Food Defense FSKN ActivitiesIntermediate Level for Food Manufacture.
Egypt Initial development of training modules for Intermediate Levelfor a Face to face training program for METRO C C Makro suppliers inpartnership with UNIDO Arabic translation India Refinement of training materials and conduct of face to facetrain the trainer program on Intermediate Level for 106 delegates .
These delegates indicated they would train 3 500 persons in thecoming months Conducted digital capture of training modules forproduction and dissemination on the FSKN web site Ukraine Face to face training program for METRO C C Ukraineplanned in partnership with IFC Ukrainian translation .
Company led pilots beginning in several countries FSKN Next Steps Continued collaborative development and refinement of competencyframeworks educational content and assessment tools Next scope is primary production of fruits and vegetables aligned to.
GFSI Global Markets Working Group protocols Initial pilot programs to be conducted in India Viet Nam and Thailand Additional pilots and localization activities linked to specific goals withdonor agencies and other partners Build community of practice to support content development content.
localization and dissemination Call for partners to contribute content that can be shared on the FSKNweb sites Expand research to assess training best practices impacts on knowledgeand behaviors company performance market access etc .
AcknowledgementsTechnical Funding and In Kind Support MSU Units USAID WashingtonInstitute of International Agriculture William and Flora Hewlett FoundationMSU Global USAID India Mission.
Food Science Human Nutrition GFSIVUDAT The Coca Cola CompanyEducation WTO Standards and Trade DevelopmentGFSI UNIDOKevin Swoffer Catherine Francois METRO and MGBI.
Jan Kranghand Marc Cwikowski METRO C C IndiaGlobal Markets Working Group METRO Egypt makro FSKN Pilot Group and Technical Working Group International Finance CorporationDQS UL Management Systems Solutions For Additional Information .
Leslie D BourquinProfessor and Food Safety SpecialistDepartment of Food Science and Human NutritionMichigan State University139A G M Trout Bldg .
East Lansing MI 48824 1224 USAPhone 1 517 355 8474 Extension 112Email bourqui1 msu eduThe Food Safety Knowledge Network: A Global Competency-Based Program to Improve Knowledge and Skills of Food Safety Professionals Leslie D. Bourquin

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