Food Safety for Farm Workers
Spices and Dried Aromatic Herbs
Wel come to JIFSAN’s Food Safety Training for Farm Workers: Spices and Dried Aromatic Herbs.
Spices and dried aromatic herbs can become contaminated with pathogenic bacteria and toxic mold at any time during farm production. Eating food seasoned with contaminated spices and dried aromatic herbs can cause food borne illness. Training farm workers on good hygiene practices helps prevent the contamination of spices and dried aromatic herbs and decreases the risk of disease in workers, their families and consumers.
The course material includes:
Scientific back ground information for trainers
- Plan ning tools for preparing and scheduling a
6 Education Modules to use with farm workers
and is presented in two formats:
- A downloadable pdf file that contains the same content as the online course in a format that can be easily downloaded, saved and printed for offline use; and
- A traditional on-line course with section links that facilitate navigation.
In addition to this course material, the
training website includes
- a downloadable pdf file of the handouts in English; and
- handout templates for translation.
Trainers can translate some or all handouts to give to farm workers during and after training.
If you do not have a PDF editor, you can use the translation modules in Section 4. Before starting the translation, you will need
to create an account
for saving your translations. The translations are automatically saved to your account, and you can log-in
and reopen the translated handouts anytime.
If you need to create a stopping point, you can use your browser's bookmarking feature and resume where you left off at any time.