Introduction

The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) created this Training Manual to prepare trainers to educate workers about the key practices related to preventing foodborne disease throughout farm production. These practices help protect the health of workers, their families, and those consuming the spices they grow. In addition, they help to ensure that final spice product is of export quality.

Since familiarity with the subject matter is important for conducting effective education sessions, trainers should allow adequate time to review the information provided in this manual when preparing the logistics for an outreach or education session.

International Food Safety Standards: “Codex”

The Codex Alimentarius Commission is an intergovernmental body that coordinates the development and acceptance of food standards at the international level. This course fulfills the strategic objectives of JIFSAN and Codex’s recommendation for farm employee training to keep spices and dried aromatic herbs safe from contamination.

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This manual includes:

Scientific Background: briefs trainers on the overall subject matter and prepares them to be ready for discussion and questions that may arise when educating workers.

Training Modules: contain the core information to be presented to workers.

Easy-to-Understand Graphic Handouts: present module content with pictures and simple text workers will understand. Handouts should be used during training sessions and printed for workers/posting in appropriate farm locations. Graphic templates for translation are available on the JIFSAN education portal: https://portal.jifsan.umd.edu/

Planning an Education Session: features practical information for preparing to speak with field workers, a suggested agenda, and preparation tools.

Food Safety Glossary, Appendix and References: provide resources for relevant terminology, the international food safety infrastructure, and review articles.

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Why Training Is Important

Workers are employed to help with every step of spice production. Many of the tasks are performed manually.1 In recent years, there has been a growing recognition of the importance of worker training for ensuring safe food production and handling. In fact, training of farm workers is a key step in ensuring the safety of spices and dried aromatic herbs and the health of farmers, workers, the community, and consumers of spices and aromatic herbs.3



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Last modified: Tuesday, April 3, 2018, 5:14 PM