IFPTI Training Newsletter - January 2024

• The next delivery of the Instructor Skills Training for FDA will be held virtually January 22nd-26th.
• IFPTI will continue the buildout of the National Curriculum Standard (NCS) during the week of January 29th in Tampa, Florida. The focus of this workshop will be the senior administration component of the NCS.
• IFPTI and FDA are completing technical accessibility of the course Food Defense 101 - Front-line Employee through FDA’s LearnED.

IFPTI Launches a Food Safety Outreach Program for Central & South America

East Africa Project Completed

This month, IFPTI completed the project to create a regulator training program for four countries in East Africa (Kenya, Rwanda, Tanzania, and Uganda). The program consisted of:

• 24 online courses and assessments taken by 100 regulators on IFPTI’s learning portal.
• Two instructor-led courses and assessments on the Basics of Inspections and Investigations for these regulators over two weeks.
• A week-long Train-the-Trainer session in Kampala, Uganda for 20 select regulators who will now teach inspection techniques in their agencies.

Armed with the skill and knowledge obtained during the program, the four countries will now be able to train inspectors in inspection and investigation techniques within the context of their countries’ food laws and regulations.

The training program was made possible by the Land O’Lakes Venture 37 TRASE project with support from the USDA Foreign Agriculture Service’s Food for Progress program.  Through the efforts of the TRASE project, sanitary and phytosanitary (SPS) system capacity is being built among the East Africa Community’s (EAC) Partner States and agribusinesses with the goal of easing SPS related trade barriers regionally and internationally, thus opening the door to new trade and opportunity in agriculture.

FDA Lunch & Learn

IFPTI participated in an FDA Lunch & Learn presentation entitled, "How to Make an Educational Video”. The presentation featured a premiere of the new Wastewater Treatment Plant Video, “Go with the Flow: A Journey Through the Waste Water Treatment Plant for Shellfish Regulators” produced by IFPTI. IFPTI answered questions about the technical aspects of video production. The film is about 50 minutes long and will be used in future offerings of the FD342 (Advanced Shellfish Sanitary Surveys) course.

Continuing the Buildout of the National Curriculum Standard

IFPTI, in partnership with AFDO and FDA, continued to complete the buildout of the National Curriculum Standard (NCS), which is a foundational element of FDA’s National Regulatory and Laboratory Training System (NRLTS) for human and animal food regulators.

The NCS sets forth the competencies (knowledge, skills, and abilities) needed by regulators for successful job performance across all jurisdictions.

IFPTI facilitated two in-person subject matter expert working groups comprising experts from FDA, state, and local regulatory agencies. Each working group focused on one particular program area within the NCS.

The Manufactured Foods group met during the week of November 13th, and validated competencies related to cGMP Inspections, Food Processing Technology, Preventive Control Inspections, Juice HACCP, Seafood HACCP, and Molluscan Shellfish Plants. Over the coming months, the working group and other subject matter experts will meet virtually to build out and/or validate remaining Manufactured Food content areas, including Grade “A” Milk Processing, LACF, Aseptic, Dietary Supplements, Bottled Water, and Infant Formula.

(In-person from left to right): Suzanne Kidder (IFPTI), Jason Holleran (Ohio Department of Agriculture), Christina Grant (California Department of Public Health), Brian Schuettler (Florida Department of Agriculture and Consumer Services), Sarah Good (Virginia Department of Health), Sarah Czapranski (New York Department of Agriculture & Markets), Bruce Flippens (DC Department of Health), Chris Weiss (IFPTI), and Sue Brace (IFPTI)

Participating via Zoom: Nancy Doyle (FDA), Bruce Taylor (FDA) Kathy Taylor (FDA), Lourdes Andujar (FDA), Belinda Clifton (FDA), and Tenesha Stubblefield (Iowa Department of Inspections & Appeals)

The Retail Food group met during the week of December 11th, and validated competencies related to Specialized Processing Methods, Non-Permanent and Undefined Food Operations, Risk-Based Inspections, Regulatory Foundations for Retail Food Safety, and Special Processes. Over the coming months, the working group will also meet virtually to validate competencies related to Plan Review.

(from left to right): Kenya Moon (FDA Retail Branch 2), Deanna Copeland (AFDO, formerly with Harris County, Texas), Suzanne Kidder (IFPTI), Debbie Pickle (AFDO, formerly with Tennessee Department of Health), Michele Dimaggio (Contra Costa County, California), Kristin Shaw (Portsmouth, New Hampshire), Christine Sylvis (Southern Nevada Health District), Sue Brace (IFPTI), and Chris Weiss (IFPTI)

Participating via Zoom: Quwanza Duggins (FDA Retail Branch 2) and Diane Kelsch (FDA Retail Branch 3)

Interactive Seafood Sanitation Program Launched in Partnership with North Carolina State University

This program features a series of interactive simulations where the learner is asked to inspect seafood processing facilities for compliance with relevant regulations. The modules feature virtual 360-degree tours of several seafood processing facilities in which participants gain experience through guided knowledge checks. This program was developed in collaboration with regulatory professionals experienced with seafood HACCP and sanitation control procedures.

Assessing Seafood Sanitation Practices: Sanitary Facilities and Controls

Assessing Seafood Sanitation Practices: Pest Control

Assessing Seafood Sanitation Practices: Cleaning and Sanitation

Assessing Seafood Sanitation Practices Bundle

We Need Your Help

The Partnership for Food Protection is calling all regulators to help validate the National Curriculum Standard (NCS) competencies by taking brief online surveys.

Upcoming IFPTI Online Instructor-Led FSPCA Preventive Controls for Human Food Part 2 Deliveries