JIFSAN and the Malaysia Ministry of Health Collaborative Framework on Food Safety Capacity Building

Joint Institute for Food Safety and Applied Nutrition

JIFSAN and the University of Maryland have been sought out by several emerging economies to assist in enhancing their country's food safety and quality programs because of its reputation as a premier source of food safety training programs. In February 2013, JIFSAN, Delta Professional Consultancy, and the Malaysia Ministry of Health initiated a three year project that focuses on building: laboratory testing capacity; risk analysis capabilities; increasing the skills of the Ministry's food inspection staff; and increasing their understanding of global food laws and regulations. Over 20 training programs on these subjects have been planned for 2013-2015. To date, 179 food safety professionals from Malaysia have participated in 10 training programs on risk analysis, pesticide and veterinary drug residues analyses, microbiology testing, food safety laws, and food inspections. It is anticipated that the partnership will go beyond these training programs and contribute to the improvement of the food safety and quality system in this dynamic emerging economy in the Asia Pacific region.

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2013

Methods for Development of Pesticides Residue Analysis and Use of Data in Risk Analysis - College Park, Maryland (May/June)

Maryland_silsmThis course provides lectures on the regulation in place in the United States regarding pesticide residues in fresh fruits and produce, the FDA compliance program, and theoretical and hands-on practice of FDA-recommended fit-for-purpose laboratory methods. The techniques of gas chromatography, liquid chromatography and mass spectrometry (including tandem mass spectrometry) are taught. The course further focuses on risk-based decision making and the increasingly global nature of the food supply have resulted in the use of risk analysis to systematically address food safety issues worldwide. This has created a need to educate food safety and other public health professionals about the principles of food safety risk analysis and the tools and techniques required to apply this approach.

Risk Analysis - College Park, Maryland (June)

Maryland_silsmThe increasing emphasis on risk-based decision making and the increasingly global nature of the food supply have resulted in the use of risk analysis to systematically address food safety issues worldwide. This has created a need to educate food safety and other public health professionals about the principles of food safety risk analysis and the tools and techniques required to apply this approach.

Food Inspection Training (FIT) – Klang, Malaysia (Sept/Oct)

blank_malaysia_mapsmA critical need in many countries is the establishment of an adequate number of qualified food inspectors. This need is recognized and emphasized in the Food Safety Modernization Act (FSMA). The course was designed to train inspectors on the critical points to inspect along the supply chain to ensure food safety. Professionals from JIFSAN, FDA and the food industry worked together to develop training materials, drawing from international sources such as CODEX and FAO as well as from the published requirements of FDA.

Methods of Identification of Salmonella and Campylobacter in Food – College Park, Maryland (Oct)

Maryland_silsmThis course consists of lectures and hands-on laboratory analysis using standards and samples. All participants should be familiar with standard microbiological methods to include safe microbiology lab practices, bacterial isolation, and identification using traditional techniques. Participants will attend lectures and perform hands-on laboratory analysis, with special interest placed on Chapters 5 of the FDA Bacteriological Analytical Manual (BAM) on Salmonella, as well as Method 41.01 of the USDA FSIS Microbiology Laboratory Guidebook on Campylobacter.

Methods for Identification of Shiga toxin Producing E. coli Lab – College Park, Maryland (Oct)

Maryland_silsmThe course is designed for experienced microbiology analysts who are familiar with basic laboratory techniques such as basic bacteriological culture techniques and identification methods. Participants will attend lectures and perform hands-on laboratory analysis, with emphasis on Chapter 4A of the FDA Bacteriological Analytical Manual (BAM) on diarrheagenic E. coli, as well as USDA FSIS Microbiology Laboratory Guidebook (MLG) on EHEC and Shiga-toxin producing E. coli (STEC) adulterants.

Microbiological Food Safety Lab - Klang, Malaysia (Nov)

blank_malaysia_mapsmThe course will combine lectures on key concepts with practical problem solving exercises. In addition, hands-on laboratory exercises will be demonstrated and explained to develop safe and practical laboratory habits. Participants will become knowledgeable of the role of microbiology in the food industry with emphasis on food quality, production, and safety. Experts from the U.S. Food and Drug Administration (FDA) will also introduce participants to the Food Safety Modernization Act and the resources available to select and implement fit-for-purpose laboratory methods.

 

2014

Food Safety and Food Defense - Klang, Malaysia (Jan)

blank_malaysia_mapsmThe past decade has witnessed the expansion of traditional concerns related to food safety expanded to include food defense and food fraud/economic adulteration.  This reflects concerns about the potential use of foods to intentionally cause harm to consumers and episodes of intentional adulteration of foods for economic gain than have led to large scale threats to public health.  The combination of these areas of concern is increasingly being referred to as “food protection.”  The importance of these concerns is increasingly evident in the inclusion of food protection in new regulatory programs in North America and Europe. 

Global Food Laws and Regulation - Klang, Malaysia (March)

blank_malaysia_mapsmIncrease demand for safe food by households with rapidly rising incomes, technological improvements in measuring contaminants, and the increased media and consumer attention on the risks of food borne illness.  In response, many food retailers and food service firms, particularly in developed countries, have adopted private protocols relating to residues, microbial pathogens, field and pack house operation, and traceability.  Historically governments have responded with voluntary and occasional mandatory food safety programs yet with extensive changes in demand and increase reliance of products coming from abroad many countries like the US, Canada, EU are revamping their food safety approaches and laws to trying to prevent crisis.

Methods of Identification of Salmonella and Campylobacter in Food - Klang, Malaysia (June)

blank_malaysia_mapsmThis course consists of lectures and hands-on laboratory analysis using standards and samples. All participants should be familiar with standard microbiological methods to include safe microbiology lab practices, bacterial isolation, and identification using traditional techniques. Participants will attend lectures and perform hands-on laboratory analysis, with special interest placed on Chapters 5 of the FDA Bacteriological Analytical Manual (BAM) on Salmonella, as well as Method 41.01 of the USDA FSIS Microbiology Laboratory Guidebook on Campylobacter.

Food Inspection Training (FIT) – Klang, Malaysia (Oct)

blank_malaysia_mapsmA critical need in many countries is the establishment of an adequate number of qualified food inspectors. This need is recognized and emphasized in the Food Safety Modernization Act (FSMA). The course was designed to train inspectors on the critical points to inspect along the supply chain to ensure food safety. Professionals from JIFSAN, FDA and the food industry worked together to develop training materials, drawing from international sources such as CODEX and FAO as well as from the published requirements of FDA.

 

2015

Risk Analysis for Risk Managers - Klang, Malaysia (Jan)

blank_malaysia_mapsmThe increasing emphasis on risk-based decision making and the increasingly global nature of the food supply have resulted in the use of risk analysis to systematically address food safety issues worldwide. This has created a need to educate food safety and other public health professionals about the principles of food safety risk analysis and the tools and techniques required to apply this approach.

Global Food Laws and Regulation - Klang, Malaysia (March)

blank_malaysia_mapsmIncrease demand for safe food by households with rapidly rising incomes, technological improvements in measuring contaminants, and the increased media and consumer attention on the risks of food borne illness.  In response, many food retailers and food service firms, particularly in developed countries, have adopted private protocols relating to residues, microbial pathogens, field and pack house operation, and traceability.  Historically governments have responded with voluntary and occasional mandatory food safety programs yet with extensive changes in demand and increase reliance of products coming from abroad many countries like the US, Canada, EU are revamping their food safety approaches and laws to trying to prevent crisis.

Foodborne Illness Outbreak Investigations, Traceability, and Emergency Preparedness - Bandar Baru Bangi, Malaysia (Aug)

blank_malaysia_mapsmThe course is intended to help government and industry prepare for the complications of coping with a foodborne illness outbreak.

 

Meat and Poultry InspectionBaru Bangi, Malaysia (Sept)

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Food Inspection Training (FIT) – Penang, Malaysia (Oct)

blank_malaysia_mapsmA critical need in many countries is the establishment of an adequate number of qualified food inspectors. This need is recognized and emphasized in the Food Safety Modernization Act (FSMA). The course was designed to train inspectors on the critical points to inspect along the supply chain to ensure food safety. Professionals from JIFSAN, FDA and the food industry worked together to develop training materials, drawing from international sources such as CODEX and FAO as well as from the published requirements of FDA.

Commercially Sterile Packaged Foods (CSPF) - Penang, Malaysia (Oct)

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Traditionally the courses offered for processed foods have focused on Low Acid Canned Foods (LACF) and Better Processing Controls. JIFSAN took on the challenge of developing a training program for manufacturers of all types of packaged foods to include the above topics and with an emphasis on the concept of commercial sterility. The program gives attention to recognized Good Manufacturing Practices (GMP) for all food manufacturing processes covered in the program materials. A team of instructors from the University, FDA and Industry worked together to prepare course materials and deliver the course in three locations to date.