Phase II of the Food Safety and Supply Chain Management for Spices and Botanical Ingredients program was offered in College Park, Maryland at the University of Maryland from March 25-April 1, 2013 and at the University of Mississippi National Center for Natural Products Research from April 3-April 5. Nine participants from the pilot program in Cochin, India in September 2012 were selected to attend Phase II, representing the spices industry, the Spices Board, and CII-FACE.
The objectives of the program were to provide the trainees with the most current knowledge in food safety management and also to assist them with developing plans for their own training programs in India. Lectures, case studies, field visits and lengthy discussion sessions provided for a full program. In Maryland the participants and instructors traveled to Dreyer’s ice cream manufacturing facility to observe large-scale process control and food safety procedures. In Mississippi, participants toured the botanical gardens and medicinal marijuana production, handling and research facilities. Classroom sessions focused on methods for microbial and chemical analyses including laboratory demonstrations.
Phase III of this program requires the trainees to implement their own country-wide food safety training programs once they return to India.