Produce safety training for industry
Develop a comprehensive on-line and in-person (mixed model) outreach program to provide technical and systems-based produce food safety training and to enable industry to use modeling tools.
The goal is to develop training programs for the various sectors of the produce industry, that include growers, packing houses and processors, retail, and consumer educators. The training programs will allow for a produce safety certificate program that is comprised of training modules that are specific for the different sectors of the produce chain.
Cornell University, in partnership with University of Florida, Virginia Polytechnic Institute and State University, have developed a “Produce Food Safety Certificate Program” which represents a comprehensive curriculum aimed at providing training and education to a variety of produce industry professionals. Each tract in the curriculum includes a set of standardized/core courses relevant to all produce industry professionals, as well as specialized and advanced courses that provide training opportunities unique to Growers, Packers & Processors, Retailers, and Educators.
Access the link below for more information on the courses offered in the Produce Safety Certificate Program.
Contact
Professor of food microbiology in the Department of Food Science at Cornell University and the co-director of the USAID Food Safety Innovation Lab.
The primary objective of his research is alternative approaches to enhance the safety and quality of food, and includes microbial spoilage of foods and beverages, non-thermal processing alternatives for juice and beverages, as well as pathogen transmission and survival on fruits and vegetables. Worobo also engages with the industry through his extensive outreach program, which is accomplished through workshops, conferences and direct contact with food processors around the world.
Email: rww8@cornell.edu