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Currently for many countries like the US the demand for agricultural and seasonal food products are beyond their own production capacity. In response there has been an increased dependence on imported high value agriculture. At the same time food safety has received heightened attention.
The overall objective of this course is to expose participants (public and private sector) of food safety regulations affecting the production and importation/exportation of food.
Over the last couple of decades the demand for seasonal food year round has dramatically increased outstripping the US’s capacity to meet its own production. In the last ten years, imports to the US have expanded three- fold. The US is having increased dependence on imported foods traveling longer distances than ever for which the production is scattered around the world. At the same time there has been increased demand for safe food due to rising household 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 ensure the food is safe whether produced domestically or abroad.
WHO SHOULD ATTEND?
The course is designed for public and private sector stakeholders involved in ensuring products meet domestic and other countries food safety requirements.