Coordinating Agricultural Development & Innovation (CADI) Armenia Exchanges: U.S. Food Safety Regulations and Standards Training Program

USDA/FAS is requesting the design and delivery of a training program on U.S. Food Safety regulations and standards for 9 Armenian mid- to senior-level officials from the public and private sector. Participants are expected to include: (2) association/local NGO staff, (4) government officials, (1) researcher from an agricultural university, and (2) private sector/agribusiness

company representatives. The participants will be recruited and selected by USDA/FAS, which will be completed after the close of this Notice of Funding Opportunity. The training program is envisioned as being 1-2 consecutive weeks in duration. The host institution shall propose the place(s) of performance within the United States.

The goal of the program is to provide a comprehensive understanding of U.S. food safety regulations and standards, equipping the Armenian participants with the knowledge and skills necessary to implement and comply with these regulations effectively, to strengthen bilateral trade with the United States, and reduce trade barriers for U.S. agricultural commodities and products. The program will provide the participants with an in-depth understanding of the U.S. regulatory system and internationally recognized, science-based food safety measures that facilitate international trade and benefit U.S. agricultural exports. The objective is to improve the participants’ understanding of the U.S. food safety and regulatory systems and harmonize their food safety regulatory systems with evidence-based international standards, ultimately contributing to increased exports of U.S. agricultural commodities and products. Field visits to food processing sites and laboratories are encouraged to highlight how producers learn, implement, and comply with food safety regulations. Additional meetings with U.S. producer cooperatives, associations, and companies are also encouraged to demonstrate how private sector and the government work in partnership. The program design shall include a thorough understanding of U.S. Food Safety regulations and standards, including:

1. Understanding U.S. Food Safety Regulations

i. Standards (Codex, SPS regulations, ISO 17025)

ii. Traceability requirements, including the importance of traceability in the food supply chain and requirements for record-keeping.

iii. Risk-based assessments, risk analysis/management, including techniques for assessing and managing risks associated with food safety.

iv. U.S. regulatory entities and roles (FDA, APHIS, EPA, FSIS).

v. Interagency responses to WTO SPS and TBT notifications.

vi. Regulatory measures on biosafety/biotechnology.

vii. Food Safety Modernization Act (FSMA) implementation, including detailed explanation on its impact on food safety practices and regulations.

viii. Distinction between food safety and food quality (Ex: role of AMS in quality standards and grading)

ix. Regulations for food labeling, including nutritional information, allergens, and country of origin labeling.

2. Understanding Food Safety Principles and Implementation

i. Hazard Analysis and Critical Control Points (HACCP) principles, design and implementation Sanitation Standard Operating Procedures (SSOPs) for implementing Food Safety measures, including guidelines for maintaining sanitary conditions in food production and processing.

ii. Distribution chain, food safety during transport and storage.

iii. Qualitative and quantitative methods to assess risk.

iv. Food processing and systems.

v. Food quality and handling, including best practices for safe handling, storage, and transportation of food products.

vi. Monitoring, evaluation, and dissemination.

vii. Certification and equivalence of Sanitary and Phytosanitary (SPS).

viii. Good manufacturing practices, good agricultural practices & good laboratory practices, including standards for manufacturing, processing, packing, and holding food.

ix. Industry role and partnerships.

x. Inspection processes, including what inspectors look for and how inspections are conducted.

xi. Consequences of non-compliance, including recalls, fines, and other enforcement actions.

xii. Microbiological, chemical analysis and contamination hazards.

xiii. Food safety public health alerts and recalls, including steps to take in the event of a food safety crisis, including recall procedures and communication strategies

xiv. Response to foodborne illness outbreaks.

xv. Food safety audits.

xvi. Food preservation; food additive use (including food colorings).

xvii. New technologies and innovations in food safety, (e.g. blockchain for traceability, advanced testing methods, etc.).

3. Understanding International Food Safety Standards and Trade

i. Comparison of U.S. food safety standards with international standards and the importance of harmonization.

ii. Pre-registration and post-registration.

iii. Maximum residue levels.

iv. Import/export requirements for food products.

v. Nutritional and food safety education.

4. Real-World Examples

i. Case studies of food safety incidents and how they were managed, highlighting lessons learned and best practices.

ii. Visits to food production and processing facilities to see food safety practices and regulations in action.

iii. Importance of training employees on food safety practices and regulatory compliance.

iv. Consumer education on food safety and proper food handling practices.