Progress 09/01/18 to 08/31/19
Outputs
Target Audience:Target Audiences were (All Hispanic): College students pursuing studies among the following main academic areas: Food Technology and Hygiene (Associate's Degree and BS/MS Dual degree program) General Biology (Bachelor's) General Microbiology (Bachelor's). Economically disadvantaged small bussinesses (restaurants, food trucks, product manufacturers, among others) owners through bussiness incubators Economically and educationally disadvantaged small farmers Current food manufacturing plant employees General public with intentions of pursuing careers related to food The participants (repeated values in some cases as the participant participated in more tan one certificate) were as follows: 99 from small businesses 24 from small farms 37 professors and college students from our University 46 from the general community 13 from educational entities (UPR, Cooperative Extension, among others) 9 bakeries such as Holsum, Pan Pepín, among others 14 from the milk industry sucha as Suiza Dairy and Tres Monjitas 3 from pharmaceuticals such as Amgen, Baxter 2 from government municipality of Caguas Efforts for all 4 courses/certifications were: Good Manufacturing Practices: 12 contact hours, class offered in a classroom, equipped with an overhead proyector. Each participant received a handout with a copy of the class (power point slides format) in booklet form. After the course, each participant received a participation certificate. Hazard Analysis and Critical Control Point (HACCP): 24 contact hours, class offered in a classroom, equipped with an overhead proyector. Each participant received a book with a copy of the class (power point slides format), an excercise/practice section and important annexes. After the course, each participant received a participation certificate with an affixed official HACCP seal, that certifies that the course was offered according to a curriculum approved by the International HACCP Alliance. Food Safety Manager: 8 contact hours, class offered in a classroom, equipped with an overhead proyector. Each participant had a handout with a copy of the class (power point slides format) in booklet form. Official exams from the National Registry of Food Safety Professionals (NRFSP) were administered. After the course, each participant received a participation certificate, and the official NRFSP certificate and decal was sent by mail if the exam was approved (done directly by NRFSP). FSPCA Preventive Controls for Human Foods: 24 contact hours, class offered in a classroom, equipped with an overhead proyector. Each participant received a book with a copy of the class (power point slides format), an excercise/practice section and important annexes. After the course, each participant received a participation certificate and received an official FSPCA completion certificate by email. Changes/Problems:Before each course was offered, each enrolled participant was emailed and called in order to confirm his/her participation in the course. More than once we had the situation in which a full group confirmed participation and not everyone showed up. Another situation was regarding the FSPCA Preventive Controls for Human Foods course, which was supposed to be offered 4 times, but unfortunately our only certified Lead Instructor was available to deliver only two out of the four scheduled sessions. Adjustments also had to be made due to maternity leave of the PD during the project. What opportunities for training and professional development has the project provided?Three (3)professorsachieved professional training certificates in the fieldthrough the project and 182 (some repeated values) from the target populations as reported in Objectives 1-3 previously. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?The project was a one year project and finalized under the award on August 30, 2019.
Impacts
What was accomplished under these goals?
Accomplishments: Objective 1: According to FSPCA, potential candidates to Lead Instructor must comply with certain criteria to become Lead Instructors. Out of the four (4) identified professors,one complied with all criteria, final training session was contracted and obligatedby August 2019 and finaltraining was September 10-12, 2019 in Bothell, WA. Of the remaining professors, two (2) became Lead Instructors in Hazard Analysis and Critical Control Points (HACCP) on February, 2019. One of the professors could not complete certification due to a change in employment. Objective 2: Please see information below regarding courses: Minimum of participants to offer a course: 15 Good Manufacturing Practices Number of times courseoffered: 4 Numberof participants served: 51 Hazard Analysis and Critical Control Point (HACCP) Numberof times courseoffered: 2 Numberof participants served: 31 Food Safety Manager Numberof times courseoffered: 5 Numberof participants served: 77 FSPCA Preventive Controls for human foods Number of times course was actually offered: 2 Number of participants served: 23 Before each course was offered, each enrolled participant was emailed and called in order to confirm his/her participation in the course. More than once we had the situation in which a full group will confirm participation and not everybody showed up. Another situation was regarding the FSPCA Preventive Controls for human foods course, which was supposed to be offered 4 times; however, theonly certified Lead Instructor could only deliver two out of the four scheduled sessions. The last two scheduled sessions had to be canceled. Objective 3: Each participant received a completion certificate at the end of each course. In the case of HACCP, the certificates bore the official International HACCP Alliance gold seal. For Food Safety Manager, each participant that passed/approved the exam, the National Registry of Food Safety Professionals sent their official certificate, card and decal. For FSPCA Preventive Controls for human foods, each participant received an official certificate by email.n teh Good Manufacturing Practices participants received a certification of continuing education for course completion. Objective 4: The School of Natural Sciences and Technology of Universidad Ana G. Mendez, (formerly known as Universidad del Turabo) in 2019-20 will be establishinga continuingeducation and outreach program that will continue to offer the above mentioned certifications and additional courses, seminars and certifications related to the fields of foodsafety andtechnology.
Publications
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