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Hewlett Oer Grantee Meeting


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Hewlett Oer Grantee Meeting

  1. 1. Global Food Safety OER <ul><li>Create with many partners OER materials designed to positively impact global food safety </li></ul><ul><li>Identify government, NGOs, education institutions, industry and industry associations to contribute </li></ul><ul><li>Create competency framework for alignment of materials </li></ul>
  2. 2. Training and Education Delivery
  3. 6. An Organized Online Learning Experience… Gain access to learning… Track progress… Collaborate with other learners…
  4. 7. A Sample Course… Instructionally Sound | Based on Real World Issues | Linked to Competencies
  5. 8. A Sample Course…The Content Developed by Experts… Organized… Real world Issues…
  6. 9. A Sample Course…The Activities
  7. 10. A Sample Course…The Assessment
  8. 11. Food Safety Knowledge Network CIES Conference Barcelona February 2009 Hamish Gow Kevin Swoffer Associate Professor MSU Chairman GFSI Technical Committee
  9. 12. Background <ul><li>In recognition of ever longer, more global and distant sources of supply and of the varying levels of competency in the various functions throughout the food supply chain, the GFSI Board decided, in June 2008 to initiate the Food Safety Knowledge Network (FSKN) </li></ul><ul><li>FSKN is a joint initiative between CIES – The Food Business Forum and the College of Agriculture and Natural Resources at Michigan State University (MSU) </li></ul>
  10. 13. The Food Safety Knowledge Network Initiative <ul><li>Develop internationally recognized competences in relation to food safety for individuals at all levels and in all sectors of the food supply chain </li></ul><ul><li>Develop high-quality, low-cost training and education enabling individuals to aspire to and meet the defined competencies </li></ul><ul><li>Promote knowledge transfer within the food safety community </li></ul>
  11. 14. The Position of FSKN <ul><li>Will not replace or conflict with existing formal qualifications </li></ul><ul><li>Will not restrict the work of academia, professional institutions or training providers </li></ul><ul><li>Will not inhibit the development of best practice standards or codes of practice in any sector of the food supply chain and will actively promote and support these </li></ul>
  12. 15. Goals <ul><li>Harmonise existing technical food safety training schemes through the development of the competencies of food safety professionals, recognised by international stakeholders, both from the public and the private sectors </li></ul><ul><li>Develop and establish a global professional food safety training programme (“toolkit”) for all functions along the food value chain </li></ul>
  13. 16. Objectives <ul><li>Facilitate the production of safer food on a global basis </li></ul><ul><li>Transfer knowledge throughout the supply chain on a global basis </li></ul><ul><li>Enable career development, education and enhanced mobility for food safety professionals </li></ul><ul><li>Enhance the competitiveness of small growers and producers and enable access to high value export markets for emerging countries </li></ul><ul><li>Achieve pragmatic cost reductions through the elimination of corrective actions and more efficient auditing </li></ul><ul><li>Secure the supplier base in terms of legality and food safety with improved conformity </li></ul><ul><li>Reduce perceived barriers to trade through the development and application of competencies </li></ul>
  14. 17. Scope <ul><li>international </li></ul><ul><li>all sectors in the food supply chain </li></ul><ul><li>only the competencies of individuals are within the scope </li></ul><ul><li>applicable to all types of food </li></ul><ul><li>pilot project to cover specific manufacturers in India </li></ul>
  15. 18. The FSKN Model Phase I Outcomes Output Activities Input CIES industry leadership Community of Research, Education and Training Providers Increased Number of Food Safety Professionals around the world Training Product Development GFSI TWG Competency and Toolkit Development OER and Social Network Development MSU OER, eLearning and Technical Expertise
  16. 19. Methodology <ul><li>Develop and promote partnerships with industry, government, academia, local/regional authorities, and other stakeholders </li></ul><ul><li>Develop an internationally recognised training programme and toolkit for different sectors of the food industry </li></ul><ul><li>Develop effective and efficient training materials for face to face sessions, seminars, formal courses and more importantly on line learning </li></ul><ul><li>Develop programme entry points for different levels of individual competency in relation to location and market </li></ul>
  17. 20. Governance
  18. 21. Members of the Pilot Group <ul><li>BERGET Dominique, Corporate Food Safety Director, Danone, France </li></ul><ul><li>CWIKOWSKI Marc, Global Quality, Principal Quality Specialist, The Coca-Cola Company , Belgium </li></ul><ul><li>FRANÇOIS Catherine, Director, Food Safety Programmes, CIES, France </li></ul><ul><li>GOW Hamish, Director, Partnerships for Food Industry Development, Michigan State University , USA </li></ul><ul><li>GEITH Christine , Assistant Provost and Executive Director, MSU Global, Michigan State University , USA </li></ul><ul><li>KRANGHAND Jan, Senior Department Manager Quality Assurance, Metro Group Buying International , Germany </li></ul><ul><li>PICKUP Mark, Project Manager </li></ul><ul><li>SWOFFER Kevin, Senior Technical Consultant </li></ul><ul><li>Food Service Company (to be invited) </li></ul>
  19. 22. The Remit of the FSKN Pilot Group <ul><li>Define the scope and timeline of the pilot project </li></ul><ul><li>Identity members of the technical working group and appropriate partners </li></ul><ul><li>Establish the costs of the project and develop the business plan </li></ul><ul><li>Allocate tasks for the business plan development and timeline </li></ul><ul><li>Develop and agree upon an appropriate communication strategy </li></ul>
  20. 23. Proposed Timeframe <ul><li>Summer 2008 </li></ul><ul><li>GFSI Board validation of concept and agreement to convene a Pilot Group to scope out concept. Completed </li></ul><ul><li>Selection of pilot location Completed </li></ul><ul><li>Fall 2008 </li></ul><ul><li>Call for volunteers for a Technical Working Group (TWG) to identify necessary components and competencies for the programme Completed </li></ul><ul><li>Finalise business plan Completed </li></ul><ul><li>External partners and funding sources identified and engaged in program development process Completed </li></ul><ul><li>2009 </li></ul><ul><li>TWG, educational entities and donors collaborate to create appropriate competency based pilot training programs for one region and one value chain </li></ul><ul><li>2010 </li></ul><ul><li>Critically review the pilot training program and where appropriate refine or amend. The initiative’s long term strategic objective is to expand the pilot to all GFSI identified value chains and functional areas </li></ul>
  21. 24. Research to Date <ul><li>Review of Existing Schemes </li></ul><ul><li>i) Harmonisation of existing technical food safety training schemes, through the development of food safety professional competencies </li></ul><ul><li>Development Approach </li></ul><ul><li>i) Identify which training criteria and qualifications are appropriate to include based on competency criteria identified by working group </li></ul><ul><li>ii) Review and access the availability of training of required competencies in Pilot country. </li></ul><ul><li>iii) Review the availability of potential auditors/ mentors in the Pilot country </li></ul><ul><li>Technology Infrastructure </li></ul><ul><li>i) Create a shared conceptual framework for building an e-learning or information, communication and technology (ICT) infrastructure for project resources and training </li></ul>
  22. 25. International Model
  23. 26. Development Programme Local Target Group Core Competency Level Possible Competency Levels Project Development Stages Pre-Farm gate 1 2 3 4 Stage 3 Processing (Pilot) 1 2 3 4 Stage 1 Auditing 1 2 3 4 Stage 2 Retailers 1 2 3 4 Stage 4 High Value Export
  24. 27. Technical Working Group Members <ul><li>Drawn from GFSI Technical Committee </li></ul><ul><li>In addition </li></ul><ul><li>Food safety consultants – International and Local </li></ul><ul><li>Small manufacturers – International and Local </li></ul><ul><li>Market researchers – International with Local support </li></ul><ul><ul><li>Self-assessment questionnaire/interviews (to be validated in a more developed market) </li></ul></ul><ul><li>Universities and international organizations – International and Local </li></ul>
  25. 28. Working Group Programme
  26. 29. Progress Thus Far <ul><li>Food Safety Knowledge Network </li></ul><ul><li> </li></ul>