USDA Final Report (2)
Content
USDA SCIENTIFIC EXCHANGES
FINAL REPORT
Linking U.S. Agriculture to the World
Name: Marlan Cole
Job Title: Food and Drugs Inspector
Home Institution and Country: Food & Drugs Department Guyana
Email Address: [email protected]
Dates of Program10-01-2011 -11-19-2011
U.S. Host University/Research Institution: Washington State University
Mentor’s Name: Dr. Karen Killinger and Dr. Richard Dougherty
Primary Contact: Dr. Oumar Badini
Background:
FAS
I am currently a Food and Drugs inspector attached the Ministry of Health
Government Analyst Department Guyana.
I am assigned to the Food Inspectorate division and my duty includes: inter
alia, Inspection; of Food Factories, Wholesale Bonds, and Processing; of
Licenses; the Hosting and Supervision of Food Safety Seminars: Processing of
Health and Free Sale Certificate.
I applied to the USDA Scientific Exchange program because I recognized
that it would have and in fact did, improved my skills with respect to Food
Safety Risk Analysis, particularly in the area of HACCP plan design in
preparation for implementation.
Scientific Exchanges Final Report
Page 1 of 9
Objectives
1. To design an HACCP plan for the production of pure honey in
Guyana.
2. To conduct laboratory analysis for pure honey (Moisture Content and
HMF test)
3. To attend Basic HACCP Training Course, October 2011 in preparation
for the design of an HACCP Plan design.
4. To attend Good Agricultural Practices (GAP), Food Safety Program,
November 2011 for updates on Food Safety Risk Analysis and the
New FDA Food Safety Modernization ACT.
5. To attend the 31st Annual Food Safety and Sanitation Work Shop
Conference, November 2011.
6. To implement HACCP plans for the production of Honey in Guyana at
the Rajkumar Apiaries and Honey Works.
The Agriculture Diversification Program (ADP) of Guyana, goals includes;
the increase in the domestic production and export of nontraditional
agriculture products. My experience and work with HACCP Plan design will
allow me to work with some of our country’s non-traditional food
manufacturing entities (Honey, Jams and Jellies, Condiments and Sauces and
Peanuts). I will also be strategically positioned to offer technical and scientific
support to these food manufacturing entities, particularly from a regulatory
stand point.
Again, with my exposure and training in HACCP Plan design, I would be able
to conduct in house training among my colleagues (food inspectors) with my
newly acquired knowledge and skill in the area of HACCP design and
implementation for nontraditional agriculture products.
Scientific Exchanges Final Report
Page 2 of 9
My mentors, Dr. Karen Killinger and Dr. Richard Dougherty are slated to be
in Guyana sometime in 2012 to conduct HACCP training seminars and we are
going to explore the possibility of having them conduct Farm Production
Practices for Food Safety (Good Agricultural Practices Workshop) and Food
Safety and Sanitation Workshop.
To add value to non-traditional agriculture products and more impetus to the
ADP, there is an urgent need for the establishment of a Better Process Control
School in Guyana. With this School, the production of thermal process
systems, acidification and container closure of low-acid and acidifies foods
can be certified by trained personnel. This will be according to the FDA’s
regulation in 21 CFR 108,113and 114.
Dr. Richard Dougherty of the Washington State University is the expert /
facilitator who would be instrumental in the establishment of a Better
Processing School in Guyana, with support form, USDA, USAID and the
Washington State University. The establishment of such a school will be
pursued aggressively.
All of the above programs, collaboration and initiatives, it is hope, will
enhance agriculture productivity, economic development and promote food
security in Guyana.
.
ACTIVITIES
During my training as a (USDA) Foreign Agriculture Service, Emerging
Market Program (Scholar),facilitated by the Washington State University for
2011, I participated in the following activities:
1. World Food Prize in Des Moines, IOWA
2. Conduct a Hazard Analysis for Honey in the School of Food Science
building of the Washington State University.
3. Participated in HACCP training program Ellensburg, Washington on
the October, 19-21, 2011.
4. Attended the Farm Production Practices for Food Safety: Good
Agriculture Practices Workshop
5. Attended the 31st Annual Northwest Food Safety and Sanitation
Workshop.
6. I conducted Moisture Content and Water Activity (Aw) analysis for
honey, in the School of Food Science Laboratory WSU.
Scientific Exchanges Final Report
Page 3 of 9
My participation at the World Food Prized in Des Moines, IOWA has enabled
me to create social networking among, businesses, universities and Borlaug
Fellows from other developing countries. This activity has helped me to
understand issues and food safety needs in developing countries, food security
and the challenging needs for increase in food production. I have learned also
that even though science is universal, solution are local.
(WORLD FOOD PRIZE)
Conducting a hazard analysis based on facts and literature review, and the
design of an HACCP Plan for Rajkumar Apiaries and Honey Work of
Guyana, has prepared me to confidently conduct hazard analysis for similar
and other value added products in the future. It has also prepared me to deal
with the challenges for the actual validation and implementation of an
HACCP Plan.
Before the completion of my Fellowship, my astute mentors Dr. Karen
Killinger and Dr. Richard Dougherty along with the WSU International AG
Development office allowed my participation of the WSU HACCP training in
Ellensburg, Washingtont, Farm Production Practices for Food Safety: Good
Agriculture Practices Workshop and the 31st Annual Northwest Food Safety
and Sanitation Workshop.
My attendance at the above workshop and seminars has prepared me to
properly conduct an hazard analysis for honey, gave me the necessary tools to
Scientific Exchanges Final Report
Page 4 of 9
write and design a HACCP plan, provided me with relevant and updated
information on Food Safety-from the Farm to the Table- and has also provided
me with key and critical information on the new FDA regulations (Food
Safety Modernization Act FSMA) as a Food and Drugs Inspector.
(Food Safety Training Portland- with my mentor Dr. Karren Killinger)
In the School of Food Science Laboratory at the Washington State University,
I was able to performed Moisture Content and Water Activity aw analysis for
honey. Laboratory Research Technologist Mr. Mike Castello supported me
with this activity.
Using a Decagon Hand Held Refractometer moisture content for honey tested
was recorded as 19% and using an Aqua Lab Water Activity Meter, reading
for aw of honey tested was recorded as 0.57 aw. I will now be able to
demonstrate with simple hand held devices to honey processors in Guyana
how to make use these devices for safety and quality control purposes. Time
did not allow me to prepare for the conduction of Hyedro Methyl Fural
(HMF) Test.
Scientific Exchanges Final Report
Page 5 of 9
(Work in the School of Food Science Laboratory Washington State University)
Host Institution
My host institution, the Washington State University provided me with a desk
and office space to work in and I have access to the School of Food Science
Laboratory.
Suitable boarding was provided and monitory support was sufficient during
my tenor. I have no complaint regarding the hosting and hospitality expressed
and demonstrated by my host institution the WSU.
Access to facilities was made possible and the briefing and guidance given by
the department of international affairs was commendable and adequate.
Our primary contact Dr. Oumaro Badini of the WSU did an excellent job
when he facilitated our access to facilities, bourding, travelling and orientation
exercises.
Dr. Badini and the WSU International Ag Department ensured and made
possible my participation at the various Workshops, and Seminars.
Scientific Exchanges Final Report
Page 6 of 9
(Part of Washington State University Campus and my Primary Contact Dr. Oumar Badini)
Outcomes
1.
2.
3.
4.
I completed an HACCP Plan for Honey.
Completed laboratory Analysis.
Attended various Workshops.
Have the requisite knowledge and experience to transfer information
to my colleagues.
5. Have a good working knowledge of the FDA new Food Safety.
Modernization ACT- (FSMA).
6. I can now design other HACCP Plan.
7. I will now make effort to Validate and Implement HACCP Plans here
in Guyana.
Scientific Exchanges Final Report
Page 7 of 9
Future Plans
1. Training of my colleagues in the area of HACCP Plan Design,
Validation and Implementation will be conducted. Public health
officers from other regions will also be targeted for training.
2. Efforts will be made to have my mentors Dr. Richard Dougherty and
Dr. Karen Killinger visit Guyana during the months of July –August
2012 to lend support with the implementation of HACCP Plan for
honey and to facilitate also the conduction of two (2) Food Safety and
Sanitation Workshop with emphasis on the New Food Safety
Modernization Act of 2012. One Workshop’s target audience will be
those of officers / inspectors and the other will be for manufacturers.
3. The USAID will be approached for funding to establish a Better
Process Control School in Guyana at the beginning of 2013. For this
School, support from the USDA and the WSU will be solicited and
hopefully the School would be hosted by the Food and Drugs
Department Guyana (MOH) or the University of Guyana.
Acknowledgements:
I wish to say special thank to the following organizations and persons:
1. The Government Analyst Food and Drugs Department and the
Government of Guyana.
2. The (USDA) Foreign Agriculture Service, Emerging Markets
Program.
3. The Washington State University
4. The Washington State University International Ag
DevelopmentDepartment..
5. Sarah Winnan and Coleen Chesnute (USDA)
6. Dr. Oumaro Badini, Mary Witz and Coleen Chaugur (WSU)
International Ag Development Dept..
7. Dr. Richard Douhgerty and Dr. Karen Killinger (WSU School of Food
Science)
8. Mr. Mike Castello and Dr. Powers WSU.
9. Mr. Charles Diako Native of Ghana and Colleague.
Scientific Exchanges Final Report
Page 8 of 9
(Some of the better moments of my experience)
Do you give USDA and its coordinating partners permission to use your
photos the World Wide Web and other promotional materials? YES
Scientific Exchanges Final Report
Page 9 of 9
FINAL REPORT
Linking U.S. Agriculture to the World
Name: Marlan Cole
Job Title: Food and Drugs Inspector
Home Institution and Country: Food & Drugs Department Guyana
Email Address: [email protected]
Dates of Program10-01-2011 -11-19-2011
U.S. Host University/Research Institution: Washington State University
Mentor’s Name: Dr. Karen Killinger and Dr. Richard Dougherty
Primary Contact: Dr. Oumar Badini
Background:
FAS
I am currently a Food and Drugs inspector attached the Ministry of Health
Government Analyst Department Guyana.
I am assigned to the Food Inspectorate division and my duty includes: inter
alia, Inspection; of Food Factories, Wholesale Bonds, and Processing; of
Licenses; the Hosting and Supervision of Food Safety Seminars: Processing of
Health and Free Sale Certificate.
I applied to the USDA Scientific Exchange program because I recognized
that it would have and in fact did, improved my skills with respect to Food
Safety Risk Analysis, particularly in the area of HACCP plan design in
preparation for implementation.
Scientific Exchanges Final Report
Page 1 of 9
Objectives
1. To design an HACCP plan for the production of pure honey in
Guyana.
2. To conduct laboratory analysis for pure honey (Moisture Content and
HMF test)
3. To attend Basic HACCP Training Course, October 2011 in preparation
for the design of an HACCP Plan design.
4. To attend Good Agricultural Practices (GAP), Food Safety Program,
November 2011 for updates on Food Safety Risk Analysis and the
New FDA Food Safety Modernization ACT.
5. To attend the 31st Annual Food Safety and Sanitation Work Shop
Conference, November 2011.
6. To implement HACCP plans for the production of Honey in Guyana at
the Rajkumar Apiaries and Honey Works.
The Agriculture Diversification Program (ADP) of Guyana, goals includes;
the increase in the domestic production and export of nontraditional
agriculture products. My experience and work with HACCP Plan design will
allow me to work with some of our country’s non-traditional food
manufacturing entities (Honey, Jams and Jellies, Condiments and Sauces and
Peanuts). I will also be strategically positioned to offer technical and scientific
support to these food manufacturing entities, particularly from a regulatory
stand point.
Again, with my exposure and training in HACCP Plan design, I would be able
to conduct in house training among my colleagues (food inspectors) with my
newly acquired knowledge and skill in the area of HACCP design and
implementation for nontraditional agriculture products.
Scientific Exchanges Final Report
Page 2 of 9
My mentors, Dr. Karen Killinger and Dr. Richard Dougherty are slated to be
in Guyana sometime in 2012 to conduct HACCP training seminars and we are
going to explore the possibility of having them conduct Farm Production
Practices for Food Safety (Good Agricultural Practices Workshop) and Food
Safety and Sanitation Workshop.
To add value to non-traditional agriculture products and more impetus to the
ADP, there is an urgent need for the establishment of a Better Process Control
School in Guyana. With this School, the production of thermal process
systems, acidification and container closure of low-acid and acidifies foods
can be certified by trained personnel. This will be according to the FDA’s
regulation in 21 CFR 108,113and 114.
Dr. Richard Dougherty of the Washington State University is the expert /
facilitator who would be instrumental in the establishment of a Better
Processing School in Guyana, with support form, USDA, USAID and the
Washington State University. The establishment of such a school will be
pursued aggressively.
All of the above programs, collaboration and initiatives, it is hope, will
enhance agriculture productivity, economic development and promote food
security in Guyana.
.
ACTIVITIES
During my training as a (USDA) Foreign Agriculture Service, Emerging
Market Program (Scholar),facilitated by the Washington State University for
2011, I participated in the following activities:
1. World Food Prize in Des Moines, IOWA
2. Conduct a Hazard Analysis for Honey in the School of Food Science
building of the Washington State University.
3. Participated in HACCP training program Ellensburg, Washington on
the October, 19-21, 2011.
4. Attended the Farm Production Practices for Food Safety: Good
Agriculture Practices Workshop
5. Attended the 31st Annual Northwest Food Safety and Sanitation
Workshop.
6. I conducted Moisture Content and Water Activity (Aw) analysis for
honey, in the School of Food Science Laboratory WSU.
Scientific Exchanges Final Report
Page 3 of 9
My participation at the World Food Prized in Des Moines, IOWA has enabled
me to create social networking among, businesses, universities and Borlaug
Fellows from other developing countries. This activity has helped me to
understand issues and food safety needs in developing countries, food security
and the challenging needs for increase in food production. I have learned also
that even though science is universal, solution are local.
(WORLD FOOD PRIZE)
Conducting a hazard analysis based on facts and literature review, and the
design of an HACCP Plan for Rajkumar Apiaries and Honey Work of
Guyana, has prepared me to confidently conduct hazard analysis for similar
and other value added products in the future. It has also prepared me to deal
with the challenges for the actual validation and implementation of an
HACCP Plan.
Before the completion of my Fellowship, my astute mentors Dr. Karen
Killinger and Dr. Richard Dougherty along with the WSU International AG
Development office allowed my participation of the WSU HACCP training in
Ellensburg, Washingtont, Farm Production Practices for Food Safety: Good
Agriculture Practices Workshop and the 31st Annual Northwest Food Safety
and Sanitation Workshop.
My attendance at the above workshop and seminars has prepared me to
properly conduct an hazard analysis for honey, gave me the necessary tools to
Scientific Exchanges Final Report
Page 4 of 9
write and design a HACCP plan, provided me with relevant and updated
information on Food Safety-from the Farm to the Table- and has also provided
me with key and critical information on the new FDA regulations (Food
Safety Modernization Act FSMA) as a Food and Drugs Inspector.
(Food Safety Training Portland- with my mentor Dr. Karren Killinger)
In the School of Food Science Laboratory at the Washington State University,
I was able to performed Moisture Content and Water Activity aw analysis for
honey. Laboratory Research Technologist Mr. Mike Castello supported me
with this activity.
Using a Decagon Hand Held Refractometer moisture content for honey tested
was recorded as 19% and using an Aqua Lab Water Activity Meter, reading
for aw of honey tested was recorded as 0.57 aw. I will now be able to
demonstrate with simple hand held devices to honey processors in Guyana
how to make use these devices for safety and quality control purposes. Time
did not allow me to prepare for the conduction of Hyedro Methyl Fural
(HMF) Test.
Scientific Exchanges Final Report
Page 5 of 9
(Work in the School of Food Science Laboratory Washington State University)
Host Institution
My host institution, the Washington State University provided me with a desk
and office space to work in and I have access to the School of Food Science
Laboratory.
Suitable boarding was provided and monitory support was sufficient during
my tenor. I have no complaint regarding the hosting and hospitality expressed
and demonstrated by my host institution the WSU.
Access to facilities was made possible and the briefing and guidance given by
the department of international affairs was commendable and adequate.
Our primary contact Dr. Oumaro Badini of the WSU did an excellent job
when he facilitated our access to facilities, bourding, travelling and orientation
exercises.
Dr. Badini and the WSU International Ag Department ensured and made
possible my participation at the various Workshops, and Seminars.
Scientific Exchanges Final Report
Page 6 of 9
(Part of Washington State University Campus and my Primary Contact Dr. Oumar Badini)
Outcomes
1.
2.
3.
4.
I completed an HACCP Plan for Honey.
Completed laboratory Analysis.
Attended various Workshops.
Have the requisite knowledge and experience to transfer information
to my colleagues.
5. Have a good working knowledge of the FDA new Food Safety.
Modernization ACT- (FSMA).
6. I can now design other HACCP Plan.
7. I will now make effort to Validate and Implement HACCP Plans here
in Guyana.
Scientific Exchanges Final Report
Page 7 of 9
Future Plans
1. Training of my colleagues in the area of HACCP Plan Design,
Validation and Implementation will be conducted. Public health
officers from other regions will also be targeted for training.
2. Efforts will be made to have my mentors Dr. Richard Dougherty and
Dr. Karen Killinger visit Guyana during the months of July –August
2012 to lend support with the implementation of HACCP Plan for
honey and to facilitate also the conduction of two (2) Food Safety and
Sanitation Workshop with emphasis on the New Food Safety
Modernization Act of 2012. One Workshop’s target audience will be
those of officers / inspectors and the other will be for manufacturers.
3. The USAID will be approached for funding to establish a Better
Process Control School in Guyana at the beginning of 2013. For this
School, support from the USDA and the WSU will be solicited and
hopefully the School would be hosted by the Food and Drugs
Department Guyana (MOH) or the University of Guyana.
Acknowledgements:
I wish to say special thank to the following organizations and persons:
1. The Government Analyst Food and Drugs Department and the
Government of Guyana.
2. The (USDA) Foreign Agriculture Service, Emerging Markets
Program.
3. The Washington State University
4. The Washington State University International Ag
DevelopmentDepartment..
5. Sarah Winnan and Coleen Chesnute (USDA)
6. Dr. Oumaro Badini, Mary Witz and Coleen Chaugur (WSU)
International Ag Development Dept..
7. Dr. Richard Douhgerty and Dr. Karen Killinger (WSU School of Food
Science)
8. Mr. Mike Castello and Dr. Powers WSU.
9. Mr. Charles Diako Native of Ghana and Colleague.
Scientific Exchanges Final Report
Page 8 of 9
(Some of the better moments of my experience)
Do you give USDA and its coordinating partners permission to use your
photos the World Wide Web and other promotional materials? YES
Scientific Exchanges Final Report
Page 9 of 9
