Food Safety AoE Dacum Results January 7, 2000
An agent on food safety AoE will/must:
Research-based (principle)
High ethical standards (principle)
A. Food Safety Education
Level 1
1. To understand, remain current and explain food safety issues.
2. Develop response capacities for frequency asked questions.
Level 2
1. To understand and/or teach food safety courses.
2. To teach principles of risk assessment, communication, and management.
Level 3
1. Evaluate and report program efficacy.
B. General Food Science
Level 1
1. Have basic knowledge in general nutrition.
2. Understand food chemistry.
3. Understand food preservation.
4. Understand food processing.
5. Understand food composition.
Level 2
1. Know food safety hazards, causes, and their control.
C. Agri-food Systems whole continuum
Level 1
1. Have basic knowledge of handling and food safety.
Level 2
1. Have basic knowledge of farm production practices.
2. Have basic knowledge of food processing.
3. Have basic knowledge of food transportation, warehousing, and distribution.
4. Have basic knowledge of food retailing.
5. Have basic knowledge of food institutions.
6. Have basic knowledge of consumer practices.
7. Have basic knowledge of allied industries.
Level 3
1. To understand the impact of the system on health and well - being.
2. Know the impact of scope and scale of the system.
D. Demographics
Level 1
1. Know population specifics.
2. Know food attitudes, knowledge, and behaviors of various demographic groups.
3. Know population - specific risks.
E. Marketing
Level 1
1. To understand MSU's historical role in food safety.
Level 2
1. Remote role of MSU in food safety.
2. Help develop and continuously work on MSU food safety campaign.
Level 3
1. Use media to market food safety.
2. Maintain and enhance Web site
Level 4
1. Develop on-campus awareness of AoE.
F. Food Policy Laws and Regulations
Level 1
1. To understand the source and purpose and scope of laws and regulations.
Level 2
1. Have knowledge of recall procedures.
Level 3
1. To understand and implement/apply prerequisite programs (good manufacturing practices and standard operating procedures).
Level 4
1. Identify the impacts and evaluate the effectiveness of laws and regulations.
Level 5
1. Understand existing and emerging needs for food safety laws, regulations and policies.
G. Risk
Level 1
1. Understand the difference of risk and hazard.
Level 2
1. Know the principles of risk assessment.
2. Understanding comparative risk.
3. Know the principles of risk management.
4. Know principles of risk communication.
H. Conflict Resolution
Level 1
1. Build conflict resolution skills among AoE members.
Level 2
1. Build dialogue and trust among conflicting groups.
Level 3
1. Build and foster understanding of diversity in food safety practices.
I. Networking
Level 1
1. Cultivate and maintain contacts with media people/reporters.
2. Know food safety players.
Level 2
1. Understand the linkages between food safety players.
2. Cultivate and maintain contacts with key food safety players.
Level 3
1. Develop programs to foster networks/linkages.
Level 4
1. Build, develop, and utilize external advisory group.
J. Communication
Level 1
1. Operate as a contributing team member.
2. Develop high ethical standards in communication delivery.
Level 2
1. Develop communication skills in various media.
2. Develop skills in interacting with radio, TV, and newspaper.
Level 3
1. Identify and work with opinion leaders.