Association of Food and Drug Officials


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  • October 05, 2011 12:08 PM | Anonymous
    In August, AFDO Past-President Ron Klein traveled to Qingdao, China through Beijing, to represent AFDO at the first Seafood HACCP Alliance (SHA) Train the Trainer Course taught to Chinese regulatory officials. The course which delivered by Steve Otwell from University of Florida, Gainesville and Ken Gall from Cornell University, and was held less than one year after Steve, Ken, Ron and Joe Corby met with Chinese regulatory officials and Mr. Chong Hua Zhang, the University of Florida's representative in Beijing in Newark, New Jersey to sign a cooperative agreement which would bring the course to China.

    Qingdao is a community of 4 million people located west of Beijing, on the coast of the Yellow Sea. It was home to the sailing events during the 2008 summer Olympics. Qingdao is well known for its Tsingdao brewery, which was founded by German settlers in 1903. The training was held at the Qingdao Customs Training Center, which is only a half mile from the beach.

    The Chinese Entry-Exit Inspection and Quarantine Agency (CIQA), which is has broad inspection authority in China for a number of areas including manufactured food sponsored the training. It was held in a large auditorium with a banner proclaiming the event hanging over the stage. It began with short remarks by a number of dignitaries including the President of CIQA and the leader of the Certification and Accreditation Administration of the People's Republic of China, the U.S. FDA's country Christopher Hickey and Ron.

    The Seafood HACCP Course was taught first to ensure that the future trainers were familiar with the course material they were going to teach. The course was taught in English by the Steve and Ken and translated to Chinese by a CIQA interpreter. CIQA had prepared for the course by translating the training manual into Chinese along with the material in English.  Most of the students were already very knowledgeable in seafood HACCP and were very serious and engaged students. A class banquet was held on the final night of the basic course, with kegs of fresh Tsingdao beer brought in for the occasion. Many toasts were given and pictures taken. It was clear the instructors and students had become quick friends.
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