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Challenges in Developing Competency-based Training Curriculum for Food Safety Regulators in India.

Anitha Thippaiah1, Komal Preet Allagh1, G V Murthy1

  • 1Department of Maternal Child Health and Nutrition, Indian Institute of Public Health, Hyderabad, Andhra Pradesh, India.

Indian Journal of Community Medicine : Official Publication of Indian Association of Preventive & Social Medicine
|August 20, 2014
PubMed
Summary
This summary is machine-generated.

A new competency-based training curriculum was developed for India's food safety regulators to meet the demands of the Food Safety and Standards Act. Implementation challenges persist in resource-limited settings despite collaborative efforts.

Keywords:
Competency-based trainingcurriculum developmentfood safetyfood safety regulators

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Area of Science:

  • Public Health
  • Food Science
  • Regulatory Affairs

Background:

  • The Food Safety and Standards Act necessitates a highly skilled food regulatory workforce due to complex management procedures.
  • This Act redefined the roles and responsibilities of food regulatory personnel in India.

Purpose of the Study:

  • To identify essential competencies for India's food regulatory workforce.
  • To develop a competency-based training curriculum and materials for food safety regulators.
  • To support the implementation of the Food Safety and Standards Act through capacity building.

Main Methods:

  • A competency-based training needs assessment was conducted.
  • A comprehensive training curriculum was developed with international technical assistance.
  • Training materials, including facilitator guides and participant handbooks, were created.

Main Results:

  • A five-module training program was designed covering food science, management systems, legislation, enforcement, and administration.
  • Training materials include facilitator guides and participant handbooks.
  • Essentials of Food Hygiene modules were developed for food handlers and regulators.

Conclusions:

  • The developed curriculum addresses the need for skilled human resources under the Food Safety and Standards Act.
  • Despite comprehensive curriculum development, implementation in resource-limited settings remains a significant challenge.