The training team included Dr. Mario Velasco of QCS, Dr. Patricia Curtis of the Auburn University Food Systems Institute, and Dr. Jean Weese and Christiana Mendoza of the Alabama Cooperative Extension System (ACES). ACES was invited to assist in the training because of its association with AUFSI in the area of food safety.
A total of 38 students attended the course offered through the Ministry of Commerce and the Haitian Bureau of Normalization. Because of the diversity of the group, great effort was taken to ensure the best retention of the material. PowerPoint presentations, embedded with videos, were accompanied by the printed slides, which were bound together with supplemental resources. Both English and Spanish speakers were available to present the material, answer questions and facilitate group discussion with the assistance of two French interpreters.
The students were given time to create actual HACCP documents for their products in a group setting. The newly created HACCP plans were exchanged with another group, and each group conducted a mock audit by reviewing their peers’ plans. The students will receive electronic copies of all the training materials, and upon satisfactory completion, will receive their certificates from the National HACCP Alliance.