UNITED STATES AGRICULTURE DEPARTMENT, WASHINGTON STATE
UNIVERSITY SCIENTIFIC EXCHANGE PROGRM 2011-2013
REPORT
COUNTRY: USA STUDENT NAME: Marlan Cole MENTORS NAME: Dr. Karen
Killinger and Dr. Richard Dougherty UNIVERSITY: Washington State
University AREA OF STUDIES: HACCP PLAN Design DATES: October 1st to
November 19th, 2011
COUNTRY: Guyana INSTITUTION: Ministry of Health (Government
Analyst Food and Drugs Department) AREA OF STUDY: Food Safety Risk
Analysis (HACCP) - Honey DEPARTMENT: Washington State University
School of Food Science DATES: February 12th to 22nd, 2013.
Pic: Cole with Mentors
INTRODUCTION
The United States Department of Agriculture (USDA) in early 2011
announced its scientific exchanges for the Caribbean Region, with
the deadline for submission of proposals being March 31st of the
same year.
I submitted an application for the very program and received
communication on the 15th July, 2011 and was informed that my
application was competitively accepted. I was then given the
opportunity to work one-on-one with an expert in my field, where I
would apply knowledge gained to my research program for the
continued development of myself and my country Guyana.
The Washington State University (WSU) was selected as the venue
for my program and my mentors were Dr. Karen Killinger and Dr.
Richard Dougherty. My point person for this sojourn was none other
than the very dependable facilitator Dr. Oumar Badini to whom I owe
much gratitude and appreciation.
AREA OF RESEARCH
I worked from October 1st to November 19th, 2011 on the design
of an HACCP Plan for Rajkumar Apiaries and Honey works situated in
Guyana. During my research and interaction I was able to attend the
World Food Prize week of activity which culminated on the 14th
October,2011, I participated in a Hazard Analysis Critical Control
Point (HACCP) workshop October 19th -21st ,2011 and lastly I
attended the Northwest Food Safety and Sanitation workshop November
8th-9th ,2011.
My fellow visiting scholar Mr. Charles Diako from Ghana was a
source of comfort and inspiration. We spent memorable time together
under the supervision of Dr. Oumar Badini. Mr. Charles Diako is now
a Research Assistant in the School of Food Science at the
Washington State University (WSU).
ACTIVITIES
In retuned to Guyana and continued working on my HACCP plan with
support from the Rajkumar Apiaries and Honey Works in Guyana.
During this process I continued communication with my mentors while
I made arrangements for their imminent visit to Guyana. The
intended program of activities was, to conduct a Food Safety Risk
Analysis (HACCP) Workshop and host the first ever Better Process
Control School in Guyana.
THE VISITS
On the 11th, February , 2013 Dr. Killinger and Dr. Richard
Dougherty touched down at the Timerhi International Airport to
commence a ten (10) day visit to Guyana. Our collective and
specific task and responsibilities were to conduct a three (3) day
workshop on Food Safety Risk Analysis February 13-15th, 2013 and in
collaboration with the Ministry of Agriculture and the Ministry of
Health conduct the first ever Better Process Control School course
February 18-21st, 2013.
On the 12th of February a courtesy called was paid to the
Minister of Agriculture Dr. Leslie Ramsammy at his office and a
visit was made to the Government Analyst Food and Drug Department
where the mentors visited the Laboratories and spoke to the
Director.
On the morning of February 13th, in excess of thirty five (35)
persons from different discipline and areas of interest in Guyana
(Regulatory, Industry, Government, Special Interest Group and NGOs)
participated in a Food Safety Risk Analysis Workshop hosted at the
Cara Lodge Hotel. Topics covered in presentations made by Dr.
Killinger and Dr. Dougherty included; The New US Food Safety
Modernization Act and its Implication for trade in the Caribbean,
Better Process Control School Program and its importance and mode
of delivery, HACCP Plan Design and Application (RajhKumar Honey),
and a field visit to Rajkumar Honey some fifty five (55) miles out
of the capital city was embarked on by participants.
LIST OF PARTICIPANTS ATTENDED THE WORKSHOP
THIS IS ONE CERTIFICATED PRESENTED AFTER THE WORKSHOP
On Friday 15th February2013, Dr. Killinger and Dr. Dougherty
visited our National Television station NCN and conducted a
recorded television program named the Farmers Diary. The moderator
asked about their origin and their reason for being in Guyana among
other things. Emphasis during the television program was placed on
the hosting of the Better Process Control School and what benefit
it can give to participants who are from the agro-processing
industry.
Dr. Killinger and Dr. Dougherty took the weekend off and visited
our national museum, did some shopping and on Sunday 17th February
2011, they explored the majestic Kaieteur Falls of Guyana, the
Worlds largest one drop falls. I was told that the experience was
breath taking. www.kaieteurfslls.gy
On Monday 18 February, 2013, the opening ceremony of the first
ever Better Process Control School in Guyana took place. The
Permanent Secretary Ministry of Agriculture Mr. George Jarvis and
the immediate past Director of the Food and Drug Department Ms.
Marilyn Collins shared the Head table with Dr. Killinger and
Dougherty.
Soon after the ceremonial opening and the expression of
pleasantries, welcoming and other protocol, the School was set in
motion for the next four (4) day. This activity was completed
without incident and successful participants were identified. Those
who were unsuccessful were reminded of the possibility of doing the
course again without any additional cost.
The Minister of Agriculture Dr. Leslie Ramsammy give closing
remarks at the end of the School. Mentors Dr. Killinger and
Dougherty expressed thanks and appreciation to all for the
hospitality, friendship and support demonstrated to all during the
exercise.
LIST OF PARTICIPANTS WHO WERE CERTIFIED BETTER PROCESS CONTROL
SCHOOL
ONE CERTIFIED PARTICIPANT BPCS
CONCLUSION
I am happy to have taken this opportunity when presented to me
by the United States Department of Agriculture (USDA) to pursue
this Scientific Exchange Program. I am also grateful to the
Washington State University for hosting me as a Visiting Scholar.
The experience gained and the knowledge acquired would be long
lasting and it is invaluable. I have already started to assist in
training programs and HACCP plan implementation for small scale
food processing industries in Guyana.
The hosting of the Food Safety Risk Analysis (HACCP) workshop in
Guyana was very timely, since the impact and implication for the
Food Industry relative to the New US Food Safety Modernization ACT
was highlighted during the workshop. In addition, the hosting of
the first every Better Process Control School in Guyana could not
have come at a better time since Guyana is undergoing a massive
program of Agriculture diversification with an emphasis of value
added commodities to guarantee our food security into the future.
All was well and ended well.
New Papers Article Links
http://www.guyanatimesgy.com/?p=1502
http://www.guyanatimesgy.com/?s=Food+Safety+Workshop+-+Killinger+
ACKNOWLEDGEMENT
I wish to thanks the:
The Ministry of Health The Ministry of Agriculture Government
Food and Drugs Department The US Department of Agriculture The
Washington State University The Department of Food Science WSUDr.
Karen Killinger Dr. Richard Dougherty Dr. Oumar Badini Dr. Colleen
Taugher And Mr. Charles Diako
Submitted by:
.....................................
Marlan Cole
