USDA SCIENTIFIC EXCHANGES

Scientific Exchanges Final Report Page 1 of 9

FAS

FINAL REPORT

Name: Marlan Cole

Job Title: Food and Drugs Inspector

Home Institution and Country: Food & Drugs Department Guyana

Email Address: marcolie37@hotmail.com

Dates of Program10-01-2011 -11-19-2011

U.S. Host University/Research Institution: Washington State University

Mentors Name: Dr. Karen Killinger and Dr. Richard Dougherty Primary Contact: Dr. Oumar Badini

Background:

I am currently a Food and Drugs inspector attached the Ministry of Health

Government Analyst Department Guyana.

I am assigned to the Food Inspectorate division and my duty includes: inter

alia, Inspection; of Food Factories, Wholesale Bonds, and Processing; of

Licenses; the Hosting and Supervision of Food Safety Seminars: Processing of

Health and Free Sale Certificate.

I applied to the USDA Scientific Exchange program because I recognized

that it would have and in fact did, improved my skills with respect to Food

Safety Risk Analysis, particularly in the area of HACCP plan design in

preparation for implementation.

Linking U.S. Agriculture to the World

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Objectives

1. To design an HACCP plan for the production of pure honey in Guyana.

2. To conduct laboratory analysis for pure honey (Moisture Content and HMF test)

3. To attend Basic HACCP Training Course, October 2011 in preparation for the design of an HACCP Plan design.

4. To attend Good Agricultural Practices (GAP), Food Safety Program, November 2011 for updates on Food Safety Risk Analysis and the

New FDA Food Safety Modernization ACT.

5. To attend the 31st Annual Food Safety and Sanitation Work Shop Conference, November 2011.

6. To implement HACCP plans for the production of Honey in Guyana at the Rajkumar Apiaries and Honey Works.

The Agriculture Diversification Program (ADP) of Guyana, goals includes;

the increase in the domestic production and export of nontraditional

agriculture products. My experience and work with HACCP Plan design will

allow me to work with some of our countrys non-traditional food manufacturing entities (Honey, Jams and Jellies, Condiments and Sauces and

Peanuts). I will also be strategically positioned to offer technical and scientific

support to these food manufacturing entities, particularly from a regulatory

stand point.

Again, with my exposure and training in HACCP Plan design, I would be able

to conduct in house training among my colleagues (food inspectors) with my

newly acquired knowledge and skill in the area of HACCP design and

implementation for nontraditional agriculture products.

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My mentors, Dr. Karen Killinger and Dr. Richard Dougherty are slated to be

in Guyana sometime in 2012 to conduct HACCP training seminars and we are

going to explore the possibility of having them conduct Farm Production

Practices for Food Safety (Good Agricultural Practices Workshop) and Food

Safety and Sanitation Workshop.

To add value to non-traditional agriculture products and more impetus to the

ADP, there is an urgent need for the establishment of a Better Process Control

School in Guyana. With this School, the production of thermal process

systems, acidification and container closure of low-acid and acidifies foods

can be certified by trained personnel. This will be according to the FDAs regulation in 21 CFR 108,113and 114.

Dr. Richard Dougherty of the Washington State University is the expert /

facilitator who would be instrumental in the establishment of a Better

Processing School in Guyana, with support form, USDA, USAID and the

Washington State University. The establishment of such a school will be

pursued aggressively.

All of the above programs, collaboration and initiatives, it is hope, will

enhance agriculture productivity, economic development and promote food

security in Guyana.

.

ACTIVITIES

During my training as a (USDA) Foreign Agriculture Service, Emerging

Market Program (Scholar),facilitated by the Washington State University for

2011, I participated in the following activities:

1. World Food Prize in Des Moines, IOWA 2. Conduct a Hazard Analysis for Honey in the School of Food Science

building of the Washington State University.

3. Participated in HACCP training program Ellensburg, Washington on the October, 19-21, 2011.

4. Attended the Farm Production Practices for Food Safety: Good Agriculture Practices Workshop

5. Attended the 31st Annual Northwest Food Safety and Sanitation Workshop.

6. I conducted Moisture Content and Water Activity (Aw) analysis for honey, in the School of Food Science Laboratory WSU.

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My participation at the World Food Prized in Des Moines, IOWA has enabled

me to create social networking among, businesses, universities and Borlaug

Fellows from other developing countries. This activity has helped me to

understand issues and food safety needs in developing countries, food security

and the challenging needs for increase in food production. I have learned also

that even though science is universal, solution are local.

(WORLD FOOD PRIZE)

Conducting a hazard analysis based on facts and literature review, and the

design of an HACCP Plan for Rajkumar Apiaries and Honey Work of

Guyana, has prepared me to confidently conduct hazard analysis for similar

and other value added products in the future. It has also prepared me to deal

with the challenges for the actual validation and implementation of an

HACCP Plan.

Before the completion of my Fellowship, my astute mentors Dr. Karen

Killinger and Dr. Richard Dougherty along with the WSU International AG

Development office allowed my participation of the WSU HACCP training in

Ellensburg, Washingtont, Farm Production Practices for Food Safety: Good

Agriculture Practices Workshop and the 31st Annual Northwest Food Safety

and Sanitation Workshop.

My attendance at the above workshop and seminars has prepared me to

properly conduct an hazard analysis for honey, gave me the necessary tools to

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write and design a HACCP plan, provided me with relevant and updated

information on Food Safety-from the Farm to the Table- and has also provided

me with key and critical information on the new FDA regulations (Food

Safety Modernization Act FSMA) as a Food and Drugs Inspector.

(Food Safety Training Portland- with my mentor Dr. Karren Killinger)

In the School of Food Science Laboratory at the Washington State University,

I was able to performed Moisture Content and Water Activity aw analysis for

honey. Laboratory Research Technologist Mr. Mike Castello supported me

with this activity.

Using a Decagon Hand Held Refractometer moisture content for honey tested

was recorded as 19% and using an Aqua Lab Water Activity Meter, reading

for aw of honey tested was recorded as 0.57 aw. I will now be able to

demonstrate with simple hand held devices to honey processors in Guyana

how to make use these devices for safety and quality control purposes. Time

did not allow me to prepare for the conduction of Hyedro Methyl Fural

(HMF) Test.

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(Work in the School of Food Science Laboratory Washington State University)

Host Institution

My host institution, the Washington State University provided me with a desk

and office space to work in and I have access to the School of Food Science

Laboratory.

Suitable boarding was provided and monitory support was sufficient during

my tenor. I have no complaint regarding the hosting and hospitality expressed

and demonstrated by my host institution the WSU.

Access to facilities was made possible and the briefing and guidance given by

the department of international affairs was commendable and adequate.

Our primary contact Dr. Oumaro Badini of the WSU did an excellent job

when he facilitated our access to facilities, bourding, travelling and orientation

exercises.

Dr. Badini and the WSU International Ag Department ensured and made

possible my participation at the various Workshops, and Seminars.

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(Part of Washington State University Campus and my Primary Contact Dr. Oumar Badini)

Outcomes

1. I completed an HACCP Plan for Honey. 2. Completed laboratory Analysis. 3. Attended various Workshops. 4. Have the requisite knowledge and experience to transfer information

to my colleagues.

5. Have a good working knowledge of the FDA new Food Safety. Modernization ACT- (FSMA).

6. I can now design other HACCP Plan. 7. I will now make effort to Validate and Implement HACCP Plans here

in Guyana.

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Future Plans

1. Training of my colleagues in the area of HACCP Plan Design, Validation and Implementation will be conducted. Public health

officers from other regions will also be targeted for training.

2. Efforts will be made to have my mentors Dr. Richard Dougherty and Dr. Karen Killinger visit Guyana during the months of July August 2012 to lend support with the implementation of HACCP Plan for

honey and to facilitate also the conduction of two (2) Food Safety and

Sanitation Workshop with emphasis on the New Food Safety

Modernization Act of 2012. One Workshops target audience will be those of officers / inspectors and the other will be for manufacturers.

3. The USAID will be approached for funding to establish a Better Process Control School in Guyana at the beginning of 2013. For this

School, support from the USDA and the WSU will be solicited and

hopefully the School would be hosted by the Food and Drugs

Department Guyana (MOH) or the University of Guyana.

Acknowledgements:

I wish to say special thank to the following organizations and persons:

1. The Government Analyst Food and Drugs Department and the Government of Guyana.

2. The (USDA) Foreign Agriculture Service, Emerging Markets Program.

3. The Washington State University 4. The Washington State University International Ag

DevelopmentDepartment..

5. Sarah Winnan and Coleen Chesnute (USDA) 6. Dr. Oumaro Badini, Mary Witz and Coleen Chaugur (WSU)

International Ag Development Dept..

7. Dr. Richard Douhgerty and Dr. Karen Killinger (WSU School of Food Science)

8. Mr. Mike Castello and Dr. Powers WSU. 9. Mr. Charles Diako Native of Ghana and Colleague.

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(Some of the better moments of my experience)

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