KOSRAE, FSM – The 14th Biennial National Food Safety and Health Certification Training was held from August 22nd to 28th, 2025. This session included the A+ Food Safety Verification Services Consultant, Mr. Hans A. Buik, The National Environmental Health staff, state Sanitation and EPA representatives, as well as kitchen staff from Chuuk State Hospital. This event focused on enhancing food safety knowledge among food inspectors at both national and state levels across all four states. Participants gained valuable insights into the government’s role in regulatory controls and the importance of maintaining safe food practices.
During the training, inspectors learned to distinguish between safe and unsafe foods, the consequences of foodborne illnesses, and the risks associated with various food types and businesses. A risk-based approach to food safety was emphasized, alongside the introduction of the World Health Organization’s 5 Keys to Food Safety. The training also covered the seven principles of Hazard Analysis Critical Control Point (HACCP) and its prerequisite programs.
Furthermore, attendees explored the monitoring of food safety controls, the understanding of food safety legislation, and the significance of planning and conducting risk-based inspections. They learned about the requirements for becoming a verifier of HACCP plans, the importance of documentation in audits, and the proper use of thermometers for inspection purposes. This comprehensive approach ensured a thorough understanding of food safety standards and practices.
At the conclusion of the training, an examination was administered to assess the knowledge and understanding of the participants. The results demonstrated the training’s effectiveness, as 21 out of 30 participants passed the examination. The training was both successful and rewarding, as everyone returned home with more knowledge and friendships formed.