This episode features a panel of the Food Safety Preventive Control Alliance (FSPCA)'s lead instructors. They discuss virtual food safety training in the age of COVID. Connie Landis Fisk is a northwest regional extension associate for the Produce Safety Alliance (PSA). PSA has a temporary policy allowing its trainers to deliver their Grower Training Course remotely during the COVID-19 pandemic. Connie offers a weekly office hour to share tips and answer questions about using Zoom for those remote trainings. Amanda Evans-Lara is a principle food safety consultant and compliance specialist with HACCP Mentor, a website that provides tools, tips, and training to help food businesses comply with global, customer, and regulatory Hazard Analysis and Critical Control Points (HACCP) and food safety requirements. She has over 28 years of experience working with Australian and international food businesses. Amanda is an FSPCA lead instructor for Preventive Controls for Human Food and Intentional Adulteration Vulnerability Assessments courses. Charles Kalish is a managing member and co-founder of Food Safety Guides, a food safety and quality consulting and training firm that specializes in remote consulting. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Charlie is also a Safe Quality Food (SQF) trainer and lead instructor for the International Food Protection Institute (IFPTI)'s Instructor Skills Training. Michael Kalish is a managing member and co-founder of Food Safety Guides. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Michael is also an SQF trainer and lead instructor for IFPTI's Instructor Skills Training. A special thanks to our friend and previous podcast guest Kathy Gombas (Ep. 26) for spearheading this discussion. Kathy is a member of FSPCA's Steering Committee. She also serves on Food Safety Magazine's Editorial Advisory Board. In this episode of Food Safety Matters, we speak to the panel [12:23] about: The features, benefits, and ins and outs of using Zoom, Google Hangouts, and other digital platforms to perform food safety certification courses Maintaining high levels of participation and engagement during online training How training and testing policies and procedures have changed to fit a virtual format Conducting oral exams vs. standardized tests online Challenges and limitations of web-based teaching and training News Mentioned in This Episode Salmonella Newport Outbreak Linked to Onions [3:46] FDA Announces New Protocol for the Development and Registration of Treatments for Preharvest Ag Water Antimicrobial [5:40] | Water Disinfection: A Practical Approach to Calculating Dose Values for Pre- and Postharvest Applications (2001) Pillsbury Announces "Safe to Eat Raw" Products [10:03] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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