Project Management in a Regional USDA-funded Food Safety Program

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  • 1 1N.C. State University, Horticultural Science, 112 Kilgore Hall, Raleigh, NC, 27695-7609
  • | 2 2N.C. State University, Food Science, 100 Schaub Hall, Raleigh, NC, 27695-7624
  • | 3 3Clemson University, Horticultural Science, CREC, Charleston, SC, 29414

This paper summarizes the management framework of a multi-state, multi-institutional partnership delivering a targeted “train-the-trainer” program. Procedures associated with assuring on-schedule deliverables and budget compliance will be reviewed. The program provided Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)-based training to southeastern U.S. fresh fruit and vegetable (produce) growers and packers. Twelve southern U.S. states cooperated in this project: Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, and Virginia. The 2000–04 work was funded by U.S. Department of Agriculture–Cooperative State Research, Education, and Extension Service (USDA–CSREES) National Food Safety Initiative grants. This project developed materials, pilot-tested them, refined them for use by a regional group of specialized agents, assisted the agents in delivering the new programming, and evaluated the results.

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