Texas International Produce Association Announces Pilot Training on the "Best Practices Guide for the Growing and Handling of Mexican Papaya" a Success
- by Jordan Okumura
MISSION, TX - It’s been all about papayas over at the Texas International Produce Association (TIPA), as the team has rolled out both a Mexican Papaya Food Safety Best Practices Guide as well as a webinar for best papaya practices in just the past few months. Locking in its papaya prowess, the association recently announced that a select group of papaya growers successfully completed the pilot training for the Food Safety Best Practices Guide for the Growing and Handling of Mexican Papaya on June 17.
FoodSafety CTS developed the online training material along with the support and review by TIPA and the ProExport Papaya Grower Association in Mexico. Training is now open to the public beginning June 26 through July 7, right on time to prepare for the coming papaya season.
“Just as the papayas we consume were planted, watered, and cared for over time, now, witnessing the fruition of these trainings validates the hard work and many hours poured into the development and dedication of this platform to provide a safer papaya for North American consumers,” said Dante Galeazzi, President and CEO. “We are excited to announce Virtual Training Courses are now open for registration.”
Targeted for the growers and handlers of Mexican papayas, this training aims to bring the entire industry up to a higher baseline for food safety and to minimize the potential of a future outbreak. The trainings and the training material will be in Spanish and hosted online for at least the first three months, due to the current pandemic and health and safety reasons. Current dates set for the online training are as follows: June 26, 29, and 30, and July 1, 2, 3, 6, and 7. These eight classes are just the beginning and more classes will be offered as demand merits, as noted in a press release. Registration for each class closes five days before the class.
The cost is $100 per person ($97 for course costs, $3 for payment processing). Classes have a minimum of 15 people and a maximum of 25 people. Participants will receive a training manual/workbook and a certificate upon successful completion of the course. The course takes eight hours, and is 100 percent online, but it is taught in a live-format with an instructor and two assistant instructors.
To register for an event, please click the link here.
Keep an eye out for more fruity news coming your way!