Inspectors learn how to recognize oil tainted seafood

Battle Creek’s International Food Protection Training Institute (IFPTI) is working with two federal agencies to train food inspectors who soon will be seeing sea food tainted with oil from the BP oil disaster in the Gulf of Mexico.Already 20 inspectors have gone through the training in Pascagoula, Miss., another 20 are being trained there this week, and additional classes are being organized to take place in Baton Rouge, La.The training in “sensory detection” teaches inspectors to identify through sight and smell sea food tainted by oil. Training covers identification of taint in shrimp, oysters and finned fish.Inspectors will need skills in seafood safety monitoring so that food protection officials can take proper regulatory response measures, including issuance of advisories on opening and closing of fisheries.Inspectors from five states — Alabama, Florida, Louisiana, Mississippi, and Texas — have been asked to take the course in anticipation of the need for a larger pool of people with such training.IFPTI is reimbursing  attendees’ travel expenses to overcome the limited funding for training and tight travel budgets that would otherwise have prevented these food protection officials from getting the emergency training.IFPTI was asked by the University of Florida to develop the special training as a result of previous training the Institute had put together on recognizing decomposition in sea food. The institute coordinated and funded the training. The IFPTI is a leader in delivering food protection training to state and local food safety officials. Initial funding for IFPTI has been provided by a grant from the W. K. Kellogg Foundation.Writer: Kathy JenningsSource: Joan Bowman, International Food Protection Training Institute