At this week’s Food Safety Forum, hosted by Ag Commissioner Steve Troxler, Dean of NC State’s College of Ag and Life Sciences, Dr. Richard Linton spoke about some of the experiences earlier in his career at Purdue and Ohio State on the education of food safety:
“One of the important things is that education is the key rather than regulation to save lives. Its even more than education, its partnerships and finding effective ways that we can work together. It’s the intersection of science information and management practices. When you can put those two things together that is the way to be most effective.
It will take a lot of energy on our part to get out there, to engage with the industry and the regulatory to make that change.
NC State is involved farm to fork with so many different kind of commodity groups from the produce industry to meat and poultry, to seafood, to dairy. The way in which NC States deals with these issues, is we work first with our state to be able to understand what is important here to be able to develop the best food quality and safety practices against. Then we develop research and education programs to make things better and use that information to be able to grow in our presence nationally and globally.”
And during his talk to the group, Linton discussed NC State’s involvement in educating stake holders from afar:
“We also have a very vibrant food safety distance education certification program that is offered through the food buyer processing and nutrition sciences department. Looking at NC State from afar, ten years ago, they were always known as providing leadership relative to distance education. I think the growth and interest in distance education, not only for students on campus, but it also provides a great way and an adaptable way that we can use to educate stake holders that are out in our state, the food industry and regulatory industry. So they can learn based on when they have time.”