?in recent years, IT is mandatory for restaurants and chefs in puerto rico and the usvi have taken part in improving their practices to operate a safer and healthier operation, a trend that strives to…

The Department of Agriculture National Institute of Food and Agriculture awarded $545,731 to the University of Puerto Rico at Carolina on September 15, 2025, under the Food Safety Outreach Program (CFDA 10.328) to revise curricula in the Bachelor's degree in Hotel and Restaurant Administration and the Associate Degree in Culinary Arts with emphasis on Food Safety Modernization Act (FSMA) compliance and food traceability requirements, particularly the FSMA 204 Rule. The award funds curriculum development, workforce training, and outreach to students, restaurant owners, restaurant personnel, food suppliers, distribution farmers, and agricultural workers across Puerto Rico and the U.S. Virgin Islands. The new Associate Degree in Culinary Arts with food safety focus is expected to begin in 2026. Performance occurs at 150 PR-857, Carolina, Puerto Rico, with a period of performance through September 29, 2028. The Food Safety Outreach Program supports food safety training, education, outreach, and technical assistance tailored for small- and mid-sized producers and other stakeholders affected by FSMA regulations.

?in recent years, IT is mandatory for restaurants and chefs in puerto rico and the usvi have taken part in improving their practices to operate a safer and healthier operation, a trend that strives to serve dishes that include the freshest ingredients, but at the same time, following the latest tendencies in food safety. For example, the best-known chefs within the farm-to-table trend on the islands are part of a new generation of experts who have managed to stand out without distancing themselves from the signature local flavors. However, no hospitality management and/or culinary arts programs on the island prepares its students to become active participants and entrepreneurs in restaurants business models with a high knowledge on fsma and food safety. Currently, the FDA does not directly mandate fsma at the restaurant level. That's expected to change in the near future, as restaurants will be expected to uphold regulations imposed by fsma. To provide this much-needed training to students, restaurant owners, restaurant personnel, food suppliers, distribution farmers, and agricultural workers, in puerto rico and the virgin islands, the shra has identified the need to revise the curriculum courses that focus on F & B operations management in the bachelor's degree in hotel and restaurant administration and the associate degree in culinary arts with strong food safety and fsma, specifically the food traceability final rule (fsma 204 rule). This is the first time that programs with those two focuses will be developed in puerto rico. The shra dean and faculty have participated in meetings with students, the shra & acute; S advisory board, professional associations in puerto rico and the usvi, food suppliers, and alumni to discuss the need for the revision of F & B courses and the new academic. The new and innovative associate degree in culinary arts of the uprca with its food safety focus is expected to begin in 2026, with the recruitment of an initial group of at least 20 students. The proposed project will improve the quality of food safety and fsma education in puerto rico and the usvi and will produce a considerable number of well-qualified professionals in F & B operations management and in culinary arts. The shra will reinforce the importance of food safety concepts throughout six (6) specialized F & B courses. The academic with credits courses are farm-to-table, introduction to F & B management, purchasing for foodservice operations, nutrition and food safety, basic food production, and advanced food production.with the revised foodservice curriculum and the offering of the two certifications, students will receive a complete and comprehensive understanding of food preparation, food handling techniques, and food safety. This way, the goal of fsma, to make the entire food supply chain safer by moving from reactive to preventative, will be attained. Participants will be able to explore how sustainability principles and practices in, farms and through the distribution channels are redefining the way chefs interact with the economic foodservice environment. In addition, they will learn about the policies of food systems and gain awareness of issues related to agriculture, fisheries, the dairy industry, meat and poultry production, water, and waste, as well as trade, health, successful restaurant operations and social justice. The development of a unique and innovative food safety academy (FSA), with a strong fsma where food ingredients come from, the advantages of buying correctly, to purveyors with the correct production methods and best sanitation practices, and how to continue to make the best sustainable and ethical agricultural product choices throughout their culinary careers. In addition, an emphasis on food safety is especially important because F & B businesses are full of safety hazards such as cleaning chemicals, broken glass, bacteria, viruses, toxins, and allergens, among others, and the only way to protect customers, the business, and employees is through ongoing food safety training, good practices, and education. Participants in the FSA will be certified with the NRA servsafe certificate and the NRA allergens certificate. Increasing allergen awareness continues to be a top priority for restaurants, with new federal and state laws being introduced. New state laws in puerto rico and the usvi are placing focus on properly training managers and employees in allergy awareness and reaction protocols. Well trained and certified food handlers coupled with a complete and up-to-date food safety guide are the keys to ensuring food safety in the food service industry. At least 240 NRA servsafe certifications will be offered, free of charge, to residents of puerto rico and the usvi. Participants who take the NRA servsafe exam to obtain this certification, must first take a short eight-hour non-credit course on food safety. This course currently exists at uprc and is offered through the continuing education division (DECEP). Throughout the proposed project, 10% new information on fsma will be added to the course. FSA will also offer at least 255 NRA servsafe allergens certification. This certification will be offered for the first time in puerto rico and usvi by the uprca. Participants taking the NRA servsafe allergens certification exam must first take a short, non-college credit course that will prepare them for the exam. This course will be created by shra faculty and will consist of five (5) contact hours. This new course on allergens will contain at least 10% of the information in fsma within its syllabus. In order to offer these certifications, two (2) shra professors will be certified as instructors and proctors in NRA servsafe allergens certification and one (1) professor will be certified as instructor and proctor in the NRA servsafe certification. In order to serve the usvi participants, the shra instructors will offer training, education, and certifications in, their facilities. This will allow for greater participation and understanding of the rules and protocols.