SAFE FOOD COURSES FROM OCTOBER TO DECEMBER ARE NOW OPEN FOR APPLICATIONS

Postharvest Safe Food Handling for Fresh Produce

October 17-21

A 5-day training program designed to help participants understand the fundamental concepts and significance of safe postharvest handling for fresh produce. Participants will also learn how to maintain water quality, prevent cross-contamination, and control biofilm development, as well as develop a practical action plan for implementation in their home countries.

Government officials, faculty and researchers, agri-extension workers, or farmer leaders involved in maintaining the quality of fresh produce from farm to table

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Hazard Analysis and Critical Control Points (HACCP) for food SMEs

November 7-11

A 5-day training program intended to assist participants in understanding the principles of HACCP and the steps to build and implement a HACCP system, providing a working knowledge on how to identify food safety hazards in each step of the manufacturing process, initiating documentation of a HACCP system appropriate for food processing operations, and understanding and realizing the roles of the staff in the establishment and implementation of the company's HACCP system to produce safe food.

Individuals at mid to senior levels within a food processing organization, such as those in QA/QC, Production, Engineering, Purchasing as well as food processing top management positions

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Food Safety Risk Communication

November 14-25

A 10-day training program designed to enhance the professional capacity of national food safety authorities and food chain stakeholders in establishing or enhancing risk communication practice and capacity in the food safety sector.

National food safety authorities, managers, policy-makers and specialists that are already managing or building food risk analysis and communication units, and/or performing or contributing to risk communication functions as part of food safety management and risk analysis

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Preservation and Packaging for Safer Food

November 28 - December 9

A 10-day training program aimed at strengthening the knowledge and understanding on the selection of food preservation, packaging and application of food labeling approaches for safe and quality food and to promote application of best practices in enhancing safety, quality, market access and profitability of food products and minimize loss in the food value chain.

Representatives of the private sector from Cambodia, Lao PDR, Myanmar and VietNam (CLMV). It is also useful to the private sector in the fresh produce sector aiming to minimize food loss and cross contamination. Food regulators and researchers from institutes of higher learning are also invited to attend the training to build their capacity to support the private sector in the choice of food preservation and packaging for safe and quality food products.

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Food Safety for Market Access

December 12-16

A 5-day training program aimed to improve knowledge and understanding on the World Trade Organization’s Sanitary and Phytosanitary (SPS) and Technical Barriers to Trade (TBT) Agreements (WTO SPS/TBT) related to trade in agri-food and access to credible information on food safety market requirements. Participants are also able to link the importance of an effective National Food Quality Infrastructure policy and strategies to support compliance agri-food SPS/TBT related requirements.

Participants are required to present the national SPS and agri-food trade facilitation strategies and their role in these strategies.

Officials involved in the SPS measures (food safety, plant protection and animal health) are the main focus of the training program. Officials involved in agri-food trade facilitation measures are also encouraged to apply to attend the training program. The training program may also be useful to agri-food business development services (BDS) providers and researchers from institutes of higher learning.

Click here to apply