Food Safety

The course content will be directed at participants involved with the food industry (farm to fork). It is a requirement that all food-handling facilities be able to develop and implement an effective food safety management system. Agriculture and food processing facilities are also expected to develop effective systems of food safety assurances to ensure their evaluation and control of these food hazards during production. Food loss and unacceptable agricultural products continue to challenge safer agricultural product production systems.

It is expected that with proper development and monitoring of these agricultural systems. More products that meet the minimum requirements will be accepted for the local and export markets. The shortage of food safety trained handlers, agricultural extension officers, and processors to continuously monitor the production of safer foods remains a stumbling block in monitoring food systems from farm to fork, especially in local food production systems and economies. Food safety control is an inclusive process and thus suggests a general and consistent approach by role players and stakeholders in the industry.

The purpose of the programme is to capacitate participants with the required knowledge and practical experience to be able to:

• Develop and implement food safety management systems for food producers and stakeholders in the food supply chain.
• Identify, evaluate, and control different hazards associated with farming practices by emerging food producers.
• Apply food safety management principles and their relevance to and applicability in local and international markets.
• To prepare food producers and authorities to sufficiently prepare and deal with food hazards and develop mitigation plans as required.