Categories
Effort
Certification
Languages
Misc
This self-paced material developed for the MSU Food Safety Knowledge Network walks participants through the basic measures that should be taken to handle and preserve food quality and develop food safety plans. These materials cover the "theory" part of the course.
This program was developed through a partnership facilitated by the Partnership Training Institute Network (PTIN) of the Food Safety Cooperation Forum (FSCF) of the Asia Pacific Economic Cooperation (APEC) Forum and pilot-tested with support from the World Bank-led GFSP. The content is based on the Codex General Principles of Food Hygiene and its HACCP Annex.