Course

Governance & food safety in international food chains

In complex food supply it is not easy to guarantee an appropriate level of protection from contaminants, toxins and residues, and not to suffer from a burden of rules and on-site inspections. To deliver safe food as well as to create sustainable business governments, producers, manufacturers and retail have to design and implement scientifically sound and practical surveillance, control and enforcement measures. But how to do that?

Organised by Centre for Development Innovation
Date Mon 13 March 2017 until Fri 31 March 2017

Contributing to healthy food and healthy business

Food safety essential to sustainable prosperity

This three-week course empowers you to manage food safety throughout the value chain. You will

  1. Learn about functional elements like standards and regulations, monitoring and surveillance, control management, inspection and certification, risk communication, and training and education.
  2. Practice a step-wise approach to improve your own control system: benchmark current practice, identify local challenges and opportunities and design a strategy to manage the change process.
  3. Develop skills (and confidence) to engage with others to bring about change in your own organization, major clients or other stakeholders.

The course includes lectures, real life examples, simulations, individual and group assignments, case studies and field trips.

Course objectives
Upon completion you will be able to:

  • explain key concepts and elements of national food safety;
  • describe current safety hazards and understand how these translate into risk and control limits;
  • identify institutional constraints and options to improve national control systems;
  • engage in setting up or improving elements of a (national) food safety control system;
  • advise governments, sector organisations and development organisations on food safety governance issues;
  • develop education and training programmes on food safety control;

Target audience
This course is aimed at business, civic society or government professionals engaged in food quality and safety management, including research, public controls, production, manufacturing and trade. Participants need to have a professional education and at least three years of professional experience in agri-food chains, be proficient in the English language, have some computer skills and be able to share real life cases.