Cursus

Governance & food safety in international food chains

Many national food safety control systems fail to provide an appropriate level of protection. Or they create barriers to producers, manufacturers and retail to develop a sustainable business. How can you design and implement a control system that is adequate, efficient and contributes to sustainable trade?

Organisator Wageningen Centre for Development Innovation
Datum

ma 17 maart 2014 tot vr 4 april 2014

Food safety as the guiding principle of your daily work

Food safety essential to sustainable prosperity

Safe, good quality food is essential to public health and long-term economic development. Ensuring the safety and quality of food exports promotes international trade, and thus provides a means of generating growth and reducing poverty. This three week course empowers you to manage food safety throughout the value chain. You will get a unique overview of all relevant aspects; from standards implementation, roles, interest of various stakeholders and insight in the capacities needed to set up an effective system. Working with colleagues from countries around the world you will learn practical, ready to apply concepts, tailored to the needs of developing and emerging economies.

The first step is to get up-to-date on consumer attitudes, market requirements and scientific foundations of food safety. Are you working up to standards? Learn tobenchmark your performance to leading players in different countries. The course includes lectures, individual and group assignments, case studies and field trips.

Course objectives

Upon completion you will be able to:

  • understand key concepts and elements of national food safety;
  • 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;
  • identify institutional constraints and options to improve national control systems;
  • describe current safety hazards and understand how these translate into risk and control limits;
  • translate these options into an action plan, training or dissemination programme.

Target audience

This course is aimed at business, civic society or government professionals engaged in food control systems. Participants need to have a professional education and at least three years of professional experience in agri-food chains, be competent in the English language and have some computer skills.