date:Oct 31, 2022
icipants to understand the concept of food safety and quality and the requirements of good hygiene practices.
As part of his introduction, he talked of food-borne illness being a genuine concern globally. Other challenges with climate change, changing agricultural practices, and human behavior continuing to be a key factor affecting food safety systems. He then discussed the concepts of food safety hazards, pre-requisite programs (PRPs), hygiene, the quality concept, traceability, and food infe