International Distance Learning Programme on Food Safety Management

Laboratory of Food Microbiology
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This programme is offered by the European Chair in Food Safety Microbiology, Laboratory for Food Microbiology, Wageningen University. Read more about why this programme .....

Overview
The courses in this program are meant to provide good awareness of the concepts and terminology underlying specific aspects of food safety management. They are more for the generalist than for the specialist. They can be used as part of continuous professional development, e.g. in combination with more specialized courses and, importantly, offer self-learning opportunities.

The Food Safety Management programme consists of the following courses:
1. Food Related Hazards
2. Good Hygienic Practices
3. HACCP
4. Hygienic Design
5. Food Preservation
6. Sampling & Monitoring

For whom is the Programme?
The programme is intended for students and professionals at BSc or MSc level in Food Safety, Food Science or Food Technology or for those with more specialised science skills such as food microbiology or toxicology that are interested in strengthening their general knowledge in food safety management. It is relevant for people directly involved in food production, manufacturing and food service, but also for academia, government staff and researchers.
Universities and other training providers and governmental organizations and companies are welcome to contact us for collaboration. For registration of a group of 16 participants or more please use the group registration form.

 

Read more information about the approach, fees and technical requirements.

To get an impression of the courses have a look at some screenshots.

Download programme flyer here.
For more information contact the European Chair through this email link.

  Relevance for target groups and level of skills and time required per course 

 

 

 


Food Related Hazards

 
  Good
  Hygienic
  Practices

 
HACCP

 
 Hygienic 
 Design


Food Preser-vation

 
 Sampling
 and
 Monitoring

Relevance for target group:  1 (less relevant) to 3 (highly relevant)

Governmental

 

Inspection/Auditing

3

3

3

3

2

3

 

Scientists/Researchers

3

2

2

1

3

1

 

Policy making/Standard setting

3

2

2

1

1

2

Industry

 

QA / QC staff

3

3

3

3

2

3

 

R&D staff

3

2

2

2

3

1

 

Reg.Affairs/Corp. Safety

2

1

3

2

2

2

Science level

(1 = basic, 2 = intermediate, 3 = advanced)

1

1

2

2

3

3

Mathematical skills required

(1 - 3)

1

1

1

2

3

3

Time required (hour)

16

16

30

32

18

18































The food safety management e-learning courses: Food Related Hazards, Good Hygienic Practices, HACCP, Hygienic Design, Food Preservation, Sampling & Monitoring. Providing good awareness of the concepts and terminology applied in food safety management.

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