This self-paced material developed for the MSU Food Safety Knowledge Network (http://www.fskntraining.org/) walks participants through the basic measures that should be taken to handle and preserve food quality and develop food safety plans. 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. The educational content was designed by faculty at Michigan State University with additional content contributed by the Grocery Manufacturers Association of America. Funding for this effort was provided by the World Bank Group.
