Topic outline

  • This two lesson course has been developed by FAO in partnership with the European Bank for Reconstruction and Development (EBRD) to help operators in the olive oil sector meet growing consumer demand in the challenging context of food safety crises and the COVID-19 pandemic.

    It aims to help managers and staff of small and medium enterprises understand food safety concepts, good hygiene and manufacturing practices, and potential hazards, in order to prepare for and be able to manage crises and emergencies.

      • System Requirements

        The online version of this course runs on the latest versions of the major browsers, such as Google Chrome, Microsoft Edge, Mozilla Firefox and Apple Safari.

        The downloadable version only runs on Windows PC’s and no additional software is needed.

        • Audience

          This e-learning course is intended for individuals involved in the olive oil value chain, including production, handling, storage, packaging and commercialization. Especially:​

          • Staff of olive oil mills​
          • Managers of olive oil mills​
          • Public authority officials​
          • Researchers and academics

          • You will learn about

            • The importance and application of Good Agricultural Practices (GAPs), Good Hygiene Practices (GHPs) and Good Manufacturing Practices (GMPs) in order to produce safe and authentic olive oil.
            • The HACCP process and how its application helps maintain a proper and safe production system.
            • The public health risks associated with emergency situations such as the COVID-19 pandemic.
            • How to manage classic and emerging threats and consolidate food safety culture and resilience mechanisms to manage in the olive oil sector.

            • Course structure

              The course consists of 2 lessons, ranging from approximately 30 - 35 minutes duration each:

              • Lesson 1 - Good agricultural, hygiene and manufacturing practices during olive oil production
              • Lesson 2 - Increasing the olive oil sector’s resilience to health and safety challenges

              • Partners

                This course has been developed in collaboration with the European Bank for Reconstruction and Development (EBRD), with the close collaboration of the Consortium to Guarantee Quality Extra Virgin Olive Oil (CEQ).

                EBRD - European Bank for Reconstruction and Development    CEQ - Consortium to Guarantee Quality Extra Virgin Olive Oi

                • Digital Badge Certification

                  To be granted a digital certification from the FAO elearning Academy, you will have to take the final evaluation exam after you’ve finished a course.

                  Our digital badge certifications verify that you have achieved the learning outcomes and competencies outlined in FAO e-learning courses.

                  What is a digital badge?
                  Digital badges are online visual representations of learned skills and achievements earned in learning environments. They have already been adopted widely across a range of sectors and are being used to recognize both accredited and non-accredited learning in formal, informal and non-formal settings.
                  Badges can be displayed wherever earners want them on the web, and share them for employment, education or lifelong learning.

                  Please click the link below to start the test: