GUIDELINES TO STUDY SECTION I
OBJECTIVES
Introduce the general framework of FAO’s Action Program for Prevention of Food Losses (PFL), and the specific train the trainers’ activities in this Manual.
Introduce participants to the agenda, objectives and working methodologies of the workshop.
TIME FRAME
45 minutes
METHODOLOGY
After briefly introducing the participants, the trainer presents the general scope of the project, the activities to train the trainers, explaining the background, objectives and outcome of the workshop. The trainer refers to the methodology of the workshop, the commitment expected from the participants (in agreement with the remarks of the general outline of the Manual). The presentation concludes with a demonstration of the contents of the Manual used in the training programs at the governmental, national, regional and local levels.
Working times, breaks and other logistics are explained and agreed upon.
RESULTS
By the end of the session the participants will have:
A clear understanding of the contents and methodology of the workshop and their expected commitment to ensure its success.
TRAINING MATERIAL
Presentation 1.1 Introduction to the workshop
The trainer provides the participants with hard and CD-ROM copies of the training Manual, Improving the quality and safety of fresh fruits and vegetables: a practical approach, followed by a brief description and explanation of the Manual contents:
objectives
contents
training plan
methodology
activities
training materials
The trainer demonstrates the use of the CD-ROM with a projector and shows examples of the training materials included in the Manual, such as:
Power Point presentations
gallery of pictures
recommended readings
working documents
activities
complete documents
internet links
case studies
Finally, the trainer explains the importance of the training Manual as a tool to support the training programs at the governmental, national, regional and local levels.
