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.