This course contains use of artificial intelligence.

This comprehensive course is designed to equip small-scale and sustainable livestock and poultry farmers with essential food safety knowledge using HACCP (Hazard Analysis and Critical Control Points) and GMP (Good Manufacturing Practices). Whether you are starting a green farming business or improving your current operations, this course provides practical, real-world guidance to help you produce safe, high-quality food while meeting regulatory standards.

You will learn how to identify biological, chemical, and physical hazards in livestock and poultry production systems and how to implement effective control measures. The course walks you through setting up HACCP plans tailored for small-scale farms, ensuring food safety from farm to fork. In addition, GMP principles will help you maintain proper hygiene, sanitation, and operational consistency in your farm environment.

Special emphasis is placed on sustainable and eco-friendly farming practices, ensuring that food safety aligns with environmentally responsible production. You will also explore proper animal handling, feed management, waste control, and safe processing techniques to reduce contamination risks.

By the end of this course, you will have the confidence to implement food safety systems that protect consumer health, improve product quality, and strengthen your farming business. This course is ideal for beginners and experienced farmers who want to upgrade their food safety knowledge and practices.