Introduction to Food Safety and Hygiene for Vendors

Course description


This course introduces the basics of Food Safety from the perspective of fresh produce vendors. It focuses on the "3S" of food safety: namely the "Surroundings, Shop and Self" with a view towards enabling vendors to ensure that the fresh produce they are selling is safe for human consumption. It consists of practical, easy-to-follow advice and exercises aimed at spotting problems and issues in a fresh produce stall and its surroundings. The final module also includes tips on extraordinary measures to take to prevent COVID-19 contamination.

After completing this course, participants will be able to:

Explain the importance of food safety and hygiene for a fresh produce vendor
Assess the impact of the surroundings, shop and self on food safety
Implement measures to prevent contamination by COVID-19


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Participants who meet the course requirements will receive a Certificate of Completion issued in electronic format.


Module 1
The Relevance of Food Hygiene for Vendors Selling fresh Produce
Module 2
The Impact of Surroundings on Food Safety
Module 3
The Impact of the Shop on Food Safety
Module 4
The 'Self' and Food Hygiene
Module 5
Hygiene Focus Areas for COVID-19
Certificate of Achievement
Introduction to Food Safety and Hygiene for Vendors Login to Sign Up
Course Language
English ‎(en)‎
Next start date
24, June 2024
Time required
5 hours over 2 weeks
Course fee
Free of charge
Course access
Open for enrolment
Tutor Information

Namrata Pandita Wakhaloo

Dr. Win Pa Pa Soe

food safety hygiene vendors quality standards food and agriculture