Participants’ evaluation of an online international food safety short course

Food safety system is a complex process involving multi-stakeholders. Knowledge and skills gaps among these stakeholders are noted as the most critical factors affecting food safety systems in developing countries. Competent professionals who can help identify and address those gaps either by themselves or by informing and educating others are critical to improve food safety situations. Within these contexts, Michigan State University (MSU) held a week-long food safety short course virtually in November 2020. A descriptive study employing web surveys was administered to study the effectiveness of and lessons-learned from this course. Thirty-seven out of 42 participants attending the food safety short course filled out pre-and post-course surveys. The findings revealed a significantly higher level of knowledge of participants on the topics taught compared to their knowledge prior to the course. Participants appreciated the course management, course contents, and course offering, however, they preferred this course to be offered in person providing opportunities for hands-on learning and interactions with faculty and professionals and visits to the food processing industries. If it is to be offered online, they suggested making it more interactive and participatory.