WEB 2.0 LEARNING OPPORTUNITY

MY PERSONAL EXPERIENCE

Through this post I am sharing my personal experience during the 5 days training on Web 2.0 tools organised by the Technical Centre for Agricultural and Rural Cooperation (CTA) in collaboration with the Faculty of Agriculture of the University of Mauritius(UOM) and the Food and Agricultural Research Council (FARC). 

I really appreciated the enthusiastic approach of the trainers and how each Web 2.0 tools were explained.


I particularly liked the video approach for making us understand each tool.

I was amazed to see how many things can be done to obtain and share up-to-date information rapidly. I have learnt how to use so many tools that I prevoiusly hesitated to give a try...like twitter.

The democratic wall was a good way to express our views and it's a good way to ensure that the training is going on smoothly. Thanks to  the trainer who scrutinized every small papers and tried his best to consider every idea.

A special thanks to Nawsheen who shared her personal experience and case studies on the use of Web 2.0 tools.

My first post

The Mauritius Food Act 1998 stipulates that “any person who imports, prepares, supplies, distributes or sells any food which is poisonous, harmful or injurious to health…shall commit an offence”.

Food business operators throughout the food chain have the moral and legal responsibility to ensure food safety.  Good Agricultural Practices (GAP) on farms are required to minimise pesticide residue levels in crops. Good Hygienic Practices (GHP) on animal farms/slaughterhouses and fishing boats contribute to keep bacteria in raw meat and fish to low numbers. The continued application of food hygiene principles by food handlers involved in processing, storage, distribution and sale of food is critical to provide safe food to the consumer who is the final link in the food chain. Consumers have the responsibility to adopt good food safety behaviour when purchasing and handling food to draw the final line of defense against food poisoning bacteria.   Food handlers from farm/sea to the consumer’s palate need to work together to achieve food safety to prevent human suffering and protect human life.