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Capacity building has been central to the global project, emphasising a risk-based approach and the application of internationally-agreed principles of food hygiene and a HACCP-based approach to food safety. Here, a field visit under a Training of Trainers' (ToT) programme is completed in Kenya. Delivered to senior technical personnel, these groups of trainers play a critical role in ensuring that all people involved in the national coffee sector can improve their handling of coffee so as to reduce the risk of OTA contamination. Associated FAO-funded national Technical Cooperation Projects in Ecuador, Thailand and Vietnam have implemented similar courses.