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  • info@foodsafety.co.ke
  • Nairobi, Kenya

Certified Short Courses

1. General Trainings for all Segments

NITA/TRN/827

1.1. Basic Food Safety and Hygiene Training

Shop floor food handlers – These include line operatives, receiving clerks, tea girls, cooks, stewards, waiters, cleaners, drivers, loaders, etc It is critical for this group to be aware of food safety hazards and their implication to human health, business reputation and business growth.

To create awareness of hood safety hazards and the controls applied in food safety management.
To promote the importance of proper hygiene and in food safety management.

i. Importance of food safety

ii. Food safety laws and regulations

iii. Food safety hazards specific to operation

iv. Sources and Modes of transmission of food safety hazards

    • ~Preventive and control measures
    • ~Personnel health and hygiene
    • ~Code of practice for hygiene
    • ~Cleaning and sanitation
    • ~Food handling techniques
    • ~Management of pests
    • ~Management of waste

v. The role of food handlers in management of food safety

The course is a 2-day training.

1.2. Intermediate Food Safety Training

This course is suitable for personnel who have had basic foodsafety training and/or have background technical training in relevant subject areas or is taking a refresh training. Eg low level management including line managers, supervisors, procurement officers, sanitation supervisors, chefs, waiters, superintendents, QCs, lab technicians etc

To impart an understanding of management of food safety hazards and specific controls of specific hazards in theoperation.

i. Introduction to food safety hazards

ii. Food safety laws and regulations

iii. Generic and specific controls on food safety hazards

    • ~Facility layout and process/ workflow
    • ~Management of facility maintenance and repairs
    • ~Equipment selection and maintenance
    • ~Management of purchased raw material
    • ~Products specifications
    • ~Allergen management
    • ~Environmental monitoring
    • ~Handling customer complaints

iv. HACCP study and Hazard Control Plan management

    • ~Seven principles of HACCP
    • ~Managing a HCP plan
    • ~Process controls

The course is a 3-day training.

1.3. Advanced Food safety Training

Middle and high-level managers in food production. This group has technical education and/or experience in food handling and are charged with responsibility of running eg production managers, chief chefs, food safety team, head of establishment, factory manager, HACCP team, and other defined managers.

To impart skills to develop, implement, manage and continually improve food safety management systems.

i. Introduction to food safety management systems

ii. Food safety laws and regulations

iii. Roles of senior management

iv. Documentation of food safety management system

v. Facility management through pre-requisite programs

vi. Selection and management of suppliers

vii. Product controls

viii. Process controls

ix. Incident management

x.Food defense and fraud prevention

xi. Food safety culture development

xii. Training

xiii. FSMS verification

The course is a 4-day training.

1.4. Food Safety Supervisory Training

Supervisors, junior managers and food safety management teams, quality control officers, hygiene officers and lab technicians

A supervisor should be able to implement and manage basic systems like PRP’s and maintain other higher food management systems in the company. This training offers the target group skills to implement and manage these systems. Refresher training focuses on challenges of continual improvement and is done yearly.

i. Responsibilities and authorities

ii. Leadership styles

iii. Effective communication and reporting

iv. Creating effective teams

v. Problem solving and decision making

vi. Management of food safety and quality requirements

vii. Application of PDCA cycle

viii. Record management and data analysis

ix. Handling food safety and quality issues

x. Handling system audits

The course is a 2-day program.

1.5. Internal Quality Audit (IQA)

Practicing professionals in the industry charged with the responsibility of regular system verification.

To equip trainees with skills to carry out effective system audits; to identify conformances and non-conformances and prepare comprehensive reports.

i. Auditor’s perspective of respective standard

ii. Introduction to auditing

iii. Principles of auditing

iv. Audit Planning and Scheduling

v. Audit process

vi. Audit Cycle, Management and Review

vii.Audit reporting and analysis

There is a written examination at the end of the training

Internal auditing is a 3-day course.

1.6. Continual Improvement

Professionals in (senior, middle, lower) management levels in all disciplines in the organization

Introduction
i. People (&leader) development (RACI)

ii. Process improvement mapping

iii. KPIs and daily management implementation

iv. Setting department goals

v. Creating Continuous improvement culture

2-day course

1.7. Training of Trainers (ToT) on Food Safety Management

Professionals aspiring to be trainers in food safety management

i. Introduction

ii. Generic food safety management

iii. Profile of a good Trainer

iv. Adult Learning

v. Organizing Training Material

vi. Effective Presentation

vii. Interpersonal Communication

viii. Methods and media

ix. PowerPoint Presentation

x. Managing Feedback

A highly practical workshop with assessment and evaluations

5-day course

Apply for General Trainings for all Segments

Book by selecting your course of choice.

    2. Specific Training for Food Processing and Manufacturing Segment

    NITA/TRN/827

    2.1. FSSC 22000 Development and Implementation

    Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety systems in the organization.

    The course covers the standard requirements and gives guidelines towards the development and implementation of the system.

    i. Introduction to food laws and food trade

    ii. FSSC requirements

    iii. Developing FSSC22000 system

    iv. Developing FSSC22000 system

    v. Demonstrating compliance

    1. Awareness training – 3 days
    2. The implementers’ training is an 8-day course.

    2.2. Food Safety Management System ISO 22000: Development and Implementation

    Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety system in the organization.

    The course covers the standard requirements and gives guidelines towards the development and implementation of the system.

    i. Introduction to food laws and food trade

    ii. Introduction to ISO

    iii. Documentation skills

    iv. Requirements of ISO 22000

    v. Pre-requisite programs

    vi. The HACCP Principles

    vii. System validation and verification

    viii. Continual improvement

    ix. Demonstrating compliance

    1. The implementers’ training is a 5 days course.
    2. Refresher training is 3 days

    2.3. (ISO/TS 22002-1) PRPs For Food Manufacturing

    Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety systems in the organization.

    The course covers the standard requirements and gives guidelines towards the development and implementation of the system.

    i. Introduction to food laws and food trade

    ii. Introduction to ISO

    iii. Documentation skills

    iv. Pre-requisite programs

    v. Verification plans

    vi. Continual improvement

    This requires 2 days 

    2.4. Quality Management System (QMS): ISO 9001:2008

    Practicing professionals’ team is multidisciplinary and charged with the responsibility of quality management in the organization.

    The course covers the standard requirements and gives guidelines towards the development and implementation of the system.

    i. Basic Concepts of Quality
    ii. Introduction to ISO 9000 standards
    iii. Quality Management Principles
    iv. Documentation skills
    v. Requirements of ISO 9001:2008
    vi. System validation and verification
    vii. Continual improvement
    viii. Demonstrating compliance to ISO 9001:2008

    1. The implementers’ training is a 5days course.
    2. Refresher training is 3days.

    2.5. HACCP Development and Implementation

    HACCP Team; comprising of individuals charged with implementation and management of food safety program based on HACCP principles.

    The target group is equipped with skills to carry out an effective HACCP study and implement preventive measures, a monitoring system for critical control points, corrective actions and continual improvements.

    i. Introduction to HACCP system

    ii. Understanding HACCP principles

    iii. Conducting a HACCP study

    iv. Managing a HACCP plan

    v. Continual Improvement

    Implementers 2 days

    2.6. Food Defense & Fraud Prevention (TACCP)

    Professionals in food production, quality control and assurance staff, security managers and officials, system control board operators, information technology handlers, plant managers.

    i. Introduction

    ii. Terms and definitions

    iii. Types of threats

    iv. Understanding the attacker

    v. Threat Assessment Critical Control Point (TACCP)

    vi. Assessment

    vii. Critical controls

    viii. Response to incidents

    ix. Review of food protection arrangements

    2-day course

    2.7. Control of Foreign Bodies in Foods

    Food processors and manufacturers, FBO owners/partners, food safety management team members, hygiene managers, local authority personnel

    i. Introduction

    ii. Major sources of foreign bodies in foods

    iii. Due diligence plan

    iv. How to manage foreign bodies incidents

    v. The role of HACCP system

    vi. Methods for detection and removal of foreign bodies

    vii. Selection of the detection and rejection systems

    2-day course

    2.8. Sensory Evaluation of Foods

    Professionals involved in sensory evaluation of foods, food-related product developers, quality control and assurance staff, key production personnel, lab technicians and managers, marketing and sales staff, industry professionals who conduct consumer preference/acceptance tests.

    To impart the importance of sensory evaluation of foods, equip target group with skills to carry out product profiling, learn different sensory test, set up a sensory test and effectively evaluate results.

    i. Introduction

    ii. Sensory attributes of foods

    iii. Sensory analysis requirements

    iv. Selecting sensory evaluators

    v. Preparing for a sensory test

    vi. Sensory evaluation program

    vii. Designing a sensory evaluation lab

    viii. Sensory tests, scales errors

    ix. Data analysis and interpretation

    x. Product profiling

    1. Sensory techniques for evaluators skills - 2 days
    2. Sensory evaluation for coordinators - 2 days
    3. Sensory analysis of data (software) - 1 day

    2.9. Predictive Microbiology For QC

    Quality control and quality assurance staff, food microbiologist, food safety team members, lab technicians and managers, key production personnel, new food product developers. 

    Microorganisms are notorious food safety hazards and success in their control depends on how well they are understood. The course helps the participants to understand the growth, survival and inactivation of micro-organisms of concern. The participants also learn the application of software in prediction and control of microorganisms.

    i. Introduction

    ii. Quantitative microbiology

    iii. Fundamentals of

    iv. Predictive Microbiology

    v. Regulatory perspective on use of predictive microbiology

    vi. Case studies demonstrating their applications

    vii. Overview and demonstration of software tools

    Participants are required to bring their own laptops

    It is available in a 2-day detailed program.

    2.10. Allergen Management

    Quality control and assurance staff, food microbiologist, food safety team members, lab technicians and managers, key production personnel, new food product developers.

    From this training program, the participants learn about allergenic foods, how to carry out allergenic risk assessment and to document an allergen control plan.

    i. Allergies & intolerances

    ii. Allergen risk assessment

    iii. Supply chain operatives/manufacturers

    iv. Cleaning and validation

    v. Allergen labelling

    vi. Allergen risk communication

    vii. 12-p0int allergen control plan

    It is available in a 2-day detailed program.

    2.11. ISO/TS 22002-6 PRPs for Food Packaging Manufacturing

    Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety systems in the organization.

    The course covers the standards requirements and gives guidelines towards the development and implementation of the system.
    i. Introduction to food laws and food trade

    ii. Introduction to ISO

    iii. Documentation skills

    iv. Pre-requisite programs

    v. Verification plans

    vi. Continual improvement

    This requires 2 days

    Apply for Specific Training for Food Processing and Manufacturing Segment

    Book by selecting your course of choice.

      3. Specific Training for Food Production Segment (Farming)

      NITA/TRN/827

      3.1. ISO/TS 22003 -3: PRPs for Food Safety in Farming

      Personnel working in farms, owners of farms, regulating personnel, farming groups, commercial farmers

      The course covers the standard requirements and gives guidelines towards development and implementation of the PRP programs.

      i. Introduction to food laws and food trade

      ii. Introduction to ISO

      iii. Documentation skills

      iv. Pre-requisite programs

      v. Verification plans

      vi. Continual improvement

      This requires 2 days

      3.2. ISO/TS 22002-6 PRPs for Feed and Animal Food Production

      Personnel working in feed factories, owners of animal feed production businesses, regulating personnel

      The course covers the standards requirements, and gives guidelines towards development and implementation of technical requirements

      i. Introduction to food laws and food trade

      ii. Introduction to ISO

      iii. Documentation skills

      iv. Pre-requisite programs

      v. Verification plans

      vi. Continual improvement

      This requires 2 days

      3.3. British Retail Consortium

      Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety system in the organization.

      To provide interpretation for the standard and offer trainees with skill to develop and implement the standard

      i. Understanding requirements

      ii. Developing documentation

      iii. Implementing the system

      iv. Identifying control areas

      v. Continual improvement

      BRC is a 3-day course.

      3.4. GlobalGAP

      Middle management staff and food safety team members. The team is multi-disciplinary and charged with the responsibility of establishing, implementing and managing food safety system in the organization.

      To provide interpretation for the standard and offer trainees with skill to develop and implement the standard

      i. Understanding requirements

      ii. Developing documentation

      iii. Implementing the system

      iv. Identifying control areas

      v. Continual improvement

      GlobaGAP is a 3-day course.

      Apply for Specific Training for Food Production Segment (Farming)

      Book by selecting your course of choice.

        4. Specific Trainings for HoReCa Segment

        NITA/TRN/827

        4.1. ISO/TS 22002 -2: PRPs for Catering

        Personnel working in hotels, restaurants and catering services, owners of the same, regulating personnel

        The course covers the standard requirements and gives guidelines towards development and implementation of the PRP programs.

        i. Introduction to food laws and food trade

        ii. Pre-requisite programs

        iii. Verification plans

        iv. Continual improvement

        This requires 2 days 

        Apply for Specific Trainings for HoReCa Segment

        Book by selecting your course of choice.

          5. Specific Trainings for Food Retail Segment

          NITA/TRN/827

          5.1. BSI PAS 221:2013: PRPs for Food Safety in Food Retail

          Management staff and owners of food retail businesses like shops, supermarkets, open markets, exporters, secondary packers

          The course covers the standard requirements and gives guidelines towards development and implementation of the PRP programs.

          i. Introduction to food laws and food trade

          ii. Introduction to ISO

          iii. Documentation skills

          iv. Pre-requisite programs

          v. Verification plans

          vi. Continual improvement

          This requires 2 days

          Apply for Specific Trainings for Food Retail Segment

          Book by selecting your course of choice.