• +254 741 106021
  • info@foodsafety.co.ke
  • Nairobi, Kenya

Training Courses

1. General Trainings for all Segments


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

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

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