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Training Courses

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

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