Indepthresearch
outreach@indepthresearch.org
  + 254 20 211 3814 | +254 731 240 802
   +254 735 331 020 | +254 715 077 817
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Njema Court, Suite R2
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Food Safety and Hygiene Management Course

Introduction

Food-related illness affect tens of millions of people and kill thousands each year. A foodborne illness is caused by eating or drinking a contaminated food or beverage. The training course on foodborne illnesses and food hygiene at IRES- Kenya is dedicated to inform, educate and improve preparedness, response, and prevention of foodborne diseases within both the governing and industry workforce. Well informed food handlers provide safer foods, understand their responsibilities clearly and may improve the outcomes of the business, by reducing food waste and liability.

Who Should Attend?

Food handlers in various institutions such as; hotels and restaurants, schools, factories and food processing industries and food inspectors

Duration

5 Days

Objectives

By the end of this training participants should be able to:

1. Describe what is meant by “foodborne illness and list various examples

2. Describe the desirable knowledge and skills available in a foodborne outbreak investigation team

3. Describe what HACCP and come up with HACCP plan

4. Understand the importance of personal hygiene during food handling

5. Discuss healthy ways to buy, prepare, cook, and preserve food

Course Content

MODULE 1: Introduction to Foodborne Illness

  • Definition of foodborne illness
  • Food contamination - prevention and control
  • Food poisoning - prevention and control
  • Bacteria-related diseases - prevention and control.
  • Virus-related disease- prevention and control.
  • Prion- related disease - prevention and control.
  • Chemical- related diseases- prevention and control.

MODULE 2: Investigation and Reporting of foodborne illness

  • Preliminary assessment of the situation
  • Communication among team- use of E-mails and social media
  • Food and environmental Investigation
  • Control measures

MODULE 3: Introduction to HACCP

  • Definition of HACCP
  • The hazards covered in HACCP
  • How to develop a plan
  • Understanding prerequisite programs and building a HACCP team
  • Conducting Hazard analysis
  • Conducting Hazard analysis
  • Establishing critical limits and critical control points

MODULE 4: Food Safety and Hygiene

  • Basic food safety: Importance and examples of food safety hazard
  • Temperature control
  • Safe food handling
  • Cross-contamination and allergens
  • Cleaning and sanitizing
  • Personal hygiene

MODULE 5: Pest Control

  • Food pest prevention and control
  • Waste disposal

REQUIREMENTS

Participants should be reasonably proficient in English. Applicants must live up to Indepth Research Services (IRES) admission criteria.

METHODOLOGY

The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.

ACCREDITATION

Upon successful completion of this training, participants will be issued with an Indepth Research Services (IRES) certificate.

TRAINING VENUE

The training is residential and will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION

Accommodation is arranged upon request. For reservations contact the Training Officer.

Email:

Mob: +254 715 077 817

Tel: 020 211 3814

TAILOR- MADE

This training can also be customized for your institution upon request to a minimum of 4 participants. You can have it delivered in our training centre or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817, +254 (020) 211 3814 or mail 

PAYMENT

Payment should be transferred to IRES account through bank on or before C.O.B. 11th December 2017.

Send proof of payment to 

CANCELLATION POLICY

Payment for the all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

Participants may cancel attendance 14 days or more prior to the training commencement date.

No refunds will be made 14 days or less to the training commencement date. However, participants who are unable to attend may opt to attend a similar training at a later date, or send a substitute participant provided the participation criteria have been met.

Please Note: The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

Event Properties

Duration 5 Days
Event Date 18-12-2017
Event End Date 22-12-2017
Cut off date 11-12-2017
Individual Price (Kenyan) KES 75,000.00
Individual Price (International) EUR 1,012.00
Individual Price (International) USD 1,100.00
Location Nairobi, Kenya

Group Tariffs

Group Size Kenyan Rate Per day (KES) International Rate Per day (USD/EURO)
6-10 95,000.00 $ 1,118.00
€ 1,018.00
11-15 146,250.00 $ 1,721.00
€ 1,567.00
16-20 191,250.00 $ 2,250.00
€ 2,048.00
21-25 230,000.00 $ 2,706.00
€ 2,463.00
26-30 262,500.00 $ 3,089.00
€ 2,811.00
30-50 309,825.00 $ 4,556.00
€ 0.00
3-5 62,500.00 $ 736.00
€ 670.00
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© Indepth Research Services Ltd 2017