Foodborne Illness and Food Hygiene 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

COURSE LEVEL:

Register for the course


Face to Face Schedules By Location
Nairobi Schedules:
Code Date Duration Location Fees
FIF08 9 Oct 2023 - 13 Oct 2023 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 13 Nov 2023 - 17 Nov 2023 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 11 Dec 2023 - 15 Dec 2023 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 15 Jan 2024 - 19 Jan 2024 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 12 Feb 2024 - 16 Feb 2024 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 11 Mar 2024 - 15 Mar 2024 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 8 Apr 2024 - 12 Apr 2024 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 13 May 2024 - 17 May 2024 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
FIF08 10 Jun 2024 - 14 Jun 2024 5 days Nairobi, Kenya KES 75,000 | USD 1,100 Register
Kigali Schedules:
Mombasa Schedules:
Nakuru Schedules:
Kisumu Schedules:
Naivasha Schedules:
Virtual Trainer Led Schedules
Contact Us on (+254) 715 077 817 / (+254) 792 516 000 or email us [email protected] for a virtual schedule.
Code Date Duration Period Fees
E-Learning

Contact Us on (+254) 715 077 817 / (+254) 792 516 000 or email us [email protected] for E-Learning course.


Course Objectives

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

  • Describe what is meant by “foodborne illness and list various examples
  • Describe the desirable knowledge and skills available in a foodborne outbreak investigation team
  • Describe what HACCP and come up with HACCP plan
  • Understand the importance of personal hygiene during food handling
  • 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

Course Administration Details:

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 Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).

TRAINING VENUE

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

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

ACCOMMODATION AND AIRPORT PICKUP

Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.

Email:[email protected] or [email protected]  

Mob: +254 715 077 817 or +250 789 621 067

TAILOR- MADE

This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817 or +250 789 621 067

Mob: +254 792516000+254 792516010+250 789 621 067 or mail [email protected] or [email protected]

PAYMENT

Payment should be transferred to IRES account through bank on or before course start date.

Send proof of payment to [email protected]  or [email protected]


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# Job Title Organisation Country
1 Quality Assurance Officer Kenya Bureau of Standards (KEBS) Kenya
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