Foodborne Illness and Food Hygiene Course


Course Cover

Register for this course

We are proud to offer this course in a variety of training formats to suit your needs. We use the highest quality learning facilities to make sure your experience is as comfortable as possible. Our face to face calendar allows you to choose any classroom course of your choice to be delivered at any venue of your choice - offering you the ultimate in convenience and value for money.


June 2024

Code Date Duration Location Fee Action
FIF08 24 Jun 2024 - 28 Jun 2024 5 days Cape Town, South Africa $2,400 Register
FIF08 24 Jun 2024 - 28 Jun 2024 5 days Nakuru, Kenya KES 84,000 | $1,100 Register
I Want To See More Dates...

Unfortunately, we do not have any dates scheduled at this time. Do you have a date in mind when you would like to take your training?

Request Custom Schedule

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

June 2024

Date
Duration
Location
Fee
Action
24 Jun - 28 Jun 2024
5 days
Cape Town
$2,400
24 Jun - 28 Jun 2024
5 days
Nakuru
KES 84,000 $1,100
I Want To See More Dates...

Unfortunately, we do not have any dates scheduled at this time. Do you have a date in mind when you would like to take your training?

Request Custom Schedule

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


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:

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

Related Courses


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]


Share this course:


Who else has taken this course?


# Job Title Organisation Country
1
2
3 Nurse United Nations Development Programme Somalia
4 Quality Assurance Officer Kenya Bureau of Standards (KEBS) Kenya

Related Courses

People who took this course also viewed: