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 comprise presentations, guided sessions of practical exercise, web-based tutorials, and group work. Our facilitators are seasoned industry experts with years of experience, working as professionals 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 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 to 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]
- Phone: +254715 077 817
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:
- Email: [email protected]
- Phone: +254715 077 817
PAYMENT
Payment should be transferred to the IRES account through a bank on or before the start of the course. Send proof of payment to [email protected]
Click here to register for this course.
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