About Course

Name: Food Safety and Quality Management Training- Kenya
Price: 1200 KES
Availability: InStock

Food Safety and Quality Management Training- Kenya

Category: Climate Change and Agriculture Training

Overview

The Expedition

Food Safety and Quality Management Training equips participants with the skills to manage food safety systems effectively from farm to fork. The course covers food safety hazards, regulatory compliance, quality assurance frameworks, hygiene practices, and international standards including HACCP, ISO 22000, and Codex Alimentarius. Emphasis is placed on sustainable practices that protect public health, enhance trade, and build consumer trust. Training is available in in-person, virtual, and in-house formats. Participants who complete the course receive a certificate that validates their expertise in food safety and quality management.

Course Objectives

By the end of this course, participants will be able to:

Understand the principles and importance of food safety and quality management.
Identify and control biological, chemical, and physical food hazards.
Implement good agricultural and manufacturing practices (GAP/GMP).
Apply quality assurance frameworks such as HACCP and ISO standards.
Promote sustainable, inclusive, and traceable food systems.

Target Audience

Food producers, processors, and handlers
Quality assurance and control professionals
Agricultural extension and public health officers
Regulatory and certification authorities
NGOs and agribusiness development organizations

Training Duration

Classroom: 5 Days

Online: 7 Days

Training Modules

1: Fundamentals of Food Safety and Quality

Concepts and definitions of food safety and quality
Importance of safe food in nutrition, trade, and health
Types and sources of food hazards (biological, chemical, physical)
Factors influencing food contamination and spoilage
Principles of risk analysis and preventive control

2: Good Practices in Food Production and Handling

Good Agricultural Practices (GAP) for crop and livestock systems
Good Manufacturing Practices (GMP) and hygiene in processing
Personal hygiene and sanitation practices
Water quality and waste management in food operations
Facility design and pest control measures

3: Food Safety Management Systems and Standards

Introduction to HACCP principles and applications
Overview of ISO 22000 and food safety certification schemes
Codex Alimentarius guidelines and their national relevance
Development and implementation of a food safety plan
Auditing and documentation requirements

4: Quality Control, Traceability, and Labeling

Methods of sampling, testing, and quality control
Product grading, specification, and standardization
Food traceability systems and digital tracking tools
Labelling regulations and consumer information
Post-market surveillance and compliance checks

5: Sustainable and Inclusive Food Systems

Linking food safety to environmental sustainability
Social responsibility and ethical sourcing
Inclusive strategies for smallholder participation in certified markets
Strengthening public–private partnerships in food systems
Innovations in food safety (blockchain, sensors, mobile apps)

Delivery Method

This program is taught through a mix of practical activities, theory, group work and case studies. Training manuals and additional reference materials are provided to the participants.