Foodborne Illness and Food Hygiene Course

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: Intermediate

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

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.

Accomodation and Airport Pickup

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

Tailor-made Programs

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.