Training on Food Safety, Hygiene & Sanitation Practices
Gain essential food safety knowledge to prevent hazards, improve hygiene, and ensure compliance in food handling operations.
Next intake
20 Jul 2026 · Nakuru
Duration
5 days
Live instruction
Delivery
Physical + Virtual
Cohort based
Level
Intermediate
Working professionals
Certification
NITA reimbursable
For Kenyan cohorts
Language
English
All materials
About this programme
This course provides essential knowledge and practical skills required to maintain high standards of food safety, hygiene, and sanitation in food handling environments. It covers the prevention of foodborne illnesses, proper personal hygiene, safe food storage, cleaning and sanitation procedures, and compliance with regulatory standards. Participants will gain a clear understanding of how to identify risks, implement control measures, and ensure food safety across all stages of food preparation and service. The training combines theoretical concepts with practical applications to promote a culture of safety and accountability.
Duration
5 Dyas
Who Should Attend
- Food handlers and kitchen staff
- Restaurant, catering, and hospitality personnel
- Food production and processing workers
- Supervisors and managers in food-related industries
- Health and safety officers
What you'll walk away with
- Understand key principles of food safety and hygiene
- Identify common food hazards and contamination risks
- Apply proper cleaning and sanitation techniques
- Implement safe food handling and storage practices
- Comply with food safety standards and regulations
What we cover, module by module
Module 1: Introduction to Food Safety
- Definition and importance of food safety
- Types of food hazards (biological, chemical, physical)
- Causes and prevention of foodborne illnesses
- Food safety regulations and standards
- Case study / Hands-on exercise: Identifying hazards in a sample kitchen setup
Module 2: Personal Hygiene Practices
- Importance of personal hygiene in food safety
- Proper handwashing techniques and timing
- Use of protective clothing and equipment
- Health conditions and reporting procedures
- Case study / Hands-on exercise: Demonstration and assessment of hygiene practices
Module 3: Safe Food Handling and Storage
- Safe food receiving and storage procedures
- Temperature control and the danger zone
- Cross-contamination prevention methods
- Food labeling and stock rotation (FIFO)
- Case study / Hands-on exercise: Organizing and evaluating a storage area
Module 4: Cleaning and Sanitation
- الفرق between cleaning and sanitizing
- Types of cleaning agents and their uses
- Cleaning schedules and procedures
- Waste management and pest control
- Case study / Hands-on exercise: Developing a cleaning and sanitation plan
Module 5: Food Safety Management Systems
- Introduction to HACCP principles
- Monitoring and record-keeping practices
- Risk assessment and control measures
- Roles and responsibilities in food safety
- Case study / Hands-on exercise: Creating a basic HACCP plan
Where the change lands
Organizational Impacts
- Improved compliance with food safety regulations
- Reduced risk of food contamination and outbreaks
- Enhanced brand reputation and customer trust
- Increased operational efficiency and reduced waste
- Strengthened workplace safety culture
Individual Impacts
- Increased knowledge of food safety principles
- Improved personal hygiene practices
- Enhanced professional competence and confidence
- Reduced risk of causing foodborne illnesses
- Better career opportunities in the food industry
Dates and locations
Upcoming intakes
Every intake is limited to a small cohort. Booking closes when a date fills or three weeks before the start, whichever comes first.
| City | Starts | Ends | Delivery | Book |
|---|---|---|---|---|
NakuruNext | 20 Jul 2026 | 24 Jul 2026 | In-Person | Book |
Kigali | 20 Jul 2026 | 24 Jul 2026 | In-Person | Book |
Accra | 20 Jul 2026 | 24 Jul 2026 | In-Person | Book |
Kisumu | 27 Jul 2026 | 31 Jul 2026 | In-Person | Book |
Johannesburg | 27 Jul 2026 | 31 Jul 2026 | In-Person | Book |
Dakar | 27 Jul 2026 | 31 Jul 2026 | In-Person | Book |
- NakuruNext
20 Jul → 24 Jul·In-Person
Book this intake - Kigali
20 Jul → 24 Jul·In-Person
Book this intake - Accra
20 Jul → 24 Jul·In-Person
Book this intake - Kisumu
27 Jul → 31 Jul·In-Person
Book this intake - Johannesburg
27 Jul → 31 Jul·In-Person
Book this intake - Dakar
27 Jul → 31 Jul·In-Person
Book this intake
Common questions.
Still not sure? Send us a note and a facilitator will get back to you within a business day.
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Course finder
Find the right course for you
Prefer to talk it through? Send us an enquiry and a facilitator will scope a fit within a business day.
For corporate teams
Training 10+ professionals?
We deliver Training on Food Safety, Hygiene & Sanitation Practices in-house at your offices, at a venue we arrange, or fully virtual. Customise the curriculum against your KPIs, and get a bespoke price for the cohort size you need.