Food Safety in Food Processing - Centurion Systems Ltd | Educartis

Nairobi
2 weeks
Course
On Campus

Benefits

Course Overview

In this course we take a commonsense, feet-on-the-ground look at Food Safety in Food Processing. Together we will seek to:

To promote understanding of the central issues in Food Safety during Food Processing To
provide an initiating foundation to:

  • Recognize gaps in existing processes and systems in food processing
  • Generate Integrated, Forward Looking Solutions.
  • Support Effective Implementation.

How This Course Will Benefit Your Career

Course Structure
Week I:  Addresses the Prerequisite Conceptual Framework and Essential Theory with regard to Food Safety and Hygienic Processing.
Week II: Addresses the Practical Application of the ideas, concepts and models articulated in Week I.
  • It includes direct exposure to Real-World Food Processing Operations with Practice Leaders in Food Safety from different Industries, thus facilitating an invaluable benchmarking exercise.
  • The whole experience is deepened and reinforced by participants working on their own real-life projects in their respective places of work, directly connecting the training with the benefit to the business/operation.
  • There is a break of a 2-4 weeks between Week I and Week II to allow participants time to internalize the material
  • learnt in the first week and to complete their chosen real-life projects in their respective places of work

Course Content
Section 1: Food Safety
General Aspects of Food Safety
Biological Food Hazards
Chemical Food Hazards
Physical Food Hazards

Section 2: Legal Requirements and Standards
Food Safety Legislation
Food Safety Management System
(ISO , which is mandatory for food processing, plays a big role in this section)

Section 3: Good Hygiene and Practice
Good Manufacturing Practice
Cleaning and Disinfection

Section 4: Personal Hygiene
Rules and Practices
Training and Documentation

Section 5: Premises, Facilities
Food Processing and Storage Infrastructure
Water Systems

Section 6: Pest Control
Pests and Pest Control Measures
Waste

Section 7: The HACCP System
Principles and Standards
Implementation of HACCP

Course Project
Each participant will define a project taken from the area in which they work and which they will examine during the course. The results of the project will be available to their supervisors. The project serves to deepen practical application of the course material and very importantly, to highlight the benefit of the training to the business/ operation.

Training Methods
Our workshops focus on learning and not just teaching. Every class is an exercise where participants are consistently required to link the specifics of the subject they are currently addressing with other areas of knowledge and experience. Real world applications and practical implementation are given the highest priority in the learning process.
The course is intensely interactive.

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Certification obtained

Certificate of Completion

Download Course Brochure
Download PDF

When do I start?

Next available course

Admission Criteria

Target group for this course: 
  • Technicians and supervisory staff who work in the area of food processing
  • Technicians and supervisory staff who work in maintenance
  • Other management staff who would like to learn more about the issues of Food Safety and Hygienic Processing

How do I apply?

Send an email to Rachel Njau expressing your interest in the course. 
E-Mail: rachel.njau@vdma.org

Detailed course information

Section 1: Food Safety
  1. General Aspects of Food Safety
  2. Biological Food Hazards
  3. Chemical Food Hazards
  4. Physical Food Hazards

Section 2: Legal Requirements and Standards
  1. Food Safety Legislation
  2. Food Safety Management System
(ISO 22000, which is mandatory for food processing, plays a big role in this section)

Section 3: Good Hygiene and Practice
  1. Good Manufacturing Practice
  2. Cleaning and Disinfection

Section 4: Personal Hygiene
  1. Rules and Practices
  2. Training and Documentation

Section 5: Premises, Facilities
  1. Food Processing and Storage Infrastructure
  2. Water Systems

Section 6: Pest Control
  1. Pests and Pest Control Measures
  2. Waste

Section 7: The HACCP System
  1. Principles and Standards
  2. Implementation of HACCP
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Course Provider

Email & Website
  • info@centurionsystemsltd.com
  • http://www.centurionsystemsltd.com
Phone & Location
  • +254715728523
  • +254714909214
  • New Rehema House, Westlands