Food Safety Standards and Compliance Training Course

Duration 10 days 18 modules · 65 contact hours
Level Intermediate Certificate on completion
Who attends Food and Beverage Managers, Executive Chefs and others
Fee from USD 2,200 KSh 190,000 for Kenyan organisations
Where 52 cities + online See dates by city
Next start 16 Nov 2026 Course code SD-TH-046

Before you join: Participants should have practical exposure to food preparation, food service, catering operations, quality assurance or hospitality supervision.

Dates & prices

Two start dates a month in every city, and live online on weekdays or weekends. Fees are per participant; classroom fees include tuition, materials, lunch and refreshments, and the certificate.

Suggest a date or city

Showing the next six months. Later dates, other cities and private deliveries for your team are available on request.

Course overview

Food businesses in hotels, restaurants, catering operations, resorts, cruise services and institutional kitchens must control hazards before they cause illness, regulatory action, guest complaints or reputational damage. Managers need more than hygiene rules: they need a documented food safety system that links legal duties, prerequisite programmes, HACCP controls, monitoring records, supplier controls and corrective action. Weak controls often appear at handovers, buffet service, cooling, allergen communication, receiving and cleaning verification.

This course develops the practical knowledge needed to design, operate and review food safety controls in hospitality settings. Participants interpret food safety legal requirements, apply Codex HACCP principles, identify biological, chemical, physical and allergen hazards, establish critical control points, set monitoring arrangements and respond to deviations. The syllabus also covers personal hygiene, cleaning and sanitation, pest control, food defence, supplier assurance, traceability, complaint handling, incident investigation, recall management and internal auditing. ISO 22000 concepts are used to show how food safety management systems connect leadership, risk controls and documented evidence.

Instructor-led delivery combines focused briefings with hospitality cases, group analysis, HACCP simulations, record-review tasks and application planning. Participants work with examples from hotel kitchens, restaurant groups, contract catering and event operations, then adapt the methods to their own menus, processes and sites. They leave with a usable food safety management pack: process-flow documentation, hazard analysis, HACCP plan, monitoring records, audit checklist and corrective-action log.

The course suits operational leaders and assurance personnel who already work around food preparation, service or supply. It is particularly useful where teams need consistent controls across multiple outlets, shifts, contractors or locations.

What you will be able to do

  • Interpret food safety legal duties and translate them into site control requirements
  • Map food processes and identify biological, chemical, physical and allergen hazards
  • Develop a Codex HACCP plan with critical limits, monitoring and corrective actions
  • Establish prerequisite programmes for hygiene, cleaning, pest control and supplier assurance
  • Validate critical control measures using scientific evidence, specifications and process data
  • Conduct internal food safety audits and document nonconformities against defined criteria
  • Manage food safety incidents through traceability, withdrawal, recall and root-cause analysis
  • Present a complete food safety management pack for a hospitality operation

Benefits of attending

For you

  • Ability to build defensible HACCP documentation for menus and production processes
  • Confidence challenging unsafe practices during kitchen, buffet and receiving inspections
  • Practical evidence for progressing into food safety or quality assurance responsibilities
  • Stronger judgement when investigating complaints, temperature failures and allergen incidents
  • Reusable records and audit tools for managing day-to-day food safety controls

For your organisation

  • More consistent food safety controls across outlets, shifts, events and contractors
  • Earlier detection of temperature, hygiene, allergen and supplier-control failures
  • Better audit evidence through complete records, corrective actions and verification routines
  • Reduced exposure to foodborne illness, regulatory enforcement and avoidable guest complaints
  • Clearer recall readiness through tested traceability and incident-management arrangements

Course modules

18 modules over 10 days

Participants can translate food safety duties into operational control responsibilities for a hospitality site.

  • Food business operator duties, due diligence and demonstrable legal compliance
  • Regulatory authorities, inspection powers, enforcement notices and prosecution consequences
  • Guest safety risks across restaurants, banqueting, buffets and room service
  • Food safety policy, roles, reporting lines and management accountability
  • Risk-based control systems linking hazards, procedures, records and verification
  • Legal requirement registers mapped to site procedures and assigned owners

Participants can identify major food hazards and explain how contamination occurs.

  • Biological hazards including bacteria, viruses, parasites and toxin-producing organisms
  • Chemical hazards from cleaners, pesticides, additives, allergens and packaging
  • Physical hazards including glass, metal, plastic, stones and personal items
  • Cross-contamination routes through hands, utensils, equipment, air and pests
  • Time-temperature control and the conditions supporting microbial growth
  • High-risk foods, vulnerable consumers and severity-based hazard prioritisation

Participants can produce accurate product descriptions and process-flow diagrams for HACCP use.

  • Product descriptions covering ingredients, packaging, shelf life and storage
  • Intended use, consumer groups and foreseeable misuse documented clearly
  • Process-flow diagrams from receiving through preparation, service and disposal
  • Separate flows for raw foods, cooked foods and ready-to-eat products
  • On-site flow-diagram confirmation against actual work practices and shift variations
  • Process boundaries covering outsourced preparation, delivery and temporary storage

Participants can establish hygiene controls that prevent contamination by food handlers.

  • Personal hygiene rules covering handwashing, illness reporting and protective clothing
  • Effective handwashing technique, facilities, signage and observation criteria
  • Fitness-to-work decisions for vomiting, diarrhoea, wounds and skin infections
  • Jewellery, mobile devices, smoking and personal-item contamination controls
  • Visitor and contractor hygiene requirements for food preparation areas
  • Training matrices linking job tasks to hygiene competence requirements

Participants can assess whether facilities and equipment support safe food production.

  • Prerequisite programmes supporting HACCP through controlled operating conditions
  • Kitchen layout separating raw preparation, cooking, cooling and ready-to-eat handling
  • Food-contact surfaces, equipment design and maintenance accessibility requirements
  • Water, ice and steam quality controls for food operations
  • Preventive maintenance schedules protecting equipment performance and food safety
  • Foreign-body prevention through glass, brittle-plastic and tool-control registers

Participants can implement allergen controls from purchasing through guest communication.

  • Priority allergens, ingredient review and recipe-based allergen identification
  • Allergen matrices connecting menu items, ingredients and cross-contact risks
  • Supplier specifications and change notifications for allergen control
  • Segregated storage, dedicated utensils and production sequencing methods
  • Accurate guest allergen communication without unsupported safety assurances
  • Allergen incidents investigated through product isolation and traceability records

Participants can apply the first HACCP principles to analyse process hazards.

  • Codex HACCP seven principles and preliminary steps explained
  • Hazard analysis using severity, likelihood and control-measure assessment
  • Biological, chemical, physical and allergen hazards assigned to process steps
  • Existing controls evaluated for adequacy, ownership and evidence
  • Decision trees used to distinguish critical control points from other controls
  • Hazard-analysis worksheets completed from verified hospitality process flows

Participants can determine critical control points and define measurable critical limits.

  • Critical control points selected using Codex decision-tree logic
  • Critical limits based on temperature, time, pH, supplier specifications or detection
  • Cooking controls for poultry, minced meat and high-risk prepared foods
  • Cooling, reheating and hot-holding limits linked to process capability
  • Cold-chain controls for chilled storage, display and delivery
  • Critical-limit sources documented from legislation, guidance and validated specifications

Participants can design HACCP monitoring and response arrangements that produce reliable evidence.

  • Monitoring procedures defining what, how, when and who
  • Calibrated probe thermometers, data loggers and visual checks
  • Corrective actions covering containment, disposition, recovery and escalation
  • Verification activities including record review, observation, testing and audit
  • Validation distinguishes scientifically supported controls from routine verification
  • HACCP records designed for legibility, completion and timely supervisory review

Participants can control temperature risks during storage, preparation, cooking and service.

  • Receiving checks for chilled, frozen and hot delivered foods
  • Stock rotation using first-expired, first-out and date-label controls
  • Thawing methods that prevent drip contamination and temperature abuse
  • Batch cooking, cooling and reheating controls for banquet production
  • Buffet service controls for replenishment, protection and holding temperatures
  • Temperature-deviation records linked to corrective-action decision rules

Participants can specify cleaning and sanitation controls and verify their effectiveness.

  • Cleaning schedules identifying surfaces, frequencies, methods and responsible roles
  • Detergent and disinfectant selection based on soil type and surface compatibility
  • Sanitiser concentration checks, contact times and safe chemical storage
  • Clean-as-you-go practices distinguished from scheduled deep-cleaning activities
  • Pre-operational inspections verifying sanitation before food production begins
  • Environmental swabbing and ATP testing used within verification programmes

Participants can manage environmental conditions that attract pests or contaminate food.

  • Integrated pest management using proofing, sanitation, monitoring and treatment
  • Pest-sighting logs, trend analysis and contractor-service report review
  • Waste segregation, removal frequencies and bin-area cleaning controls
  • Drainage, grease traps and standing-water risks in food areas
  • Potable water, ice-machine hygiene and water-storage maintenance checks
  • Utility failures assessed for food safety impact and operational decisions

Participants can control food safety risks arising from suppliers and incoming goods.

  • Approved-supplier criteria covering certification, specifications, performance and traceability
  • Supplier questionnaires assessing allergen, microbiological and transport controls
  • Purchase specifications defining safety, quality, packaging and delivery requirements
  • Receiving inspections for temperatures, integrity, dates and contamination evidence
  • Supplier nonconformities documented, escalated and reviewed for recurring patterns
  • Storage zoning prevents allergen cross-contact and raw-to-ready contamination

Participants can operate traceability and recall arrangements during a food safety event.

  • One-step-back and one-step-forward traceability records for ingredients and products
  • Batch coding, date labels and production records supporting product identification
  • Food complaint classification separates quality concerns from safety signals
  • Withdrawal and recall decisions based on risk assessment and product distribution
  • Recall teams, contact lists and communication templates maintained current
  • Mock-recall measures traceability speed, completeness and decision effectiveness

Participants can investigate food safety incidents and prevent recurrence through corrective action.

  • Incident response priorities: protect consumers, preserve evidence and notify leadership
  • Immediate containment actions for suspected contamination, allergen and temperature failures
  • Five Whys and fishbone diagrams used for root-cause analysis
  • Corrective-action plans distinguish correction, cause removal and preventive action
  • Escalation criteria for regulators, customers, insurers and senior management
  • Effectiveness reviews confirm actions prevent repeated food safety failures

Participants can conduct structured food safety audits and report findings clearly.

  • Risk-based audit plans prioritising high-risk processes, outlets and recurring issues
  • Audit checklists aligned with HACCP plans, procedures and legal requirements
  • Interviewing, observation and record sampling techniques for objective evidence
  • Nonconformity statements describing requirement, evidence and control failure
  • Grading findings by food safety risk and required response timeframe
  • Follow-up audits verify corrective-action completion and sustained effectiveness

Participants can integrate HACCP controls, records and leadership practices into a managed system.

  • ISO 22000 concepts linking leadership, communication, hazards and documented information
  • Document-control rules for procedures, forms, revisions and obsolete records
  • Food safety objectives, key indicators and management-review inputs
  • Competence assessments based on observation, questioning and record quality
  • Food safety culture measured through reporting, supervision and corrective-action behaviour
  • Management review decisions linked to audit trends, incidents and resource needs

Participants can build, review and present a complete food safety management pack for a defined hospitality operation.

  • Select a hospitality operation, menu scope and food safety system boundaries
  • Build verified process flows, product descriptions and consumer-use assumptions
  • Complete hazard analysis and justify selected critical control points
  • Draft monitoring records, corrective actions and verification activities
  • Prepare supplier, allergen, cleaning, traceability and audit-control documents
  • Present the management pack and defend decisions against peer review

Exercises and examples are adapted to each cohort's sectors and roles.

What you take back to work

  1. Hospitality HACCP plan template
  2. Food process-flow and hazard-analysis model
  3. Allergen matrix and menu-control checklist
  4. Temperature monitoring and corrective-action log
  5. Internal food safety audit checklist
  6. Traceability, withdrawal and recall response plan

Who should attend

  • Food and Beverage Managers — responsible for safe service across outlets and shifts
  • Executive Chefs — accountable for kitchen controls, menus and production practices
  • Quality Assurance Officers — maintain food safety records, audits and corrective actions
  • Hotel Operations Managers — oversee compliance risks across kitchens, banqueting and service
  • Catering Managers — control high-volume production, transport and event food service
  • Restaurant General Managers — need defensible controls for staff, suppliers and guest safety

Skills and tools covered

HACCP plan developmentHazard analysisFood safety auditingAllergen managementTraceability controlIncident response

Tools and standards

Codex HACCP System and Guidelines, ISO 22000:2018, HACCP decision tree, Five Whys root-cause analysis

How the course runs

Training methodology

Short instructor briefings establish the regulatory, scientific and operational basis for each control. Participants analyse hospitality cases, review real-style records, map process flows, assess hazards and make HACCP decisions in facilitated groups. Simulations address temperature deviations, allergen failures, inspection findings and product withdrawal. Trainers provide structured feedback against Codex HACCP and ISO 22000 concepts. Individual application planning helps participants adapt templates, controls and audit questions to their own kitchens, outlets or catering operations.

Requirements and prerequisites

Participants should have practical exposure to food preparation, food service, catering operations, quality assurance or hospitality supervision. They should understand common kitchen processes such as receiving, storage, cooking, cooling, reheating and service, and be comfortable reading simple procedures and records. Prior HACCP training is useful but not required; the course introduces the Codex HACCP method from first principles before applying it in detail. No microbiology qualification, auditing certificate, legal training or ISO 22000 experience is required.

A typical training day

08:30 – 10:30First session
10:30 – 10:45Refreshment break
10:45 – 12:30Second session
12:30 – 13:30Lunch and networking
13:30 – 15:00Third session
15:00 – 15:15Refreshment break
15:15 – 16:30Workshop and daily review

Live online deliveries follow the same structure in East Africa Time, with shorter screen blocks and longer breaks.

What the fee includes

  • Instruction by a practitioner facilitator
  • Full course workbook and materials
  • Exercise files, templates and case studies
  • Refreshments and lunch on classroom deliveries
  • Certificate of completion
  • Post-course application plan

Frequently asked questions

You should understand basic food preparation or food service operations, such as receiving, storage, cooking and service. Prior HACCP, microbiology, auditing or ISO 22000 training is not required.

Bring examples of your menu, process steps, existing temperature records or food safety procedures if you can share them appropriately. These materials help you adapt the course tools to your own operation.

It is designed for food and beverage managers, chefs, catering managers, quality personnel, restaurant managers and hotel operations leaders. Participants should have responsibility for, or regular involvement in, food handling and service controls.

Basic food hygiene training focuses mainly on safe individual practices. This course addresses management systems: HACCP design, supplier approval, allergen governance, audit evidence, traceability, corrective action and recall readiness.

You can use the templates to map one food process, review its hazards, check monitoring records and identify control gaps. The capstone pack provides a structured starting point for improving a kitchen, outlet or catering operation.

Each day runs from 08:30 to 16:30 and provides about 6.5 contact hours. The first part builds core controls and HACCP documentation; the later part addresses assurance, incidents, auditing and the final management-pack presentation.

Questions about this course?

Ask about dates, fees, group bookings or running it for your team. Our training team replies by email.

Ask on WhatsApp info@skillsetdevelopment.com

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