HACCP and Food Safety Management Training Course

Duration 10 days 20 modules · 65 contact hours
Level Intermediate Certificate on completion
Who attends Food and Beverage Managers, Executive Chefs and Sous Chefs and others
Fee from USD 2,200 KSh 190,000 for Kenyan organisations
Where 52 cities + online See dates by city
Next start 9 Nov 2026 Course code SD-TH-020

Before you join: Participants should have working experience in a hotel, restaurant, catering, institutional kitchen, food retail operation or similar food service setting.

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, resorts, restaurants, catering operations and visitor attractions must control hazards before food reaches guests. A single failure in cooking, cooling, allergen control, cleaning, supplier assurance or records can cause illness, regulatory action, guest complaints and reputational damage. Managers need more than basic hygiene knowledge: they need a food safety management system that identifies hazards, assigns controls, proves those controls are working and supports timely corrective action.

This course develops the practical knowledge required to design, operate and review a HACCP-based food safety management system for hospitality operations. Participants apply Codex HACCP principles, prerequisite programmes, hazard analysis, critical control point selection, critical limits, monitoring, corrective actions, verification and documentation. The course also addresses hospitality-specific controls for buffet service, room service, banqueting, central kitchens, allergen management, supplier approval, cleaning, pest control, temperature management and food incident response.

Instruction combines focused briefings with hospitality cases, group analysis, process mapping, HACCP plan development, monitoring-record review, audit simulations and structured application planning. Participants build work from the first week, using their own operation or a realistic hotel, restaurant or catering case. They leave with a completed HACCP plan and supporting food safety management documents suitable for adaptation within their workplace.

The course suits supervisors, managers and food safety personnel who already work with food operations and need to take responsibility for HACCP implementation, review or audit preparation. It is particularly relevant where multiple outlets, seasonal staff, high-volume service, vulnerable guests or complex menus increase food safety risk.

What you will be able to do

  • Apply Codex HACCP principles to hospitality food preparation and service processes
  • Map food flows and identify biological, chemical, physical and allergen hazards
  • Conduct hazard analysis using severity, likelihood and control-measure assessment
  • Determine critical control points using the Codex HACCP decision tree
  • Set critical limits, monitoring methods and corrective-action procedures for key controls
  • Develop prerequisite programme controls for hygiene, sanitation, suppliers and allergen management
  • Plan verification, validation, internal audit and food safety record review activities
  • Produce and present a complete HACCP-based food safety management plan

Benefits of attending

For you

  • Confidence to lead HACCP reviews for kitchens, restaurants and catering operations
  • Practical evidence for progression into food safety or quality assurance roles
  • Ability to investigate temperature, hygiene and allergen control failures systematically
  • Reusable HACCP documentation for workplace adaptation and management approval
  • Stronger capability to prepare teams for inspections, audits and client assessments

For your organisation

  • Clearer controls over foodborne illness, allergen and cross-contamination risks
  • More consistent temperature monitoring, corrective action and record completion
  • Improved readiness for health authority inspections and customer audits
  • Reduced dependence on informal food safety knowledge held by individual staff
  • A documented basis for supplier control, incident response and continual improvement

Course modules

20 modules over 10 days

Participants can explain food safety responsibilities, hazard categories and management accountabilities within hospitality operations.

  • Food safety responsibilities from receiving through storage, preparation, service and disposal
  • Biological hazards including bacteria, viruses, parasites and toxin-producing microorganisms
  • Chemical hazards from cleaning agents, allergens, pesticides and food additives
  • Physical hazards caused by glass, metal, plastic, bone and packaging
  • High-risk hospitality activities including buffets, banquets, room service and transport
  • Management accountability, food safety culture and staff reporting expectations

Participants can interpret applicable food safety obligations and use recognised standards to structure controls.

  • Food business legal duties, inspection powers and due-diligence evidence
  • Codex General Principles of Food Hygiene and HACCP system requirements
  • ISO 22000:2018 food safety management system structure and terminology
  • Customer audit requirements for hotels, caterers and contract foodservice providers
  • Regulatory inspection records supporting safe food handling and traceability
  • Policy statements linking senior management commitments with operational controls

Participants can specify prerequisite programmes that create suitable conditions for HACCP control.

  • Prerequisite programmes supporting HACCP before critical control point selection
  • Personal hygiene rules covering handwashing, illness reporting and protective clothing
  • Premises layout controls separating raw foods, cooked foods and cleaning activities
  • Equipment maintenance schedules preventing contamination, breakdowns and temperature loss
  • Waste management procedures controlling pests, odours and cross-contamination risks
  • Training matrices matching food safety duties with demonstrated staff competence

Participants can prepare product descriptions and intended-use statements that support HACCP planning.

  • Product descriptions covering ingredients, processing, packaging, storage and shelf life
  • Intended use statements identifying consumers, service conditions and misuse risks
  • Vulnerable guest groups including children, older people and immunocompromised customers
  • Menu complexity assessment for à la carte, buffet and banquet operations
  • Recipe standardisation linking ingredients, methods, portions and allergen information
  • Product changes requiring HACCP review before menu or process implementation

Participants can map food processes and verify flow diagrams against actual operating practices.

  • Process flow diagrams from supplier delivery to guest consumption
  • Receiving routes, storage areas and preparation zones mapped accurately
  • Separate flows for raw poultry, ready-to-eat foods and allergens
  • Buffet replenishment, hot holding and leftover handling included within flows
  • On-site flow confirmation using observation, staff interviews and route checks
  • Process variations caused by peak service, events and equipment failure

Participants can identify relevant food safety hazards at each process step.

  • Hazard identification by process step, ingredient, equipment and staff activity
  • Pathogen risks associated with poultry, eggs, seafood, rice and salads
  • Cross-contamination pathways through hands, utensils, cloths and preparation surfaces
  • Allergen cross-contact risks during storage, preparation, plating and service
  • Chemical contamination from sanitisers, lubricants, pest treatments and residues
  • Foreign-body contamination controls for glass, brittle plastic and damaged equipment

Participants can evaluate hazards and determine which controls require formal HACCP management.

  • Severity and likelihood scoring for identified food safety hazards
  • Existing control measures assessed before assigning additional HACCP controls
  • Hazard analysis worksheets linking causes, controls and residual risk
  • Significant hazards selected using documented risk-rating criteria
  • Justification statements supporting inclusion or exclusion of each hazard
  • Risk assessment review triggered by complaints, incidents and process changes

Participants can determine critical control points using a consistent decision-making method.

  • Codex HACCP decision tree applied to significant identified hazards
  • Control-point decisions distinguishing prerequisite controls from critical control points
  • Cooking steps evaluated for pathogen destruction and process reliability
  • Cooling stages assessed where growth control depends on time-temperature management
  • Allergen declaration and meal identification assessed as consumer safety controls
  • CCP rationale documented for management review and auditor examination

Participants can establish measurable limits and operating criteria for identified food safety controls.

  • Critical limits based on time, temperature, pH, concentration and visual criteria
  • Cooking temperature targets supported by validated recipes and equipment capability
  • Cooling limits specifying maximum times through microbial growth ranges
  • Hot-holding and cold-holding criteria for buffet and display service
  • Sanitiser concentration limits verified using test strips or titration
  • Operational limits providing early warning before critical limits are exceeded

Participants can design monitoring procedures that detect loss of control promptly.

  • Monitoring procedures defining what, how, when and who checks
  • Temperature-monitoring methods using calibrated probes, infrared devices and data loggers
  • Receiving checks for delivery temperatures, packaging condition and date coding
  • Buffet monitoring records covering replenishment, holding temperatures and disposal times
  • Record design supporting legibility, traceability, review and corrective action
  • Supervisor verification of completed records before shift or daily close

Participants can specify corrective actions that restore control and prevent unsafe food release.

  • Corrective-action procedures following missed limits, failed checks and equipment breakdowns
  • Immediate food disposition decisions: reprocess, rapidly chill, discard or hold
  • Root-cause analysis using five whys and cause-and-effect diagrams
  • Escalation routes for repeated failures, suspected contamination and management notification
  • Nonconforming product identification, segregation and disposal records
  • Corrective-action effectiveness checks preventing recurrence of identified failures

Participants can distinguish validation from verification and plan evidence-based assurance activities.

  • Validation evidence confirming control measures can achieve intended food safety outcomes
  • Verification activities including record review, observation, sampling and internal audits
  • Thermometer calibration using ice-point checks and documented tolerance limits
  • Data-log review identifying recurring refrigeration and hot-holding deviations
  • Microbiological testing plans aligned with risk, product and process controls
  • Annual HACCP review schedules plus event-driven review requirements

Participants can establish supplier assurance and traceability controls for hospitality purchasing and receiving.

  • Approved supplier criteria covering specifications, certifications, performance and complaints
  • Ingredient specifications defining safety, allergen, storage and delivery requirements
  • Receiving inspections for temperature, packaging integrity, labelling and vehicle condition
  • Batch and date-code capture supporting traceability through production and service
  • Supplier nonconformance reporting with evidence, escalation and follow-up actions
  • Traceability tests linking finished meals to ingredients and supplier records

Participants can control allergen risks from purchasing through guest communication and service.

  • Priority allergens, ingredient declarations and recipe-based allergen matrices
  • Allergen matrix development for menus, buffet labels and room-service items
  • Supplier specification review for hidden allergens and formulation changes
  • Storage and preparation segregation using dedicated containers, utensils and zones
  • Guest communication procedures for allergen enquiries, substitutions and uncertainty
  • Incident response following incorrect allergen information or meal service

Participants can develop sanitation and environmental controls that prevent contamination of food and equipment.

  • Cleaning schedules identifying equipment, methods, frequency, chemicals and responsibilities
  • Cleaning versus sanitising requirements for food-contact and non-food-contact surfaces
  • Sanitiser dilution, contact time and test-strip verification procedures
  • Pest-control inspections targeting entry points, harbourage, sightings and corrective actions
  • Potable-water controls for ice machines, beverage systems and food preparation
  • Pre-operational inspections confirming sanitation before production starts

Participants can manage time-temperature controls across preparation, service, cooling and reheating.

  • Cold-chain management from receiving through storage, preparation and service
  • Refrigerator loading practices maintaining airflow, separation and accurate temperature checks
  • Safe thawing methods using refrigeration, controlled running water or cooking
  • Batch cooking strategies reducing time in microbial growth temperature ranges
  • Reheating controls for cooked foods, sauces, soups and buffet replenishment
  • Transport controls for off-site catering, events and satellite service points

Participants can manage food safety incidents using containment, investigation, communication and recall procedures.

  • Incident classification for guest illness, foreign bodies, allergens and suspected contamination
  • Immediate containment actions protecting guests, food stocks, records and evidence
  • Complaint investigation interviews, retained-food review and relevant record collection
  • Product withdrawal and recall plans with roles, contact lists and traceability
  • Communication protocols for management, authorities, guests, suppliers and insurers
  • Post-incident corrective actions, HACCP review and staff briefing requirements

Participants can structure HACCP documentation within an operational food safety management system.

  • Food safety manual structure linking policies, procedures, plans and records
  • Document control using version numbers, approval dates and controlled distribution
  • Standard operating procedures written with actions, limits, responsibilities and evidence
  • Record-retention schedules matching legal, customer and internal management requirements
  • Change-control process for menus, equipment, suppliers, layouts and service methods
  • Management review inputs covering audit findings, incidents, trends and resources

Participants can conduct internal food safety audits and convert findings into improvement priorities.

  • Risk-based internal audit programme covering HACCP, prerequisite programmes and records
  • Audit checklists built from HACCP plans, procedures and regulatory requirements
  • Evidence gathering through observation, interviews, records and physical inspection
  • Nonconformity grading based on food safety risk and control effectiveness
  • Audit report writing with factual findings, requirements and corrective-action deadlines
  • Trend analysis of deviations, complaints, audit findings and recurring failures

Participants can build, review and present a complete HACCP-based food safety management plan for a hospitality operation.

  • Scope statement defining the selected hospitality operation, products and service model
  • Verified process flow diagram covering receiving, preparation, service and disposal
  • Hazard analysis worksheet with justified significant hazards and control measures
  • Critical control point table specifying limits, monitoring and corrective actions
  • Supporting prerequisite programme controls for allergens, sanitation, suppliers and staff
  • Verification, audit and review schedule linked with food safety records

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 diagram model
  3. Hazard analysis and CCP decision worksheet
  4. Critical limit and monitoring-record pack
  5. Allergen control matrix
  6. Food safety internal audit checklist

Who should attend

  • Food and Beverage Managers — responsible for safe service across outlets and shifts
  • Executive Chefs and Sous Chefs — accountable for kitchen controls, menus and production methods
  • Hotel Operations Managers — oversee food safety performance across restaurants, banquets and room service
  • Food Safety Managers — develop, maintain or improve HACCP-based management systems
  • Catering and Banqueting Managers — control high-volume production, transport and service risks
  • Quality Assurance Supervisors — review records, conduct audits and investigate food safety failures

Skills and tools covered

HACCP plan developmentHazard analysisAllergen risk controlFood safety auditingTemperature controlIncident response

Tools and standards

Codex General Principles of Food Hygiene (CXC 1-1969), HACCP seven principles, Codex HACCP decision tree, ISO 22000:2018

How the course runs

Training methodology

The course uses short instructor briefings to introduce HACCP methods, food safety standards and hospitality control points. Participants analyse realistic cases involving hotel kitchens, buffet service, banqueting and catering production. Group work covers flow diagrams, hazard analysis, critical control point decisions, monitoring records and corrective actions. Simulations examine inspection findings, allergen incidents and temperature failures. Throughout the programme, participants build and refine a HACCP-based plan for their own operation or a supplied hospitality case, ending with a structured presentation and review.

Requirements and prerequisites

Participants should have working experience in a hotel, restaurant, catering, institutional kitchen, food retail operation or similar food service setting. They should understand basic food hygiene, common food handling practices and the roles of kitchen and service staff. Experience completing temperature logs, cleaning schedules or receiving checks is useful. This is an intermediate course, so it assumes familiarity with operational food service terms. Prior HACCP certification, microbiology qualifications, ISO auditor training and formal quality-management education are not 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 have practical experience in a food service setting and understand basic food hygiene procedures. You do not need prior HACCP certification, microbiology training or ISO auditor qualifications.

Bring examples of your menu, process flow, temperature logs, cleaning schedules or existing HACCP documents if you can share them. Participants can also work from a realistic hospitality case supplied by the instructor.

It is designed for managers, chefs, supervisors, quality personnel and catering professionals with food safety responsibilities. It is most useful for people expected to maintain, review or improve food safety controls.

Basic food hygiene courses focus on safe personal and operational practices. This course focuses on designing and managing a documented HACCP-based system, including hazard analysis, CCPs, verification, audits and incident response.

You can use the templates and completed plan to review a menu, process, outlet or catering operation. The course materials support updates to monitoring records, allergen controls, corrective-action procedures and internal audit plans.

Each training day runs from 08:30 to 16:30 and provides about 6.5 contact hours. The first part builds HACCP plans and prerequisite controls, while later sessions focus on verification, auditing, incident management and the final capstone 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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