About This Course
Food safety failures carry devastating consequences — product recalls, legal liability, reputational damage, and most critically, harm to consumers. As regulatory scrutiny intensifies across African and global markets and supply chains become increasingly complex, organisations operating in food production, processing, retail, and hospitality cannot afford to treat hygiene management as an afterthought. A single lapse in temperature control, cross-contamination prevention, or supplier verification can trigger a crisis that takes years to recover from.
The Food Hygiene and Safety Management Training programme offered by TrainingComplex is a comprehensive, five-day course designed to transform how organisations identify, control, and monitor food safety hazards. Grounded in internationally recognised standards — including the Codex Alimentarius, ISO 22000, and HACCP principles — this course takes participants from foundational hygiene science through to advanced management system design, legal compliance, and audit readiness.
Participants will engage with real-world food safety incidents, conduct hazard analyses on authentic product categories, build HACCP plans from scratch, and develop internal audit competencies. The training is structured to serve both technical food safety roles and managerial positions responsible for overseeing compliance, supplier relationships, and quality culture across teams.
Whether your organisation operates a food manufacturing plant, a catering operation, a retail chain, or a food logistics network, this course will provide your team with the structured knowledge, practical skills, and regulatory awareness required to protect consumers, safeguard your brand, and maintain compliance with national and international food safety requirements.
Who Should Attend
- Food Safety Officers and Quality Assurance Managers
- Production and Processing Supervisors in food manufacturing facilities
- Hospitality and Catering Managers responsible for kitchen and food service operations
- Procurement and Supply Chain professionals sourcing food ingredients or finished products
- Public Health Inspectors and regulatory compliance officers
- Restaurant owners and food retail outlet managers
- NGO and development programme staff working in food security and nutrition initiatives
- Agriculture extension officers involved in post-harvest handling and food distribution
- Hospital and institutional catering managers
- Any professional seeking a formal grounding in food hygiene and safety management
Learning Objectives
- Explain the biological, chemical, and physical hazards associated with food production, processing, and handling
- Apply the seven principles of HACCP to design a complete and documented food safety plan
- Identify and implement Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs) relevant to their operational context
- Evaluate food safety legislation and regulatory frameworks applicable in their country and across export markets
- Design and implement effective sanitation and cleaning programmes for food handling environments
- Conduct food safety risk assessments and establish critical control points with measurable limits
- Assess supplier and raw material risks and apply verification procedures throughout the supply chain
- Develop and maintain food safety documentation, records, and traceability systems
- Plan and execute internal food safety audits and respond effectively to non-conformances
- Build a positive food safety culture and communicate hygiene standards effectively across teams
Course Modules
Module 1: Foundations of Food Safety and Microbiology
- The global burden of foodborne disease — statistics, economic impact, and vulnerable populations
- Categories of food safety hazards: biological, chemical, physical, and allergen risks
- Microbial growth conditions — temperature, water activity, pH, and time as control factors
- Common foodborne pathogens: Salmonella, Listeria, E. coli, Campylobacter, and Staphylococcus aureus
- Vehicles and routes of contamination in food processing and service environments
- The relationship between food spoilage and food safety — distinguishing organoleptic from microbiological risk
Module 2: Good Hygiene Practices and Good Manufacturing Practices
- The role of GHPs and GMPs as prerequisite programmes underpinning HACCP systems
- Personal hygiene standards — handwashing, illness reporting, protective clothing, and behaviour on the production floor
- Facility design and layout principles that minimise cross-contamination risk
- Equipment hygiene requirements — materials, surfaces, design for cleanability, and maintenance
- Pest control management — monitoring, prevention, and contractor management
- Visitor and contractor hygiene controls and communication of on-site standards
Module 3: Cleaning and Sanitation Programme Design
- The science of cleaning — detergents, disinfectants, and the clean-in-place principle
- Designing a master cleaning schedule: frequency, method, responsible person, and verification criteria
- Cleaning validation versus cleaning verification — understanding the distinction and regulatory expectation
- Chemical safety in sanitation — storage, dilution, labelling, and risk to food products
- Environmental monitoring programmes and their role in detecting persistent contamination
- Documenting and reviewing cleaning records as part of an effective food safety management system
Module 4: Food Safety Legislation and Regulatory Frameworks
- National food safety legislation — examples from East African, West African, and Southern African regulatory environments
- Codex Alimentarius — structure, general principles, and relevance to export compliance
- ISO 22000 and FSSC 22000 — scope, structure, and relationship to HACCP
- The role of national food safety authorities, inspection bodies, and certification organisations
- Labelling requirements, traceability obligations, and legal liability for food businesses
- Consequences of regulatory non-compliance — enforcement actions, recalls, and legal penalties
Module 5: Hazard Analysis and the HACCP System — Principles and Preparation
- The seven HACCP principles and twelve steps of the Codex implementation methodology
- Forming and managing a multidisciplinary HACCP team — roles, expertise, and team dynamics
- Product description and intended use — documenting scope and consumer context
- Constructing accurate and verified process flow diagrams for food products
- Hazard identification and hazard analysis — assessing likelihood and severity to determine significance
- Determining control measures and understanding the difference between CCPs and operational prerequisite programmes
Module 6: HACCP Plan Development — Critical Control Points and Limits
- Decision tree methodology for CCP determination — practical application and common pitfalls
- Establishing critical limits — scientific basis, regulatory references, and validation requirements
- Monitoring procedures — what to measure, how, how often, and who is responsible
- Corrective action procedures — immediate response, root cause analysis, and product disposition
- Verification activities — internal audits, product testing, and CCP record review
- Validation of the HACCP plan — confirming that the system controls hazards as designed
Module 7: Temperature Control and Cold Chain Management
- The temperature danger zone and its practical implications for food businesses
- Refrigeration and freezing principles — equipment requirements, capacity planning, and failure response
- Cook-chill, sous vide, and other advanced temperature-dependent processes — controls and validation
- Cold chain integrity in transport and distribution — monitoring technologies and documentation
- Thawing, reheating, and holding temperature standards in catering and retail settings
- Temperature monitoring equipment — calibration, maintenance, and record-keeping requirements
Module 8: Allergen Management and Traceability Systems
- The 14 major allergens recognised under international food law and their significance for food labelling
- Allergen risk assessment — mapping allergen presence across ingredients, processes, and shared equipment
- Segregation and control measures for allergen management in production and service environments
- Cross-contact prevention during rework, cleaning, and changeover procedures
- Traceability system design — one-step-forward, one-step-back traceability and its role in recall management
- Recall and withdrawal procedures — planning, testing, and regulatory notification requirements
Module 9: Supplier Management and Raw Material Control
- Supplier approval processes — risk-based assessment criteria and initial qualification steps
- Supplier audit planning, execution, and follow-up — tools, checklists, and scoring frameworks
- Certificate of analysis management — what to request, how to verify, and when to reject
- Raw material specifications — writing, communicating, and enforcing product standards
- Incoming goods inspection procedures — sampling plans, rejection criteria, and quarantine management
- Monitoring supplier performance over time and managing non-conforming suppliers effectively
Module 10: Food Safety Culture, Internal Auditing, and Continuous Improvement
- Defining food safety culture — leadership behaviours, communication practices, and employee engagement
- Conducting internal food safety audits — planning, opening meeting, observation, and reporting
- Non-conformance management — classification, root cause analysis using 5-Why and fishbone tools
- Corrective and preventive action (CAPA) systems — documentation, follow-up, and effectiveness review
- Food safety performance indicators — KPIs for monitoring hygiene system effectiveness over time
- Building a continuous improvement mindset — management review, trend analysis, and action planning
Requirements & Prerequisites
Participants should have at least one year of experience working in a food-related environment such as manufacturing, hospitality, retail, agriculture, or public health. A basic understanding of food handling or kitchen operations is helpful but formal qualifications in food science are not required. The course is suitable for both technical practitioners and managers with oversight responsibility for food safety.
Training Methodology
- Hazard identification exercises using real product categories — participants analyse sample food items and supply chains to identify biological, chemical, and physical risks
- Step-by-step HACCP plan construction workshop where each participant builds a documented plan for a product relevant to their organisation
- Case study analysis of notable food safety incidents from African and international markets, drawing out root causes, regulatory responses, and corrective action lessons
- Sanitation audit simulation — participants assess a mock food handling environment against GHP standards and record non-conformances using industry-standard checklists
- Legislative mapping exercise where participants compare their national food safety regulations with Codex Alimentarius and ISO 22000 requirements
- Role-play scenarios involving supplier audits, inspector visits, and consumer complaints to build practical response and communication skills
- Group-based internal audit exercise with structured debrief, allowing participants to practice audit opening meetings, observation, questioning, and reporting
- Reflective action planning — each participant drafts a food safety improvement roadmap for their organisation to implement upon return
Organisational Benefits
- Reduced risk of foodborne illness outbreaks, product recalls, and associated financial and reputational losses
- Improved compliance with national food safety regulations and international export market requirements
- Stronger readiness for regulatory inspections, third-party audits, and certification processes such as ISO 22000 and FSSC 22000
- Enhanced consumer confidence and brand reputation through demonstrably rigorous hygiene standards
- More effective supplier management and reduced risk of raw material contamination entering the supply chain
- Clearer internal accountability for food safety roles, responsibilities, and documented procedures
- Reduced product wastage and spoilage through better temperature control and handling practices
- A more proactive food safety culture that drives continuous improvement rather than reactive crisis management
- Capacity to train and coach other staff in hygiene standards, multiplying the impact of this investment
- Alignment with global food safety benchmarks that open doors to premium markets and international trade partnerships
Where Is Food Hygiene and Safety Management Training Offered?
This course runs in-person across: Arusha, Addis Ababa, Pretoria, Nairobi, Kisumu, Nakuru, Zanzibar, Dubai, Abuja, Kampala, Cape Town, Riyadh, Kigali, Mombasa, Lagos, Naivasha, Accra, Johannesburg, Dar es Salaam, plus Live Virtual (online) cohorts. Browse live dates for your city below.
Upcoming Schedules
| Location | Format | Dates | Price |
|---|
| Live Virtual |
Online |
19 Oct 2026 – 23 Oct 2026 |
KES 80,000 |
| Live Virtual |
Online |
24 Oct 2026 – 15 Nov 2026 |
KES 80,000 |
| Arusha, Tanzania |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 2,100 |
| Addis Ababa, Ethiopia |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 2,400 |
| Pretoria, South Africa |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 3,300 |
| Nairobi, Kenya |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
KES 115,000 |
| Kisumu, Kenya |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
KES 120,000 |
| Nakuru, Kenya |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
KES 120,000 |
| Zanzibar, Tanzania |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 2,500 |
| Dubai, United Arab Emirates |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 4,100 |
| Abuja, Nigeria |
In-Person |
26 Oct 2026 – 30 Oct 2026 |
USD 2,800 |
| Nairobi, Kenya |
In-Person |
2 Nov 2026 – 6 Nov 2026 |
KES 105,000 |
| Nakuru, Kenya |
In-Person |
2 Nov 2026 – 6 Nov 2026 |
KES 120,000 |
| Kampala, Uganda |
In-Person |
2 Nov 2026 – 6 Nov 2026 |
USD 1,900 |
| Zanzibar, Tanzania |
In-Person |
2 Nov 2026 – 6 Nov 2026 |
USD 2,500 |
+227 more dates — view live schedule →
Frequently Asked Questions
Do I need a background in food science to attend this course?
No formal food science qualifications are required. The course is designed for professionals working in or overseeing food-related environments, including hospitality, manufacturing, retail, agriculture, and public health. A basic familiarity with food handling or kitchen operations is sufficient preparation.
Will I receive a certificate upon completion?
Yes. All participants who attend the full programme and complete the course activities will receive a TrainingComplex Certificate of Completion in Food Hygiene and Safety Management. This certificate is a professional development credential recognised by employers across food industry sectors.
Is this course aligned with HACCP or ISO 22000 standards?
Yes. The course is built around the seven HACCP principles as outlined by the Codex Alimentarius Commission and incorporates the requirements of ISO 22000 and FSSC 22000 throughout. Participants will be able to apply these frameworks directly in their workplaces.
Can this training be delivered in-house for our organisation?
Absolutely. TrainingComplex offers customised in-house delivery of this programme for organisations that wish to train a full team or tailor the content to their specific product categories, processes, and regulatory environment. Please contact us to discuss your requirements.
What materials will participants receive during the course?
Participants receive a comprehensive training pack that includes a delegate workbook, HACCP plan templates, cleaning schedule formats, audit checklists, and a curated reference guide covering key food safety legislation and standards. These resources are designed to be immediately applicable in participants' workplaces.
