Module 1: Fundamentals of Food Safety and Quality

• Introduction to food safety: Why it matters (public health, economic impact).
• Basic principles of food microbiology: Pathogens, spoilage organisms.
• Chemical hazards: Contaminants, allergens, additives.
• Physical hazards: Foreign materials.
• Introduction to food quality parameters and attributes.
• Practical session: Identifying common food safety hazards in various food products (e.g., raw meat, fresh produce).

Module 2: Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)

• Overview of GMPs: Facility design, equipment, sanitation.
• GHP for personnel: Handwashing, protective clothing, health status.
• Pest control and waste management in food facilities.
• Cross-contamination prevention strategies.
• Documentation and record-keeping for GMP/GHP compliance.
• Practical session: Reviewing a checklist for GMP compliance in a simulated food processing environment.

Module 3: Hazard Analysis and Critical Control Points (HACCP) System

• Introduction to HACCP: History, principles, benefits.
• Step 1: Assemble HACCP Team.
• Steps 2 & 3: Describe Product and Identify Intended Use.
• Step 4: Construct Flow Diagram.
• Step 5: On-site Confirmation of Flow Diagram.
• Practical session: Developing a product description and flow diagram for a simple food product (e.g., bread or juice).

Module 4: Food Safety Management Systems (FSMS) and ISO 22000

• Overview of food safety management systems (FSMS).
• Introduction to ISO 22000: Structure, requirements, benefits.
• Prerequisite Programs (PRPs) and Operational Prerequisite Programs (OPRPs).
• Integrating HACCP into an FSMS.
• Certification process for ISO 22000.
• Practical session: Discussing the differences between GMPs, HACCP, and a full FSMS.

Module 5: Food Microbiology and Contaminants

• Common foodborne pathogens: Bacteria (Salmonella, E. coli), viruses (Norovirus), parasites.
• Sources of contamination and routes of transmission.
• Microbial growth factors (FATTOM).
• Chemical hazards: Pesticides, heavy metals, mycotoxins.
• Physical contaminants: Glass, plastic, metal.
• Practical session: Interpreting basic microbiological test results for a food product and identifying potential risks.

Module 6: Food Allergens and Labeling Requirements

• Major food allergens: Milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish.
• Symptoms and severity of allergic reactions.
• Allergen control programs: Segregation, cleaning, validation.
• Regulatory requirements for allergen labeling.
• Cross-contact prevention strategies.
• Practical session: Reviewing food labels for allergen declarations and discussing potential improvements.

Module 7: Traceability and Recall Procedures

• Importance of traceability in food supply chains ("farm to fork").
• One-step forward, one-step back principle.
• Systems for recording and managing traceability data.
• Product recall and withdrawal procedures: Planning, execution, communication.
• Crisis management and public relations during a recall.
• Practical session: Simulating a mock product recall scenario and outlining the steps involved.

Module 8: Food Safety Auditing and Regulatory Compliance

• Types of food safety audits: Internal, supplier, certification, regulatory.
• Principles of effective auditing: Planning, conducting, reporting.
• Non-conformities and corrective actions.
• Overview of national and international food safety regulations and standards.
• Preparing for regulatory inspections and external audits.
• Practical session: Conducting a simulated internal audit of a small food processing step using a provided checklist.

Module 9: Quality Assurance Tools and Techniques

• Introduction to quality management principles.
• Statistical Process Control (SPC) for monitoring quality.
• Sampling plans and inspection techniques.
• Root cause analysis for quality deviations.
• Continuous improvement methodologies (e.g., PDCA cycle).
• Practical session: Using a simple Pareto chart to identify major quality defects in a hypothetical product line.

Module 10: Developing and Implementing a Food Safety and Quality Plan

• Key elements of a comprehensive food safety and quality plan.
• Integrating various food safety programs (GMP, HACCP, FSMS).
• Resource allocation and team responsibilities.
• Training and competency requirements for staff.
• Monitoring, verification, and validation of the plan.
• Practical session: Working in groups to outline the key components of a food safety and quality plan for a new food product or process.

Requirements:

·       Participants should be reasonably proficient in English.

·       Applicants must live up to Armstrong Global Institute admission criteria.

Terms and Conditions

1. Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

2. What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

3. Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

4. The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

5. Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for Training

Simply send an email to the Training Officer on training@armstrongglobalinstitute.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training.

Or call us on +254720272325 / +254725012095 / +254724452588

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

1. Groups of 5 People and Above – Cheque Payments to: Armstrong Global Training & Development Center Limited should be paid in advance, 5 days to the training.

2. Invoice: We can send a bill directly to you or your company.

3. Deposit directly into Bank Account (Account details provided upon request)

Cancellation Policy

1. Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

2. Participants may cancel attendance 14 days or more prior to the training commencement date.

3. No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Tailor Made Courses

This training course can also be customized for your institution upon request for a minimum of 5 participants. You can have it conducted at our Training Centre or at a convenient location. For further inquiries, please contact us on Tel: +254720272325 / +254725012095 / +254724452588 or Email training@armstrongglobalinstitute.com

Accommodation and Airport Transfer

Accommodation and Airport Transfer is arranged upon request and at extra cost. For reservations contact the Training Officer on Email: training@armstrongglobalinstitute.com or on Tel: +254720272325 / +254725012095 / +254724452588