1. Internal systems auditing (Food safety)

Target group: 

Middle management staffs with responsibility to implement and maintain food safety systems

 Duration 3 Days

 Course Objective

At the end of the course, participants will be able to audit own internal (food safety) management systems to ensure that the said systems are sustained.

Course Content

• Overview of the relevant food safety standard being implemented  by the company
• Introduction to internal systems auditing.
• Requirements for internal auditing
• Qualities of an auditor
• Planning, preparation ( coming up with audit schedules, audit checklist, non-conformity forms etc. and communicating with the auditees prior to the audit)
• Conducting  an audit
• Gathering objective evidence
• Analysis of audit results
• Reporting the audit findings
• Audit follow up and record keeping

One full day will be dedicated to practical mock audit with the participants.

 

2. Hazard Analysis Critical Control Points (HACCP)

 Target group: 

Middle management staffs with responsibility to implement and maintain food safety systems in a food processing/preparation company.

 Duration 3 Days

 Course Objective

At the end of the course, participants will be able to develop HACCP plans and maintain the system in their company to ensure food safety.

Course Content

• Introduction to HACCP (the back ground of HACCP)
• Importance of HACCP
• Principles of HACCP based on codex Alimentarius
• Product description and its intended use
• Product process flow and the onsite verification of the flow
• Identification of the Hazards associated with the product
• Hazard analysis of the identified hazards
• Establishment of critical control points or prerequisite programmes to control the identified hazards
• Establishment of monitoring procedures for the effective management of the identified prerequisite programmes
• Identification of preventive and corrective action and root cause analysis in the event of deviation of the prerequisite programmes to control the identified hazards
• Documentation of HACCP related documents for effective due diligence support

 

3. Hygiene & Food Safety

Target group: 

Middle management staffs with responsibility to implement and maintain food safety systems in a food processing/preparation company.

 Duration 2 Days

Course Objective

At the end of the course, participants will be able to implement hygiene systems in food processing/preparation area to ensure food safety.

 Course Content

• Overview of food safety
• Pathogenic Micro – organism, source and control
• Personal Hygiene, Dos and Don’ts
• Personal Protective Equipments 
• Cleaning and Sanitation 
• Control of chemicals
• Equipment Hygiene.
• Environmental hygiene
• Waste and Waste control
• Pest and Rodent control.
• Product transportation
• Glass and Blood policy
• Site security
• Allergens and Medicines

 

4. Safe use of pesticides 

Target group: 

Spray Operators and pesticide store keepers

Duration 2 days.

Course Objective

At the end of the course, participants will be able to handle/use pesticides in a safe manner to protect themselves, others and the environment

 Course Content.

• Background on Pesticides
• Pesticide purchase, transport and storage 
• Avoiding operator contamination
• Using gloves for protection
• Recommended use of a mask
• Importance of Personal Protective Equipments (PPE)
• Reading labels and selecting the right PPE
• Cleaning and rinsing spray equipments
• First aid in case of poisoning
• Safe work Practices

 

Private voluntary Standards needed for market access by exporters of fresh fruits and vegetables

5.Global Standard FOOD SAFETY ( BRC Global Standards)

Target group: 

Middle management staffs with responsibility to implement and maintain BRC standards in the Pack house. 

Duration 3 days.

 Course Objective.

At the end of the course, participants will be able to understand what is needed for successful implementation of the BRC standard in the pack house.

 Course Content.

• Overview of Key EU regulations relating to food safety
• Overview of Private Voluntary standards
• Genesis of the BRC standard 
• Senior management commitment and continual improvement
• Administrative points of the BRC standard 
• Food safety plan 
• Food safety and quality management system
• Site standards
• Product control
• Process control
• Personnel ( training, medical screening and use of PPE)

 

6. GLOBALGAP

Target group: 

Middle management staffs with responsibility to implement and maintain the GLOBALGAP standard at the farm level.

Duration 3 days.

Course Content.

At the end of the course, participants will be able to understand what is needed for successful implementation of the GLOBLGAP standard in the farms.

Course Objective.

• Overview of Key EU regulations relating to food safety
• Overview of Private Voluntary standards needed  for market access 
• Genesis of GLOBALGAP
• Administrative points of GLOBALGAP
• Certification options in GLOBALGAP
• Overview of Control Points and Compliance Criteria
• GLOBALGAP certification process 

 

7.TESCO NATURE (TN)

Tesco Nurture (TN) Standard manages bespoke safety, quality and sustainability issues in Tesco global value chains.

 Duration 1 day.

 Course Objective.

 At the end of the course, participants will be able to understand: 

• Background to Tesco Nurture standard.
• The different documents required to implement Tesco Nurture Standard
• Registration 
• Understanding the level of Certification in Tesco Nurture.
• How to interpret the Tesco Nurture Standard

 

Course Content.

• Rational Use of Plant Protection Products
• Rational use of Fertilizers and Organic Manure
• Pollution prevention
• Protection of Human Health and Working Conditions
• Sustainable use of Water, Energy and other Natural Resources
• Recycling & Re-use of materials
• Wildlife and Landscape Conservation and Enhancement

 

RESOURCE PERSONS

Mr Benjamin M. Mwangangi. (Bsc. Horticulture).  He has a broad experience of the export horticulture and has over 20 years’ experience in Food Safety systems training, development and implementation. In his initial 11 years of employment, he worked as an agronomist and technical manager in one of the then leading fresh produce export companies in Kenya.  He has broad experience and skills in working with growers and their staffs in East Africa (Including Ethiopia), West Africa and Southern Europe .He is also a trained and a practicing (part time) lead systems auditor (mainly GLOBALGAP and Ethical production standards among others) with an international certification company carrying out certification audits across the globe.


Annah K. Musili (Bsc. Food science and post-harvest technology). She has a broad experience of the export horticulture in East Africa and over 18 years’ experience in Food Safety systems development, implementation and training. She has in the past worked in a fresh produce pack house as a technical manager where she was mainly involved in developing, training and implementing the relevant international food safety systems. She is now a trained and practising (part time) lead auditor mainly for Global food safety standard (formerly known as the BRC standard) among other certification standards with an international audit company, carrying out certification audits across the globe

Angella M. Musila (Bsc. Horticulture).  She has a broad experience of the export horticulture and over 17 years’ experience in GLOBALGAP training, Systems development, documentation and implementation in East Africa. She has in the past   worked as a technical manager for one of the then leading fresh produce export companies in Kenya. She is also a trained and practising (part time) lead GLOBALGAP & TN (among other certification schemes) auditor with an international certification company carrying out certification audits across the globe.