Live Online Food Hygiene and Safety Management Training Course
Live online, instructor-led · next cohort Nov 9, 2026 · from USD 800
A single contamination incident can cause illness, regulatory closure and lasting damage to a brand, and most incidents trace back to everyday lapses in handling, cleaning or temperature control. You begin with the principles of microbiological, chemical, physical and allergenic hazards, personal hygiene rules and premises requirements. Practical sessions cover receiving, storage, thawing, cooking, cooling and holding temperatures, cleaning and sanitation schedules, pest control and preventing cross-contamination. The hazard analysis day applies HACCP principles, identifying critical control points, setting critical limits and designing monitoring and corrective actions.
Compliance sessions explain prerequisite programmes, ISO 22000 food safety management systems, traceability, recall procedures, records and preparing for inspections and audits. The final day addresses culture: supervision, training of food handlers, accountability and how to keep standards high when no inspector is watching. Group work includes walk-through hazard assessments and drafting a simple HACCP plan for a kitchen or production line. Food production supervisors, catering and hospitality managers, quality officers, hospital and school kitchen staff and environmental health officers will be able to run safer operations and demonstrate compliance with confidence.
At a Glance
How Live Online Training Works
Live online training, led by a trainer in real time, for participants anywhere.
More about live online training →- Format
- Live online, instructor-led
- Duration
- Mon - Fri (5 Days)
- Fee
- USD 800 (KES 80,000)
- Next start dates
- Nov 9, 2026, Nov 23, 2026, Jan 11, 2027
- Certificate
- Certificate of Completion
- What you need
- A computer with a reliable internet connection, a webcam and a headset
About this course
This Food Hygiene and Safety Management training focuses on helping participants maintain safe food operations through effective hygiene practices and food safety management systems. The course explores contamination prevention, hazard identification, sanitation procedures, food handling standards, regulatory compliance, and monitoring techniques. Participants will gain practical skills for managing food safety risks and ensuring food quality throughout the supply chain.
Throughout the programme, participants work through realistic scenarios drawn from industrial sites, construction operations, healthcare facilities, and regulated workplace environments, examining how food hygiene and safety management is applied in practice and where it most often breaks down. Delegates will develop practical skill in designing appropriate frameworks, selecting and applying the right tools for hazard identification and risk control, interpreting findings, and communicating conclusions clearly to colleagues, management and external stakeholders. Sessions move deliberately from principles to application, so that each technique introduced is practised against a realistic problem before the programme moves on — strengthening both individual effectiveness and the wider capability of the organizations delegates return to.
Training Objectives
- Strengthen understanding of food hygiene and safety management principles.
- Enhance the ability to identify and control food safety hazards.
- Develop practical skills for maintaining hygienic food handling practices.
- Improve competency in implementing food safety management systems.
- Build capability in preventing food contamination and foodborne illnesses.
- Strengthen knowledge of food safety regulations and compliance requirements.
- Equip participants with methods for monitoring and improving food safety performance.
- Enable participants to promote a strong food safety culture within their organizations.
What you'll learn
Key Takeaways
By the end of the Food Hygiene and Safety Management Training Course, participants will leave with:
- Comprehensive understanding of food hygiene and safety practices.
- Enhanced ability to identify and control food safety risks.
- Improved competency in food handling and sanitation procedures.
- Practical techniques for implementing food safety management systems.
- Greater confidence in maintaining compliance with food safety requirements.
- Stronger capability to protect consumer health and well-being.
- Improved approaches for promoting continuous food safety improvement.
Training Methodology
This training course uses a practical and workplace-focused learning approach that strengthens food hygiene, safety management, and compliance capabilities.
Methodology includes:
- Guided demonstrations of food hygiene and safety practices.
- Hands-on exercises on hazard identification and risk control.
- Practical case studies from food service and production environments.
- Interactive workshops focused on food safety challenges.
- Group discussions on compliance and quality management.
- Scenario-based assignments on contamination prevention.
- Practical sessions on inspections, monitoring, and corrective actions.
Day 1: Food Safety Principles and Hygiene Requirements
- Understanding the importance of food safety in food operations.
- Identifying common causes of food contamination.
- Applying personal hygiene standards in food handling.
- Maintaining cleanliness in food preparation areas.
- Understanding foodborne illnesses and their impact.
- Promoting safe behavior in food service environments.
- Establishing hygiene responsibilities within food operations.
Day 2: Food Handling, Storage, and Preparation Practices
- Applying safe food receiving procedures.
- Managing food storage conditions effectively.
- Controlling temperature during food preparation.
- Preventing cross-contamination during handling.
- Maintaining food quality throughout processing stages.
- Implementing safe transportation practices for food products.
- Monitoring food handling procedures consistently.
Day 3: Hazard Identification and Risk Control
- Recognizing biological, chemical, and physical hazards.
- Conducting food safety risk assessments.
- Applying hazard prevention and control measures.
- Monitoring critical points in food processes.
- Managing allergen risks in food operations.
- Investigating food safety incidents and concerns.
- Strengthening preventive food safety practices.
Day 4: Food Safety Management Systems and Compliance
- Understanding food safety management frameworks.
- Implementing standard operating procedures for food safety.
- Maintaining food safety records and documentation.
- Conducting inspections and internal audits.
- Meeting regulatory and compliance requirements.
- Managing corrective and preventive actions.
- Supporting accountability in food safety operations.
Day 5: Building a Sustainable Food Safety Culture
- Promoting food safety awareness among staff.
- Strengthening communication on food safety matters.
- Training employees on hygiene responsibilities.
- Evaluating food safety performance indicators.
- Managing continuous improvement initiatives.
- Addressing emerging food safety challenges.
- Developing action plans for long-term food safety excellence.
- Food Safety Officers
- Food Processing Personnel
- Restaurant and Catering Managers
- Hotel and Hospitality Professionals
- Quality Assurance Staff
- Food Production Supervisors
- Food Retail Operators
- Public Health Officers
- Kitchen and Food Service Personnel
- Professionals involved in food preparation, storage, and distribution
Upon successful completion of the training, participants will receive a Certificate of Completion in Food Hygiene and Safety Management Training issued by Vision Reach Global Consultancy.
Issued on completion of the programme, the certificate evidences both attendance and active participation, and is accepted by employers and professional bodies across the public, private and development sectors. Verification is available from Vision Reach Global Consultancy on request.
Choose Where You Want to Learn
Food Hygiene and Safety Management Training Course Venues
KenyaNairobiNext Nov 16· 13 dates$1,500- KenyaMombasaNext Nov 2· 13 dates$1,600
- KenyaKisumuNext Nov 2· 13 dates$1,500
- KenyaNaivashaNext Nov 9· 13 dates$1,500
South AfricaCape TownNext Nov 2· 13 dates$3,800- South AfricaPretoriaNext Nov 9· 13 dates$3,200
- South AfricaJohannesburgNext Nov 9· 13 dates$3,400
TanzaniaZanzibarNext Nov 23· 13 dates$2,600- TanzaniaDar es SalaamNext Nov 2· 13 dates$2,000
- TanzaniaArushaNext Nov 16· 13 dates$1,900
- TanzaniaDodomaNext Nov 2· 13 dates$1,800
RwandaKigaliNext Nov 2· 13 dates$1,900
UgandaKampalaNext Nov 9· 13 dates$1,900
UAEDubaiNext Nov 2· 13 dates$3,800
NigeriaAbujaNext Nov 16· 13 dates$2,800- NigeriaLagosNext Nov 23· 13 dates$2,800
GhanaAccraNext Nov 23· 13 dates$4,500- KenyaMachakosNext Nov 9· 13 dates$1,600
Scroll sideways to see all 18 cities →
Frequently Asked Questions About Live Online Food Hygiene and Safety Management Training Course
Everything you need to know about this course before you register.
By the end of the Food Hygiene and Safety Management programme, you'll be able to understand core food hygiene and safety management principles and how they fit together in practice, apply practical techniques for hazard identification and risk control in day-to-day implementation, strengthen evaluation, reporting and quality-assurance capability, and improve decision-making using evidence-driven performance information. The full breakdown of topics is covered session by session in the Course Outline tab above.
This course is designed for Food Safety Officers, Food Processing Personnel, Restaurant and Catering Managers, Hotel and Hospitality Professionals, Quality Assurance Staff, Food Production Supervisors, Food Retail Operators, Public Health Officers, Kitchen and Food Service Personnel, and Professionals involved in food preparation, storage, and distribution.
Food Hygiene and Safety Management Training Course typically runs as 5 Days. It's available as in-house corporate, in-person classroom, and live virtual training — every course can also be delivered on-site for your team on dates that suit you.
Food Hygiene and Safety Management Training Course is scheduled in-classroom in Nairobi, Kenya, Mombasa, Kenya, Kisumu, Kenya, and Naivasha, Kenya, and 14 other locations, plus a live interactive virtual classroom you can join from anywhere. Check the schedule panel above for exact upcoming dates and fees in each location.
The next live virtual cohort of Food Hygiene and Safety Management starts November 9, 2026, with new classroom cohorts also running on a rolling basis. Pick a date and location in the schedule panel above, then click "Register for the Course" — it takes a few minutes and your seat is confirmed once payment or a signed purchase order is received.
Yes — delegates who meet the attendance requirement receive a Certificate of Completion for Food Hygiene and Safety Management Training Course from Vision Reach Global Consultancy, issued in the name you register with, so double-check the spelling at checkout.
Food Hygiene and Safety Management Training Course is pitched at intermediate professionals. If you're unsure whether it's the right fit for your current role or background, message our training advisors before you register and they'll help you confirm.
Fees for Food Hygiene and Safety Management Training Course vary by delivery location and format and are shown in real time in the schedule panel above once you pick a date. Register 3 or more delegates on the same course together and a 5% team discount is applied automatically — larger cohorts can request a custom corporate quote.
Yes — Food Hygiene and Safety Management Training Course can be delivered on-site at your offices (or virtually for distributed teams), with case studies and examples tailored to your industry and the specific challenges your team is working through. Switch to the "In-House" tab in the schedule panel above to request a proposal.
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What Our Clients Say
VRG brings strategic discipline to complex organizational challenges. Their approach is structured, data-driven, and outcome-focused.
Levis Wabwire
Managing Director
They facilitated our strategy review, we improved departmental KPI alignment by 35% and reduced operational bottlenecks significantly.
David Oketch
Strategy Lead
Employee engagement scores increased following the leadership training program. The difference in accountability culture is evident.
Wendy Albright
Program Manager
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