1. |
Fundamentals of food safety |
40 |
500 |
2. |
Food safety PRPs based on ISO TS 22002-1 |
8 |
100 |
3. |
HACCP Awareness |
8 |
100 |
4. |
HACCP Implementation |
24 |
300 |
5. |
HACCP Internal Auditors course |
16 |
200 |
6. |
Awareness to Food defence ,Bioterrorism and TACCP |
8 |
100 |
7. |
Awareness to Food Fraud Prevention |
8 |
100 |
8. |
ISO 22000 awareness course |
8 |
100 |
9. |
ISO 22000 implementation course |
24 |
300 |
10. |
FSSC Awareness Course(GFSI |
8 |
100 |
11. |
FSSC Implementation(GFSI) |
24 |
300 |
12. |
BRC Issue 7 Awareness( GFSI UK) |
16 |
200 |
13. |
ISO 22000 internal auditors course |
16 |
200 |
14. |
FSSC 22000 internal auditors course(GFSI) |
16 |
200 |
15. |
SQF interna;l auditors course(GFSI,USA) |
24 |
300 |
16. |
BRC internal auditors course(GFSI UK) |
16 |
200 |
17. |
Integrated internal auditors course |
24 |
300 |
18. |
Root cause analysis methods( RCAM) |
24 |
300 |
19. |
5 why analysis techniques |
8 |
100 |
20. |
Corrective and preventive actions(CAPA) |
8 |
100 |
21. |
Food safety Traceability, recall and withdrawal |
8 |
100 |
22. |
Allergen management and control |
8 |
100 |
23. |
Code of hygiene for food industry Kenya |
8 |
100 |
24. |
Code of hygienic practice for bottled/packaged drinking waters (other than natural mineral waters) |
8 |
100 |
25. |
Code of hygiene for tea industry ( Kenya) KS 2128 |
8 |
100 |
26. |
Code of hygiene for milk industry ( kenya |
8 |
100 |
27. |
Code of practice for the reduction of aflatoxin b1 in raw materials and supplemental feedings tuffs for milk producing animals |
8 |
100 |
28. |
Code of hygienic practice for refrigerated packaged foods with extended shelf life |
8 |
100 |
29. |
Code of practice for the prevention and reduction of mycotoxin contamination in cereals |
8 |
100 |
30. |
Code of hygienic practice for fresh fruits and vegetables |
8 |
100 |
31. |
Code of hygienic practice for meat |
8 |
100 |
32. |
Code of practice for the prevention and reduction of aflatoxin contamination in tree nuts |
8 |
100 |
33. |
Code of practice for the prevention and reduction of inorganic tin contamination in canned foods |
8 |
100 |
34. |
Code of practice for the prevention and reduction of dioxin and dioxin- like pcb contamination in foods and feeds |
8 |
100 |
35. |
Code of practice for the prevention and reduction of ochratoxin a contamination in wine |
8 |
100 |
36. |
Code of hygienic practice for powdered formulae for infants and young children |
8 |
100 |
37. |
Code of practice for the prevention and reduction of ochratoxin contamination in coffee |
8 |
100 |
38. |
Code of hygienic practice for low-moisture foods |
8 |
100 |
39. |
Food safety Documentation and records management |
16 |
200 |