Basic Safe Food Handling Level I | FPT103

This course provides food handlers and anyone handling food with an understanding of food safety and hygiene practices within the farm/establishments. The course gives learners an overview of hazards and how food handlers can contaminate food and food service areas. The course also discusses the importance of cleaning and sanitizing techniques used in the farm/establishments. The course will also help learners identify pests, based on a variety of signs and what should be done to eliminate them.

Basic Safe Food Handling Level II | FPT202

This course is designed to aid food handlers and anyone handling food in a supervisory position. It will expose the learners to their role in the operations of farms and food processing plants as it relates to safety, cleaning and sanitizing, Hazard Analysis Critical Control Point (HACCP) and general handling of food and beverages. Learners will gain a basic understanding of policies and procedures of food processing plants.

Good Agricultural Practices | FPT101

This course is intended for individuals who are involved in the production and handling of agricultural commodities. In recent times food safety has received tremendous attention thus, the production of safe food is therefore imperative. Observance of Good Agricultural Practices (GAP) at the farm level is essential in reducing the risk of food contamination from various sources such as agro-chemicals, microbes, and heavy metals among others. This course aims to introduce learners to the fundamental principles governing good agricultural practices.

Good Manufacturing Practices—Food | FPT102

This course is intended for food processors, manufacturers and value adders who are operating at kitchen level or small production units and will cover both ready-to-eat products as well as products requiring further preparation. The course will cover the entire manufacturing process from procurement/receiving of the raw materials to quality assurance of the final product. Participants will be able to apply the basic science of food production in keeping with the best practices and standards of the requisite certifying agencies (Bureau of Standards, Ministry of Health, etc.), to ensure a good quality product which is safe to consume. Participants will require a minimum of Primary school education

Hazard Analysis Critical Control Point | FPT301

This course is designed for supervisors and middle managers involved in food processing, preparation and service. It gives an overview of the food safety system Hazard Analysis Critical Control Point (HACCP). The Course explains the prerequisites required by the farm/establishment for the effective execution of this system. The course outlines the principles of HACCP and gives guidelines for the application of the principles of HACCP as it relates to food processing and the farming environment. It also gives learners the opportunity to create ways of implementing the system, as well as to implement the HACCP system using a farm/or similar establishment.