How long is the Food Safety and Hygiene course?

The course runs approximately 27 hours across 8 modules and 16 lessons, completed online at your own pace.

How much does Food Safety and Hygiene cost?

The training fee is KES 18,000, with M-Pesa, card and Paystack payment options and lifetime access.

Is Food Safety and Hygiene certified?

Yes. On passing the final assessment you receive a GLI-branded certificate with QR verification. CCS is NITA-accredited.

Food Safety and Hygiene | CCS Online Learning

Name: Food Safety and Hygiene
Price: 18000 KES

This comprehensive professional course equips professionals with the skills, tools and confidence to excel in food safety and hygiene. Grounded in global best practice and tailored to the African context.

What You Will Learn

✓Analyse the core principles and frameworks of food safety and hygiene
✓Lead practical tools to real workplace challenges
✓Drive and improve current practices in their organisation
✓Create and implement effective approaches with measurable outcomes
✓Implement health & safety practice with organisational strategy
✓Apply risk, compliance and governance considerations

Modules

Lessons

27 hours

Duration

🎍 Certificate & NITA Accreditation

On passing the final exam (50 MCQs, 70% pass mark, unlimited retakes) you receive a GLI-branded PDF certificate with QR verification. CCS is NITA-accredited — eligible employers can claim NITA levy reimbursement for this course.

Course Curriculum

8 modules · 16 lessons · Interactive quizzes · Study notes · Practical exercises · Final exam

Module 1: Foundations and Key Concepts

2 lessons · 103 min · 3 hours

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Understanding the Fundamentals

62 min

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Key Concepts and Terminology

41 min

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📝 Study Notes

KEY TAKEAWAYS — Foundations and Key Concepts • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Foundations and Key Concepts". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 2: Strategic Context and Environment

2 lessons · 102 min · 4 hours

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Reading the Operating Environment

53 min

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Aligning with Organisational Strategy

49 min

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📝 Study Notes

KEY TAKEAWAYS — Strategic Context and Environment • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Strategic Context and Environment". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 3: Core Frameworks and Tools

2 lessons · 103 min · 3 hours

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▶

Essential Frameworks and Models

58 min

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Practical Tools and Techniques

45 min

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📝 Study Notes

KEY TAKEAWAYS — Core Frameworks and Tools • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Core Frameworks and Tools". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 4: Planning and Design

2 lessons · 95 min · 3 hours

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Planning for Success

44 min

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Designing the Approach

51 min

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📝 Study Notes

KEY TAKEAWAYS — Planning and Design • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Planning and Design". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 5: Implementation and Execution

2 lessons · 91 min · 4 hours

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Executing Effectively

51 min

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Managing Delivery and Stakeholders

40 min

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📝 Study Notes

KEY TAKEAWAYS — Implementation and Execution • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Implementation and Execution". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 6: Measurement and Performance

2 lessons · 103 min · 3 hours

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▶

Metrics, KPIs and Dashboards

63 min

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Continuous Improvement

40 min

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📝 Study Notes

KEY TAKEAWAYS — Measurement and Performance • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Measurement and Performance". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 7: Risk, Governance and Compliance

2 lessons · 90 min · 4 hours

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Managing Risk and Compliance

45 min

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▶

Governance and Accountability

45 min

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📝 Study Notes

KEY TAKEAWAYS — Risk, Governance and Compliance • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Risk, Governance and Compliance". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Module 8: Leadership, Culture and Sustainability

2 lessons · 103 min · 3 hours

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Leading People and Culture

51 min

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Sustaining Results Long-Term

52 min

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📝 Study Notes

KEY TAKEAWAYS — Leadership, Culture and Sustainability • Food Safety and Hygiene requires both technical skill and sound judgement. • Always start from clear objectives and measurable outcomes. • Use data to drive decisions, not assumptions. • Assign clear ownership and accountability. • Embed lessons learned into systems and culture. • Account for the African operating context and local regulations.

✏️ Practical Exercise

Reflect on your own organisation. Identify one real challenge related to "Leadership, Culture and Sustainability". Using the frameworks from this module, outline (1) the objective, (2) two practical actions you would take this month, and (3) how you would measure success. Be specific and realistic for your context.

Who Should Attend

▸Managers and supervisors responsible for health & safety
▸Professionals seeking to advance their careers in health & safety
▸Team leaders and officers in the public and private sectors
▸Anyone transitioning into a health & safety role
▸Consultants, advisors and practitioners in the field

No prior qualification is required. This course is delivered 100% online and is suitable for professionals across Kenya and the wider African region.

Learning Outcomes

By the end of this course, participants will be able to:

✓Analyse the core principles and frameworks of food safety and hygiene
✓Lead practical tools to real workplace challenges
✓Drive and improve current practices in their organisation
✓Create and implement effective approaches with measurable outcomes
✓Implement health & safety practice with organisational strategy
✓Apply risk, compliance and governance considerations

Quick Details

Duration27 hours

Modules8 modules

Lessons16 lessons

LevelProfessional

PriceKES 18,000

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Food Safety and Hygiene

What You Will Learn

Course Curriculum

Who Should Attend

Learning Outcomes

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