HACCP Certification
HACCP Skills
That Open Doors.
Train. Certify. Apply with confidence.
Learn the HACCP system used to control food safety risks and support compliance in kitchens, hospitality, and food production.
- CCP Monitoring
- Corrective Actions
- Verification & Records
Next class filling fast.
Food safety
HACCP
- Hazard analysis
- Critical control points
- Monitoring
- Corrective actions
- Verification
- Record keeping
Register for HACCP
Fill in your details and we will confirm your slot fast.
Quick response Practical class Certificate included
- Practical modules
- 12 Practical modules
- To certification
- 4 wks To certification
- Practical assessment
- 100% Practical assessment
- Response time
- 24 hrs Response time
What you will cover
Twelve modules, built around real kitchens and production lines.
Every module ends with something you can use at work the next morning: a flow diagram, a hazard analysis, a monitoring record or a corrective action log.
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01
Food Safety Foundations
Microbiological, chemical, physical and allergen hazards, and how they enter a food process.
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02
Prerequisite Programmes
GMP, GHP, cleaning and sanitation, pest control and supplier approval that HACCP sits on top of.
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03
Hazard Analysis
Build the process flow diagram, identify hazards at each step and score risk with confidence.
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04
Critical Control Points
Use the decision tree to separate true CCPs from control points that only need a prerequisite.
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05
Critical Limits & Monitoring
Set defensible limits for time, temperature, pH and aw, then design monitoring that people actually follow.
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06
Corrective Actions
What to do when a limit is breached: product disposition, root cause and preventing recurrence.
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07
Verification & Validation
Prove the plan works: calibration, sampling, internal audit and management review.
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08
Records & Documentation
The record set an auditor asks for, how long to keep it, and how to keep it audit-ready daily.
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09
Traceability & Recall
One-up one-down traceability, mock recall exercises and withdrawal procedures.
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10
Kenyan & Export Compliance
KEBS, Public Health Act, county food handler requirements and buyer expectations for export.
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11
Audit Readiness
Sit through a mock audit, answer questions under pressure and close non-conformities properly.
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12
Practical Project
Produce a complete HACCP plan for a real kitchen or production line and defend it.
By the end of the course
You will not just know HACCP. You will be able to run it.
Assessment is practical. You build a complete HACCP plan for a real process and defend it in a mock audit, which is exactly what an employer or an inspector will ask you to do.
Reserve my place- Draw a process flow diagram and run a full hazard analysis
- Identify genuine CCPs using the codex decision tree
- Set and justify critical limits for your own process
- Design monitoring records staff will actually complete
- Take correct action when a critical limit is breached
- Verify and validate the plan so it survives an audit
- Assemble the documentation pack auditors ask for
- Run a mock recall and traceability exercise
Who it is for
If food passes through your hands, this course is for you.
Hotels & restaurants
Chefs, kitchen supervisors and F&B managers who must keep county inspectors and guests safe.
Food manufacturers
Production, QA and QC staff in dairy, meat, bakery, water, juice and grain processing.
Supermarkets & catering
Deli, butchery, bakery and institutional catering teams handling ready-to-eat food.
Exporters & agribusiness
Horticulture and produce packhouses that must satisfy buyer and market requirements.
Consultants & auditors
Professionals who advise clients on food safety systems and need a structured grounding.
Students & job seekers
Graduates in food science, nutrition or hospitality adding a certificate employers ask for.
Questions
Everything applicants ask us
Do I need any qualifications to join?
No. The Awareness and Certification courses are open to anyone working in or entering the food industry. Basic English literacy is enough.
How long does the course take?
HACCP training runs for 10 days and certification over 1 week.
Is the certificate recognised by employers?
Yes. You receive an RVIBS certificate stating the HACCP principles covered and the practical work completed, which is what employers and auditors in Kenya ask to see. We also prepare you for the documentation an external food safety audit requires.
Can you train my whole team at our premises?
Yes. Select "In-house / Company group" as your study mode and we will call you to plan dates, group size and content tailored to your process. In-house groups are quoted separately.
Are classes online or in person?
Both. You can attend at our Nakuru campus or join live online classes. The practical session is scheduled separately for online learners.
How do I pay, and can I pay in instalments?
Fees can be paid by M-Pesa or bank transfer. A deposit reserves your place and the balance can be cleared before the final assessment. Ask the admissions office for the current instalment plan.
What happens after I submit this form?
You receive an email with your reference number immediately, and an admissions officer calls you within one working day to confirm your slot, fees and start date.
Still unsure? Call +254 715116699 or message us on WhatsApp.
Ready when you are
Secure your seat in the next HACCP class.
Classes are capped so every learner gets time on the practical work. Send your details and an admissions officer will call you within one working day.
- Call us +254 715116699
- Email admissions admin@rvibs.ac.ke
- Visit us Railways Ground, Nakuru - Kenya
Register for HACCP
Fill in your details and we will confirm your slot fast.