Essential hospitality hygiene, food handlers, ISO 22000, and HACCP Level 1 and 2 certification paths.
Service focus
Skills for every shift
We design practical, field-ready support for teams in Somalia, combining technical guidance, implementation support, and measurable outcomes.
Courses from essential hospitality hygiene to ISO 22000 and multi-level HACCP.
Introductory training to build basic awareness of food safety and hygiene in hospitality. It focuses on simple, everyday practices so staff understand how food can become unsafe and how to prevent it.
Training focus
This course covers the purpose, structure, and content of ISO 22000 and how it improves food safety and business effectiveness, with a focus on ISO 22000:2018 requirements.
Principles of auditing, competence and evaluation of auditors, and the audit process as per ISO 19011, including audit planning, conducting the audit, and reporting with impact for management.
Structured in two progressive levels to build comprehensive food safety competence. Level 1 (Awareness) introduces food handlers to basics of food safety, hygiene, and the importance of HACCP. Level 2 (Foundation) gives supervisors and team leaders deeper knowledge of food hazards, prerequisite programs, and HACCP principles step by step.
Target audience: Food handlers, production staff, support staff (entry-level).
Duration: 3 days
Introduction to Food Safety
Basic Concepts of HACCP
Prerequisite Programs (PRPs)
Overview of HACCP Principles
Role of Food Handlers
Target audience: Supervisors, team leaders, junior quality staff.
Duration: 5 days
Introduction and recap of HACCP awareness.
Introduction and recap of HACCP awareness
Food Safety Hazards
Prerequisite Programs in Detail
HACCP Principles Step by Step
Practical Application
Monitoring and Recordkeeping