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Accredited Training & Consulting Services

FHS > Services > Cleaning > Accredited Training & Consulting Services

Accredited Training & Consulting Services

FHS is proudly accredited by Highfields International (UK) and NITA (Kenya) to deliver professional training that drives competence and compliance in hygiene, safety, Health and food handling. We train individuals and organizations in both physical or in our virtual technical training Centre.

Our Scope of Training and Consulting service.

  1. Food Safety Management Systems (FSMS) FSSC 22000 v6

Duration: 3–5 days

Modules:

  1. Overview of ISO 22000:2018 structure & FSSC v6 requirements
  2. PRPs: ISO/TS 22002-1 for catering
  3. Hazard and risk assessment (CCPs vs. OPRPs)
  4. Food defense, food fraud & food safety culture
  5. Documentation, traceability & internal audits
  6. Performance evaluation & continual improvement
  1. HACCP (Hazard Analysis and Critical Control Points)

Duration: 2–3 days

Modules:

  1. Introduction to Codex-based HACCP
  2. 7 principles and 12 logical steps
  3. Identifying biological, chemical, and physical hazards
  4. CCPs, critical limits, monitoring & corrective actions
  5. Recordkeeping, verification & practical application
  1. Internal Auditors Training (FSSC 22000, ISO 9001, ISO 22000, BRC, ISO 17025)

Duration: 3 Days

Modules:

  1. ISO 19011 audit guidelines
  2. Audit planning and execution
  3. Identifying and documenting non-conformities
  4. Follow-up, CAPA & verification
  5. Audit techniques across standards (FSSC vs BRC vs ISO 17025)
  1. Halal Food Handling & Compliance Awareness

Duration: 1–2 Days

Modules:

  1. Halal principles, Haram restrictions, and compliance
  2. Halal slaughter, segregation & ingredient validation
  3. Kitchen controls and documentation
  4. Internal Halal checks & audit readiness
  1. ISO/IEC 17025:2017 Laboratory Competency Training

Duration: 4–5 days

Modules:

  1. Structure & requirements of ISO/IEC 17025
  2. Lab management systems & impartiality
  3. Method validation, traceability & uncertainty
  4. Equipment calibration & maintenance
  5. Internal audit & continual improvement
  1. Good Hygiene Practices (GHP) & GMP in Catering

Duration: 1–2 Days

Modules:

  1. Personal hygiene & protective clothing
  2. Cleaning SOPs, validation & verification
  3. Pest management & waste handling
  4. Hygiene zoning and cross-contamination control
  5. Allergen management basics
  1. Food Safety Culture & Behavior-Based Safety

Duration: 1 Day

Modules:

  1. Building a proactive safety culture
  2. Behavioral observation tools & feedback
  3. Leadership in food safety
  4. KPIs and cultural maturity metrics
  1. Food Allergen Management Training

Duration: 1 Day

Modules:

  • Identification of major allergens
  • Labelling and menu disclosure
  • Segregation, cleaning & cross-contact prevention
  • Allergen risk assessments
  1. Traceability & Product Recall Management

Duration: 1–2 Days

Modules:

  1. Legal and customer traceability requirements
  2. One-step forward/backwards traceability
  3. Mock recall exercises and documentation
  4. Communication during product recalls
  1. Customer Complaint & Non-Conformance Handling

Duration: 1–2 Days

Modules:

  1. Complaint logging and categorization
  2. Root cause analysis tools (5 Whys, Fishbone)
  3. CAPA integration and continual improvement
  4. Customer communication strategies
  1. Root Cause Analysis (RCA) & CAPA

Duration: 3 Days

Modules:

  1. RCA tools (Fishbone, Pareto, FTA)
  2. Corrective and Preventive Actions
  3. Linking RCA to performance and audits
  4. Case studies and practical group
  1. BRCGS Food Safety Standard Awareness & Implementation

Duration: 3 Days

Modules:

  1. BRCGS Issue 9 structure and clauses
  2. Risk zones (high-care, high-risk)
  3. Product safety, authenticity & validation
  4. Internal audit and supplier management
  5. Comparison with FSSC 22000
  1. Food Fraud & Food Defence Awareness

Duration: 1–2 Days

Modules:

  1. VACCP & TACCP methodology
  2. Intentional adulteration threats
  3. Supplier verification
  4. Integration into FSMS & HACCP plans

Highfields Accredited Training-UK

1-Level 1 award in Food Safety.

Catering and Manufacturing.

Duration 3 Days

Modules:

  1. An introduction to food safety
  2. Food safety hazards and controls
  3. Personal hygiene
  4. Pests Cleaning
  5. Safe handling and storage of food
  6. 7 Summary

 

2-Level 3 award in food safety for catering and manufacturing

Catering and Manufacturing.

Duration: 4-5 days.

Modules

  • Introduction to food safety
  • Microbiological hazards
  • Contamination hazards and controls
  • Food poisoning and its control
  • HACCP From purchase to service
  • Personal Hygiene
  • Food premise and equipment
  • Food pests and control
  • Cleaning and disinfection
  • Food safety law and enforcement
  • Revision
  • Exam

 

3-Food Safety Level 3 award in supervising Food Safety.

Catering and Manufacturing.

Duration: 4-5 days.

Modules:

  • Introduction to food safety
  • Microbiology
  • Contamination hazards
  • Food poisoning
  • Personal hygiene
  • Hazards and controls
  • Food spoilage and preservation
  • Premise and equipment
  • Cleaning and disinfection
  • Pest management
  • HACCP
  • Supervisory management
  • Legislation and Enforcement
  • Revision
  • Exam