Kenya Food Handler Certificate study plan

Define the key food hygiene terms used in Kenyan public health practice, including contamination, hazard, cross-contamination, potable water, and ready-to-eat food, in your own words

List the five main categories of food hazard (biological, chemical, physical, allergen, radiological) and give two realistic Kenyan food-business examples for each

Explain the difference between food spoilage and foodborne illness, and identify three signs that a food is unfit for human consumption

Draw the temperature danger zone and mark the safe holding, cooking, chilling and reheating ranges used in Kenyan catering practice

Describe the ten main routes by which bacteria reach food, including hands, pests, raw meat drip, cloths, utensils and water

Sequence the stages of the food flow cycle from purchasing through to service, and name the control point at each stage

Explain how bacteria multiply, including the roles of moisture, food, acidity, time, temperature, oxygen and the generation time under ideal conditions

Distinguish between high-risk and low-risk foods and classify at least fifteen common Kenyan foods (e.g. mukimo, kachumbari, grilled meat, ugali, milk) into each group

Explain the principles of cleaning and the difference between cleaning, sanitising and disinfecting, naming a suitable method for each

Describe the two-stage clean-and-sanitise process for food contact surfaces and list the correct dilution and contact time for a chlorine-based sanitiser

Outline a cleaning schedule for a small food business, including what is cleaned, how often, by whom and with what

Identify common pests of food premises (rodents, cockroaches, flies, birds) and state three proofing and control measures for each

List the personal hygiene requirements before starting work and after breaks, including handwashing steps and when hands must be washed

Describe correct protective clothing for food handlers, including head covering, clean outer garments and footwear, and explain why jewellery and nail varnish are prohibited

Explain the food handler's legal duty to report illness and the specific symptoms and conditions that must be reported to the supervisor

Distinguish between a carrier, a case and a contact, and explain the exclusion and return-to-work rules for each

Describe how to obtain and maintain a medical certificate of fitness and what a stool or stool-and-urine examination typically screens for

Identify the main foodborne pathogens relevant to Kenya (Salmonella, Shigella, E. coli, Staphylococcus aureus, Clostridium perfringens, Vibrio cholerae, hepatitis A, norovirus) and match each to its source, incubation period and control measure

Explain how a carrier can contaminate food without showing symptoms and describe the control measures for a known carrier

Describe the principles of safe food handling during service, including avoiding bare-hand contact with ready-to-eat food and using utensils and gloves correctly

Explain the risks of reheating, cooling and holding food in bulk, and state the safe time and temperature limits for each

Explain the legal framework for food premises in Kenya, including the role of the Public Health Officer and the requirement for a food hygiene or health certificate

List the structural requirements for a food premises, including floors, walls, ceilings, ventilation, lighting, drainage, handwash basins and waste storage

Describe the requirements for water supply, toilet and washing facilities and staff changing areas in a food business

Explain the licensing and inspection process, including what an inspector examines and the grounds on which a premises may be closed or a licence refused

Describe the principles of HACCP and outline the seven principles in sequence

Apply the first three HACCP principles to a simple food process, identifying hazards, control points and critical limits

Explain record-keeping requirements for a food business, including temperature logs, cleaning records, training records and pest-control records

Describe the role of food handler training and the responsibilities of the person in charge of a food premises

Identify the main offences and penalties under Kenyan food and public health law relating to food handling

Review all four domains using a personal error log and re-study the weakest three topics

Complete at least two full-length timed practice papers under exam conditions and score each

Explain aloud, without notes, the ten most commonly tested concepts across the four domains

Confirm the exam-day logistics, including venue, identification documents, medical certificate and what to bring