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EHS304Health Sciences Unitsintermediate

Food Safety And Hygiene

This course introduces the concepts of food safety and hygiene, emphasizing their importance throughout the food supply chain. It covers essential actions and techniques for preventing food spoilage and foodborne illnesses in both food production environments and domestic settings. The course also explores relevant laws and regulations governing food industry establishments to ensure consumer safety and prevent harm.

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117h

Study Time

13

Weeks

9h

Per Week

none

Math Level

Course Keywords

Food SafetyFood HygieneFoodborne IllnessesFood PreservationQuality Control

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level

Builds on foundational knowledge

65%

intermediate

📚

Math Level

No Math

🔬

Learning Type

Hands-on Practice

Course Topics

Key areas covered in this course

1

Food Security

2

Food Safety

3

Food Hygiene

4

Food Preservation

5

Food Quality Control

6

Food Safety Laws and Regulations

7

Licensing of Food Businesses

8

Capacity Building for Food Handlers

9

Food Poisoning Prevention

10

Food Allergies and Intolerances

11

Food Labeling

12

Monitoring and Inspection

Total Topics12 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Environmental Health Officer

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Quality Control Manager

Apply your skills in this growing field

Food Production Supervisor

Apply your skills in this growing field

Catering Supervisor

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Food ProductionFood ProcessingFood RetailCateringRestaurant ManagementRegulatory Agencies

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1: concept of food safety and hygiene

2h

Unit 1: Concept of Food safety and definitions

2 study hours

•Define food security, food safety, and hygiene.
•Identify components of food security.
•Describe activities along the food supply chain.
•Explain the principles of food safety.

Week

2

Module 1: concept of food safety and hygiene

2h

Unit 2: Food processing Environment

2 study hours

•Describe sanitary requirements of food processing premises.
•Explain hygiene and health requirements of food handlers.
•Discuss water supplies and waste treatment in food processing.

Week

3

Module 1: concept of food safety and hygiene

2h

Unit 3: Food preservation

2 study hours

•Explain microbial spoilage and factors supporting microbial growth.
•Describe food preservation techniques.
•Differentiate between food poisoning and food infections.

Week

4

Module 2: Food quality control

2h

Unit 1: Concept of food sampling and quality control

2 study hours

•Describe the process of food sampling for analysis.
•Explain the concept of quality control.
•Discuss the attributes of food quality.

Week

5

Module 2: Food quality control

2h

Unit 2: Food safety laws and regulations

2 study hours

•Define food safety law and regulation.
•Identify agencies responsible for food safety law enforcement.
•Describe basic steps to ensure food safety at home.

Week

6

Module 2: Food quality control

2h

Unit 3: Licencing of Food and Beverage Companies

2 study hours

•Identify requirements for licensing Food and Beverage Companies.
•Identify requirements for licensing food and liquor production premises.
•Identify requirements for licensing water packaging premises.

Week

7

Module 3: Capacity building for food handlers

2h

Unit 1: Organization of workshop for food handlers

2 study hours

•State the need for workshops for food handlers.
•Mention factors contributing to the risk of food poisoning.
•State the advantages of food safety training.

Week

8

Module 3: Capacity building for food handlers

2h

Unit 2: Food hygiene Education

2 study hours

•Explain how to prevent food poisoning.
•Mention how to ensure food safety in the kitchen.
•Discuss proper food preparation and food storage.

Week

9

Module 3: Capacity building for food handlers

2h

Unit 3: Monitoring and inspection

2 study hours

•Explain what monitoring and inspection is.
•State the determining indicators during monitoring and inspection.
•Describe food inspection.

Week

10

Review

3h

Review of Modules 1 & 2

3 study hours

•Review key concepts from Modules 1 and 2.
•Focus on food safety definitions, food processing environments, and food preservation techniques.
•Practice identifying potential hazards in food handling scenarios.

Week

11

Review

3h

Review of Module 3

3 study hours

•Review key concepts from Module 3.
•Focus on food safety laws, licensing requirements, and capacity building for food handlers.
•Discuss real-world case studies of food safety incidents and their prevention.

Week

12

Assignments and Exam Preparation

3h

Assignments and Exam Preparation

3 study hours

•Complete assignments related to food safety and hygiene practices.
•Prepare for final examination by reviewing all course materials.
•Participate in online discussions to clarify any remaining doubts.

Week

13

Final Revision

3h

Final Revision

3 study hours

•Final revision of all modules and units.
•Focus on key concepts and practical applications.
•Practice answering exam-style questions.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed summaries of each unit, focusing on key definitions and concepts.

2

Practice applying food safety principles to real-world scenarios.

3

Review all tutor-marked assignments (TMAs) and feedback provided.

4

Focus on understanding the legal requirements and regulations related to food safety.

5

Develop a study schedule that allocates sufficient time for each module and unit.

6

Use flashcards to memorize key terms and definitions related to food safety and hygiene.

7

Form a study group with other students to discuss challenging concepts and share notes.

8

Practice answering past exam questions to familiarize yourself with the exam format and style.

9

Pay special attention to the practical aspects of food handling and preparation.

10

Review the course objectives and ensure you can meet each one.

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