Food Safety And Hygiene
- Health Sciences
- 300 level
- 79 pages
- 9 units
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.
About this course
- Difficulty
- Intermediate
- Study hours
- 117 hours
- Maths
- None
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor marked assessments
- Final examination
What you'll read
The real module and unit structure of EHS304, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
EHS304 · UNIT 1:DEFINITIONS AND CONCEPT OF FOOD SAFETY
This unit defined the terms food security, food safety and food hygiene. It also gives describes the principles of food safety, hazards that renders food unsafe for consumption and consequences of consumption of unsafe foods.
What you should be able to do
- Define food security, food safety, and hygiene.
- Identify components of food security and activities along the food supply chain.
- Discuss the concept of food safety and hygiene and the consequences of consuming unsafe food.
- State the sanitary requirements of the food processing environment.
- Mention and list the health and hygiene requirements of food handlers.
- Describe the various methods of preventing microbial spoilage in food.
- Explain the terms food poisoning and food infection and how to prevent them.
- Understand the term 'Quality Control'.
- Identify the agencies responsible for food safety law and regulation enforcement.
- Identify the basic steps to ensure food safety at home.
What it prepares you for
- Environmental Health Officer
- Food Safety Inspector
- Quality Control Manager
- Food Production Supervisor
- Catering Supervisor
- Food Production
- Food Processing
- Food Retail
- Catering
- Restaurant Management
- Regulatory Agencies
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2: Food quality control
Unit 2: Food safety laws and regulations
Understanding the legal framework and specific regulations requires careful attention to detail and comprehension of legal terminology.
- Module 2: Food quality control
Unit 3: Licencing of Food and Beverage Companies
Memorizing specific requirements for different types of food and beverage companies requires thorough review of regulatory guidelines.
A suggested way through it
13 weeks, about 30 hours in total. Yours will differ.
- Week 1Module 1: concept of food safety and hygiene
Unit 1: Concept of Food safety and definitions · 2 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 2Module 1: concept of food safety and hygiene
Unit 2: Food processing Environment · 2 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 3Module 1: concept of food safety and hygiene
Unit 3: Food preservation · 2 hours
Explain microbial spoilage and factors supporting microbial growth.. Describe food preservation techniques.. Differentiate between food poisoning and food infections..
- Week 4Module 2: Food quality control
Unit 1: Concept of food sampling and quality control · 2 hours
Describe the process of food sampling for analysis.. Explain the concept of quality control.. Discuss the attributes of food quality..
- Week 5Module 2: Food quality control
Unit 2: Food safety laws and regulations · 2 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 6Module 2: Food quality control
Unit 3: Licencing of Food and Beverage Companies · 2 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 7Module 3: Capacity building for food handlers
Unit 1: Organization of workshop for food handlers · 2 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 8Module 3: Capacity building for food handlers
Unit 2: Food hygiene Education · 2 hours
Explain how to prevent food poisoning.. Mention how to ensure food safety in the kitchen.. Discuss proper food preparation and food storage..
- Week 9Module 3: Capacity building for food handlers
Unit 3: Monitoring and inspection · 2 hours
Explain what monitoring and inspection is.. State the determining indicators during monitoring and inspection.. Describe food inspection..
- Week 10Review
Review of Modules 1 & 2 · 3 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 11Review
Review of Module 3 · 3 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 12Assignments and Exam Preparation
Assignments and Exam Preparation · 3 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 13Final Revision
Final Revision · 3 hours
Final revision of all modules and units.. Focus on key concepts and practical applications.. Practice answering exam-style questions..
Preparing for the exam
- Create detailed summaries of each unit, focusing on key definitions and concepts.
- Practice applying food safety principles to real-world scenarios.
- Review all tutor-marked assignments (TMAs) and feedback provided.
- Focus on understanding the legal requirements and regulations related to food safety.
- Develop a study schedule that allocates sufficient time for each module and unit.
- Use flashcards to memorize key terms and definitions related to food safety and hygiene.
- Form a study group with other students to discuss challenging concepts and share notes.
- Practice answering past exam questions to familiarize yourself with the exam format and style.
- Pay special attention to the practical aspects of food handling and preparation.
- Review the course objectives and ensure you can meet each one.
Questions students ask about this course
What is EHS304 about?
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.
How many units does EHS304 have?
EHS304, Food Safety And Hygiene, has 9 units across 3 modules, over 79 pages of course material. You can read it one unit at a time.
Is EHS304 hard?
EHS304 is rated intermediate level, with no mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does EHS304 take to study?
About 117 hours of study, spread across its 9 units.
How is EHS304 assessed?
EHS304 is assessed by assignments, tutor marked assessments and final examination.
What can I do with EHS304?
Environmental Health Officer, Food Safety Inspector, Quality Control Manager, Food Production Supervisor and Catering Supervisor.