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EHS306Health Sciences2 Unitsintermediate

Sanitary Inspection Of Premises

This course empowers students with skills in sanitary inspection of premises, a prominent role for environmental health officers. It covers types of premises, guidelines, and tools for inspection, along with procedures for enforcing laws and regulations. Students will learn to detect and abate nuisances, write sanitation reports, and understand the roles of various environmental and health authorities. The course aims to promote clean environments, prevent sanitation-related diseases, and improve public health.

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39h
Study Time
13
Weeks
3h
Per Week
none
Math Level
Course Keywords
Sanitary InspectionPremisesNuisance AbatementEnvironmental HealthPublic Health Laws

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

Sanitary Inspection

2

Premises Types

3

Nuisance Abatement

4

Public Health Laws

5

Inspection Tools

6

Report Writing

Total Topics6 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

Sanitarian

Apply your skills in this growing field

Public Health Inspector

Apply your skills in this growing field

Hygiene Manager

Apply your skills in this growing field

Environmental Consultant

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Government AgenciesHealthcare FacilitiesFood IndustryHospitalityEnvironmental Consulting

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Basic Concepts, Definition and Types of Premises

2h

Unit 1: Basic Concepts, Definition and Types of Premises

2 study hours
  • •Read Unit 1: Understand basic concepts, definitions of premises, regulated vs. non-regulated premises.
  • •Define inspection, nuisance, and setback.
  • •Differentiate between regulated and non-regulated premises.
Week
2

Module 1: Basic Concepts, Definition and Types of Premises

2h

Unit 2: Justification, Sanitary Requirements and Checklist for Sanitary Inspection of Premises

2 study hours
  • •Study Unit 2: Learn the purposes and objectives of premises inspection.
  • •List sanitary requirements for living premises.
  • •Complete a sample checklist for inspection of living premises.
Week
3

Module 1: Basic Concepts, Definition and Types of Premises

2h

Unit 3: Guidelines for Routine Sanitary Inspection of Premises

2 study hours
  • •Review Unit 3: Understand the systematic procedure for routine sanitary inspection.
  • •Learn external and internal inspection guidelines.
  • •Check for overgrown weeds, derelict materials, and stagnant water.
Week
4

Module 2: Guidelines for Appraisal of Food Premises

2h

Unit 1: Guidelines for Appraisal of Food Premises

2 study hours
  • •Study Unit 1: Enumerate guidelines for appraisal of food premises.
  • •Understand layout, floors, walls, lighting, and ventilation requirements.
  • •Learn about sanitary conveniences and waste disposal.
Week
5

Module 2: Guidelines for Appraisal of Food Premises

2h

Unit 2: Guidelines for Routine Inspection of Hotels and Food Premises

2 study hours
  • •Review Unit 2: Describe general guidelines for routine inspection of hotels and food premises.
  • •Learn about health provisions in business and industrial premises.
  • •Understand minimum hygiene standards for hotels and restaurants.
Week
6

Module 2: Guidelines for Appraisal of Food Premises

2h

Unit 3: Guidelines for Routine Inspection of Special Premises

2 study hours
  • •Study Unit 3: Explain what to check for during routine inspection of special premises.
  • •Learn guidelines for military, police, hospitals, and prison yards.
  • •Understand adequacy of toilet facilities and waste management.
Week
7

Module 2: Guidelines for Appraisal of Food Premises

2h

Unit 4: Inspection of Marketplaces, Recreational and Hospitality Facilities

2 study hours
  • •Review Unit 4: Explain the procedure for routine market inspection.
  • •Describe techniques for routine inspection of recreational and hospitality facilities.
  • •Understand the concept of marketplaces and recreational facilities.
Week
8

Module 3: Tools for Inspection of Premises

2h

Unit 1: Tools for Inspection of Premises

2 study hours
  • •Study Unit 1: Identify various types of sanitary inspection forms.
  • •Explain how to complete all relevant sections of the forms.
  • •Understand the purpose of Form E.S.1, E.S.2, and E.S.3.
Week
9

Module 3: Tools for Inspection of Premises

2h

Unit 2: Abatement Notice, Complaint and Complaint Acknowledgment Forms

2 study hours
  • •Review Unit 2: Explain when an abatement notice is served.
  • •Explain how to complete all relevant sections of an abatement notice form.
  • •Understand complaint and complaint acknowledgment forms.
Week
10

Module 3: Tools for Inspection of Premises

4h

Unit 3: Tools for Sanitary Inspection of Schools, Markets and Abattoirs

2 study hours
  • •Study Unit 3: Complete school sanitation inspection form.
  • •Complete market inspection form.
  • •Complete abattoir inspection form.
  • •Differentiate between Form E.S.9, Form E.S.10, and Form E.S.11.

Unit 4: Tools for Sanitary Inspection of Private Slaughterhouses, Registration of Food Premises, and Pest/Vector Control Outfit

2 study hours
  • •Complete private slaughterhouse inspection form.
  • •Complete private slaughterhouse renewal/denial form.
  • •Complete registration of food premises forms.
  • •Complete pest and vector control outfit form.
Week
11

Module 4: Environmental Sanitation Report

2h

Unit 1: Environmental Sanitation Report

2 study hours
  • •Study Unit 1: Learn how to write an environmental sanitation report.
  • •Understand the purpose of Form E.S.15.
  • •Summarize field operations and activities.
Week
12

Module 4: Environmental Sanitation Report

2h

Unit 2: Process of Enforcing Public Health Laws

2 study hours
  • •Review Unit 2: Define law enforcement.
  • •List processes involved in public health laws enforcement.
  • •Discuss inspection, abatement notice, and court proceedings.
Week
13

Module 4: Environmental Sanitation Report

4h

Unit 3: Institutional Roles

2 study hours
  • •Study Unit 3: Describe roles of the Federal Ministry of Environment.
  • •Itemize roles of state and local government authorities.
  • •List strategies for sustaining sanitary inspection of premises.

Unit 4: Guidelines for Report Writing

2 study hours
  • •List types of reports.
  • •Describe essential elements of a technical report.
  • •Write briefly on literature referencing, process of writing a technical report, and significance of graphic aids.

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 flashcards for key definitions (nuisance, setback, premises types).

2

Practice completing sample inspection forms (E.S. 1, E.S. 2, etc.).

3

Outline the steps in enforcing public health laws (inspection, notice, court).

4

Summarize the roles of different environmental and health authorities.

5

Review case studies of successful nuisance abatement strategies.

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