Sanitary Inspection Of Premises

1. Define inspection, nuisance, and setback
2. Describe types of premises and their sanitary requirements
3. Use essential tools for premises inspection
4. Write environmental sanitation reports
5. Discuss processes involved in enforcing public health laws
6. Describe roles of environmental and health authorities

13 weeks, about 30 hours in total. Yours will differ.

1. Week 1Module 1: Basic Concepts, Definition and Types of Premises

   • Unit 1: Basic Concepts, Definition and Types of Premises · 2 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..

2. Week 2Module 1: Basic Concepts, Definition and Types of Premises

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

3. Week 3Module 1: Basic Concepts, Definition and Types of Premises

   • Unit 3: Guidelines for Routine Sanitary Inspection of Premises · 2 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..

4. Week 4Module 2: Guidelines for Appraisal of Food Premises

   • Unit 1: Guidelines for Appraisal of Food Premises · 2 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..

5. Week 5Module 2: Guidelines for Appraisal of Food Premises

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

6. Week 6Module 2: Guidelines for Appraisal of Food Premises

   • Unit 3: Guidelines for Routine Inspection of Special Premises · 2 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..

7. Week 7Module 2: Guidelines for Appraisal of Food Premises

   • Unit 4: Inspection of Marketplaces, Recreational and Hospitality Facilities · 2 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..

8. Week 8Module 3: Tools for Inspection of Premises

   • Unit 1: Tools for Inspection of Premises · 2 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..

9. Week 9Module 3: Tools for Inspection of Premises

   • Unit 2: Abatement Notice, Complaint and Complaint Acknowledgment Forms · 2 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..

10. Week 10Module 3: Tools for Inspection of Premises

    • Unit 3: Tools for Sanitary Inspection of Schools, Markets and Abattoirs · 2 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 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..

11. Week 11Module 4: Environmental Sanitation Report

    • Unit 1: Environmental Sanitation Report · 2 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..

12. Week 12Module 4: Environmental Sanitation Report

    • Unit 2: Process of Enforcing Public Health Laws · 2 hours

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

13. Week 13Module 4: Environmental Sanitation Report

    • Unit 3: Institutional Roles · 2 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 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..