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HTM511Agricultural Sciences2 Unitsintermediate

Food Safety, Hygiene and Sanitation

This course provides students with essential knowledge of food safety, hygiene, and sanitation principles within the hospitality and tourism industry. It covers topics such as foodborne illnesses, hazard analysis, kitchen design, cleaning methods, and relevant laws and regulations in Nigeria. The course aims to equip students with the skills to identify, handle, and prevent food-related risks, ensuring safe food handling practices in their future careers.

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30h
Study Time
13
Weeks
2h
Per Week
none
Math Level
Course Keywords
Food SafetyHygieneSanitationFoodborne IllnessKitchen Design

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 Safety Principles

2

Hygiene Practices

3

Sanitation Procedures

4

Foodborne Illnesses

5

Kitchen Design

6

Food Safety Laws and Regulations

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 assignments

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

Restaurant Manager

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Catering Supervisor

Apply your skills in this growing field

Hotel Manager

Apply your skills in this growing field

Food Production Manager

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

RestaurantsHotelsCatering ServicesFood ProcessingHealthcare Facilities

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

MODULE 1: MEANING, PURPOSE OF FOOD SAFETY AND FOOD SAFETY MATTERS

2h

Unit 1: Meaning, Purpose, and Importance of Food Safety

2 study hours
  • •Define food safety, hygiene, and sanitation.
  • •Discuss the purpose and importance of food safety.
  • •Complete Self-Assessment Exercise 1.
Week
2

MODULE 1: MEANING, PURPOSE OF FOOD SAFETY AND FOOD SAFETY MATTERS

2h

Unit 2 Food Safety Matters Relating To Personnel

2 study hours
  • •Discuss the responsibilities of personnel in ensuring food safety.
  • •Evaluate employer responsibilities in maintaining food safety.
  • •Complete Self-Assessment Exercise 2.
Week
3

MODULE 1: MEANING, PURPOSE OF FOOD SAFETY AND FOOD SAFETY MATTERS

2h

Unit 3 Examination of Public health laws and special problem in Hospitality Sanitation

2 study hours
  • •Explain the meaning and concept of Public Health Law.
  • •Discuss Public Health Laws in Nigeria.
  • •Complete Self-Assessment Exercises.
Week
4

MODULE 2 CAUSES AND PREVENTION OF FOOD BORNE ILLNESS

2h

Unit 1 Causes of food borne illness

2 study hours
  • •Learn the meaning of food borne illness.
  • •Identify the causes of food borne illness.
  • •Complete Self Assessment Exercise 1.
Week
5

MODULE 2 CAUSES AND PREVENTION OF FOOD BORNE ILLNESS

2h

Unit 2 Prevention of Food Borne Illness

2 study hours
  • •Discuss the prevention of food borne illness.
  • •Apply methods to prevent physical, chemical, and cross-contamination.
  • •Complete Self Assessment Exercise 2.
Week
6

MODULE 2 CAUSES AND PREVENTION OF FOOD BORNE ILLNESS

2h

Unit 3 Principles and practices involved in safe handling of food products

2 study hours
  • •Discuss Hazard Analysis and Critical Control Point (HACCP).
  • •Explain Good Hygienic Practices (GHP).
  • •Evaluate Good Manufacturing Good Practices (GMP).
  • •Complete Self-Assessment Exercises 1.
Week
7

MODULE 3: FOOD SAFETY LAWS AND REGULATIONS IN NIGERIA; AND KITCHEN DESIGN

2h

Unit 1 Food safety laws and Regulations in Nigeria

2 study hours
  • •Explain National food control.
  • •Discuss National Laws about Food Safety.
  • •Complete Self-Assessment Exercise 2.
Week
8

MODULE 3: FOOD SAFETY LAWS AND REGULATIONS IN NIGERIA; AND KITCHEN DESIGN

2h

Unit 2 Kitchen Design

2 study hours
  • •Explain the meaning of kitchen design.
  • •Discuss the factors to consider when designing and equipping a kitchen.
  • •Evaluate the Physical Design of Kitchen.
  • •Complete Self-Assessment Exercises 1.
Week
9

MODULE FOUR KITCHEN HYGIENE, RESERVOIR AND VEHICLE OF INFESTATION

2h

UNIT 1 Kitchen Hygiene

2 study hours
  • •Learn the meaning of Kitchen Hygiene.
  • •Discuss how kitchen Hygiene can be achieved.
  • •Complete Self-Assessment Exercise 1.
Week
10

MODULE FOUR KITCHEN HYGIENE, RESERVOIR AND VEHICLE OF INFESTATION

2h

Unit 2 Reservoir of Infestation

2 study hours
  • •Explain the meaning of Reservoir of Infestation.
  • •Discuss the types of Reservoir of Infestation and ways of spread.
  • •Complete Self-Assessment Exercises 1.
Week
11

MODULE FOUR KITCHEN HYGIENE, RESERVOIR AND VEHICLE OF INFESTATION

2h

Unit 3 Vehicle of Infection

2 study hours
  • •Learn the meaning of vehicle of infection.
  • •Discuss Vehicle of Infection.
  • •Complete Self-Assessment Exercise 1.
Week
12

MODULE 5: CLEANING AND CONTROL OF INFESTATION

4h

Unit 1 Disinfection and Sterilization

2 study hours
  • •Know the meaning of disinfection.
  • •Discuss method of disinfection.
  • •Explain Sterilization.
  • •Complete Self-Assessment Exercises 1.

Unit 2 Cleaning Methods

2 study hours
  • •Discuss the meaning of cleaning methods.
  • •Explain the classification of cleaning methods.
  • •Complete Self-Assessment Exercises 1.
Week
13

MODULE 5: CLEANING AND CONTROL OF INFESTATION

2h

Unit 3 control of Infestation

2 study hours
  • •Discuss the meaning of infestation.
  • •Evaluate the type of pest and their control.
  • •Examine the guidelines for the selection and use of Rat exterminators (insecticide).
  • •Complete Self-assessments Exercises 1.

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

Review all unit learning outcomes to ensure comprehensive understanding.

2

Create detailed summaries of key concepts from each module.

3

Practice applying HACCP principles to different food handling scenarios.

4

Familiarize yourself with Nigerian food safety laws and regulations.

5

Focus on understanding the causes and prevention of foodborne illnesses.

6

Use case studies to analyze real-world food safety challenges and solutions.

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