Food Safety, Hygiene and Sanitation
- Agricultural Sciences
- 500 level
- 2 credit units
- 227 pages
- 16 units
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.
About this course
- Difficulty
- Intermediate
- Study hours
- 30 hours
- Maths
- None
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor marked assignments
- Final examination
What you'll read
The real module and unit structure of HTM511, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HTM511 · Module 5: CLEANING AND LEGISLATION… 210 - 287
This examination concludes the assessment for the course. The examination will account for 70% of total score. You will be informed of the time for the examination.
What you should be able to do
- Explain the importance of food safety, hygiene, and sanitation in the hospitality industry.
- Identify the causes and prevention methods of foodborne illnesses.
- Apply principles of kitchen design to ensure hygienic and efficient food preparation.
- Implement cleaning and disinfection procedures to maintain a safe food environment.
- Understand and comply with food safety laws and regulations in Nigeria.
What it prepares you for
- Restaurant Manager
- Food Safety Inspector
- Catering Supervisor
- Hotel Manager
- Food Production Manager
- Restaurants
- Hotels
- Catering Services
- Food Processing
- Healthcare Facilities
Where it gets hard
The units students slow down on, and what makes each one heavy.
- MODULE 3: FOOD SAFETY LAWS AND REGULATIONS IN NIGERIA; AND KITCHEN DESIGN
Unit 1 Food safety laws and Regulations in Nigeria
Understanding the complexities of food safety regulations requires careful attention to detail and familiarity with legal frameworks.
- MODULE 3: FOOD SAFETY LAWS AND REGULATIONS IN NIGERIA; AND KITCHEN DESIGN
Unit 2 Kitchen Design
Designing a functional and hygienic kitchen requires integrating various elements, including equipment, layout, and safety considerations.
A suggested way through it
13 weeks, about 28 hours in total. Yours will differ.
- Week 1MODULE 1: MEANING, PURPOSE OF FOOD SAFETY AND FOOD SAFETY MATTERS
Unit 1: Meaning, Purpose, and Importance of Food Safety · 2 hours
Define food safety, hygiene, and sanitation.. Discuss the purpose and importance of food safety.. Complete Self-Assessment Exercise 1..
- Week 2MODULE 1: MEANING, PURPOSE OF FOOD SAFETY AND FOOD SAFETY MATTERS
Unit 2 Food Safety Matters Relating To Personnel · 2 hours
Discuss the responsibilities of personnel in ensuring food safety.. Evaluate employer responsibilities in maintaining food safety.. Complete Self-Assessment Exercise 2..
- Week 3MODULE 1: MEANING, PURPOSE OF FOOD SAFETY AND FOOD SAFETY MATTERS
Unit 3 Examination of Public health laws and special problem in Hospitality Sanitation · 2 hours
Explain the meaning and concept of Public Health Law.. Discuss Public Health Laws in Nigeria.. Complete Self-Assessment Exercises..
- Week 4MODULE 2 CAUSES AND PREVENTION OF FOOD BORNE ILLNESS
Unit 1 Causes of food borne illness · 2 hours
Learn the meaning of food borne illness.. Identify the causes of food borne illness.. Complete Self Assessment Exercise 1..
- Week 5MODULE 2 CAUSES AND PREVENTION OF FOOD BORNE ILLNESS
Unit 2 Prevention of Food Borne Illness · 2 hours
Discuss the prevention of food borne illness.. Apply methods to prevent physical, chemical, and cross-contamination.. Complete Self Assessment Exercise 2..
- Week 6MODULE 2 CAUSES AND PREVENTION OF FOOD BORNE ILLNESS
Unit 3 Principles and practices involved in safe handling of food products · 2 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 7MODULE 3: FOOD SAFETY LAWS AND REGULATIONS IN NIGERIA; AND KITCHEN DESIGN
Unit 1 Food safety laws and Regulations in Nigeria · 2 hours
Explain National food control.. Discuss National Laws about Food Safety.. Complete Self-Assessment Exercise 2..
- Week 8MODULE 3: FOOD SAFETY LAWS AND REGULATIONS IN NIGERIA; AND KITCHEN DESIGN
Unit 2 Kitchen Design · 2 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 9MODULE FOUR KITCHEN HYGIENE, RESERVOIR AND VEHICLE OF INFESTATION
UNIT 1 Kitchen Hygiene · 2 hours
Learn the meaning of Kitchen Hygiene.. Discuss how kitchen Hygiene can be achieved.. Complete Self-Assessment Exercise 1..
- Week 10MODULE FOUR KITCHEN HYGIENE, RESERVOIR AND VEHICLE OF INFESTATION
Unit 2 Reservoir of Infestation · 2 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 11MODULE FOUR KITCHEN HYGIENE, RESERVOIR AND VEHICLE OF INFESTATION
Unit 3 Vehicle of Infection · 2 hours
Learn the meaning of vehicle of infection.. Discuss Vehicle of Infection.. Complete Self-Assessment Exercise 1..
- Week 12MODULE 5: CLEANING AND CONTROL OF INFESTATION
Unit 1 Disinfection and Sterilization · 2 hours
Know the meaning of disinfection.. Discuss method of disinfection.. Explain Sterilization.. Complete Self-Assessment Exercises 1..
Unit 2 Cleaning Methods · 2 hours
Discuss the meaning of cleaning methods.. Explain the classification of cleaning methods.. Complete Self-Assessment Exercises 1..
- Week 13MODULE 5: CLEANING AND CONTROL OF INFESTATION
Unit 3 control of Infestation · 2 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..
Preparing for the exam
- Review all unit learning outcomes to ensure comprehensive understanding.
- Create detailed summaries of key concepts from each module.
- Practice applying HACCP principles to different food handling scenarios.
- Familiarize yourself with Nigerian food safety laws and regulations.
- Focus on understanding the causes and prevention of foodborne illnesses.
- Use case studies to analyze real-world food safety challenges and solutions.
Questions students ask about this course
What is HTM511 about?
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.
How many units does HTM511 have?
HTM511, Food Safety, Hygiene and Sanitation, has 16 units across 5 modules, over 227 pages of course material. You can read it one unit at a time.
How many credit units is HTM511?
HTM511 carries 2 credit units, at 500 level in Agricultural Sciences.
Is HTM511 hard?
HTM511 is rated intermediate level, with no mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does HTM511 take to study?
About 30 hours of study, spread across its 16 units.
How is HTM511 assessed?
HTM511 is assessed by assignments, tutor marked assignments and final examination.
What can I do with HTM511?
Restaurant Manager, Food Safety Inspector, Catering Supervisor, Hotel Manager and Food Production Manager.