Food safety and hygiene module is designed to equip the learner with knowledge, skills and attitude to enable them observe and counsel the client on good hygiene practices and proper handling of food to prevent food contamination and poisoning.
Module Outcomes
1. Acquire knowledge and skills required to handle food safety
2. Identify food borne illnesses and the associated hazards.
3. Explain hygienic food handling procedures.
4. Carry out joint inspection of food facilities with Public Health Officers
Unit Objectives
By the end of this unit the learner should be able to;
1. Define terms used in food hazard
2. Explain the types of hazards
3. Describes the causes of food hazards and its preventive measure
4. Explain food poisoning and food borne illness
5. Describe ways of preventing food poisoning
Activities:
- Read the document on terminologies and types of hazards and food poisoning
- watch a video clip on food hazards and food poisoning
- Attempt questions