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Official programme prospectus
Food & Chemical Safety
Food hygiene, inspection and chemical safety for public health protection.
- Duration
- 3 months / about 12 weeks
- Fee
- SLE 2,500
- Delivery
- Online · Face-to-face · Blended
- Level
- Intermediate
SLIHSD · Food & Chemical Safety · Programme prospectus
1. About SLIHSD
Sierra Leone Institute for Humanitarian and Sustainable Development is a developing professional education, training and capacity-development institute focused on practical, accessible learning for humanitarian, community and sustainable-development practice.
2. Why this programme?
Food hygiene, inspection and chemical safety for public health protection. The programme is structured for learners who need practical, assessable capability they can connect to real responsibilities while continuing work or other commitments.
3. Programme at a glance
- Category
- Health, Public Health & Safety
- Level
- Intermediate
- Duration
- 3 months (about 12 weeks)
- Study modes
- Online · Face-to-face · Blended
- Indicative programme fee
- SLE 2,500
- Registration fee
- SLE 100
- Location
- Mile 91, Tonkolili District, Sierra Leone
- Application deadline
- 31 March 2026
Around 12 weeks of guided study, typically two sessions a week plus independent work, so you can keep working while you study.
4. Target audience
- • Health workers, facility teams, safety focal persons and community health volunteers.
- • Programme staff whose work includes prevention, preparedness, surveillance, safety or community engagement.
- • Learners seeking structured professional development in public-health and safety practice.
5. Entry requirements
- • Basic literacy and secondary-level education, or relevant practical work experience.
- • Access to a phone, tablet or computer for online and blended study.
- • Commitment to attend sessions and submit assignments on time.
6. Learning outcomes
- • Inspect food premises against hygiene criteria
- • Advise on safe food handling
- • Assess chemical exposure risks
7. Course structure and modules
| Unit | Study block | Module |
|---|---|---|
| 1 | Weeks 1–2 | Foodborne hazards and disease |
| 2 | Weeks 3–4 | Food handling, storage and hygiene practice |
| 3 | Weeks 5–6 | Food premises inspection and enforcement basics |
| 4 | Weeks 7–8 | Chemical hazards, pesticides and contaminants |
| 5 | Weeks 9–12 | Risk communication and consumer protection |
8. Detailed module breakdown
1. Foodborne hazards and disease (Weeks 1–2)
Apply foodborne hazards and disease through systematic risk identification, proportionate controls, safe documentation and escalation.
- • Hazards, exposure and professional responsibilities within foodborne hazards and disease
- • Prevention, control and response measures
- • Inspection, recording, referral and improvement actions
Assessed work: Complete a scenario-based risk, control or referral exercise for foodborne hazards and disease.
2. Food handling, storage and hygiene practice (Weeks 3–4)
Study food handling, storage and hygiene practice in the context of health, Public Health & Safety, connecting essential concepts with practical decisions and professional documentation.
- • Essential concepts and terminology within food handling, storage and hygiene practice
- • Methods, tools and professional standards used in practice
- • Application through a relevant case, task or workplace scenario
Assessed work: Complete a guided case task applying food handling, storage and hygiene practice to a realistic setting.
3. Food premises inspection and enforcement basics (Weeks 5–6)
Study food premises inspection and enforcement basics in the context of health, Public Health & Safety, connecting essential concepts with practical decisions and professional documentation.
- • Essential concepts and terminology within food premises inspection and enforcement basics
- • Methods, tools and professional standards used in practice
- • Application through a relevant case, task or workplace scenario
Assessed work: Complete a guided case task applying food premises inspection and enforcement basics to a realistic setting.
4. Chemical hazards, pesticides and contaminants (Weeks 7–8)
Apply chemical hazards, pesticides and contaminants through systematic risk identification, proportionate controls, safe documentation and escalation.
- • Hazards, exposure and professional responsibilities within chemical hazards, pesticides and contaminants
- • Prevention, control and response measures
- • Inspection, recording, referral and improvement actions
Assessed work: Complete a scenario-based risk, control or referral exercise for chemical hazards, pesticides and contaminants.
5. Risk communication and consumer protection (Weeks 9–12)
Apply risk communication and consumer protection through systematic risk identification, proportionate controls, safe documentation and escalation.
- • Hazards, exposure and professional responsibilities within risk communication and consumer protection
- • Prevention, control and response measures
- • Inspection, recording, referral and improvement actions
Assessed work: Complete a scenario-based risk, control or referral exercise for risk communication and consumer protection.
9. Practical project / portfolio
Food premises inspection exercise with a written report.
10. Teaching & learning approach
- • Tutor-led explanation and demonstration focused on the published module topics.
- • Guided practice using cases, scenarios, templates or production tasks relevant to the programme.
- • Individual and group feedback that helps learners improve work before final submission.
- • Flexible online, face-to-face or blended participation, with evening and weekend scheduling where available.
11. Assessment & completion
- • Short applied tasks linked to the published modules.
- • Practical component: Food premises inspection exercise with a written report.
- • A final assessment or portfolio review covering the full syllabus.
- • Participation in guided sessions, discussions and group exercises.
12. Career & professional pathways
- • Strengthen performance in community health, facility support, safety, preparedness or programme-assistant roles.
- • Use the practical project as evidence of applied professional development in your current workplace.
- • Progress to related SLIHSD public-health, safety or emergency-management study where available.
13. Learner support
- • Session handouts, checklists and templates you keep after the course.
- • Case material and worked examples based on community and field practice.
- • Tutor guidance by WhatsApp between sessions.
14. Fees & enrolment
Indicative programme fee for this course is SLE 2,500, plus a one-off registration fee of SLE 100. Final fees and any instalment arrangement are confirmed with you in writing before you commit.
| Course length | Indicative fee |
|---|---|
| 1 month short courses | SLE 150 – 750 |
| 1–3 months | SLE 2,500 |
| 3–6 months | SLE 3,500 |
| 6–18 months | SLE 5,000 |
15. Quality, recognition & regulatory notice
SLIHSD is a developing professional learning institution. Accreditation and formal recognition are subject to applicable regulatory approvals. Completion records an SLIHSD professional short course and is not presented as an accredited academic award.
Learners who complete all assessments receive an SLIHSD professional certificate of completion. This records completion of an SLIHSD short course and is not presented as an accredited academic award.
16. Contact & application
Learn. Build skills. Make a difference.
Apply online at slihsd.org/admissions, message us on WhatsApp +232 73655013, call +232 73655013, or email info@slihsd.org.
Sierra Leone Institute for Humanitarian and Sustainable Development (SLIHSD) · Mile 91, Tonkolili District, Sierra Leone · WhatsApp Business +232 73655013 · info@slihsd.org · slihsd.org
SLIHSD is a developing professional learning institution. Accreditation and formal recognition are subject to applicable regulatory approvals. Certificates issued reflect completion of SLIHSD short courses and are not presented as accredited academic awards.