Health, Public Health & Safety
Food & Chemical Safety
Food hygiene, inspection and chemical safety for public health protection.
View prospectus
Programme rationale
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.
Programme at a glance
Around 12 weeks of guided study, typically two sessions a week plus independent work, so you can keep working while you study.
| 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 |
Target audience & entry requirements
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.
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.
Learning outcomes
By the end of the programme, learners should be able to:
- Inspect food premises against hygiene criteria
- Advise on safe food handling
- Assess chemical exposure risks
Detailed modules
Each module below follows this programme’s published syllabus and contributes to the final practical work.
- 1
Foodborne hazards and disease
Weeks 1–2Apply foodborne hazards and disease through systematic risk identification, proportionate controls, safe documentation and escalation.
What you cover
- 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 3–4Study food handling, storage and hygiene practice in the context of health, Public Health & Safety, connecting essential concepts with practical decisions and professional documentation.
What you cover
- 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 5–6Study food premises inspection and enforcement basics in the context of health, Public Health & Safety, connecting essential concepts with practical decisions and professional documentation.
What you cover
- 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 7–8Apply chemical hazards, pesticides and contaminants through systematic risk identification, proportionate controls, safe documentation and escalation.
What you cover
- 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 9–12Apply risk communication and consumer protection through systematic risk identification, proportionate controls, safe documentation and escalation.
What you cover
- 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.
Practical project / portfolio
Food premises inspection exercise with a written report.
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.
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.
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.
How this programme is delivered
Online
Guided sessions and assignments you can follow from anywhere with a connection.
Face-to-face
Classroom sessions at our Mile 91 learning centre, including weekend and evening options.
Blended
A mix of online study with periodic in-person workshops, field exercises and simulations.
Career & professional pathways
This programme supports professional development; it does not guarantee employment, promotion or entry to a regulated occupation.
- 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.
Fees & enrolment
- • Indicative programme fee: SLE 2,500.
- • One-off indicative registration fee: SLE 100.
- • Final fees, start date, delivery arrangement and any instalment option are confirmed in writing before commitment.
- • Submitting an application does not require payment and does not guarantee admission.
Regulatory & recognition 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.
Ready to start Food & Chemical Safety?
Applications for the Founding Student Intake 2026 are open. Register your interest and we will guide you to the right programme.