Health, Public Health & Safety
Food & Chemical Safety
Food hygiene, inspection and chemical safety for public health protection.
Syllabus 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 |
Module breakdown
- 1
Foodborne hazards and disease
Weeks 1–2Build a shared working vocabulary for foodborne hazards and disease and set the standards this course expects of you.
What you cover
- Key concepts, terminology and standards behind foodborne hazards and disease
- Step-by-step methods and templates for foodborne hazards and disease
- Common problems, risks and mistakes in foodborne hazards and disease, and how to avoid them
- Applying foodborne hazards and disease in low-resource and community settings
Assessed work: Case study discussion applying foodborne hazards and disease to a local scenario.
- 2
Food handling, storage and hygiene practice
Weeks 3–4Work through the methods and tools used for food handling, storage and hygiene practice in day-to-day programme work.
What you cover
- Step-by-step methods and templates for food handling, storage and hygiene practice
- Common problems, risks and mistakes in food handling, storage and hygiene practice, and how to avoid them
- Applying food handling, storage and hygiene practice in low-resource and community settings
Assessed work: Practical task: draft one working document related to food handling, storage and hygiene practice.
- 3
Food premises inspection and enforcement basics
Weeks 5–6Practise food premises inspection and enforcement basics on realistic case material drawn from Sierra Leonean community and field settings.
What you cover
- Common problems, risks and mistakes in food premises inspection and enforcement basics, and how to avoid them
- Applying food premises inspection and enforcement basics in low-resource and community settings
- Recording, reporting and communicating your food premises inspection and enforcement basics work
Assessed work: Group simulation using food premises inspection and enforcement basics under time pressure.
- 4
Chemical hazards, pesticides and contaminants
Weeks 7–8Turn chemical hazards, pesticides and contaminants into documents, plans and decisions your team or employer can actually use.
What you cover
- Applying chemical hazards, pesticides and contaminants in low-resource and community settings
- Recording, reporting and communicating your chemical hazards, pesticides and contaminants work
- Key concepts, terminology and standards behind chemical hazards, pesticides and contaminants
Assessed work: Portfolio entry: reflect on how you will use chemical hazards, pesticides and contaminants in your role.
- 5
Risk communication and consumer protection
Weeks 9–12Review, quality-check and improve your own risk communication and consumer protection work with tutor and peer feedback.
What you cover
- Recording, reporting and communicating your risk communication and consumer protection work
- Key concepts, terminology and standards behind risk communication and consumer protection
- Step-by-step methods and templates for risk communication and consumer protection
Assessed work: Guided exercise: produce a short worked example covering risk communication and consumer protection.
Who this course is for
- • Practitioners and volunteers already working in, or moving into, this area of work.
- • Health workers, facility staff and community health volunteers.
- • School leavers and graduates building a first professional portfolio.
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.
How you are assessed
- • Short module tasks completed during the course.
- • 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.
Materials and 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.
Certification
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.
Learning outcomes
By the end of the certificate you should be able to:
- Inspect food premises against hygiene criteria
- Advise on safe food handling
- Assess chemical exposure risks
Practical component
Food premises inspection exercise with a written report.
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.
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.