QUALITY SANITATION AND HYGIENE

Description:

This module provides learners with essential knowledge and skills in maintaining high standards of sanitation and hygiene in food preparation and service. It covers fundamental principles of cleanliness, personal hygiene, food safety, and proper sanitation practices to prevent contamination and ensure a healthy environment.

Learners will explore topics such as safe food handling, waste management, pest control, and proper cleaning and disinfecting techniques for kitchen equipment and workspaces. Emphasis will be placed on following industry regulations and best practices to promote health and safety in culinary and food service settings.

Course code: BLTH 1105

Course credit: 10

Pre-requisites: None

Academic year: 2024-2025

Lecturer: GITENGE CLAIRE

Learning Objectives

By the end of this module, learners should be able to:

 1. Explain the importance of food safety
 2. State food safety terminology
 3. Recognize the management’s role
 4. Recall the legal requirements
 5. Explain personal hygiene

Course Learning Outcomes:

Upon successful completion of this module, learners will be able to:

  1. Explain the significance of sanitation and hygiene in food safety and public health.
  2. Identify common sources of food contamination and foodborne illnesses.
  3. Demonstrate proper personal hygiene practices required in food handling and service.
  4. Apply effective cleaning and sanitizing procedures for kitchen tools, equipment, and workspaces.
  5. Implement safe food handling, storage, and waste disposal techniques to minimize health risks.
  6. Develop pest control measures to maintain a clean and safe food preparation environment.
  7. Follow industry regulations and best practices for sanitation and hygiene compliance.
  8. Promote a culture of cleanliness and food safety within food service operations.