Topic outline
Topic 1
Introduction to the Principles and Concepts of Hygiene and Environmental Health
Hygiene and sanitation
Environmental health
Components of environmental health
Environmental health and disease transmission
The place of environmental health in your community
Environmental intervention models
Development as a means of interaction
Topic 2
Environmental Health Hazards
What is an environmental health hazard?
Physical hazards
Chemical hazards
Cultural/practice-related hazards
Principles of hazard management
What is pollution?
Pollution sources and categories
Principles of pollution management
Principles of pollution prevention
Topic 3
Personal Hygiene
Body hygiene (skin care)
Oral hygiene (oral care)
Handwashing (hand care)
Face hygiene
Hair hygiene (hair care)
Foot hygiene (foot care)
Clothes hygiene
Planning for the improvement of personal hygiene
Preparing a plan of action for personal hygiene promotion
Identifying the audience
Evaluating the status of personal hygiene
Topic 4
Healthful Housing
What is healthful housing?
Satisfaction of physiological needs
Protection against accidents
Factors affecting healthful housing
Type and size of rooms
Latrines and handwashing facilities
Indoor air pollution
Topic 5
Institutional Hygiene and Sanitation
School hygiene and sanitation
Components of school hygiene and sanitation
Topic 6
Important Vectors in Public Health
Definition of vector
Arthropods
Common insect vectors
Physical measures
Use of chemicals
Topic 7
Introduction to the Principles of Food Hygiene and Safety
Important principles in food hygiene and safety
What is food?
Principles of safe food preparation
Communication and education
Topic 8
Food Contamination and Spoilage
Bacteria
Factors affecting the growth of microorganisms in foods
Intrinsic factors
Routes of microbial contamination of food
Air and dust
Gastrointestinal tract
Cross-contamination
Poor personal hygiene
Pests
Chemical contamination of food
Microbial spoilage
Chemical spoilage
Water content
Topic 9
Foodborne Diseases and the Investigation of Disease Outbreaks
Transmission of foodborne diseases
Classification of foodborne diseases
Food infection
A catalogue of foodborne diseases
Tapeworms
General management of foodborne diseases
Investigation of foodborne disease outbreaks
Topic 10
Food Protection and Preservation Methods
General principles of food protection
Precautions for food storage
Precautions for food preparation
The use of high temperature
The use of low temperature
Drying
Topic 11
Hygienic Requirements of Food and Drink Establishments
Categories of food and drink establishments
Sanitary facilities
Kitchen and food preparation site
Cleaning dishes, drinking utensils and cutlery
Vector control
Food handlers’ health and hygiene
How and what to inspect
Concluding the sanitary inspection
Topic 12
Hygiene and Safety Requirements for Foods of Animal Origin
Meat and its dangers
Beef tapeworm
Hygiene in the butcher’s shop
Meat preservation methods
Fish hygiene and its health impact
Environmental conditions that can contaminate fish
Diseases associated with poor fish hygiene
Assessment of fish quality
Milk hygiene
Sources of milkborne diseases
Essentials of milk hygiene
Methods of making milk safe
Poultry and egg hygiene
Handling eggs