Professional Diploma Course | Duration: 6 Months

 1. Course Introduction

Food Hygiene and Sanitation Management are essential components of food safety systems, designed to prevent food contamination, control foodborne hazards, and maintain hygienic conditions throughout food handling, preparation, processing, storage, transportation, and serving operations.

Effective food hygiene and sanitation practices help organizations prevent biological, chemical, physical, and allergen-related contamination. They also ensure proper personal hygiene, cleaning and disinfection, pest control, waste management, water quality, equipment sanitation, and hygienic facility maintenance.

In Bangladesh, food hygiene and sanitation management are particularly important for food processing industries, restaurants, hotels, catering services, bakeries, dairy industries, meat and fish processing facilities, supermarkets, and food supply chain organizations. Relevant national requirements include the Bangladesh Food Safety Act, 2013, applicable food hygiene regulations, and guidelines issued by the Bangladesh Food Safety Authority (BFSA).

This six-month professional diploma programme is designed to provide participants with comprehensive knowledge and practical competencies in food hygiene principles, sanitation management, personal hygiene, cleaning and disinfection procedures, pest control, food handling practices, contamination prevention, sanitation inspection, and food safety compliance.

The programme also introduces internationally recognized food hygiene and safety guidelines, including Codex Alimentarius, Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), HACCP principles, and relevant ISO 22000 food safety management requirements.

Through structured learning, practical exercises, industrial case studies, sanitation programme development, assignments, and viva voce assessments, participants will develop the competencies required to establish, implement, monitor, and improve food hygiene and sanitation management systems.

Course Objectives

The main objectives of this programme are to:

• Understand the fundamentals and importance of food hygiene and sanitation.
• Identify biological, chemical, physical, and allergen-related contamination risks.
• Develop knowledge of personal hygiene and employee health requirements.
• Apply Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP).
• Understand cleaning, disinfection, and sanitation procedures.
• Develop effective pest control and waste management practices.
• Understand hygienic food handling, preparation, processing, and storage.
• Establish sanitation procedures and monitoring programmes.
• Conduct food hygiene inspections and sanitation compliance assessments.
• Develop competencies in food hygiene auditing and continual improvement.

Course Outcomes

After successful completion of the programme, participants will be able to:

• Explain the principles of food hygiene and sanitation management.
• Identify common sources of food contamination.
• Recognize biological, chemical, physical, and allergen hazards.
• Apply personal hygiene and food handler safety practices.
• Implement appropriate cleaning and disinfection procedures.
• Develop sanitation schedules and cleaning checklists.
• Understand pest prevention and integrated pest management.
• Evaluate food premises, equipment, and environmental hygiene.
• Monitor food storage, temperature control, and hygienic handling practices.
• Conduct basic food hygiene inspections and compliance assessments.
• Support the implementation and continual improvement of food hygiene programmes.

Course Modules

Module 1: Fundamentals of Food Hygiene and Food Safety

Module Contents:

1. Introduction to Food Hygiene, Food Safety and Sanitation Management
2. Foodborne Diseases, Food Poisoning and Food Contamination
3. Biological, Chemical, Physical and Allergen Hazards
4. Food Microbiology: Bacteria, Viruses, Yeasts, Moulds and Pathogenic Microorganisms
5. Codex Alimentarius, Food Hygiene Principles and International Food Safety Guidelines

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 2: Personal Hygiene and Good Hygiene Practices (GHP)

Module Contents:

1. Personal Hygiene Requirements for Food Handlers
2. Employee Health, Medical Fitness and Communicable Disease Prevention
3. Handwashing Techniques, Protective Clothing and Personal Protective Equipment
4. Good Hygiene Practices (GHP) During Food Handling and Preparation
5. Food Handler Training, Hygiene Awareness and Workplace Behaviour

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: Cleaning, Disinfection and Sanitation Management

Module Contents:

1. Principles of Cleaning, Disinfection and Food Premises Sanitation
2. Cleaning Methods, Equipment and Sanitation Procedures
3. Selection, Handling and Safe Use of Cleaning Chemicals and Disinfectants
4. Cleaning Schedules, Sanitation SOPs and Cleaning Verification
5. Cleaning Effectiveness Monitoring, Inspection and Sanitation Records

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: Food Premises, Equipment and Environmental Hygiene

Module Contents:

1. Hygienic Design and Layout of Food Processing and Preparation Facilities
2. Equipment, Utensil and Food Contact Surface Hygiene
3. Water Quality, Ice Safety and Hygienic Utility Management
4. Drainage, Ventilation, Lighting and Environmental Hygiene
5. Waste Collection, Segregation, Disposal and Environmental Sanitation

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: Pest Control and Food Contamination Prevention

Module Contents:

1. Common Food Premises Pests and Their Associated Health Risks
2. Integrated Pest Management (IPM) Principles and Control Strategies
3. Pest Inspection, Monitoring, Prevention and Treatment Procedures
4. Prevention of Cross-Contamination and Allergen Cross-Contact
5. Chemical Control, Pest Control Documentation and Contractor Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: Hygienic Food Handling, Processing and Storage

Module Contents:

1. Hygienic Food Receiving, Inspection and Raw Material Handling
2. Safe Food Preparation, Processing and Packaging Practices
3. Temperature Control, Cold Chain Management and Food Storage
4. Prevention of Cross-Contamination During Food Handling and Distribution
5. Food Transportation, Serving Hygiene and Finished Product Protection

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 7: Food Hygiene Monitoring, Inspection and Documentation

Module Contents:

1. Food Hygiene Inspection Principles and Compliance Requirements
2. Development of Cleaning Schedules, Sanitation Plans and Inspection Checklists
3. Food Hygiene Monitoring: Temperature, Surface Hygiene and Environmental Conditions
4. Food Hygiene Documentation, Records and Corrective Action Procedures
5. Food Hygiene Non-Conformity Identification, Investigation and CAPA

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 8: Food Hygiene Auditing, Regulatory Compliance and Continual Improvement

Module Contents:

1. Internal Food Hygiene Auditing: Planning, Preparation and Audit Methodology
2. Food Hygiene Compliance Assessment and Sanitation Gap Analysis
3. Bangladesh Food Safety Act, 2013, BFSA Requirements and Applicable Regulations
4. Integration of GHP, GMP, HACCP and ISO 22000 Requirements
5. Food Hygiene Performance Evaluation, Management Review and Continual Improvement

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Course Methodology

The programme will be delivered through a combination of:

• Professional instructor-led training sessions.
• PowerPoint-based theoretical and technical discussions.
• Food hygiene and sanitation-related industrial case studies.
• Personal hygiene and food handler practices exercises.
• Cleaning and disinfection procedure development.
• Sanitation schedule and checklist preparation.
• Food premises hygiene inspection exercises.
• Pest control and waste management assessment.
• Food contamination and cross-contamination risk assessment.
• Food storage and temperature monitoring exercises.
• Sanitation documentation and record preparation.
• Internal food hygiene auditing and compliance assessment.
• Module-based assignments and final viva voce assessment.

Who Should Attend?

This professional diploma programme is suitable for:

• Food Hygiene Officers and Supervisors.
• Food Safety Managers and Coordinators.
• Sanitation Managers and Supervisors.
• Quality Assurance (QA) Professionals.
• Quality Control (QC) Professionals.
• Food Production and Processing Managers.
• Food Manufacturing Industry Professionals.
• Restaurant, Hotel and Catering Professionals.
• Bakery, Dairy, Meat and Fish Processing Professionals.
• Food Handlers and Kitchen Supervisors.
• Cleaning and Sanitation Service Professionals.
• Pest Control Management Professionals.
• Warehouse and Food Supply Chain Professionals.
• Internal Auditors and Food Safety Auditors.
• Food Safety Consultants and Compliance Professionals.
• Graduates seeking a career in Food Hygiene and Sanitation Management.

Course Conclusion

Food Hygiene and Sanitation Management are fundamental to protecting consumers, preventing foodborne illnesses, maintaining hygienic food premises, and ensuring food safety compliance. Effective sanitation programmes help organizations control contamination risks, maintain clean working environments, improve food handling practices, and strengthen consumer confidence.

This six-month professional diploma programme provides participants with a structured understanding of food hygiene principles, personal hygiene, cleaning and disinfection, pest control, environmental sanitation, hygienic food handling, monitoring, documentation, and auditing.

By completing this programme, participants will be better prepared to develop sanitation programmes, conduct food hygiene inspections, identify contamination risks, implement corrective actions, and support continual improvement in food-related organizations.

Course Information

• Course Title: Diploma in Food Hygiene & Sanitation Management
• Course Type: Professional Diploma Course
• Duration: 6 Months
• Programme Structure: 8 Modules
• Module Contents: 5 topics in each module
• Assessment: Module Assignments and Viva Voce Tests
• Training Provider: Compliance Training (BD) Limited (CTBL)
• Certificate: Professional Diploma Certificate upon successful completion of the programme and applicable assessment requirements.

Compliance Training (BD) Limited (CTBL)
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