Assignment – 03

Mini Curriculum For In-service

Training Programme

Prepared by; Pulina Ranasinghe

Course ; Diploma in Education Science 2022/23 Batch
Index no ; DES/13/2022
Tutor Public Health Inspector, PHTC – Galle

Department of Educational Science

National Institute of Health Science – Kalutara
 Curriculum for two day training program on Investigation of
Food poisoning for PHIs

Introduction

The Public Health Inspector is the grass root level front line public health worker in relation to Control of
Communicable Diseases, ensuring environmental and occupational safety, ensuring food and water safety and
enforcement of public health law.
The PHI plays an important role in Food Safety. As an Authorized Officer appointed under the provisions of the
Food Act, he assists local authorities in the implementation of the Food Act; he is also responsible for creating
consumer awareness through consumer education and advising the trade on technical matters connected with food
safety. Therefore the PHI should acquire the necessary competence to carry out these functions efficiently
Food poisoning is a major health problem in Sri Lanka. Therefore, it is essential to empower PHIs with new
knowledge and skills to prevent food poisoning.
This training programme is based on Outcome-Based Education; which is considered as a student cantered learning
that focuses on empirically measuring student performance as the outcome. The duration of the training
programme is two days which includes class room sessions in basic theory and class room practical to gain
expected competencies as a PHI.
Learning outcomes
At the end of this training programme students should be able to;
 describe food spoilage and prevention of food spoilage
 describe food contamination
 describe food poisoning
 discuss the food borne diseases
 describe food related microbes and the role of microorganism in food safety and food quality
 investigate food poisoning

Learning environment
 It is an academic programme - Range PHIs, Public health tutors, Food & drug inspectors and Consultant
community physicians engages in this programme.
 Lecture discussions – Seminar hall 01, Provincial Health Training Centre, Galle
 Practical sessions – Main auditorium, Provincial Health Training Centre, Galle
 Group works - Seminar hall 01 & Main auditorium, Provincial Health Training Centre, Galle

Teaching strategy
 The content of this program is arranged from simple to complex and the teaching strategy is student-centred
so may contain PBL, TBL sessions.
 Time Table
Date Time Topic Lecturer
01.11.2022 9.00 – 10.30 food spoilage Mr. Siripala
Ketipearachchi – Senior
10.45 – 12.15
Tutor PH
13.00 – 14.30 food contamination Mr. W.D.L. Kumara - Tutor
PH
14.45 – 16.15
02.11.2022 9.00 – 10.30 food poisoning Dr. Amila Chandrasekara -
CCP
10.45 – 12.15
13.00 – 14.30 food borne diseases Dr. Badra
Mallawaarachchi - CCP
14.45 – 16.15
03.11.2022 9.00 – 10.30 food related microbes Prof. Gaya Bandara –
Head of the dep of
10.45 – 12.15
microbiology, Ruhuna.
13.00 – 14.30 Investigation of food Mr. Pulina Ranasinghe -
poisoning Tutor PH
14.45 – 16.15
 Curriculum for two day training program on Investigation of
Food poisoning for PHIs
No Learning Topics Content Teaching Teaching / Time Resource Assessmen
Outcomes / learning Learning allocat persons t and
ed
methods materials evaluation
01. To describe food spoilage i. Definition of food Lecture PPT 03hrs Tutor – Public Questioning
food spoilage Discussion Presentation Health / Food
spoilage and ii. Types of food spoilage White board and Drugs
prevention iii. Factors leading to food and marker Inspector
of food spoilage pens
spoilage a. Physical Demy papers
b. Chemical and pens
c. Biological
d. Enzymic
iv. Changes taken place
during spoilage
v. Prevention of food
spoilage
02. Describe food food i. Definition of food Lecture PPT 03hrs Tutor – Public Questioning /
contamination contamination contamination Discussion Presentation Health / Food Presentations
ii. Types of food / TBL White board and Drugs
contamination and marker Inspector
iii. Common contaminants pens
a. Mycotoxins Demy papers
b. Heavy metals and pens
c. Pesticide residues
d. Fungicides
e. Packaging
materials
f. Food additives
g. Antibiotics
 h. Flavors
i. Anti-oxidants
j. Radiation
k. Non-permitted food
colouring
l. Preservatives and
essences etc.
iv. Adverse effects to the
health
v. Analysis of
contaminants
03. To describe food poisoning i. Definition of food Lecture PPT 03hrs Consultant Questioning
food poisoning Discussion Presentation Community
poisoning ii. Types of food White board Physician
poisoning and marker /Tutor – Public
iii. Factors leading to food pens Health
poisoning. Demy papers
a. Natural and pens
b. Chemical
c. Microbiological

04. To discuss the food borne i. Difference between Lecture PPT 03hrs Consultant Questioning
food borne diseases food borne diseases Discussion Presentation Community
diseases and food poisoning White board Physician
ii. Food borne diseases and marker
and food microbiology pens
a. Water related Demy papers
diseases and pens
b. Management of
food borne
diseases.
Record keeping (data
compilation analysis and
reporting)
05. To describe food related i. Role and significance Lecture PPT 03hrs Microbiologist Questioning
food related microbes of microorganisms in Discussion Presentation
microbes and food White board
the role of ii. Microbial growth and marker
microorganis curve pens
m in food iii. Growth requirements, Demy papers
safety and metabolic products of and pens
food quality microorganisms and
growth control of
microorganisms.
Indicator organisms of
food safety and quality

06 Should be Investigation i. Data collection Lecture PPT 03hrs Tutor – Public Questioning /
able to of food methods Discussion Presentation Health / Presentations
investigate poisoning ii. Data analysing / Group White board Consultant
food methods work and marker Community
poisoning iii. Calculation of pens Physician
attack rate Demy papers
iv. Calculation of and pens
relative risk
v. Food sampling