Nigeria Food Handler Certificate study plan

Distinguish biological, chemical, and physical hazards and give two Nigerian food examples of each

Classify the main foodborne bacteria (Salmonella, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, E. coli, Listeria) by source and typical food vehicle

Explain the difference between foodborne infection and foodborne intoxication and match each organism to its type

Describe the danger zone (5°C–60°C) and state why time-temperature abuse drives bacterial growth

Summarise the high-risk foods common in Nigerian food service, including rice, beans, soups, stews, meat, fish, and unpasteurised dairy

State the safe temperature ranges for receiving, cold holding, hot holding, cooking, and reheating of high-risk foods

Apply the two-stage cooling rule (60°C to 21°C within 2 hours, then to 5°C within a further 4 hours) to a cooked rice or stew scenario

Explain FIFO stock rotation and date labelling for dry stores, chillers, and freezers

Identify signs of spoilage and temperature abuse in meat, fish, and cooked staples

Describe safe thawing methods and why room-temperature thawing is unsafe

Link each hazard from week 1 to a specific control point in receiving, storage, preparation, or service

Design a simple HACCP-style flow diagram for one dish and mark three critical control points

Calculate safe holding times for a hot buffet using the 2-hour and 4-hour rules

Explain how cross-contamination and temperature abuse combine to increase risk in bulk cooking

Demonstrate the correct handwashing sequence and minimum duration, and list the six occasions when hands must be washed

Identify when gloves are required, when they must be changed, and why gloves do not replace handwashing

Describe correct workwear, hair restraint, nail, jewellery, and wound-covering rules for food handlers

Explain the rules for eating, drinking, and smoking in food areas and the risks each creates

Outline reporting duties for cuts, burns, and skin infections on the hands

Separate cleaning from sanitising and explain why both steps are needed

List the correct order of cleaning: remove debris, wash, rinse, sanitise, air dry

Describe colour-coded chopping boards and utensils and assign colours to raw meat, cooked food, and vegetables

Explain how to prepare and use chlorine-based sanitiser at the correct concentration

Identify the main cross-contamination routes from raw to ready-to-eat food in a small kitchen

List the structural requirements of a food premises: floors, walls, ceilings, ventilation, lighting, and handwash basins

Describe pest control measures for rodents, cockroaches, and flies, including proofing and monitoring

Explain safe waste storage, removal frequency, and bin design

State the requirements for potable water, ice, and water storage tanks

Describe safe disposal of wastewater and the risks of stagnant water and open drains

List the symptoms that must be reported to a supervisor, including vomiting, diarrhoea, fever, jaundice, and infected wounds

Explain the 48-hour exclusion rule after the last episode of vomiting or diarrhoea and when a doctor's clearance is needed

Describe the food handler's legal duties under Nigerian food safety law and the role of inspectors

Explain traceability and record-keeping duties for a food business

Outline the consequences of non-compliance for the handler and the business

Revise all seven domains using the deliverables from weeks 1 to 7 as a question bank

Complete two timed mock exams and score at least 85% on each

Review every missed question and write the correct fact plus a one-line reason for each

Recite the key numbers from memory: temperature limits, cooling times, handwash duration, sanitiser concentration, exclusion periods

Confirm exam-day logistics and prepare a one-page number sheet for final review