Development of Food Safety Module and Sanitation Management


  • Nor Aziah Ahmad DR
  • Siti Nur Sarini Mohamad Sukeri
  • Nor Anis Intan Aqiah Tukiran
  • Siti Hajar Zakariah
  • Lisa Marian Syawal Ismail
  • Hairuddin Harun
  • Adibah Aishah Md Sahak
  • Abdul Wafi Abdul Rahman


model, module, food safety and sanitation management


In the process of teaching and learning, teaching materials such as modules are tools of teaching aids that play an important role in achieving educational goals. The study was conducted to develop a study module of Food Safety and Sanitation Management for students taking catering courses at the Faculty Of Technical and Vocational Education at UTHM. In this study, the development of this module is based on the five phase ADDIE model of analysis, design, development, implementation and evaluation. The development of this module will serve as a reference or guide for students taking catering courses. Subsequently, researchers have chosen to develop this module in a foreign language which is English. Based on this module, researchers have also made improvements by adding subtopic to the content of this developed module. In addition, the researchers also developed this module by following the syllabus set by the faculty. Researchers have also obtained the approval of three experts who are lecturers who teach catering courses at the Faculty of Technical and Vocational Education (FPTV). The results show that all experts agree that this module can serve as a reference and a guide in teaching and learning. However, this module still needs to be improved to make it more interesting and interactive to engage students in learning.

KEYWORDS: Module, Food Safety, Food Sanitation




How to Cite

Ahmad, N. A., Mohamad Sukeri, S. N. S., Tukiran, N. A. I. A., Zakariah, S. H., Syawal Ismail, L. . M., Harun, H., Md Sahak, A. A., & Abdul Rahman, A. W. (2021). Development of Food Safety Module and Sanitation Management. Research and Innovation in Technical and Vocational Education and Training, 1(1), 140–147. Retrieved from