The module provides the learner with a theoretical and practical knowledge underpinning hygiene and HACCP. The module examines the hygiene requirements as outlined in the Irish Standard devised by the National Standards Authority of Ireland. The module focuses on HACCP (Hazard Analysis and Critical Control Points) and its application in the catering sector.
*Curricular information is subject to change
Basic Microbiology
n/a
HACCP – Food Safety Management System
n/a
Personal Hygiene
n/a
Environmental Hygiene
n/a
Safe Food Handling
n/a
Students will be actively encouraged to engage in their own learning through knowledge acquired from lectures and self-directed learning
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |