Irish and European food law and their application to Baking, Pastry Arts -TU945 & Culinary Entrepreneurship- TU 943. Codex Alimentarius and International Law. The regulatory environment, enforcement and Official Control Agencies.
Overview of Food Regulatory policies and organisations in Ireland.
Current food hygiene programmes, legislation and supporting policies re: Official Food Control. Risk Profiling. Inspection and Auditing procedures, Principles of Food Law. Hygiene Package. Food Sampling, Chemical and Microbiological Criteria. Unfit Food, Consumer Complaints, Labelling. Food Information for Consumers ( FIC). Allergens, Additives, Food Stalls. Butcher Shops. (MLR) ( SRM) Official Controls. Enforcement procedures. Notices/ Closure Orders /Prohibition Orders.
Unit 1
Principles of Food Safety-2 hours
Unit 2
Hygiene of Foods- 4 hours
Unit 3-
Microbiological Criteria-4 hours
Unit 4
Food Information for Consumers- 2 hours
Unit 5
Allergens- 2 hours
Unit 6
Official Controls- 4 hours
Unit 7
Chemicals in Food- 2 hours
Unit 8
Food Stalls/ Butcher Shops re MRL- 2 hours
Unit 9
Codex Alimentarius- 2 hours
Lectures
Directed Self Learning
Problem Based Learning
Assigned Project Work
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |