This module commences the study of food hygiene, introducing students to good hygiene practices and prerequisites and introduces the procedures and standards that apply to food.
Food safety management and hygiene
Introduction to food safety. Background to official food control and the role of regulatory organisations Responsibilities of employers and employees with regard to food safety Operational matters to include-temperature management, cleaning programmes, waste management and pest control in food businesses and relevant codes of practice and standards Structural hygiene in relation to building and plant design, layout, construction, services and equipment. Introduction to food safety management, risk analysis and HACCP compliance Labelling (including allergens) and other food legislation where relevant e.g. additives, novel foodsfood waste management and sustainability
Much of the course delivery will be in lecture format. However, students will actively learn through student centred learning strategies such as class activities (including e-learning), discussions and tutorials. Students will be expected to drive their own learning through researching topics outside of contact hours. This will be supplemented by guest lecturers, where appropriate.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |