Building on the basics of food quality hygiene and HACCP covered at level 2, this course develops student’s ability to:
Appreciate the range of potential food chain hazards encountered by the global food industry and how these are controlled;
Understand levels of training and the roles of trained management and staff;
To objectively analyse and grade the safety, legality and quality of processes, premises and production systems.
A review of the principal biological, physical and chemical potential food safety hazards from farm to catering associated with principle food commodities.
Discussion of how past product recalls were caused and how such events can be prevented.
Legal responsibilities of food business in respect of food safety and quality training and instruction of staff. Levels and type of food safety training/instruction, supervision and management.
Content of FSAI training manuals. Assessment of training competencies.
Objectives of food safety auditing.
Carrying out a food safety audit. Regulatory approaches, BRC standard, reporting and grading system, current version. ISO 22000 and Irish standards 340 and 341.
Training experience and competence of food safety auditors. Integrated food chain auditing.
The course will be presented as a highly visual lecture series, using hundreds of mages from an extensive personal collection of food safety slides and Youtube clips. Webcourse backup routinely used.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 40 |
| Other Assessment(s) | 60 |