Module Details
| Module Code: |
HOSP6100 |
| Title: |
Intro. to Food Safety&Cul. Sc.
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Long Title:
|
Intro. to Food Safety & Cul. Sc.
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| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2022/23 ( September 2022 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
This module will provide learners with the theoretical knowledge underpinning microbiological food safety and HACCP and an understanding of the scientific principles associated with culinary arts.
The Independent Study hours on this module includes both Independent study and on the job training relating to this module.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Demonstrate an understanding of the basic principles of microbiology and appreciate the importance of food safety practices within the industry. |
| LO2 |
Know the practical steps which are necessary to facilitate excellent standards of food safety within a kitchen environment. |
| LO3 |
Recognise the importance of HACCP and appreciate the terminology associated with the management system. |
| LO4 |
Demonstrate the ability to explore and apply scientific principles and knowledge which characterise the properties of natural foods. |
| LO5 |
Know the main scientific reactions which take place in cooking processes and apply knowledge to the practical kitchen environment. |
| LO6 |
Apply food safety knowledge to achieve certification - Primary Course in Food Safety, awarded by the Environmental Health Association of Ireland. |
| Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
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| No incompatible modules listed |
Co-requisite Modules
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| No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
|
| No requirements listed |
| Indicative Content |
|
Microbiology - 10%
Introduction to food safety.
Types and symptoms of food poisoning.
Food hazards, microbial, physical, chemical and allergens.
Microbiology and the main microbial hazards in foods.
Bacteria, types, sources, characteristics, growth requirements and control measures.
Common food poisoning bacteria, Salmonella, Staphylococcus Aureus, Escherichia Coli, Bacillus Cereus, Clostridium Perfringenes, Clostridium Botulinum.
High and low risk foods.
The chain of infection.
Spore Production, toxin formation.
Moulds, yeasts, fungi and viruses.
Common causes of food poisoning.
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Food Contamination - 10%
Cross contamination.
Cross contamination : direct and indirect, necessary controls.
Bacterial contamination.
Physical contamination.
Chemical contamination/
Allergens.
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Operational Food Safety and Introduction to HACCP - 10%
Introduction and steps involved in HACCP. Suppliers delivery hazards and controls.
Storage foods hazards and storage controls, food preparation to cooking to service, identification of hazards and controls.
Safe display of foods.
Microwave cooking.
Monitoring Procedures and corrective actions.
Registration of businesses.
The role of the EHO and the FSAI.
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Personal Hygiene - 10%
Definition of food workers.
What is personal hygiene?
Understanding the importance of personal hygiene.
Personal hygiene and food poisoning.
Carriers.
Personal hygiene and the law.
Uniforms and protective clothing.
Reporting of illness.
Training.
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Structural Hygiene - 10%
Services - Water, lighting, ventilation, drainage.
Design, layout and construction of the kitchen to include workflows and zoning.
Waste management.
Plant and equipment.
Premises and structure.
Facilities pest control.
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Recognising the importance of cleaning - 10%
Introduction to cleaning.
Cleaning chemicals and their roles.
Safety aspects of cleaning.
Cleaning stages.
Cleaning equipment - double, single and dishwashers.
Cleaning schedules
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The Science of Food Commodities - 20%
The scientific makeup of foods to include the following food groups:
meat, poultry, fish, eggs, fats and oils, milk and milk products, vegetables, fruit, cereals and grains
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Scientific Principles and Reactions - 20%
Denaturation, Coagulation, syneresis, browning reactions within foods, rancidity reactions within foods, dough formation, yeast and gluten development, foams, gels, emulsions, food fermentations.
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Module Content & Assessment
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| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
|
The University reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Delivery of content underpinning the learning outcomes. |
Every Week |
3.00 |
3 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Self directed learning |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Delivery of content underpinning the learning outcomes. |
Every Week |
3.00 |
3 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Self directed learning |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
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Module Resources
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| Recommended Book Resources |
|---|
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Kivett, J. & Tamplin, M, Dr.. (2016), The Food Safety Book: What You Don't Know Could Kill You., 1st. Constant Rose Publishing, [ISBN: 0979174104].
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Field, S.Q,. (2011), Culinary Reactions: The Everyday Chemistry of Cooking, 1st. Chicago Review Press, [ISBN: 1569767068].
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Research Chef's Association. (2017), CULINOLOGY, The Intersection of the Culinary Art and Food Science, 1st. John Wiley & Sons, [ISBN: 047048134X].
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King, H.. (2020), Food Safety Management Systems, Springer Nature, [ISBN: 9783030447359].
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Foskett, D., Paskins, P., & Pennington, A.. (2021), The Theory of Hospitality & Catering, 14th. Hodder Education, [ISBN: 9781398332959].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
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Website, Food Safety Authority of Ireland,
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Website, Safe Food,
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Website, Environmental Health Assoication of
Ireland,
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Course Material, The Primary Course in Food Safety -
Environmental Health Officers
Association.
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Government publication, (1998), . Food Safety Authority of Ireland Act.
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Food Safety Authority of Ireland. (2010), Guide to Food Safety Training, Level 1 –
Induction Skills.
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Food Safety Authority of Ireland. (2010), Guide to Food Safety Training, Level 2
–Additional Skills.
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National Hygiene Partnership. (2013), The Management of Food Hygiene in the
Hospitality Industry.
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NSAI National Standards Authority of
Ireland. (2007), IS:340, Hygiene in the Catering Sector.
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(2009), Foundation HACCP handbook, Highfield Publications.
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