Module Details

Module Code: HOSP6117
Title: Applied Food Safety Management
Long Title: Applied Food Safety Management
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module will provide the learner with the knowledge and skills necessary to adhere to best practice and legal requirements relating to food safety, food preservation and food quality. Learners will also be able to investigate and establish technological principles associated with catering operations.

The Independent Study hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply a food safety management system to the production of food items in line with the HACCP Principles and the IS:340 standard.
LO2 Demonstrate a deeper awareness of food safety issues and their impact on a food safety management system.
LO3 Demonstrate an understanding of the technological advances within catering operations.
LO4 Identify the principles of food preservation methods and their application in the professional kitchen.
LO5 Recognise the role of genetically modified foods, irradiated foods, functional foods, organic and whole foods.
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).
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.
No incompatible modules listed
Co-requisite Modules
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
Food Safety Management - 35%
Devising a HACCP System. Prerequisites to implementing a food safety management system. Stages in the food production process- flow charts. Identification of hazards, microbial physical, chemical and allergens. Control points and critical control points. Factors critical to food safety, standard operating procedures, cleaning procedures, analysis of microbial food poisoning - sources and controls. Food borne diseases. Allergens and labeling of allergens. Critical limits, monitoring HACCP systems, corrective action. Procedures for verification, documents and record keeping, medical questionnaires and staff records. Auditing and reviews of the system. Food safety complaints.
The Importance of Food Safety - 20%
Legislation Requirements. The importance of training. Role of management and managing food safety training. Food Safety Authority of Ireland standards. Training approaches. Role of supervision and training records. Assessment of effectiveness of training.
Legislation & Authorities - 20%
Food Legislation/food laws. Registration of the food premises. Traceability, withdrawal and recalls. Labelling of foods in the professional kitchen. Labeling of beef, fish, packaged food products. Food Safety Organisations. Food Safety Authority of Ireland Act 1998. Improvement notices. Improvement orders. Closure orders. Prohibition orders. The role of the Health Service Executive in investigating food poisoning outbreaks.
Preservation Techniques and Catering Systems - 15%
Food spoilage, sous vide, cook chill, modified atmosphere packaging. Irradiation, pasteurisation, sterilisation, smoking, air drying, canning, spray drying, freezing, freeze drying, traditional forms of preservation techniques. Food additives, vending machines.
Food production systems - 10%
Fish farming. Genetically modified foods, foods of the future, organic foods, functional foods, whole foods.
Module Content & Assessment
Assessment Breakdown%
Coursework60.00%
End of Module Formal Examination40.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 60
Timing Week 11 Learning Outcomes 1,2
Assessment Description
Analyse and evaluate the HACCP System currently in place in the apprentices workplace. Suggest areas for improvement where required
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 40
Timing End-of-Semester Learning Outcomes 3,4,5
Assessment Description
Final Schedules written exam - 2 Hours
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
 
Module Resources
Recommended Book Resources
  • Salus, C.. (2015), Kitchen Food Safety Record 2016 Year Book: One Day to a Page Food Business Diary Calendar, Create Space Independent Publishing Platform, [ISBN: 1518658687].
  • Salus, C.. (2016), Essential Food Safety Management, Create Space Independent Publishing Platform, [ISBN: 1537741713].
  • Smith, J.A.. (2014), Food Preservation: Everything from Canning & Freezing to Pickling & Other Methods, Create Space Independent Publishing Platform, [ISBN: 149933771X].
  • Kivett, J. & Tamplin, M, Dr.. (2016), The Food Safety Book: What You Don't Know Could Kill You., 1st. Constant Rose Publishing, [ISBN: 0979174104].
This module does not have any article/paper resources
Other Resources
  • Website, Food Safety Authority of Ireland,
    http://www.fsai.ie
  • Website, Safe Food,
    http://www.safefood.eu
  • Website, Environmental Health Association of Ireland,
    http://www.ehoa.ie
  • Booklet, National Hygiene Partnership, The Management of Food Safety Programme - The Essential Guide to HACCP Compliance 2015.
  • Booklet, NSAI, Irish Standard I.S 340:2007, Hygiene in The Catering Sector.
  • Booklet, (1998), Food Safety Authority of Ireland Act, Government Publications: 1998.
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 4 Mandatory