Module Details
| Module Code: |
HOSP6003 |
| Title: |
Food Safety Principles
|
|
Long Title:
|
Food Safety Principles
|
| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2023/24 ( September 2023 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
This module introduces the learner to best practice of food safety and Hazard Analysis Critical Control Points (HACCP) and outlines the legal obligations and training requirements of catering operations.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Describe the types of microorganisms that affect food safety, their functions and growth requirements. |
| LO2 |
Describe the main personal responsibilities and hygiene requirements for food safety in line with hygiene regulations and recognised standards. |
| LO3 |
Identify food safety hazards and apply a food safety management system to the production of food items. |
| LO4 |
Discuss food safety training requirements and current food safety legislation. |
| LO5 |
Describe the principles of quality assurance and sensory analysis relating to the food sector. |
| 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).
|
| None |
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.
|
| None |
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 |
|
Microbiology
Factors contributing to Food Poisoning Outbreaks, Food Safety Hazards, Characteristics of Bacteria, Moulds, Yeasts, Viruses. Food Poisoning Organisms, Food Borne diseases.
|
|
Hygienic Work Practices
Personal Hygiene, Personal Responsibilities, Controlling Infection, Reporting Illness, Kitchen Hygiene, Cross Contamination, Temperature Control, Pest Control, Cleaning Principles, Allergen Control.
|
|
Food Safety Management Systems (Hazard Analysis Critical Control Points (HACCP)
Principles of HACCP, Management Responsibilities, Prerequisite Requirements, Process Flowcharts, Hazard Analysis, Critical Control Points, Critical Limits, Monitoring and Corrective Action Procedures, Record Keeping Requirements, Importance of Verification, Failure of Hazard Analysis Critical Control Points (HACCP).
|
|
Food Safety Training and Legislation
Food Safety Training, Training Approaches/ Competencies, Food Hygiene Regulations, Labelling Requirements, Traceability Requirements, Food Safefy Authorities, Enforcement Authorities, Role of Enforcement Authorities and Enforcement Officers.
|
|
Quality Asssurance
Concept of food quality, Deterioration of food quality and its control, Role of quality systems in ensuring food quality. Determination of quality and quality deterioration using sensory analysis techniques. Introduction to sensory test methods.
|
|
Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.
|
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 |
Theory |
Every Week |
3.00 |
3 |
| Lab |
Contact |
Practical Examination of Food Safety |
Every Week |
1.00 |
1 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Suggested reading, study and related assignments |
Every Week |
3.00 |
3 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Theory |
Every Week |
3.00 |
3 |
| Lab |
Contact |
Practical Examination of Food Safety |
Every Week |
1.00 |
1 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Suggested reading, study and related assignments |
Every Week |
3.00 |
3 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
|
Module Resources
|
| Recommended Book Resources |
|---|
-
National Standards Authority of Ireland. (2007), I.S. 340:2007 Hygiene in the Catering Sector.
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Richard. A. Sprenger. (2012), Hygeine for Management, 16th. Highfield.co.uk Ltd, [ISBN: 978-190775168].
-
Food Safety Authority of Ireland. (2015), Guide to Food Safety Training Level 1 Induction Skills and Level 2 Additional Skills for Food and Non Food Handlers, Food Safety Authority of Ireland, Dublin.
-
Food Safety Authority of Ireland. (2016), Guide to Food Safety Training Level 3 - Food Safety Skills for Management - Food Service, Retail and Manufacturing Sectors, Food Safety Authority of Ireland, Dublin, [ISBN: 1-904465-08-0].
-
Food Safety Authority of Ireland. (2014), Allergen Information for Non-Packaged Foods, Food Safety Authority of Ireland, Dublin.
| | Supplementary Book Resources |
|---|
-
Richard A. Sprenger. (2006), Intermediate Food Hygiene Handbook, 8th. Highfield Publications, UK, [ISBN: 978-190454454].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
-
Website, Food Safety Authority of Ireland,
-
website, European Food Safety Authority,
-
Website, Safefood,
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