HOSP6166 - Food Safety Concepts

Module Details

Module Code: HOSP6166
Title: Food Safety Concepts
Long Title: Food Safety Concepts
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
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 food production & culinary operations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify microorganisms that affect food safety, their functions and growth requirements.
LO2 Analyse 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 Evaluate food safety training requirements and current food safety legislation.
LO5 Explore 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).
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
Microbiology
Factors contributing to food poisoning outbreaks, food safety hazards, characteristics of bacteria, moulds, yeasts, viruses, food poisoning microorganisms and food borne diseases.
Hygienic Work Practices
Personal hygiene, personal responsibilities, controlling infection, reporting illness, kitchen hygiene, cross contamination, temperature control, pest control, cleaning principles and allergen control.
Food Safety Management (Hazard Analysis Critical Control Points)
Principles of HACCP, management responsibilities, prerequisite requirements, process flowcharts, hazard analysis, critical control points, critical limits, monitoring and corrective action procedures, record keeping requirements, verification, failure of Hazard Analysis Critical Control Points (HACCP), reduction of food waste through implementation of HACCP aligned to United Nations Sustainable Development Goal (UNSDG) 12 - responsible consumption and production - ensuring sustainable consumption and production patterns.
Food Safety Training and Legislation
Food safety training, training approaches/ competencies, food hygiene regulations, labelling requirements, traceability requirements, food safety 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%
Coursework100.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 30
Timing Week 6 Learning Outcomes 1,2,3,4
Assessment Description
Research aspects of food microbiology and food safety management
Assessment Type Written Report % of Total Mark 30
Timing Week 11 Learning Outcomes 1,2,3
Assessment Description
HACCP plan development
Assessment Type Written Report % of Total Mark 40
Timing Week 13 Learning Outcomes 1,2,3,4,5
Assessment Description
Research aspects of food safety management and HACCP systems. 1500 word report.
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.
  • 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, Dublin, [ISBN: 1-904465-36-6].
  • Food Safety Authority of Ireland. (2023), Guide to Food Safety Training Level 3 – Food Safety Skills for Management, FSAI, [ISBN: 1-904465-08-0].
  • Food Safety Authority of Ireland. (2015), Allergen Information for Non-Packaged Foods, Dublin.
Supplementary Book Resources
  • Richard A Sprenger. (2022), Hygiene for Management, 19th. [ISBN: 9781912633951].
This module does not have any article/paper resources
Other Resources