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HOSP6003 - Food Safety Principles

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Title:Food Safety Principles
Long Title:Food Safety Principles
Module Code:HOSP6003
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2021/22 ( September 2021 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: Jane Healy
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:
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.
Pre-requisite learning
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
 

Module Content & Assessment

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.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Research aspects of food microbiology and food safety management 1,2,3,4,5 30.0 Week 7
Written Report HACCP plan development 1,2,3 20.0 Week 11
Essay Module Theory (word count approximately 1500 words) 1,2,3,4,5 50.0 Week 13
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 institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory 3.0 Every Week 3.00
Lab Practical Examination of Food Safety 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Suggested reading, study and related assignments 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory 3.0 Every Week 3.00
Lab Practical Examination of Food Safety 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Suggested reading, study and related assignments 3.0 Every Week 3.00
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
  • Richard. A. Sprenger 2012, Hygeine for Management, 16th Ed., 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 Ed., Highfield Publications UK [ISBN: 978-190454454]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 1 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie