Short Title:Food Safety
Full Title:Food Safety- HACCP, Allergens and Contamination Control
Module Code:FOOD H1003
 
Credits: 10
Field of Study:Food processing
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This module aims to provide the students with the knowledge and skills to operate in a HACCP controlled facility and understand the food safety management system put in place to manage identified food safety hazards including the management of food allergens.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Identify potential food safety risks associated with allergens, biological, physical and chemical hazards and the good manufacturing practices outlined in the BRC Global Food Safety Standard, food retailer manufacturing standards and ISO 22000.
LO2 Evaluate the management systems required to control allergens in a food processing environment.
LO3 Identify the food safety hazards for a food production process and recommend appropriate controls.
LO4 Design protocols and procedures for food hygiene and contamination controls in a food production facility and the levels of control required in low risk, high risk and high care production facilities.
LO5 Design and recommend a documented HACCP system using appropriate control measures at identified critical control points.
LO6 Identify and prescribe corrective actions for failures at identified critical control points.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Continuous Assessment Two in class exam 2,4 40.00 Ongoing
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6 60.00 End-of-Semester

TU Dublin – Tallaght Campus 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
Independent Learning Independent study, supplemental reading, preparation of assignments and preparation for final exam 8.00 Every Week 8.00
Lecture Independent study, supplemental reading, preparation of assignments and preparation for final exam 3.00 Every Week 3.00
Assignment Continous Assessment 2.00 Every Week 2.00
Total Weekly Learner Workload 13.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Independent study, supplemental reading, preparation of assignments and preparation for final exam 3.00 Every Week 3.00
Assignment Continous Assessmen 2.00 Every Week 2.00
Independent Learning ndependent study, supplemental reading, preparation of assignments and preparation for final exam 8.00 Every Week 8.00
Total Weekly Learner Workload 13.00
Total Weekly Contact Hours 3.00
 

Module Resources

This module does not have any book resources
Required Article/Paper Resources
Recommended Article/Paper Resources
Other Resources
  • n/a: Codex Alimentarius Code of Practice for Milk and Milk Products CAC/RCP 2004n/a
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_HD Higher Diploma in Food Science and Technology 2 Mandatory