Short Title:Occupational Safety and Environmental Safety for the Food Industry
Full Title:Occupational Safety and Environmental Safety for the Food Industry
Module Code:SAFT H2000
 
Credits: 5
Field of Study:Food processing
Module Delivered in 2 programme(s)
Reviewed By:JOHN BEHAN
Module Author:DENISE EGAN
Module Description:This module aims to provide the student with comprehension of Health and Safety in the food industry industry, including the nature of hazards & their control, biosafety, risk assessment, waste management, with emphesis on legal requirements.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Discuss the role and responsibilities of employees, employers and regulatory agencies under national and international legal frameworks.
LO2 Explain the types of information contained in a safety statement & discuss the steps in its preparation.
LO3 List the different types of hazards, thier routes of exposure, personal protection equipment, along with describe the term safety data sheet and explain the information it contains.
LO4 Discuss both the causes and categories of biohazards and contaminants, the importance of cleaning, and review the diffferent methods of sterilisation.
LO5 Explain the waste management hierarchy, along with discuss the role and function of regulatory agencies.
LO6 Describe how waste material is classified and explain the different methods of treating/disposing of gaseous, liquid and solid waste.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Continuous Assessment written exam / assignment 1,2,3 30.00 Week 5
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 70.00 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
Lecture Lecture material 2.00 Every Week 2.00
Independent Learning Independant learning 4.50 Every Week 4.50
Other Written assigment, directed learning and revision 1.50 Every Week 1.50
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lecture material 2.00 Every Week 2.00
Independent Learning Independant learning 4.50 Every Week 4.50
Other Written assignments, directed learning and revision 1.50 Every Week 1.50
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 2.00
 

Module Resources

Required Book Resources
  • John Pichtel 2014, Waste Management Practices, Municipal, Hazardous and Industrial., 2nd Ed., CRC Press [ISBN: 978-1-4665-8518-8]
  • Ed Ferrett, 2012, Health and Safety at Work Revision Guide, 2nd Ed., Routledge, UK [ISBN: 978-0-415-51979-3]
Recommended Book Resources
  • Edited by Martyn Brown and Mike Stringer 2012, Microbiological risk assessment in food processing, CRC Press, USA [ISBN: 1855735857]
This module does not have any article/paper resources
Other Resources
  • Videos on selected topics: n/a
  • Websites: HSE.ie; ie.osha.ed.int; osha.europe.eu/en/legislation/index_htmin/a; tuc.org.uk/workplace-issues/health-and-safety: n/a
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SMAFC_C Certificate in Food Science and Technology Minor Award 2 Mandatory
TA_SPRTC_C Higher Certificate in Science in Process Technologies 4 Mandatory